Carry Over Cooking on Dense Meats Have you ever noticed that the internal temperature of meat continues to rise after removing it from the smoker, grill or oven? This is called carry-over cooking and is...
MEAT COMPOSITION Meat – muscle tissues from animals used for food What makes up meat? Water – 75% Protein – 18.5% Fat – 3% Carbohydrates – 1% Mineral – 1% Meat Structure: Each layer is surrounded by a connective tissue sheath Typically, epimysium can be removed prior to cooking, however the other two...
Three Little Pig's Simple Reverse-seared Prime rib recipie Prime rib is and perhaps always will be the king of holiday roasts. There is nothing so primal, so celebratory, so downright majestic as a hunk of well-marbled beef, served medium rare with or without the bone, with...
Cheek meat, the small cut of meat in the hollow of an animal’s cheek (if that wasn’t already obvious enough) is uniquely lean and tender. While most cuts can often be one or the other — lean but dry or tender but fatty — those...
A B C's of Beef Rib Cuts for Beginners. Traveling the World over the last 8 years doing BBQ Schools in the USA & Australia, it amazes me how many different names that there are for Beef ribs and the confusion it causes students in selecting...