Beef tallow is basically beef fat that’s been slow-cooked until it melts into a liquid. Then, you strain out the solid bits, cool them down to solidify, and voila! You’ve got some pure, solid white tallow for your culinary or home craft recipes. Beef tallow reminds me of my granny and our soap and candle-making […]
There aren’t many things that can compare to properly grilled steaks. The smoky, moist, and tender mouthfeel is enough to get BBQ lovers hungry. That said, it can be tricky to find the perfect steak because of the numerous options available. I’ve been a pitmaster for well over a decade, and I’ve tried different steaks […]
My step-by-step approach to trimming brisket for a backyard bbq starts from the flabby mohawk, right along its edge towards the flat, and from the flat back to the point again: a full 360 degrees before we flip it and trim its underside. This method differs slightly when trimming brisket for a restaurant and trimming […]
My homemade prime rib rub recipe is an aromatic mix of 10 ingredients. They include thyme, rosemary, onion powder, garlic powder, smoked paprika, black pepper, butter, sugar, salt, and the sweet, woody touch of ground cinnamon. It is simple enough for a regular dinner yet fancy enough for a holiday meal. From an experienced pitmaster, […]
The best mail order steak company is Snake River Farms. It offers excellent quality, has a wide selection of steaks to choose from, and ships the steaks to you quickly as well. I only really began to consider mail order steaks during the pandemic, when I couldn’t visit my local butcher shop. During this time, […]
Juicy beef ribs, infused with the flavors of wood and BBQ sauce, slow-cooked to tender perfection on a wood smoker. The kind of meat that effortlessly slides off the beef rib bone. This is exactly how I always envision my tender-smoked beef ribs recipes to be. Now, I’m no stranger to the pit. I’ve spent […]
The ground chuck vs ground beef debate is mainly based on where the meat used to prepare them is located. Ground chuck is exclusively made from the chuck cut while ground beef utilizes meat from several cuts. This variation lays the groundwork for all other differences including their fat content, flavor, cohesion, price, and even the […]
To smoke a hot and fast brisket, fire up your smoker to 300°F, throw some wood chunks or chips on there, and cook for 4 to 5 hours, until the internal temperature of the meat is between 204 and 210°F. You’ll want to wrap your brisket in aluminum foil when the internal temp reaches 160 […]
The best way to reheat your brisket without drying it out is to heat it the same way you cooked it. If you cooked it low and slow in your oven, reheat the brisket in the oven as well. Whenever I want to reheat my brisket whole, I lay it on a cooking tray and […]
If you’re looking to step up your BBQ game, smoking a brisket on a pellet grill is where it’s at. Although the whole process could take a day, surprisingly, it’s super easy. Just slather on some BBQ rub on the beef brisket, crank up the grill to 225°F, and toss that bad boy on there, […]