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Dry Aged Beef Rib Eye, Part 3–Smoked Prime Rib
This is the third installment in a four part series on aged, bone-in beef rib eye using the UMAi...
Sous Vide: Dry Aged Beef Rib Eye, Part 2. Prime Rib for one?
Single people gain edge In Part 1, we described the 45 day dry aging process facilitated by UMAi...
The Three Brisketeers: Sous Vide+Hot Smoke=The Sous-B-Q™ Solution
Out with the old Tenderizing tough meat requires the conversion of collagenous protein to...
Capicola: Cured, Air Dried Pork Shoulder
No ifs, ands, but BUTTS There is a common misconception that a pork butt comes from the rear end...
Sous Vide: Duck leg confit with port wine cabbage
It’s all about results
