The difference between a good brisket and a great brisket is in the cooking, not the grade of the meat. Chef Mike shares his secrets of smoking a great brisket.
Ask Chef Mike: Why Heatless Jalapeños?
Q: I heard about some guy who has developed a jalapeño pepper with no heat. Why would anybody do that? A: Who knows what evil lurks in the hearts of men? Some manufacturers of hot products prefer to use heatless chile varieties and add heat later during processing through the addition of concentrated capsaicin oleoresin. This provides a measurable, more …
Ask Chef Mike
Q: What’s your favorite grill to use, and why? I have a few propane grills in my collection: a Broilmaster P-3 and a Charbroil Heatwave among others. I also have a few charcoal grills… a couple of Weber kettle-style grills, a Cobb grill and some smaller “camping” grills. For ease of use, gas grills are the way to go; turn …
