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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...

What's Pua'a? And Why is it Hawaii's Best Meat? Kauai-native, avid bow hunter, spare fisherman, rancher and adventurous cook, David Takiguchi (Instagram handle: davidspearo) dedicates an entire fridge to his pua'a harvest. He has brought the ancient tradition of hunting pua'a into the modern day with a little UMAi Dry inspiration.  So, what's pua'a? In Hawai'i, pua'a (wild pig) has been eaten for millennia. Existing in isolation, the Hawaiian islands, originally possessed very few edible land animals and plants. Between 300 and 500 AD, the first settlers arrived from elsewhere in Polynesia, bringing with them plants to cultivate and animals (pigs, chickens, and dogs, to name a...

   Photo Credit: Alan Bergo Meet Chef Alan Bergo Meet Alan Bergo also known as the Forager Chef. Alan is a culinary industry veteran, former executive chef of legendary Twin Cities' Lucia’s Restaurant, and the Salt Cellar. Author of The Forager Chef’s Book of Flora, he’s one of the most respected voices in the world of foraging and wild food. Bergo is best known as the founder of Forager Chef, his website focused on wild ingredients that reaches millions of readers each year. Learn more about Chef Alan and his hunt for mushrooms, wild and obscure foods at foragerchef.com.   Dry aged venison roast...

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It's hard to cook a thick steak medium-rare. If you don’t give it enough time to temper, you end up with a steak that has a cold reddish-blue center. If the meat is not at room temperature,  you can easily overcook the peripheral meat by the time the internal temperature reaches 125-130° Fahrenheit. That’s where “hot tubbing” comes in. This is a tempering technique that provides a consistent temperature throughout a piece of meat by submerging it in lukewarm water. Meat that has been tempered in a “hot tub” requires less heat to raise the internal temperature, which in turn leads to less overcooking. How to...