Cooking Techniques

Pork belly fused to the outside of a beef tomahawk steak, that’s what’s happening here. I don’t think this should take much convincing. C’mon!

Smoked chuck roast is an affordable, quicker alternative to brisket and makes incredible pulled beef. Check out this easy process!

The crispy crust holds in the juicy, moist meat on the inside. Sliced thin or thick, the reverse seared picanha rules the cutting board.

Smoked carne seca is my interpretation on a classic Mexican jerky you can find down here in Arizona and Sonora. It’s spicy and salty with a touch of lime and chile.

A new dish inspired by an old classic. This sous vide chimichanga was a labor of love. Emphasis on labor. Inspired by…

I’ve decided to start writing more guides for the different cuts of beef, such as this top sirloin. We see so many varieties and portions at the stores and butchers yet we’re still asking “What steak should I buy, and why?”

For those times you want a brisket but you don’t have the time. Or money. Or you’re just lazy. Smoked chuck roast,…

you’ll read through this and suddenly realize you should have been making it instead of buying it.

The tomahawk steak allows you more opportunity to layer complex flavors due to its size. I’ll show you how to reverse-sear to perfection.

Reverse seared tri-tip has become one of my favorite steaks. You can achieve an consistent temperature and still have a spice-filled crust on the outside.