Day: April 24, 2022
Z GRILLS ZPG 450A Wood Pellet Grill Smoker Review
Z GRILL ZPG 450, which without any doubt can be termed as best when the topic of grilling meat and all arises. Z GRILL has arisen as one of the best brands in the market because of its attractive looking wood pellet grills, which ultimately brings customers to become loyal customers in the list that … Read more
How to Reverse Sear Meat – Is It The Solution to Overcooking Thick Cuts?
If you love extra thick cuts of meat, stick around. Here, you’ll learn the reverse sear, a vital technique for cooking to your desired doneness and achieving a savory and sensational crust without overcooking. Almost everyone who’s cooked a steak or chop knows about searing the outside of the meat for a few minutes and … Read more
What is Brisket – A Detailed Cut Profile and How Best to Cook it
What is brisket? Brisket is an old cut that’s been served and enjoyed for centuries. The Old English word for the cut is “brushk.” It was a delicacy that the Vikings enjoyed very much. We might be enjoying the same cut as the good old Vikings, but we certainly don’t cook it the same way. … Read more
Mastering the Texas Crutch – What is it and When Should I Use It?
An important technique to understand if you cook low and slow, the Texas Crutch can reduce cooking times and preserve moisture when you hit “the stall” during a long smoking session. They say patience is a virtue. As a parent, I say it’s essential. If you aren’t prepared for “Are we there yet?” on long … Read more
Different Types of Beef Ribs, and What to do With Them
With the popularity of beef ribs growing day by day, it’s only fair that we take a closer look at this delicious beef cut that would make Fred Flinstone drool. Pork ribs are known to be reasonably sized, succulent, somewhat easy to fit in a smoker, and overall delicious. On the other hand, beef ribs … Read more
How and Why to Remove the Membrane From Ribs Before Grilling
No matter which type of rib you’re smoking or grilling, removing the membrane is the first thing on the to-do list. The membrane is stringy, tough, and just plain unappetizing — something every rib lover and pitmaster knows. In this article, we’re going to learn how to remove the membrane from ribs — we’re also … Read more
The Minion Method of Controlled Charcoal Burning for Smoking
Charcoal fires can burn very hot, very fast, and need frequent refilling. This is no good for smoking meats low and slow. That’s why the minion method was invented, as a way of enjoying 10s of hours of smoking at low temps, from a single fill of charcoal. Here’s exactly how to do it. If … Read more
