Technique

  Often these days, cooking methods come with some sort of fancy, high-end piece of technology. Whether that’s infrared thermometers, sous vide machines, or vacuum sealers, it can feel like the true ‘down and dirty’ methods have fallen by the wayside. Well, we’re here to change that (ok -- that...

  If we could sum up the entirety of BBQ with one phrase, it would probably be: slow and low. By utilizing longer cook times and much lower temperatures, we give our proteins time to break down and tenderize to perfection. It’s not always easy, and it’s almost never quick,...

  Usually, any kind of barbecuing is going to involve temperatures somewhere around the 250 degree mark. This type of lower-temp cooking gives proteins plenty of time to break down and develop flavor. But what happens when we want to smoke something else? Cheese, for instance.   You may have...

  Look -- the reality is, it’s just not possible to make a little bit of barbeque.   Depending on your point-of-view, that’s either a very good or very bad thing.   Either way, it’s been our experience that barbecuing always results in more food than one person can eat....

  Generally speaking, meat can be either dry-aged or wet-aged. The two techniques produce vastly different results within the same cuts of meat. It’s hard to say one tastes better than the other -- they’re simply different. Dry-aging tends to produce a very aggressive, pungent sort of flavor, while wet-aging...