Deep dives into cooking techniques, gear reviews, restaurant visits, BBQ culture, and behind-the-scenes stories from the fire
Master every aspect of prime rib preparation—from choosing the right roast and advanced dry brining to low and slow cooking methods and building an unforgettable crust. This complete guide covers beginner to advanced techniques.
Understanding the dramatic difference between heritage pork and grocery store pork—from genetics and marbling to which cuts justify the premium price. A comprehensive guide to finding and cooking with heritage breeds.
A complete breakdown of every beef primal cut—where it comes from on the animal, muscle anatomy, cooking science, and exactly how to cook each cut. From ribeye to brisket, understanding tenderness, marbling, and the best cooking methods for each section.
A complete breakdown of every pork cut—from shoulder to loin, belly to ribs. Learn the anatomy, cooking science, and exact techniques for each primal section. Includes all rib types (baby back, spare ribs, St. Louis cut, rib tips, country style, and riblets), plus fresh vs cured ham, brining methods, and heritage breed considerations.
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