Tri-tip and brisket are large, very popular cuts of beef for BBQ and smoking, that produce delicious dishes and will impress any guests lucky enough for you to cook for. Learn about each, their differences, and how to choose the right one.
Leftover chicken wings? Apparently they do exist! And as they do, here are the best ways to reheat them, for the absolute best results, using your grill, oven, broiler, toaster oven, microwave, air fryer or deep fryer. Take your pick!
Learn the difference between these two BBQ staples. Where they come from on the animal, how they compare in size, cost, how to cook them, nutritional info and more. You’ll be an expert in these two cuts before the end of this guide.
This is the lowdown on the differences between spare ribs and baby back ribs. We look at where they come from on the animal, size, cost, meat and fat content, price differences, and how to cook them, along with our favorite recipes for each.
You can safely grill burgers from frozen, you just need to tweak your method slightly to account for the fact they are frozen. But it saves some fuss and effort having to defrost them, so is a good technique to have up your sleeve. Here's how.
The difference between spare and St Louis ribs is minimal. They're close to the same thing and are mostly treated the same during cooking. Learn all about these two cuts and the subtle differences between them here, where we answer all your burning questions on these two pork rib types.
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.
Sirloin and ribeye, two of the most popular, most loved steaks in the world. But which is best? Or why would you choose one over the other? This detailed comparison looks at where they come from, flavor and texture, uses, and great recipes for each.
Because not all steaks are created equal, we decided to cook up a selection of eleven steaks for you to try on your grill. From all-time favorites to a handful of lesser-known but outstanding cuts, these are the best steaks for grilling that you simply must try.
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.
There are many online meat delivery services, subscription boxes and clubs. But not all are good value and worth your hard-earned money. As you'll discover in this review though, Porter Road most certainly are!
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.
If you’re looking for a list of the best meats to smoke, you’re in the right place. Below is a long list of delicious cuts of beef, pork, lamb, poultry, and game that, when smoked, become incredibly delicious. Best of all? They’re typically cheaper cuts that shine when treated to low n slow.
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.
Level up your grill game with the following list of grilling tips to make your next grill-out easier and more successful. From getting that Instagrammable sear to adding insane layers of flavor, from preventing food from sticking to the grates to tenderizing tough cuts before cooking.
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.
Infrared grills are a relatively new technology for the home cook. They get super hot superfast, so you can knock out food quickly, and they can create the best sear on food you've ever had. Are you Interested to know more? Then read on.
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.
