I brined two big turkey breasts, seasoned them up, and smoked them over hickory wood until perfectly tender. With a little butter wrap to finish it off, you’ll have a turkey breast that’s juicy, smoky, and packed with flavor… Ingredients 2 boneless, skinless Turkey breast 1/2 bottle...
then the core of the meat will be cooler than 1C/2F below the water temperature and the meat may not be already as done as you wanted it to be. If you leave it in longer, the meat will slowly become more tender. This tenderizing happens more quickly at 60C/140F than at 55C/131...
It’d be nice to have a way to tenderize the tougher ones (and putting butter on steak? I never would have thought of that). I have sea-salt, but I have a feeling it is too fine; so, I will wait until I can get some kosher salt to try this as my tastebuds are very ...
this is actually the simplest part. Because your ribs are already fully cooked, tender, and flavorful, all you’re really doing is a reverse sear to get some color and roasty-toasty flavor. This is also when you coat your ribs in a BBQ sauce, which will caramelize and become sticky on...
Morris recommends a binder rubbed on the meat’s exterior to help hold the spice rub, but says not to believe the hype around the supposed powers of different binding agents. “Some people use mustard and claim it tenderizes the meat, but I promise you the binder will have a minimal imp...
this is actually the simplest part. Because your ribs are already fully cooked, tender, and flavorful, all you’re really doing is a reverse sear to get some color and roasty-toasty flavor. This is also when you coat your ribs in a BBQ sauce, which will caramelize and become sticky on...