Dry-aging is science that takes over after Mother Nature has created tremendous proteins. Dry-aged beef has a extreme flavor, but can be expensive in restaurants, and even some quality butcher markets.
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Big Bad Bacon serves up big breakfast, big-taste bacon
Big Bad Bacon is something of a phenomenon. Whether it’s the smokehouse-cured Tabasco/brown sugar bacon or the simple smokehouse-cured bacon, people come from miles outside of Oxford, Mississippi just to give the...
Grillax Academy — How to grill Boston Butt
Among the most-asked questions of grill masters, how to grill Boston butt is at the top of the list. Grilling a tasty portion of a pork shoulder, the Boston Butt, is one of the best tests for future grill masters to...
Wood Smoke 101: How to grill with wood smoke
Take a look at this easy checklist for different types of wood readily available for using on grills and smokers worldwide.
Meat Science: 12 tips to better Q
Welcome to the wonderful world of Meat Science.
