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Ingredients

Below is our ever-growing collection of articles related to meat cuts, herbs, spices, and all the ingredients we use when cooking outdoors.

You will find guides on how to identify different cuts of meat, how to prepare rubs and sauces, info on various herbs and spices, and more.

New York strip steak, cooked rare and sitting on a chopping board.
Ingredients

Everything You Ever Wanted to Know About Strip Steak

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.

Close up of a pork butt, showing the money muscle, sitting on a wooden chopping board.
Pulled Pork

What is Money Muscle? The Secret, Finest Part of the Pork Butt

The ‘money muscle’ is a hidden gem in the butt of pork that competition cooks have known about for years. It is tender, delicious, and arguably the very best bit. Learn where it is, how to get at it, and how to carve it out in this guide.

A well rubbed pork shoulder with a dark crust sitting in a smoker.
Pulled Pork

Pork Butt vs Pork Shoulder — What’s the Differences Between Them?

Pork butt and pork shoulder come from very nearby places on the pig and can be used somewhat interchangeably. But they are different cuts. In this guide, we compare these two cuts, discussing where they come from, differences between them, and how to use each to get the best from them.

Close up of some flank steak in ceramic cookware with some rosemary.
Ingredients

Everything You Need to Know About Flank Steak: A Comprehensive Guide

I love flank steak. It’s an underloved cut and one that surprisingly few have heard of, let alone regularly cook and eat. But with its deep beefy flavor and standout striations that soak up rubs and marinades, it should be on everybody’s list of favorite grilling cuts.

Two, raw top round steaks on a cutting board with garlic, lime and spring onion.
Ingredients

Top Round Steak — Everything You Need and Want to Know

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.

To photos, one of filet mignon, another of a ribeye, side by side.
Ingredients

Filet Mignon vs Ribeye — Which is Better, and Why?

Both Filet Mignon and Ribeye are premium cuts of steak, held in high regard by both chefs and connoisseurs the world over. But what's the difference between them, and when would you choose one over the other? Find out below.

raw beef blade steak and rosemary on a dark surface.
Ingredients

Everything You Need to Know about Blade Chuck Steak

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.

Many different types of sugar, in bowls, in a sack, spilled onto a table and more.
Ingredients

15 Types of Sugar, Their Origins, Forms, and How to Use Them

There are an incredible number of different sugars in existence, used in everything from BBQ rubs to cups of tea, in pickling liquids to cakes. In this guide, we look at the 15 most common types, advising which ones you should have on hand to cover everything you’re likely to do in cooking.

Different types of salt in bowls, in scoops, and spread out on a wooden table.
Ingredients

14 Types of Salt, When and How to Use Each, and Substitutions

Salt complements and amplifies the flavor of almost anything it touches. It's a magic ingredient, and the most used in BBQ or any form of cooking. In this article, we look at the most common types, their flavor notes, when and how to use each, and a few substitutions you can make if needed.

Dry rub ingredients and pork ribs on a wooden cutting board.
Ingredients

20 Best BBQ Rubs For Sale Online in 2024

BBQ rubs allow you to add complex and different flavors to any meat you cook. But certain flavors are best with certain meats, and not all flavors suit all meats. So here are our favorites, sorted by meat type, with something that is bound to suit everyone.

The most popular beef cuts, written above an image of a cow showing all primals.
Ingredients

Beef Cuts Chart and Diagram, with Photos, Names, Recipes, and More

Learn all about the most popular beef cuts from our chart, diagram and write up, including popular and alternative names, where the cuts come from on the cow, preferred outdoor cooking methods, their costs relative to each other, and a fantastic recipe for each cut of beef that we’ve taken from around the web.

raw, boneless, pork cushion meat, on a cutting board with a red and yellow pepper in the background.
Ingredients

Pork Cushion Meat Guide — What it is, Where it’s From, How to Smoke it

When you think you’ve finally cooked it all, along comes a “new” cut to surprise you! It’s a bargain cut with flavor to spare that’s always overshadowed by its more famous neighbor on the pork shoulder. No more! It’s time to introduce you to pork cushion meat, and show why we love it.

An illustration of the eight beef primals on a diagram of a cow.
Ingredients

The 8 Primal Cuts of Beef — Everything You Need to Know

Today we look at the American derived eight primal cuts of beef. We look at their position on the cow, names, sub-primals, and then major cuts they are butchered into. We also look at the best methods of cooking and uses of the produce from each primal.

A woman in yellow gloves holding a gone bad steak, making a thumbs down gesture.
Ingredients

How to Tell if Steak is Bad, Gone off, or Spoiled

Part of our mission at FoodFireFriends is to save you from barbecue misadventure. Sure, failing is the best way to learn. But, wouldn’t you rather learn from someone else’s failure? With that in mind, let’s see if we can save you from buying or eating a steak that’s gone off.

A block of beef tallow on some pink butcher paper.
Ingredients

What is Beef Tallow? Best Uses and How to Make It

When you dig deep into barbecuing, you come across new and exciting stuff to try. And today our topic is beef tallow — what is it, how do I make it and use it, and why do I want to? All will be revealed.

A paper roll full of beef jerky on a dark background.
Ingredients

The Best Cuts of Beef for Jerky — And Which to Avoid!

Beef jerky is a snack that satisfies like no other. But, if you’ve only had gas station jerky, you’re missing out on one of the most incredible things you can make in your smoker. To help you make delicious homemade beef jerky, let’s learn which cuts are best for the job.

Four kinds of peppercorns on spoons, on a white surface.
Ingredients

Different Types of Peppercorn, Pepper, Their Flavors and Substitutions

Learn all about the different types and varieties of peppercorns. From the common black, through white and green, to the more esoteric pink and red, and even some peppers that aren’t from peppercorns at all. With origins, flavor profile, and uses, there’s a lot discussed here.

Photos of smoked or grilled tri-tip and brisket side by side.
Ingredients

Tri-Tip Vs Brisket — What’s the Difference? Which is Best?

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.

spare ribs vs St Louis ribs, one photo each, side by side.
Ribs

Spare Ribs Vs. St. Louis Ribs — Differences and How to Smoke Them

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.

A smoked brisket flat next to some burnt ends in two photos side by side.
Brisket

Brisket Point Vs Flat — What’s the Difference? Which is Best?

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.

photos of a sirloin steak and a ribeye steak side by side.
Ingredients

Sirloin Vs Ribeye: Important Differences and Which is Better

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.

Some of the best steaks for grilling laid out on a dark surface, with spices and kitchen tools.
Grilling Theory

11 Best Steaks for Grilling — And Exactly How to Cook Each One

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.

Raw petite sirloin steaks in a tray with one sprig of parsley.
Ingredients

What is Petite Sirloin Steak? Where Does it Come From, How to Cook it

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.

Three raw beef eye of round steaks with rosemary and rock salt on a dark surface.
Ingredients

Eye of Round Steak Guide — What it is, How to Cook it and More

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.

A chuck eye roast on a cutting board, in front of some herbs and tomatoes.
Ingredients

What is Chuck Eye Roast — A Detailed Look at This Popular Cut

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!

sliced chuck eye steak on a black plate with knife and fork.
Ingredients

Chuck Eye Steak Guide — What is it? How to Cook it?

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.’

A tomahawk steak on a black surface.
Ingredients

What is a Tomahawk Steak? Where to Buy, How to Cook, and 3 Recipes

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.

A grilled tri-tip roast, sliced and sitting on a wooden surface.
Ingredients

What is a Tri-Tip Roast? A Deep Dive into This Magnificent Cut of Beef

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.

Beef BBQ bites with a green herby sauce.
Ingredients

What are Country Style Ribs? And How to Cook Them

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.

skirt steak with chimichurri sauce.
Ingredients

What is Skirt Steak? A Detailed Guide on this Lesser Known Cut

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.

Sliced sirloin steak on a wooden chopping board with form and some herbs.
Ingredients

Sirloin Steak: Everything You Ever Wanted to Know

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.

A raw shoulder steak on a dark surface with rosemary sprigs.
Ingredients

What is Shoulder Steak? What is it Good For? How do You Cook it?

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.