Meathead’s Top 5 Meat Tips
January is National Meat Month and Americans are eating more meat, looking to get more protein and fewer carbs in their diets. Here are our top 5 meat cooking tips from our own bbq whisperer, Meathead Goldwyn.
The Rib Cap, The Best Cut On The Steer
Along the outside edge of the beef ribeye lies the rib cap or deckle, which is more marbled and flavorful than the ribeye itself.
How To Cook A Whole Beef Tenderloin Or Butcher Into Smaller Cuts
Beef tenderloin is the most tender muscle on the steer. But regardless of how wonderful this cut is, many people have no idea what to do with it. As such, here’s a “how to,” offering simple techniques for cooking whole or in parts.
Slice Into Juicy And Tender Pork Loin, Sous-Vide-Que Style
Create perfect pork loins every time with this recipe for sous vide and smoked (sous-vide-que) pork loin. Lean pork loin cooks slowly in a sous vide water bath until moist and tender before being finished with indirect heat on the grill until smoky and golden brown. You’ll never look at pork loin the same way.
A Guide To Chicago BBQ Restaurants And A History Of Chicago Barbecue
Chicago’s barbecue heritage migrated from southern blacks of the Mississippi Delta, their unique Aquarium pit design. Rib tips and hot links are specialties.
Buying Guide to Wine, Beer, and Spirits
According to the Chicago Tribune, the oldest written recipe in the world was for making beer. It was written on a clay tablet in Mesopotamia, now Iraq, in about 2000 BC. Here are some good buying guides and resources for info about wine, beer, and spirits…
Accredited Cooking And Management Schools
Want a career in the culinary arts or restaurant management? There are many cooking schools, but only a few are accredited and degree granting. Here are some.
Barbecue, Grilling, And Judging Classes
Barbecue and judging classes are a great way to learn from the masters. There are many across the nation.
Crunchy And Lightly Charred Carrots, Sous-Vide-Que Style
Grilling carrots can be a challenge but the addition of sous vide ensures that they are cooked to perfection before being grilled. A temperature controlled water bath cooks the carrots until fork tender. Once perfectly cooked, the carrots a grilled over high heat just long enough to give them a nice char and smoke.
Barbecue Competitions Are For The Real Iron Chefs
About barbecue competitions, barbecue sanctioning bodies, and links to barbecue associations and contests.
Cool As A Cucumber Salad, Thai Style
Add a touch of Thai to your next backyard cookout with this recipe for sweet and tangy cold cucumber salad. One of the simple pleasures of dining in a Thai restaurant is the lovely delicate cucumber salad they serve as an appetizer and now you can replicate it at home with this simple to prepare recipe.
Electric Smokers: Buying Guide, Reviews, Ratings, And Recommendations
Ratings, reviews, recommendations, and tips on what to look for and what to buy when shopping for electric barbecue smokers.
Why You Shouldn’t Cook The Way They Do In BBQ Competitions
Cooking contests on TV are not a good way to learn about how to cook barbecue. Here’s why.
Barbecue Diplomacy at LBJ’s Texas White House
President Lyndon Johnson loved barbecue and with his chef, the self-proclaimed “Barbecue King” Walter Jetton, LBJ invented barbecue diplomacy. Read the historical tales, see the photos, and get some recipes from LBJ’s West Texas barbecues that featured whole animals cooked over open pits and plenty of greasy palms.
David Letterman’s Top Ten Barbecue Lists
David Letterman knows a thing or two about barbecues.