The only thing a beautiful wagyu steak lacks is a brown, meaty crust, and for that, we need a good, hard sear. The hotter we are about to sear the surface, the less we’ll overcook the inside of the steak, so we need ahotpan. We need our pan to be atleast425°F(218°C) t...
To illustrate this, imagine the amount of heat that has to cross the border of the meat in order to cook it all the way to the center. In a thicker cut, more “bits” of heat will cross that surface in order to heat every bit of meat into the center. But in a thin cut, fewer...
Wrapping Your Brisket:There are many opinions on whether or not to wrap your brisket after a certain amount time. The point of wrapping a brisket is to help keep moisture in and help accelerate the cook time a bit. Some pitmasters use a method called “The Texas Crutch” or “Texas Chea...
Your chicken will cook faster and more evenly this way. Matt Step 1: Dry the Chicken Butterflying a chicken, also known as spatchcocking, is a great technique for the grill or for roasting in the oven. First, pat your chicken dry. Matt Step 2: Remove the Backbone To butterfly,...