Grilling Tips

Go to a market known for having a great meat selection. You look down and find a plethora of steak selections. So, what is the best steak for grilling?  The answer to that question is dicey. If you ask ten grill masters their opinions, each may have a different answer. Sometimes, they like the way the steak finishes. Other times they lean toward flavor and succulence.  --split-- My personal answer to the question of what’s the best steak for grilling is (wait for it) up to you! Ask yourself these questions. Do I want a meaty taste or something more...

For many people, lobster is an indulgence saved for special occasions. It tastes a bit briny and sweet and has a firm texture. --split-- If you had to compare it to something, it’s like a crab, and a meaty shrimp had a baby. When buying older (bigger) lobsters, expect a savory flavor profile. --split-- How to Grill Lobster Tails Even on sale, lobster tails put a dent in the grocery budget. So, you want to cook them correctly. Anything else is a terrible letdown. --split-- Grilled Lobster Tails Step-by-Step If frozen, put the tails in the refrigerator the night before...

Sometimes, people get really focused on chicken breasts. They have lovely white meat and undeniable succulence. Then there’s the leg, which is great over charcoal, but sometimes, getting the internal temperature right is frustrating. No one wants pink middles. --split-- Benefits of Chicken Thigh So what about the humble chicken thigh? Well, chicken thigh has been rather underappreciated, and it has a ton of advantages. Chicken thighs offer tasty results. They’re fatty, which not only keeps the meat moist but also provides a great flavor profile. Talk about versatility. You can grill ‘em, roast ‘em, braise ‘em, and so much...

The word “burnt” doesn’t evoke thoughts of a sumptuous meal. Nonetheless, pork or beef burnt ends are delectable. They have a hit of smoke, plenty of tenderness, are juicy, and kind of sexy. You can make these marvelous morsels as a great appetizer for any gathering. And if there are leftovers (the operative word here being IF,) you can use the meat in dishes like tacos or as a salad topping. --split-- What Exactly are Burnt Ends? Glad you asked! Burnt ends seem to be a favorite cooking style in the Southern US, specifically Kansas. The traditional meat comes from...

Properly prepared pulled pork is nothing less than divine. But this isn’t an effort you can rush to get the desired results. You’ll need to give your dry rub, like those we sell at CusoCuts, time to penetrate your cut and, afterward, set up your smoker for a several-hour undertaking.  --split-- Low and Slow Cooking The phrase “low and slow” has become like a mantra in the barbecue world. With pork, specifically, slow cooking gives the meat time to gradually tenderize and cook evenly. All those connective tissues that would otherwise be tough melt a way into gelatin That’s why...

The United States Department of Agriculture has a specific guideline as to when salmon is done. It’s considered safe to eat when the meat at the thickest part of the fish is 145F. If a fork is used, it will flake, and its appearance will be opaque. --split-- Having said that, it’s important to remember what’s called carryover cooking. This means that the salmon temperature continues increasing after it’s removed from the heat. --split-- So, when the salmon is done to 140F, you can remove it and give it time to rest (5 minutes). By then, the temperature should be...

What’s cooking? In many households, it’s chicken. In fact, 75% of all Americans report eating one chicken meal at least once and sometimes twice weekly. --split-- That adds up to a whopping 96 lbs. a year. When something is so popular for an extended time, there’s a reason. It’s just plain good. --split-- In this blog, I will provide you with some chicken savvy. What types of chicken are there? At what temperature do you cook chicken? Differences in cooking methods…. Whew! I wanted to give you the tools to pick the best chicken for your recipe and the best...

The popularity of skirt steak is growing. For beef lovers, you can’t deny the intense beefy flavor. It’s even stronger than flank steak! You’ll need about a half pound per person. --split-- Types of Skirt Steak There are two varieties of skirt steak: inside and outside. They resemble each other with a thick gran and long muscles. Both are thin, and both aren’t small. A skirt steak can measure 4 inches across and 24 inches long.  --split-- The outside skirt steak has a membrane. You’ll need to remove it like you might with ribs. If you’re getting your meat from...