Do you know how to grill the perfect steak? Let America’s #1 family of butchers show you how using the indirect-heat method.

It’s a two-stage method of searing briefly over high direct heat to develop a crunchy, caramelized crust and then finishing over moderate heat to bring it up to the desired degree of doneness.

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July 4th is just around the corner! Will you be hosting a celebration for Independence Day?

We know how much planning and preparation goes into hosting a gathering of any size. To help ease the burden, we’ve compiled our best resources to help you plan and execute an amazing summer celebration.

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Most people probably don’t know the name Teressa Bellissimo, but no doubt, they are familiar with the culinary phenomenon she created nearly 50 years ago: Buffalo chicken wings.

And after these many years and myriad variations, chicken wings of all types and flavors are a staple of pub fare and parties alike. Grilled chicken wings make a fabulous appetizer for a July 4 cookout.

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Do you know how to grill the perfect steak? Let America’s #1 family of butchers show you how using the indirect-heat method.

It’s a two-stage method of searing briefly over high direct heat to develop a crunchy, caramelized crust and then finishing over moderate heat to bring it up to the desired degree of doneness.

(more…)

While the concept of sausage is simple, thousands of variations can be found throughout the world.  Sausages can be fresh, cured, smoked, or cooked. They are made of beef, pork, veal, chicken, and more. And they can include myriad ingredients, from spices and herbs to fruits, vegetables, and cheeses—and even liquids such as beer, whiskey, or blood. Our “Sausage in Profile” series aims to introduce you to different types of sausage—their flavor profiles, histories, and uses—from familiar favorites to unique finds.

Linguica is a cured pork sausage that’s a second cousin to chorizo, the fiery Spanish sausage. Its flavor is shaped by liberal amounts of chile, red wine vinegar, and paprika.

According to Jean Anderson, author of Food of Portugal, the name of this sausage derives from the Portuguese word for tongue—língua—not because it contains tongue, but for its long, slender, red, tongue-like appearance.

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Everyone loves bacon. And everyone loves grilled meats. So we’re sure that if they tried it, everyone would love grilled bacon! But don’t just take our word for it. The next time you have the grill fired up, be sure to add some bacon.

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Removing the baked-on crud from your grill’s cooking grate has long required something you can’t get in a bottle, can, or jar: elbow grease.

But even that may be changing.

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