If you’re an avid griller, I mean you’re here and reading this article, so you must be right? Anyway, if you’re an avid griller, you have heard of Wagyu Steak. What you may not know is that there are a few different types of Wagyu Steak.
Generally speaking, beef is beef, a steak is a steak, especially if you follow the Canadian and American grading charts. You know that from the spine of the cow down and outward the less tender the meat can get, but that is not so in Japanese Wagyu.
It’s never been easier to get food delivered right to your doorstep. Take-out, groceries, and high-quality products arrive conveniently with only a few clicks of the mouse.
Cinco de Mayo is a celebration that many people enjoy, but do you know why? The fifth of May is the date that the vastly outnumbered Mexican army defeated the French Empire in the battle of Puebla 1862.
Summer is on its way and there is no better time to master charcoal grilling. These Charcoal BBQ tips are sure to get all you fired up. The biggest question is, what will you cook first?
Adding flavor to your favorite meals often includes adding garlic and onions. I don’t know about you, but I measure both with the heart, generally forgoing the measurement unit in many meals.
Steak is something that many are passionate about. Dry-aged steak requires another level of that passion altogether. There is a lot of care and work that goes into the production of a dry-aged steak. How does one buy a dry-aged steak? How do you properly grill it?
We talk a lot about steak. As a barbecue company, why wouldn’t we? Steak is one of the best things you can make on a barbecue. It’s what comes to mind when you think of barbecuing a delicious meal.
Using a plank on the barbecue is synonymous with cedar-planked salmon. So much so, that it’s barely conceivable to cook anything other than salmon on cedar on a grill. There are so many other things that you can do with a plank and some fire.
The kids are back in school and summer is winding down, it’s about time to clean your grill.
Winter is a great time of year to use the BBQ. Fun and flavorful food that is easy to make just tastes better when it’s grilled. Using a propane barbecue in the winter is convenient and not nearly as challenging as you think.
Tailgating is an important part of many people’s lives. Tailgating season seems to be every season. If there’s a great baseball game, basketball tournament, or a team is throwing around the pigskin, well that’s a perfect reason for a good old-fashioned tailgate.
Brining sounds simple enough, even if the chemical reactions aren’t. In fact, the whole brining process is easy, the hardest part is, finding room in the fridge for the container with the brine and meat. Here are some easy tips and tricks for you.
Learning to cook better through science, who would have thought? This article explores what brining is, and how it works to improve the meat you are working with. So bag that bird, pack that pork, and share your shrimp. Let’s harness the power of salt!
Look at your grill. Now back to this article. No, it’s not your grill, but this article will help you to use that beautiful thing outside in even more ways than you already do.
Whether the goal is to add extra flavor to your meal to create tender meat from a tough cut, marinating is one of the most used techniques to achieve that goal. Find out how to make the best homemade marinades and the most fitting ways to use them.
When looking for a Napoleon Grill there are many options to choose from when it comes to the perfect barbecue for your lifestyle. One of those choices includes what kind of cooking grids or grates you want to have. We have two options, cast iron and stainless steel.
The holidays are once again upon us. Creating stunning meals and sharing memorable moments with family and friends is easy when you use your Napoleon Barbecue.
There are several good reasons to build a good working relationship with your local butcher. Not only would shopping at a butcher help your local economy, but you will receive a higher-quality cut of meat that is perfect for the meal you are preparing.
One’s opinions about barbecue can be as hotly debated as politics are. That is once again proven true as I look into wet and dry rubs, and when to use which one. Not only is the terminology hotly debated, but so is when and where to use both!
As you already know from many of my Science of Barbecue articles smoking meat is a technique that slowly melts fat and relaxes the collagen in meat allowing water into the muscle fibers creating gelatin.
If you are a barbecue enthusiast, you probably love that smoky char taste. Adding smoke to your meals and using a smoker would seem like a natural next step if you haven’t already gotten your hands on a smoker.
We can all agree that ribs are possibly one of the best meals that you can make on your grill or smoker.
Ribs are ribs right? Wrong. Pork ribs come from two places on the pig. This article is going to explore them and the benefits of each. Learn how to save money when purchasing ribs, and how to get your hands the best so you can host a perfect backyard barbecue.
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