Sausage, sage & onion stuffing... going to make loads- many sandwiches to be had in the weeks after christmas!

Sausage, sage & onion stuffing... going to make loads- many sandwiches to be had in the weeks after christmas!

Recipe for Hanger Steak with Red Wine Sauce - This recipe gives you a melt in your mouth, delicious hanger steak. Without the fancy steakhouse prices taking a bite out of your wallet.

Recipe for Hanger Steak with Red Wine Sauce - This recipe gives you a melt in your mouth, delicious hanger steak. Without the fancy steakhouse prices taking a bite out of your wallet.

The Best Meat Smoking Times and Temperatures for Your Favorite Meats

The Best Meat Smoking Times and Temperatures for Your Favorite Meats

My fav Healthy Party Appetizers! Those Spinach balls are made with only 5 ingredients and take few minutes to prepare and it always impressed my guest. Eating healthy finger food as never been so easy!

My fav Healthy Party Appetizers! Those Spinach balls are made with only 5 ingredients and take few minutes to prepare and it always impressed my guest. Eating healthy finger food as never been so easy!

I have had Beef Wellington on my cooking bucket-list for years. But I was afraid of it. Too many steps. Too hard to get the meat cooked to the

I have had Beef Wellington on my cooking bucket-list for years. But I was afraid of it. Too many steps. Too hard to get the meat cooked to the

A handy temperature guide for just about any meat you might be grilling or smoking: chicken, pork, beef and all sorts of different cuts.

A handy temperature guide for just about any meat you might be grilling or smoking: chicken, pork, beef and all sorts of different cuts.

"Wet Vs Dry Meats" Aging greatly improves the texture and flavor of beef, yielding a buttery character and intense taste. Most steaks are wet aged, which involves vacuum-sealing the meat and refrigerating it for 1 to 4 weeks.    Dry-aged beef, which is stored unwrapped at precise temperatures and humidity levels for several weeks, loses a large amount of moisture, which concentrates the flavor. Some cooks prefer dry-aged beef for simple preparations where the flavor of the beef shines…

"Wet Vs Dry Meats" Aging greatly improves the texture and flavor of beef, yielding a buttery character and intense taste. Most steaks are wet aged, which involves vacuum-sealing the meat and refrigerating it for 1 to 4 weeks. Dry-aged beef, which is stored unwrapped at precise temperatures and humidity levels for several weeks, loses a large amount of moisture, which concentrates the flavor. Some cooks prefer dry-aged beef for simple preparations where the flavor of the beef shines…

For Food Smokers offers advice and tips on how to smoke your food and which BBQ smoker is best for you.

For Food Smokers offers advice and tips on how to smoke your food and which BBQ smoker is best for you.

This recipe is inspired by an Italian dish which would usually use rolled loin. Pork cooked in milk is tender and succulent – this recipe is more about the meat than the crackling. For optimum crackling, cook for longer at the higher temperature before reducing.

This recipe is inspired by an Italian dish which would usually use rolled loin. Pork cooked in milk is tender and succulent – this recipe is more about the meat than the crackling. For optimum crackling, cook for longer at the higher temperature before reducing.

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