The idea of not finishing a steak may seem foreign to many, but sometimes it just happens. Maybe you have a no-show? Perhaps you filled up on a pre-dinner dessert? Whatever the reason, there’s NO reason you can’t reheat and enjoy a leftover steak for a delicious meal another day. Here’s how to do it.
Do you know your steak doneness levels? When your steak is rare, medium-rare, medium, medium well, or well done? Do you know the temperatures of each level? How firm should the steaks feel, and how pink should the center be? You will once you finish this guide.
To paraphrase the classic slacker film Clerks, there’s a million fine looking thermometers in the world, dude. But, they don’t all have an auto-rotating display. I’m testing out the ThermoPro TP620 to see if it’s a keeper or just flashy eye candy that looks good but lets you down in the end.
Who doesn’t love knowing they have thick, delicious steaks at the ready whenever the craving hits? Stocking up on steaks means keeping them on ice, and that means thawing them out for grilling. What’s the best way to get it done without compromising on flavor or safety? We’ve got the answer.
A virtual BBQ assistant that monitors the temperature of my cooker and my food, and automatically adjusts the cooker’s temperature for optimal results? Bring it! This may be the next best thing to a robot grillmaster. Read on to learn all about the BBQ Guru UltraQ temperature controller.
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.
Today’s money-saving article will teach you how to clean your grill brush — Whether bristled or bristle-free — to prevent tainting the taste of your food. Plus, learn how to keep it in tip-top shape with maintenance tips, so it lasts longer, and how to know when the time is right to replace it.
This compound butter is easy to make with wild garlic picked from the woods, unctuous beefy bone marrow shafts, shallots, lemon zest, and salt and pepper. Melted over resting steaks, boiled or steamed veg, or baked potatoes, is nothing short of heavenly. Be sure to give it a go!
This bone marrow butter uses smoked beef marrow bones, as well as smoked shallots and smoked puréed garlic to create an incredible compound butter that packs an almighty flavor punch. It’s perfect for adding into sauces, stocks, gravies, or for melting over boiled veg or resting steaks.
Wild garlic butter is easy to make, with ramsons free and easy to pick from most ancient woodlands. Make this compound butter in bulk, then freeze to use year-round, with meat, fish, vegetables, or any place where you’d use regular butter but would enjoy an extra kick!
So, you couldn’t hold out any longer; after seeing so many videos and blogs, you decided you HAVE to own a pellet grill. I’m not here to talk you out of it. Far from it — I want to introduce you to the Z Grills 700D wood pellet grill. It could be exactly what you’re after.
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.
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.
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.
If you’re new to smoking, you probably have lots of questions. And if you use a pellet grill, an important one is: what’s the best way to store wood pellets? It turns out this mystery is an open and shut case. Get the longest life and best performance out of your pellets with our guide.
It sounds like a “when I was your age” story, but it’s not; once upon a time, we loaded up our gas grills with lava rocks. Sounds straight out of a Flintstones episode? Well, it’s true. And here’s why we did it, and why we stopped.
We've noticed many people questioning the safety of grill mat use, stating that they give off toxic fumes. So we decided to dig into the details in a search for the truth and give ourselves the confidence to keep on using them. Which we have and will do!
If you plan to have garden parties and be at the helm of the grill this summer, then there’s a lot riding on your grilling skills! Grilling seems simple, but a lot can quickly go wrong. Luckily for you, we’ve put together a list of common mistakes and professional advice on how to avoid them.
Got your bag of charcoal ripped open, and you’re ready to grill? Now you’re asking yourself, “How much of this stuff do I need?” As always, we’ve got this — keep scrolling to learn the right amount of charcoal to use for every type of grilling and smoking session.
There are thousands of different chili peppers in the world, but chances of seeing of them are slim. So here is a guide to the most commonly used chilies throughout the world, with tasting notes, heat rating on the Scoville scale, and a peek at the hottest ones known to man!
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.
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.
Get crispy pork skin — or even better, full on crackling — by following the simple tips in this guide, that work every time. We also cover a few things to avoid, because you can sabotage your crackling even when you think you've done everything right...when you haven't!
These grill cart plans show you step-by-step how to make your own grill cart with storage and work surfaces for a 22-inch kettle grill. With exact dimensions, materials list, tools required, and step-by-step illustrated diagrams and images to help you every step of the way.
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.