Butchers Block
Today we're going to share with you one of the coolest new cooking devices we've seen in years: The Burch Barrel. We've been spending some time lately pushing our Burch Barrel to its limits so that we can share the experience with you. Follow along as we lift the lid and get cooking.
Bison is a much-hyped meat today and is often a feature in high-end barbecue cuisine, like the tomahawk bison steak we grilled last year. You've probably seen some select cuts of bison in your local grocery store, and you'll frequently find ground bison for sale. And I'm sure the first thing you'll notice is that bison is a lot more expensive than beef. You may wonder if the extra cost pays off with a better piece of meat.
Our favorite way to cook anything is on the barbecue. It could be steaks, wild game, or even vegetables. Give us an opportunity to fire up the grill and we are on it. If you are new to barbecuing or are looking for handy tips and tricks to improve your grill-game, this guide is going to be a big help. We're going to explain some of the lingo and give you the knowledge you need to become the BBQ master.
Today, we're going to get off the cutting floor and step into the laboratory to discuss the truth behind how and when you should soak wood to use on your smoker or grill.
Letting your steak rest is about more than just letting it cool enough to eat. There is actually some science to it and your steak will end up even better if you take the time to let it rest. Learn more!
There are a few differences between sauce and glaze that set them apart from one another, and also a few similarities that lead to the confusion between what is a glaze and what is a sauce. Today, we're breaking them both down and sharing one of our favorite glaze recipes.