How to Dry-Age Beef at Home

Have you ever had the pleasure of enjoying a 4-6 week dry-aged ribeye steak and found yourself on cloud number nine? If you are a meat lover, there is no wonder that you felt this happiness because dry-aged premium grade steak has a much meatier and stronger taste than a regular meat cut. But what … Read more

Wagyu Brisket – Worth the Hype?

When cooking brisket, you always need to take all precautions to prevent the meat from becoming overly dry. At the same time, you need to cook it long enough to allow for the intramuscular fat to break down and make the meat juicy and delicious. You should take special care if you are planning on … Read more

Slow Smoked and Reverse Seared Tri-Tip

The tri-tip is gaining momentum as a favorite beef cut for smoking, grilling, roasting, and cooking. And there is a logical reason for that – this is an affordable and yet flavorful piece of meat that can become the star of any dish. Our recommendation is to use reverse sear for preparing the tri-tip. This … Read more

Tri Tip Cheese Steak Sandwich

Do you have leftover tri-tip and wonder how to enjoy this delicious meat best? A tri-tip sandwich will help you use the leftovers in the most enjoyable possible way. Or, you can prepare the tri-tip right before using it for making these sandwiches by following the recipe for making perfect smoked and reverse seared tri-tip. … Read more

How to Smoke a Brisket in an Electric Smoker

Beef cuts are named according to the parts they are cut from. Brisket, cut from the breast area,  is listed among the best cuts. Slow and low-temperature smoking is among the many ways recommended for preparing it for your table. Long hours may be spent to fully smoke the meat as it is tougher, compared … Read more

Which Is Better? Sirloin vs Ribeye Steak

Chances are that when you enter a steakhouse or think about steak cuts, the first two ones that come to mind are ribeye and sirloin. The two are among the most popular beef steak cuts, and while they are a top choice when it comes to steaks, the reality is that they are two quite … Read more

Porterhouse vs T-Bone: Which is Better?

It’s impossible to talk of premium beefsteaks without mentioning the Porterhouse or T-bone. These two cuts taste so delicious and are a delight to share with family and friends. But do you really know the difference? If you’ve mistaken one for the other, you’re not the first. Even the best of us make this rookie … Read more

Most Expensive Steak

As steak lovers, there are many things that we may find ourselves doing just to have a chunk of a sizzling hot, delicious, smoked, or grilled piece of steak, melting in our mouths. Maybe you drove several extra miles to get to a store where they sell your favorite steak cut, or gate crushed a … Read more

How to Prepare Texas Twinkies

Many people from all around the world have grown to love Texas Twinkies. They are made from leftover briskets that are usually disposed of when a BBQ party is over. For those of us who are addicted to smoked briskets, Texas Twinkies is such a delicacy. In case you have never had them before, you … Read more

Dry Aging vs Wet Aging – What’s the Difference

Are you wondering why steaks which are advertised as dry-aged are so much more expensive than fresh or wet-aged steaks? And is it worth paying more for dry-aged steak as compared to unprocessed or wet-aged meat? Read on to find out more about dry-aging vs. wet-aging meat. Dry aging and wet aging beef: The difference … Read more