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Burgerquest: Making the Perfect Hamburger
Back in the heady post-high school days, before I was worried about anything beyond having as much fun as possible at all times, I spent a few summers working as a cook. I started out working seafood,...
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Grilltop Smoker Box: Waste of Time or Path to Nirvana?
Regular readers of The Meatist probably know that I don’t own a smoker, for which I am deeply ashamed. And while I’d love to get my mitts on a review model of the 18.5″ Weber Smokey Mountain that I...
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It’s A Bacon Explosion Kind of Holiday
“What the hell are you doing?” Joanna, my wife, had just come home and was staring at me like I was doing something very, very wrong. I didn’t see it that way though. “Don’t look at me like that; a man...
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Steaks: Make Them Right. Please.
I’ve written before that men are supposed to be able to cook meat, and that not being able to cook a burger is, in some circles, the equivalent of wearing a t-shirt with “I’m impotent” printed on it....
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Bodum Fyrkat Charcoal Grill Review
First, a confession: I’ve been using a gas grill for quite a while. I think the switch from a charcoal grill came some time shortly after I had kids, and the entire “let’s throw something on the grill...
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Kingsford Charcoal: Aptly Named
The King First of all, you should know I’m not a “Match Light” guy. I like to use charcoal lit via lighter fluid like my dad, and probably his dad before him, did because it’s all part of the process...
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Las Brisas Skirt Steak Part II – The Grilling
Look at these babies go. Meat moments away... So if you’ve been with me thus far, you know I hit a local Spanish market, Las Brisas, to pick up some fresh-cut skirt steak from the butcher, and...
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