Emma Braby

New York Strip Steak is a premium cut, adored by many, and very well known. But just what exactly is it? Where does it come from on the cow? How do you select the best ones? How do you cook it properly? All the details are here.

Short ribs — They are beefy, moist, unctuous and full of flavor, as well as being relatively easy to cook and get right. Like brisket on a stick, they are absolutely delicious. Learn all about them in our look at this wonderful cut.

Learn all about the top round steak, including where it comes from on the cow, alternative names, typical uses, nutritional info, how to cook it, and three favorite recipes from around the web that use this cut of beef.

Learn all about the bottom round steak including where it comes from on the cow, other names it's known by, nutritional info, where to buy it, and how to cook it on your grill or smoker. Who knows, it might become a new favorite cut of yours!

What is bottom round roast? What part of the cow does this cut come from? Is it fatty or lean? Flavorful or bland? And how do you cook it on your grill or smoker? We answer all this and more in our deep dive look at this cut of beef.

Blade chuck is typically reserved for large roasts, but lesser-known and somewhat hard to come by is a steak from the same cut. If you can find it, it’s an incredibly flavor-packed, versatile, and rewarding one to check out. Learn all about it below.

What is Bavette steak? It is a wonderfully flavored, large and long striated muscle that takes on flavors well. It grills well and is highly rewarding to cook and serve to others. Learn where it comes from, and how to buy and cook in it in this guide.

Looking for a 4-probe, Bluetooth-enabled wireless thermometer? In the following review, find out what we like, what could be improved, and our overall thoughts and feelings on the Inkbird IBT-4XS. Bottom line up front: It’s great value for the money, though there are better ones out there for extra money.

If you’re looking for a new thermometer, and are already invested in the Weber brand with your grills, perhaps you are considering the iGrill 2 Bluetooth enabled, four-probe offering? It’s well-rated, so it is worthy of all the hype? How will it perform in our hands-on tests? Read on to find out.

This is the guide you need for liquid propane to natural gas grill conversion. Learn what to consider before you start, two videos showing how to convert the most popular grill brands, and a step-by-step written guide to help make the conversion easy and seamless.

The eye of round roast is far from a favorite for many people, but we believe it is overlooked in error. It can be more than nice if cooked and treated well, so you should at least try once! Learn all about it in our guide to this wonderful cut.

The brisket is two muscles joined, commonly called the point and the flat, that when bought together are described as a whole packer brisket. What is the difference between these two halves? Why choose one over the other? Which do most think is best? Let's find out.

Petite sirloin is very lean and not particularly tender. This puts many people off, as there are certainly better cuts to eat from a cow. However, it’s still great tasting and, if treated right, cooks well. Learn all about it in our guide, where we think we’ll convince you to give it a try.

The eye of round steak is usually reserved for cubing and stewing. But you can do MUCH better! Yes, it’s lean, it’s easy to dry out, it needs skill to cook it well, but it really can be worth it. Learn all about this under-loved cut in our guide.

Today we look at the porterhouse steak, including where it comes from, alternative names, how to buy it and where, and how to cook it to perfection. We also show you three of the best recipes for this cut, taken from around the web.

The chuck eye roast — or roll — is a neighbor to the ribeye. Maybe even more tender and just as flavorful and well-marbled, you really should check it out as it’s outstanding value for money. Learn all about it in our guide, where I’m sure we’ll convince you to give it a try!

Today we look at where the chuck eye steak comes from on the cow, other names it’s known by, its taste, fat content, nutritional info, where to buy it, how to cook it, and more. By the end of this guide, you’ll be an expert on the ‘poor man’s ribeye.’

The tomahawk steak is a big slab of well-marbled, buttery, beefy ribeye with a colossal bone handle that makes it look prehistoric. Learn all about this delicious cut in our guide, including where it comes from, why that name, how to buy it, prepare it, cook it, and more.

Today, we take a look at the much-prized, buttery rich flavored ribeye steak. A prime cut, available both bone-in or bone-out, it is favored by those who chase a deep, beefy flavor over anything else, such as ultimate tenderness or leaner alternatives.

The tri-tip triangle roast, cut from the sirloin, is a well-marbled, full-flavored, quite tender cut that roasts well when whole and grills well when sliced into individual steaks. Learn all about its flavor, texture, cost, typical uses, where to buy it, and how to cook it in this guide.

Country-style ribs are lean, well-marbled, packed full of flavor, and perfect for slow cooking. They’re also relatively cheap, so they are great value. But despite the name, they aren’t actually a rib! So what are country style ribs? Learn all about them in our in-depth guide below.

The top blade steak comes from the chuck primal, known for BIG beefy flavors and richness. Not a popular cut, but definitely worth checking out. Learn all about it here, including alternative names, nutrition, flavor and texture, how to cook it, and three top recipes from around the web.

Tenderloin steak — also known as filet mignon — is the most tender cut on the whole cow. It’s highly prized and with a price tag to match. Learn all about it in this guide, including how to identify it, buy it and cook it to perfection.

Skirt steak can be one of two different muscles on the cow, the outside and inside skirt. Well-marbled with a prominent textured grain, it’s great for marinating to take on flavor and is often used in fajitas. It’s a lovely cut of beef. Learn all about it below.

Sirloin steak is a popular beef cut that is fuller flavored than fillet and leaner than a ribeye. Find out all about it, what muscle it is, where it comes from on a side of beef, where to buy it, and how to cook it with three of our favorite recipes.

What is shoulder steak? It is a flavorful and bargain-priced cut that should get more love but is often overlooked for pricier and more tender cuts. Learn all about it here, from how to identify it to alternative names, how to cook it, and more.

The ranch steak is little known, less often bought, a bit of a newcomer, but a cracking cut of meat. You should try it! Find out all about it in this short but detailed guide that looks at its origins, nutritional values, how to cook it, and more.

Buying a smoker is a significant investment, so you should try to make the best use of it to get the best bang for your buck. Here are nine tips to help you use it more often, more effectively, and in ways you may not have thought of before.

The Denver cut steak was only 'discovered' a few short years ago, is new to most of us but is absolutely fantastic. It is well-marbled, flavorsome, and tender, and should be on everybody's shortlist of favorite steaks…and probably will be after trying one. Learn all about it here.

Picanha steak is a Brazilian favorite, sublime with chimichurri, and a cut you really should seek out and try for yourself if you haven’t yet! Learn where it comes from on the cow, alternative names, where to buy it, and how to cook it with three top recipes.

Flat iron steak is a well-marbled, rich tasting thick cut taken from the chuck primal, that would make you think it's tough as old boots? But it's surprisingly tender! Learn all about it, alternative names, how to cook it, where to buy it and more.

If your gas grill isn't heating as strongly or evenly as it once was, it could be due to clogged burner tubes. A common but easily solvable problem. Here's how to clean them to get the performance back where it should be, with a video to follow along to.

What are the differences between propane and natural gas grills? Besides the fuel supply, of course, there are some meaningful distinctions, and pros and cons of each. We look at those here to help you decide which you should buy and why because the answer isn’t the same for everyone.

In this article, we look at the hanger steak, covering what it is, where it comes from, why that name, alternative names, how to source it, how to cook it, and more. By the end, you’ll be a hanger expert, and I’m sure you will want to sample some!

A dirty grill not only works less efficiently, but it can also spoil the flavor of your food, ruining all your hard work and not impressing guests with the food you produce. So keeping your grill reasonably clean is essential, despite all the highly vocal ‘that grease is flavor’ crowd.

A dirty smoker can be unhygienic, produce tainted food, and be embarrassingly unsightly for any dinner party guests. So we have provided this step-by-step guide for cleaning your electric smoker, both inside and out, to keep it running smoothly, producing the best food, and extending its life.

Most electric smokers have a small wood chip capacity, so you need to top them up regularly. But how often? Should you even smoke through the whole cook? Can you have too much smoke? OR should you smoke the entire cook? We answer all these questions and more below.

In this guide, we take you through cleaning your gas grill inside and out in a few easy-to-follow steps. We cover the cleaning of all parts, surfaces, grates and all, to keep your grill looking immaculate and performing optimally while adding potentially years to its life.