Kitchen Tools

Around four thirty on Christmas Eve, when the roast’s still in the fridge and the smoker’s cold, panic sets in. It is more than just … Read more

Roasting a big hunk of meat for several hours can be anxiety inducing. Do you cook it long enough to make sure it’s tender (falling-apart-tender) … Read more

You carefully trimmed your whole packer brisket and now fridge is silent. But you’re not done! Why? Because marinating are more complicated then just slapping … Read more

If this is your first time smoking a brisket, then you probably approached it as if it were a math equation: weigh the meat, divide … Read more

Too often, marination is thought of as easy: just plop some meat in a bath, then let time do its work. It is almost never … Read more

But there’s a particular variety of holiday stress, experienced by the cook who’s got the bird (or, in this case, the roast). At some point, … Read more

Smoking a whole turkey breast is fine. But smoking just the turkey breast are much harder; you can’t rush it, which makes it tricky. Sure, … Read more

Unless prepared before cooking, lean pork chops is frequently a dissapearsment. They seem fine initially but when they reach safe doneness, they’re rock-hard. What’s happened? … Read more

After that, just punch in the thickness of your chops into the above calculator along with which cooking method you used, and it will tell … Read more