Beer is a versatile ingredient that can add a unique flavor to grilled foods.
As part of the Burn! Blog’s ongoing pumpkin-related coverage, I decided to fool around with a jar of Chipotle Pumpkin Salsa with Roasted Tomatillo, produced by Chef Rick Bayless’ Frontera Foods company. Throw it into a slow cooker with a pork tenderloin, and a few hours later you have a great autumn meal.
A pig, a Cuban, and a chef walk into a bar…sounds a bit like the beginning of a joke, but the rising popularity of La Caja China cooking is nothing to laugh at.
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.
“What about becoming a bbq judge? I want that job!” My best friend said that while we were watching the first season of Barbecue Pit Masters. To the uninitiated, judging a barbecue competition seems like a simple matter of sampling all the food at an event, deciding which tasted the best, and succumbing to a food coma. Not really. The …
by Mark Masker and the USDA website Oh, happy day! Last week, the U.S. Department of Agriculture (USDA) changed its bureaucratic mind on the recommended safe temperature for cooking pork. Swine joins the ranks of beef with a new safe temp of 145 degrees F. for all whole cuts of meat. Or, as we commonly know them, steaks, roasts, and …
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