Carving Makes a Difference in Tenderness and Appearance
You can ruin a perfectly cooked piece of meat by carving it horribly. Why? Because meat consists of long parallel muscle fibers. If you cut parallel to the fibers, they remain intact and are difficult to chew. When you slice across the fibers or across the grain, you make them easier to chew and hence more tender.
Struttin With Some Barbecue With Louis Armstrong
In 1927 Louis Armstrong made his first recording of the iconic tune ‘Struttin’ with Some Barbecue’. Surprisingly, it is not about food.
The Smoked Jalapeno Poppers Recipe That Puts All Others to Shame
A cheesy appetizer with a kick, this easy jalapeño popper recipe is sure to please, and the smoked version is better than the fried version. This appetizer is a big hit with people who like a little bit of heat in their food, but you can remove most of the heat to accommodate wimps if you wish.
Inject Maximum Flavor Into Your Meat With A Trio Of Brines
Injecting is a great way to get flavor down into the meat. It is faster, cheaper, and more efficient than brining. Here’s how to do it.
Double Smoked Ham Recipe
Create the best ham you’ve ever tasted with this ultimate double smoked ham recipe. Ordinary store bought ham is taken over the top by slowly smoking it on the grill. The true star of the show, however, is the sweet and savory glaze composed of apricot preserves, honey, brown sugar, mustard, Worcestershire, and more.
2 Zone Grilling Setup: How Best To Control Temperatures On A Grill
Improve your recipes and make the best BBQ possible with this one essential concept: temperature control. This article teaches you the ins and outs of controlling temperature by using a 2-zone setup for indirect cooking.