Traeger Grills, the innovators behind the original wood-pellet grill, launches their new mobile app.
Pitmasters labor their entire careers to make the perfect brisket but a Harvard engineering class seems to have done just that in a single semester. It’s the sort of problem I would have loved to have faced in a college class. Unfortunately, my biggest post-high school food problem was what to mix with the day’s ramen noodles so that it tasted less like prior day’s ramen noodles.
Injecting is the way to get flavor into the meat, especially with large cuts such as a pork shoulder or brisket. Chef Mike Stines shares his favorite injection formulas.