As a rule, a half rack from a pig carcass contains 5 to 6 ribs since a full rib rack typically has 10 to 13 ribs. As for the steer, a half rack should have 4 to 5 ribs since a mature steer has at least nine ribs. And as for lamb racks, expect 3 […]
As a rule, a half rack from a pig carcass contains 5 to 6 ribs since a full rib rack typically has 10 to 13 ribs. As for the steer, a half rack should have 4 to 5 ribs since a mature steer has at least nine ribs. And as for lamb racks, expect 3 […]
The traditional or the most popular rib cuts are the beef back ribs, baby back ribs, and the St. Louis style cuts. Now we have things like brontosaurus ribs, dino ribs, flanking ribs, short ribs, and back ribs in the cow. Then, on pork, you also have the spare rib and country-style ribs. Fans of […]
If your brisket is finished cooking and your guests aren’t showing up for hours, you can rest it in a cooler, refrigerate it then reheat it, or transform it into burnt ends. You can also hold it in your oven at 170°F. Don't beat yourself up over having your brisket done early. It happens! I’ve […]
Every steer comes with two briskets. The brisket is located around the breast region of the animal and is characterized by a tough texture. In addition, these brisket cuts can be further divided into two, smaller subprimal cuts. Back in culinary school, I had to learn about the anatomy of cow. After becoming a professional […]
Finishing brisket in your oven is a great solution to extreme weather or unfortunate circumstances - simply set your oven temp to 225°F and stick the beef in there until it hits 203°F internal temp. Just keep a close eye on the brisket while it is in the oven so it doesn’t overcook. I am […]
There are a few things to be mindful of when you smoke brisket at 275°F, including monitoring the internal temp, brining the brisket, buying a good piece of meat (USDA Select or Choice, or Wagyu), and more! I take brisket seriously. I’ve experimented with various temperatures, trying to find the perfect one. I think the […]
The tomahawk steak is a premium meat both in flavor and price. This delicious subprimal cut is taken from the rib cage of a steer and is known for its unique appearance, tenderness, and flavorful mouthfeel. If you're a steak lover, you'll especially love this supple piece of beef. I have prepared this meat cut for […]
A cooked steak can sit out for 2 hours at room temperature - however, if the surrounding temperature is above 90 degrees F, then it can only be kept out for an hour. I am very serious about food safety - working in the culinary world, I have first hand experience with what can happen […]
Yes, you can overcook corned beef. I’ve done it. It will be tough and as chewy as jerky: a complete anticlimax to the elegant meal you planned. The two most common mistakes that cause overcooked corned beef are cooking it over high heat and cooking it for too long. One of the basic lessons from […]
The secret to smoking a brisket on a Weber kettle is to use the charcoal snake method to create a low and stable temperature throughout the cook. This method also means that you don't have to keep topping up the coal during the cook! Call me old fashioned but I have almost exclusively only smoked […]