How to Get a Good Bark on Brisket?

The bark on the brisket plays a crucial part in the entire extraordinary barbecue experience, which has become a favorite pastime and hobby for millions of people in the USA and worldwide. When you take out the brisket from the smoker and present it to your guests with its perfectly dark and appetizing bark. Chances … Read more

A Guide to the Leanest Cuts of Beef

If you are a backyard pitmaster who enjoys low and slow cooking and smoking meat, you are probably used to looking for beef that has more fat, which renders down during the cooking and adds to the flavor of the meat. But if you are looking for a healthier alternative, you can still choose from … Read more

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