Cooking Chart

There’s something about buying a rack of lamb that makes you anxious. Will I remember the rosemary? Burn the garlic? More than anything, though, there … Read more

The safest: Thawing in refrigerator (when you have time). Allow about a day for every four to five pounds of meat. So, plan on at … Read more

Then there’s that dreaded spiral ham which has become overcooked, tough and salty in the oven. Why? Because people think they’re re-heating, as opposed to … Read more

There’s something about waking up on a crisp morning, walking into the kitchen, and smelling…well, it smell good, and then, three minutes later, it doesn’t … Read more

Have you ever felt panicky while preparing a ham for holiday dinner? It’s in the oven and people are due soon. Is it cooked yet? … Read more

Making summer sausage sounds easy, after all, you’re just smoking some meat; but there’s a lot more going on here than smoke. Proteins sets up … Read more

The thing about buying a complete pork shoulder is that it’s an educated guess. Do you know what cut of meat you have? Knowing where … Read more

Using a smoker for pork shoulder is less of an art form and more of a chemistry lesson. It’s about melting connective tissue while keeping … Read more