Blog: Articles & Insights RSS

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...

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...

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...

Meathead explains why a good digital thermometer is essential equipment for any serious grill master. No serious grill master should relying upon old-fashioned gut-feeling guesswork methods to determine the safe cooking temperature of meat. The article will help you learn how thermometers work, how to choose, use and maintain them, and finally, which are the best. There is also a lengthy list of do's and don't's for savvy care and use. UMAi Dry offers a durable, cost effective Escali Digital Thermometer.

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. This edition of Meathead Talks starts at the very beginning: Basic Meat Science. If you ever cook meat, you need to read this article. Why? Because understanding the ins and outs of meat (and really any ingredient) will improve your cooking and preparation of the meat you cook. Let's take a look at what you will learn in this article. How to answer the question...