Dry aging meats – a quick guide and understanding of the benefits of aging meats both dry aging and wet aging Does the idea of being served ‘old’ beef gross you out? Well it shouldn’t, because it’s actually a good thing. Here’s everything you need to know about aging beef....
Read moreBBQ Mopping Mopping, basting, spritzing - they all achieve the same affect so its really more about preference and convenience. While a bit different than brining, injecting, or marinating, it's all about keeping the meat moist while enhancing flavor and is often used in conjunction with the above methods. Mopping is just that -...
Read moreChicken is one meat I do not use an internal meat temperature probe with while cooking. I cook chicken by time and pit temperature since it is fairly easy to do and most chicken pieces are of uniform shape and size. If you just happen to get extra-large thighs or...
Read moreWhat is the color of your chicken or turkey telling you about its doneness I've just opened a package of fresh chicken and the skin looks blue. Is it safe to use? My package of ground beef is dark in the center. Is this old meat? The turkey was cooked...
Read moreWhat is Brining - preparation method for grilling or smoking complete guide Brining is a simple process that keeps meat moist while it cooks and can also impart additional flavor. Most commonly used on chicken and turkey, it works well with any kind of meat or fish. It works especially...
Read moreStarting your fire If you have a gas or electric grill all you have to do is flip a switch, but for a charcoal or wood fire, there's a bit more work. For starting charcoal, lump, and wood we recommend you avoid liquid fire starters as they often leave a...
Read moreA meat thermometer, or polder, is particular useful for larger cuts of meat such as pork shoulder and whole chickens and turkeys. Electronic polder's are instant-read and there are versions that allow you to leave the probe in the meat and read the temperature constantly with the device next to...
Read moreWhat does the color of your beef tell you about its doneness? The Food Safety and Inspection Service (FSIS) of the U.S. Department of Agriculture (USDA) has conducted a longstanding consumer education program on safe cooking and handling of meat and poultry. Proper food safety practices prevent situations that promote...
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