We've frozen our meat to steaksicles and fired up the grill to answer the age old question - can you cook a steak from frozen?
It's the ultimate way to cook a steak and it works every single time. Here's how to do the Reverse Sear method:
Get the ultimate sear to finish your steaks by cooking directly over a chimney full of coals.
If you're a carnivore then you're a fan of umami. Get to know the ingredients that help boost the 'meatiness' factor, like Shio Koji.
Here's why you need to start using Vegemite in your stews, soups, sauces and marinades.
Ever wondered what the most coveted cut on a steer is? Newsflash, it's not the tenderloin! Meet the tastiest beef muscle of all - the Spinalis Dorsi.
Learn my top 4 commandments that are essential to achieving a successful brisket cook (plus a few bonus tips).
Learn the tricks to trimming pork ribs into a neatly rectangular rack, perfect for competition barbecue
Check out this simple hack for taking a cheap grocery store roast and turning it into two high quality and inexpensive Flat Iron steaks!
When a recipe calls for "two zone" grilling, it's usually because at least one portion of the cooking process requires gentle, indirect heat.
Get ready to grill up this Flintstone-inspired behemoth, it's easier than you think to cook a Tomahawk.
Can you turn the classic Texan dish King Ranch chicken casserole into a sausage? Evan LeRoy can- and it's packed with all the flavors of the original.
Not all Wagyu is the stuff high dollar price tags are made of. Here's everything you need to know about Wagyu beef.
This method for dry brining steak, paired with reverse sear cooking, will result in the best tasting steaks you've ever cooked at home.
There are few single ingredients that are so universally adored as bacon. And the only thing better than bacon is homemade bacon. Curing your own...
It takes one simple piece of equipment with one switch to create awesome jerky at home.
It's the ultimate test for any carnivore - do you have the guts to actually kill your own meat? Here's the story of my first hunting encounter.
For some of us, eating pork isn't always a delicious experience. Learn exactly what is responsible for that funky barnyard smell...
A round up of all y'alls favorite recipes, posts and articles of 2015!
Lance Kirkpatrick of Stiles Switch shows me just how hard it is to be a pit boss for a living, and reveals a few secrets along the way.
A look at the Texas Monthly Barbecue Festival from Austin
Timber talk: know your cherry from your oak
Discover the best cut to use for pulled pork
This is the Rare Steaks series, exploring the lesser known beef cuts - because there’s more to a steer than a rib eye and a tenderloin.
From wet to dry, here's everything you need to know about aging beef.
Previously found only in Californian butchers, this triangular muscle of goodness is making a national comeback.
Deciphering the fancy cuts at your butcher shop.
Don't throw out that left over pickle juice, it's the perfect meat brine!
because there's more to a steer than a rib eye and a tenderloin...
Peach paper is the ultimate BBQ accessory right now and no, it's not made from peaches...
Turns out the best summer camp is actually for adults.
Here's why the flat iron is the perfect cut of beef for a steak sandwich.
Do you know your Baby Backs from your St Louis?
Welcome to Scott, the town dedicated to boudin and fried pork morsels known as cracklins...
Everything you ever need to know about eating BBQ in Austin - the superstars, the hidden gems, and the old classics.
Because not all 'cue is created equal.
Join me and a hanging beef carcass to find out where exactly brisket comes from, and how it's cut.
Sitting in on the Texas BBQ 101 class at Texas A&M University
Reviving the art of of butchery, sourcing local and exploring a variety of cuts, welcome to Salt & Time.
Sounds a little weird, but it's actually great for your skin. Welcome to the world of cosMEATics.
Hailed as the ultimate way to cook a perfect medium rare steak every time, learn how to cook the Reverse Sear method.
Delving reluctantly into the BBQ world outside Texas, I liked what I found in Kansas City
Eating meat is one thing, understanding how it is processed is an important part of being a Hardcore Carnivore.
And it’s not the butcher, or the owner, or even the pitmaster himself...