With New York strip vs. sirloin, the differences include consistency, taste, cooking methods, and more! As these are the two more “accessible” steaks on the market, I am often asked about what the differences are. And, now I have compiled a proper post just for you! In this post, I will outline what each type […]
You can rest a brisket for between one hour to six hours, depending on the size of the cut. As smoking beef brisket becomes more popular, I am often asked how long to rest brisket. As I take my brisket very seriously, I have a whole lecture planned and now you can hear it too. […]
The top differences include size, flavor, fat content, and more! I had to learn about the intricate variations of brisket flat vs. point in culinary school and it was eye opening. I am now here to pass on my knowledge to you! In this post I will outline the main variations, talk to you about […]
Depending on the temperature, it can take between an hour to two hours to make smoked brisket. The key to great smoked beef brisket is cooking it to perfection and luckily for you, I have managed to perfect this, even when using an unreliable factor like time. In this post I will answer the question […]
Steak can come from any part of the cow. One of my earlier tasks in culinary school was identifying where the different cuts of meat came from and what beef cuts they gave way to. So, I can easily answer your question about where does steak come from. In this post, I will give you […]
The main difference is that medium is cooked for longer than medium rare. I spent many hours in culinary school perfecting the exact degree of doneness for steaks. So, showing you the variations between these two points is a breeze! In this post, I will outline medium vs. medium rare for you, along with how […]
The brisket can be placed either fat side up or down, depending on specific factors such as the smoker. Even coming from a dedicated BBQ family, trying to figure out whether to place brisket fat side up or down took a great deal of time and effort. Fortunately, we were able to figure it out […]
With sirloin vs. ribeye, the differences include flavor, texture, cost, and more! I spent quite a bit of time in a steakhouse so I learned the ins and outs of the most popular cuts of meat, which included ribeye and sirloin. And, now I can share my wisdom with you! In this post I will […]
Yes, you should brine a brisket before cooking it! Almost all meats benefit from being treated with a brine, and brisket is no exception. Apply a dry brine of ½ teaspoon kosher salt, or ¼ teaspoon table salt, per pound of meat, to the surface of the brisket a few hours to a day before […]
The arm roast and chuck roast differ in terms of tenderness, fat content, and more! I am often asked about arm roast vs chuck roast by friends who are starting to take their cooking a bit more seriously. Fortunately for them – and you – my years at culinary school left me well-equipped to choose […]