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“While the memories of stewing chickens and roasting brisket bring me back to days of cooking with my grandmother, my way of eating and my food ethos has adjusted from the Eastern European ‘meat and potatoes’ way of thinking to a plant-forward way of eating that benefits not only our h...
You can also grill lesser cuts from the chuck and the round if they are marinated first. They also benefit from basting while grilling. Essentially, you are braising on the grill. One of our favorite cuts to grill is a brisket, thought to be the greatest challenge to the griller, but f...
I’m always saying you can’t cook meat by time, you need to use a probe thermometer. But this isn’t just about getting to the right temperature. Brisket is a relatively tough cut of beef. The magic of long, slow cooking is that it gives the collagen in the fibers time to ...
Follow these 8 tips for how to make the best philly cheesesteak at home. The recipe is incredibly simple, but the technique will take yours over the top!
First, the brisket cut. Regular supermarkets usually carry the 4 – 6 pound flat section of a brisket (the thick, fatty nose end removed). Be sure to choose one with a visible layer of fat on one side. A fat layer will make a moist brisket; no fat and it’s too dry. In Nashvill...
fall apart is that it doesn’t have enoughbinding agents, like eggs and breadcrumbs. These ingredients are key because they’re what makes the meat mixture stick together and stay together while it cooks. Our recipe has both eggs and breadcrumbs to make sure the meatloaf stays together and ...
Traditionally,brisket burnt endsare made from the point end of the brisket as it’s the most tender part of the cut. If the majority of your brisket is overcooked, it’s possible that the point end might still be salvageable. This can be used to make a simple version of brisket burnt ...
How to make this recipe Remove the rib membrane: Baby back ribs have a thin membrane on the underside (bony side) of the rack. If not removed, the ribs will be tough to cut and may not absorb the flavors of the rub as well. If you buy your ribs pre-packaged, you’ll need to ...
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