Widely cited in recipes of all kinds, prepared meat is to be cut “against the grain.” While it may come natural to some, others may be robbing themselves of the perfect bite of meat by making an unfortunate error. The secret to cutting meat at home (…the right way!) is brought to you by the…Read More Here!
In Alberta, we often take our high quality beef for granted– or we may even be so proud that we would not dare to try anything from outside our borders. In reality, we have so much in common with places like the U.S.A., Argentina and Japan because our industries, cultures and environments help promote…Read More Here!
Whether you have seen it on a restaurant’s menu, a cooking show or in your favourite barbecue bible– dry-aged beef is becoming more popular and widely understood. Here in the heartland of Alberta, many of us have easy access to fresh, top-quality beef that is a prime candidate for dry-aging. Once you taste the difference,…Read More Here!
Cooking food with indirect heat is an ancient practice, but you don’t have to follow sacred texts or carved tablets to make delicious smoked meats at home. More than just adding a smokey flavour– when done correctly, this type of cooking can tenderize even the toughest of cuts. Brisket? Ribs? Pulled or shredded meat? If…Read More Here!
Whether you are dining on meat or vegetables, there are countless ways to season them– especially if they are headed for the grill! Since cooking over open flame is volatile, it is important to seal in flavours as thoroughly as possible. With that in mind, world famous chefs and pitmasters have settled on three methods…Read More Here!
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