How to cook a turkey? Don’t waste your time with other posts. Here’s the plain truth: The secret to perfect…
Grilled Tomahawk Steaks: Temp Tips for Oversized Cuts
If there is one cut of meat that straight-up looks good, that cut is the tomahawk steak. It has steadily…
What Kind of Thermometer Do I Need?
We get this question a lot: “What kind of thermometer do I need?” The simplest answer is that you actually…
Tri-Tip Roast on the BBQ
There’s a good chance that many of you have never heard of Tri-Tip. (The cut of beef from the bottom sirloin, so-named because of it’s triangular shape.) This savory, meaty morsel tips the scales at 1.5 to 2.5 pounds and is a specialty in the wide open spaces of the West.
How to Make Fried Chicken: Deep-Frying Thermal Tips
Southern fried chicken is one of the great additions to the culinary canon that America has come up with. Hot,…
How to Grill Thick-Cut Pork Chops
Has this summer been as grill-heavy for you as it has been for us? I personally have taken every chance…
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