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Meathead Talks - Myth: Stabbing Meat with a Thermometer, Fork, or Knife Will Drain it of Vital Juices
Welcome to Meathead Talks, a series of curated articles from AmazingRibs on everything from kitchen science to myth busting to tips for upping your grill game. All articles are written by the Meathead, a brilliant chef and self-proclaimed Barbecue Whisperer whose culinary word are heeded as gospel in many circles. Is stabbing your steak with a thermometer pointless meat cruelty? Does "stick a fork in it" truly signal the end of your carefully dry aged steak's juiciness? After carefully aging steak in a dry aging bag, will you ruin it by poking it? Meathead says, "No!" Read his time-tested and proven explanation to learn: Why puncturing your dry aged steak with a thermometer...
Meathead Talks: Buying Beef: Beef Grades And Labels, And Busting The Kobe Beef Myth
Welcome to Meathead Talks, a series of curated articles from AmazingRibs on everything from kitchen science to myth busting to tips for upping your grill game. All articles are written by the Meathead, a brilliant chef and self-proclaimed Barbecue Whisperer whose culinary word are heeded as gospel in many circles. So it's time to fill those UMAI Dry Aging Bags you ordered with some fine beef to create mouth-watering dry aged steaks. So many choices; what to buy? All those grades of beef, the classifications, the descriptors... Do grades on beef really mean anything? Why yes, yes, they do. Could you just close your eyes and pick one? You could, but we...
Meathead Talks: Myth: Searing Steaks Seals In The Juices
Welcome to Meathead Talks, a series of curated articles from AmazingRibs on everything from kitchen science to myth busting to tips for upping your grill game. All articles are written by the Meathead, a brilliant chef and self-proclaimed Barbecue Whisperer whose culinary word are heeded as gospel in many circles. Tradition can be a fine thing, but sometimes you have to kick those tired ideas to the curb. Searing a dry aged steak to preserve its juiciness is one of the dogs that has seen its day. But wait! Don't put your steel-toed boots on too soon. Searing your dry aged steak after you've aged it in an UMAi Dry Aging...
Meathead Talks: Myth: The Bones Make The Meat Better
Welcome to Meathead Talks, a series of curated articles from AmazingRibs on everything from kitchen science to myth busting to tips for upping your grill game. All articles are written by the Meathead, a brilliant chef and self-proclaimed Barbecue Whisperer whose culinary word are heeded as gospel in many circles. We've all heard the adage "The closer to the bone, the sweeter the meat," (or if you hadn't before, you have now) but is it really true? Will your dry aged steak really turn out tastier if it's grilled bone-in? Don't waste your charcoal—or a dry aging bag—finding out for yourself. Meathead has already compared bone-in dry aged steak and boneless dry aged steak...
Meathead Talks: Award Winning Food Temperature Guide And What You Need To Know About Food Safety
Welcome to Meathead Talks, a series of curated articles from AmazingRibs on everything from kitchen science to myth busting to tips for upping your grill game. All articles are written by the Meathead, a brilliant chef and self-proclaimed Barbecue Whisperer whose culinary word are heeded as gospel in many circles. At last! You’ve waited for four (or more) weeks and now your dry aging project is ready to meet its destiny. Whether you grill, broil, or sous vide and reverse sear your dry aged meat, you’ve crafted the very best steak with UMAI Dry Aging Bags and now’s NOT the time for guessing. Now’s the time to learn from...
