Cody Allen

Chef Cuso explains how to reverse sear a tri-tip

How to Reverse-Sear Tri-tip

By Cody Allen | August 30, 2021

Nearly every cook gets frustrated when they prepare a good cut of meat and the temperature doesn’t land where they want it, so you’re not alone. Just over, just under, you want it just right! When you learn how to reverse-sear your meat, in this case a tri-tip, you increase…

Chef Cuso's Radical Beef Rib Sandwich recipe

Radical Beef Rib Sandwich

By Cody Allen | August 30, 2021

A properly prepared beef rib is finger-licking-good, sinfully sticky, and bronzed like it spent a day at the beach. Rib meat is a cut prized by chefs for slow cooking efforts because it responds so well. The fullness of flavor you get from beef ribs comes from the magnificent fat…

Chef Cuso's guide to How to make best pork belly burnt ends

How To Make The BEST Pork Belly Burnt Ends

By Cody Allen | August 30, 2021

If you peek into Jack’s dictionary under the word sumptuous, you’d find pork belly burnt ends with gold star ratings. Burnt ends are juicy, lightly smoky, seductive, and saucy. They’re flexible to nearly any occasion-an awe-inspiring appetizer, shred into tempting tacos, or enjoyed as the main feast. Just make sure…

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