Sous vide has taken a jump in popularity lately with the introduction of more and more affordable sous vide units on the market. This has brought the cost of home sous vide down and has introduced the technique to those who had never heard of it mere months ago. Chef Tom takes an amazing Creekstone Farms Master Chef Choice Cowboy Ribeye and sous vides it in the VacMaster SV1 at 49°C and cooks it for an hour and a half. After that he quickly sears it off for flavor on our Yoder Smokers YS640 Pellet Cooker setup for direct grilling.
Here at All Things BBQ, we’re constantly interacting with folks who are passionate about grilling, smoking and cooking in general, and folks who are hungry for knowledge and looking to improve their craft. If you’re reading this, there is a good chance that you are one of these folks. You’re awesome. One of the questions we get a lot is, “What is the best way to cook a whole bird?” Whether it’s chicken or turkey our answer is always the same. Spatchcock. If you’re tired of drying out the breasts while waiting for the thighs and legs to finish cooking, it’s time to employ the spatchcock technique.
We use chile peppers year round. Anaheims, Poblanos and Jalapeños are staples in the test kitchen here at All Things BBQ. But this is a special time of year. Hatch chiles and Pueblos offer wonderful flavor and varying levels of heat, and they’re currently flowing out of the Southwest. Their harvest season doesn’t last all year, due to their specific geographic location, so it’s a good idea to process and preserve the chiles in some way so that you can enjoy them for months to come.
Compound butter is simply butter enhanced with supplementary flavors. Herbs, spices, other aromatics and even cheeses are stirred or whipped into room temperature butter, which is often then chilled back down to be used later to top meat, vegetables or enhance a sauce.
Football season has arrived. Whether you are a rabid fan or just a casual observer, everyone can agree that football season is tailgating season. Here are a few tips to make this tailgating season your best yet, and keep you safe in the process.
Your gas grill is probably more versatile than you think. Most of us frequent grillers have pondered and tested the possibilities, but if you’re looking for a place to start, then try these delicious home-made cheesy breadsticks.
Backyard cooks, competition pit masters and BBQ enthusiasts often have an opinion on which method is better, and we frequently find that it’s fairly evenly divided. Both methods have their advantages, and both should be celebrated. Today we’ll cover the simple process of dry smoking ribs, so you can discover for yourself your opinion and perhaps your preference.
By
Tom Jackson
