Dry Rubs

Dry rubs are like marinades in purpose, as they treat the meat like a sponge, serving to deepen and impart flavor over time. Your dry rub base should include: Salt Pepper Sugar In addition to your base, try adding different herbs & spices that you enjoy or would compliment the side dishes you’re preparing. Try…

Searing

To sear a cut of meat, simply heat a pan until it is extremely hot, and place the meat directly on the surface of the pan. Make sure there is a little bit of oil on the surface of the pan, as well. The instant the meat hits the pan, the sugars in the meat…

Marinades

mar·i·nade merəˈnād/ noun  a sauce, typically made of oil, vinegar, spices, and herbs, in which meat, fish, or other food is soaked before cooking in order to flavor or soften it. a savory usually acidic sauce in which meat, fish, or a vegetable is soaked to enrich its flavor or to tenderize it. HOW TO…

Brining

Brining is the practice of immersing meat in a salt solution. This process helps seal both flavor and moisture into the meat. In addition to adding salt, you can add spices and aromatics into your solution for extra flavor. Ratio for brining: 1 cup of water and 1 TBSP of salt Why brine? During cooking, meat naturally loses moisture (or water…