Tagged with 'tricks'

Sous Vide Cowboy Cut Ribeye

Sous Vide Cowboy Cut Ribeye Steak Recipe

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.

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How to Spatchcock a Whole Chicken

How to Spatchcock a Whole Chicken

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.

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Tips & Techniques: How to Fire Roast Peppers

Tips & Techniques: How to Fire Roast Peppers

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.

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Blue Cheese Butter

Blue Cheese Butter Recipe

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.

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Tips & Techniques: Dry Style Baby Back Ribs

Dry Style Baby Back Ribs Recipe

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.

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