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Recent Articles From our Blog
Beef ribs are often overlooked for smoking and grilling. It is more common to see these cuts braised low and slow in an oven or cooked in a pressure cooker. The results are fall-off-the-bone, moist meat. But, you shouldn’t dismiss the amazing flavor and texture that smoking or grilling beef ribs can achieve.
Chicken thighs are good because they are a cheap cut of meat that offer tons of flavor. Between the low cost and high flavor, you can satisfy a large group without leaving your wallet hurting afterward.
Pastrami undergoes several steps before it can be called a proper pastrami. One of the first ways you can go about enhancing the flavor of the end product is during the brining step.