E.Coli Outbreaks The impact of an E. coli outbreak is far-reaching. It spreads through the entire supply chain, leaving consumers, farmers, and retailers in a bind. Losing 45% of your sales overnight is a massive loss to any industry. This is what happened in 2018 regarding the E. coli outbreaks in romaine. Struggling to boost …
How To Peel Potatoes with Your Bare Hands
Wait. No. Not that! Not on your grill! As we get into July—national grilling month—and especially that grandaddy of all grilling holidays—Independence Day—we need to get serious about that staple of the grill, the hamburger. There are literally millions of ways you can prepare burgers, each with different seasonings, different toppings, different stuffings, but they …
MEDIUM RARE STEAK TEMP IS 130–135°F, MEDIUM STEAK TEMP IS 135–145°F If you love your steak juicy and tender, then you probably love medium rare steak. Cooked to 130–135°F (54–57°C), a medium rare steak’s muscle fibers are just starting to contract, but aren’t yet expelling all of their juices, and, for many people, that means …
Author: Martin Earl Have you ever heard this one? “You should never poke your steak with a thermometer probe, as it will just let out all the juices while you’re cooking!” We hear this fairly regularly on social media and in forums and it always makes us cringe. The idea that a steak, or any …
BBQ 101: An Introduction to Smoked Meat, part 3 of 3 Having covered smoker types, fuel types, meats, and the essence of what BBQ is, we are left with a few remaining questions. In Part 3 of our BBQ 101 series, we’ll address bark, rubs, sauces, competitions, and a few other odds and ends that …
BBQ 101: An Introduction to Smoked Meat, part 2 of 3 As we continue a look at the basics of barbecue, we come to the important choices of what kind of smoker to use and what kind of meat to cook. With the profusion of smokers on the market today, the choice can be daunting, …
A smoked brisket in all its glory. Barbecue is perhaps the iconic American form of cooking. We borrowed everything else, but the various regional styles of BBQ in America are ours. Today, the interest in BBQ is growing like never before, with local competitions springing up all over and slow-cooked, smoked meats making their from …
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