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The Meat Lovers Guide to: Fort Worth
It's the city where the west begins, home to the stockyards, chuckwagons and real cowboys. Here’s a carnivore's guide to Fort Worth, Texas.
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How to dry age steak at home – a complete guide
Learn the optimal dry aging set up, humidity and temperature, and how to trim and cook it. Here's everything you need to know about dry aging beef.
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2017 Holiday Gift Guide for Carnivores
Tis the season! Hunting season! But perhaps more widely celebrated – the holiday season. That means that it’s time to start...
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VIDEO – cooking a steak from frozen
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?
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VIDEO – how to Reverse Sear a steak
It's the ultimate way to cook a steak and it works every single time. Here's how to do the Reverse Sear method:
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How to make your own knife roll
Keep your knives safe during travel with this simple denim and vinyl knife roll.
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How to sear steaks with the chimney method
Get the ultimate sear to finish your steaks by cooking directly over a chimney full of coals.
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Exploring Umami ingredients: Vegemite
Here's why you need to start using Vegemite in your stews, soups, sauces and marinades.
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5 expert tips for your barbecue competition box
Along with taste and texture, appearance plays a part the final score in comp barbecue. Here's 5 tips to get your competition box looking great.
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How to trim Pork Ribs, competition style
Learn the tricks to trimming pork ribs into a neatly rectangular rack, perfect for competition barbecue
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How to set up a grill for two-zone cooking
When a recipe calls for "two zone" grilling, it's usually because at least one portion of the cooking process requires gentle, indirect heat.
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What is Kosher salt and what makes it different?
Kosher salt is an ingredient in most barbecue and general cooking recipes. But what exactly is it, and why is it important to know the difference?
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Wagyu beef – everything you need to know
Not all Wagyu is the stuff high dollar price tags are made of. Here's everything you need to know about Wagyu beef.
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Ever had a stinky piece of pork? Blame boar taint.
For some of us, eating pork isn't always a delicious experience. Learn exactly what is responsible for that funky barnyard smell...
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What is dry aging? Truths, myths & facts.
From wet to dry, here's everything you need to know about aging beef.
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Five ‘new’ cuts of beef you’ve known all along…
Deciphering the fancy cuts at your butcher shop.
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What is peach paper? A BBQ trend explained.
Peach paper is the ultimate BBQ accessory right now and no, it's not made from peaches...
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The ultimate guide to Austin BBQ.
Everything you ever need to know about eating BBQ in Austin - the superstars, the hidden gems, and the old classics.
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Smoke & Mirrors: what you need to know about barbecue restaurants
Because not all 'cue is created equal.
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Brisket 101 – what exactly is a brisket?
Join me and a hanging beef carcass to find out where exactly brisket comes from, and how it's cut.
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How To Season Cast Iron (Like A Boss)
Cast iron is one of the best cooking surfaces around - you just have to season it right to start with.