Dry hamburgers, meatballs, and really anything that uses ground meat can be enhanced by the use of a Panade. Whether you decide to bake, grill,…
Got Wood?
Smoking foods can add lovely flavor and change the whole dish but if you don’t use smoke regularly it can seem very overwhelming. What wood…
Chicken Wings
General Stuff Cooked Temp: 165°F Variations: Dry Rubs (BBQ, NC Rub & Sauce) Sauces (Buffalo, BBQ, Honey Mustard) Prep work: If wings are purchased whole…
Processing Snack Sticks in a Oven
1. After the Snack Sticks have been seasoned, stuffed and cured overnight, position the product on the oven racks so that it’s not touching one another. …
Put This In Your Grill & Smoke It – Jerky Edition
To get a head start on smoking meats for your jerky you will want to check out the post “Put This In Your Grill &…
Put This In Your Grill & Smoke It – Basics
We all love a good slab of meat, right? So smoking that meat can only make it better right? Well with all the various ways…
How to Butcher a Chicken
Yes, in today’s world it’s so much easier and cheaper to just buy precut pieces of chicken from the store. However, there’s something special about…
How to Quickly and Safely Dice an Onion
Use this technique on garlic, shallots, tomatoes, etc. as well! Make sure you keep your “holding hand” in a C shape. Use your nails to…
How to Use a French Press
Heat water to 200°F on stove. (Bring water to a boil, then remove from heat for 30-60 seconds) Preheat your press with hot water from…
Blanching, Quick & Easy
Ever run across a recipe and it asks you to peel a tomato or to blanch something? Find yourself asking what the hell that meant?…