Meat

Brisket used to intimidate me. It felt like a cut only pitmasters with a smoker in the backyard could handle, and I was scared to ruin an expensive piece of meat. Then I started looking around at what other cooks were doing with it, and I realized brisket is way more forgiving, and way more

From the smoker to tonight’s dinner table I still remember the first time my brother-in-law dragged a secondhand smoker onto his porch and declared we were making pulled pork from scratch. It was a rainy Saturday, and neither of us really knew what we were doing. We checked the temperature every twenty minutes like nervous

Bold marinades, beautiful char, and so many ways to enjoy it London broil was one of those cuts I walked past at the butcher counter for years without giving it a second thought. It always seemed like something my parents’ generation cooked a little old-fashioned, perhaps a little tough, not particularly exciting. Then a neighbour

Bold marinade, smoky char, and endless ways to enjoy it The first time I had real carne asada was at a tiny taco stand at a street market, and I still think about it to this day. The beef had this incredible smoky char on the outside, was perfectly juicy inside, and was wrapped in

Crispy, sticky, tender, and deeply satisfying this is pork belly at its best I still remember the first time I had properly cooked pork belly. The skin crackled when I pressed my fork into it, and the meat underneath was so tender it practically melted. I was completely hooked. That moment turned me into a