Loading…
Butcher tested guides for every cut in the case: ingredients, method, temps and the tips we'd give you across the counter.
The most forgiving way to nail a thick steak edge to edge.
A backyard-legend brisket: real bark, a pink smoke ring, and slices that bend but don't break.
Lacy, crispy edges and a juicy middle. The whole case for grinding your own.
Thick, bone-in chops that stay juicy. A quick brine is the whole secret.
Set-it-and-forget-it shoulder that shreds into glossy, smoky strands.
Shatteringly crisp skin and juicy meat from one simple roast.
Snappy, juicy brats with jammy caramelized onions. A tailgate classic.
Mild, lean white meat that lands somewhere between chicken and veal. The buttermilk soak is what separates tender gator from rubbery gator, so do not skip it.
Emu surprises people: it is a lean red meat, closer to a beef filet than to poultry. Deep pink at 145F is exactly right, and it does not want to go past that.
Nearly all the work here is rendering the fat cap. Start it in a cold pan, stay patient, and you get glass-crisp skin plus a jar of the best cooking fat in the kitchen.
