Temperatures are not always the ticket. Try playing around with how close your food gets to the coals. If you want a nice sear, throw the meat on the coals or on a rack very close to them – this will give an amazing sear and a smoky flavor that you will crave every time. […]
As you’re slow cooking ribs, pork shoulder, chicken, or even brisket, spray them a few times throughout the cooking process with the pickle juice! It’s a natural meat tenderizer & it adds an addicting tangy and sweet undertone to the meat. We’ve tried it and we love it! Please let us know what you think! […]
We all know that thermometers tell us the temperature of whatever it is we’re cooking. What a lot of us don’t realize….is how awesome that is! If you are trying to cook a steak to medium-rare (130 degrees-ish) use a wired-probe thermometer so you don’t have to open the grill to check temps. If your […]
Let’s be objective about this… we put meat through a lot when we cook it. It gets cut up and trimmed, wrapped up in twine, marinaded, rubbed, seared over excruciating temperatures, then roasted until cooked through. So when you finally pull it off heat, it NEEDS to rest. We know its tempting to dive right […]