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 […]
From size to taste to cooking methods, there are plenty of differences between beef ribs and pork ribs. I come from a big barbecue family so I learned all about ribs well before I entered culinary school. Of course, my professional experience also helped me to differentiate between beef ribs vs. pork ribs even more! […]
It is best to wrap a brisket when the internal temperature has reached 165 – 170 degrees Fahrenheit, but there is lots more to learn! When I first got to culinary school, I thought that delicate French recipes were going to be tough to master but it is complex meat dishes like brisket that proved […]
Prime beef is the highest quality of beef, with choice being the second highest, and select being last in the rating system. When I first started culinary school, I got a lot of questions from family members about prime vs. choice vs. select beef – often when they were in line at the butcher counter. […]
The brisket is a cut of beef that comes from the pectoral muscles of a cow. A full-packer brisket is made up of two muscles – the point and the flat. There are two briskets per cow. Working as a professional chef involves picking out the best and freshest meat. After many years of practice, […]