Burgers. They're a little bit art, a little bit science, and 100% iconic. There are plenty of styles, and most conversations on the topic talk about proper cooking technique, choosing a balanced collection of toppings, texture, etc.
BaconMethod.com is a web site dedicated to one thing and one thing only: helping you turn out perfect bacon. The Bacon Method is relatively simple, and is a variation on the
Truly amazing barbecue - the transformation of tough, chewy cuts into something tender and juicy and full of smoke flavor - is a true artform. And like all craft, it involves a healthy does of science and technique as well.
With grilling season in full swing, it's time to head to the butcher shop, see what looks awesome, and build those fires. And while the flavor and luxury of beef is relatively straightforward, buying the right cut for grilling, and cooking it to perfection actually isn't. Steak is expensive, and anyone who's tried to cook a too-thin cut or one with too much connective tissue only to cut into a dry, chewy mess can tell you: you gotta know what you're doing, which means knowing what you're buying.
This video from NYC butcher extraordinaire Pat LaFrieda "explains every "steak" you'll likely see, where they come from, what they look like, and
Some argue that bacon is a trick: anything tastes that much more delicious when you put bacon on top of it.
But a bacon cheeseburger isn't just a cheeseburger with bacon on it...at least, it shouldn't be. The additional salt and smoke and texture call for changing the your whole burger strategy, finding a way to highlight the bacon rather than just waste inside all the standard toppings.
If you've ever forked up the dinero for a great steak at a high-quality steakhouse, and noted how much better it tastes than the ones you whip up on your own backyard grill, you're probably right. And it's not cause they're all that much better at cooking it than you are. It's because they likely started with another piece of beef altogether: a dry-aged steak.
All this week, ManMade is excited to be teaming up with America's Test Kitchen to share lots of cool, DIY food crafts and ideas, any which would make an excellent weekend project or a great handmade holiday gift for your family and friends.
Homemade charcuterie - the craft of curing, aging, and preserving meat - is a centuries old tradition experiencing a renaissance by the "hands on" artisan set, who are eager to move beyond canning and infusing and get down to some hardcore butchery.
We're nearing August, and the whole northern hemisphere is well into prime grilling season. By this point, your grilling game is at its peak - you're well seasoned, and so are you grates. You've been trying a few recipes you've never done before, learning how to better control your fire, so now it's time to revisit a classic, and perfect the burger.
If you're gonna go through the effort of making burgers at home, make them amazing. Here's how:
A collection of "meat specialists" have discovered the first new cut of steak from the beef carcass in years. It may also be the last possible new steak, ever.
Dubbed the "Vegas Strip Steak," it was "deveioped" by meat expert Tony Mata and reseachers at Oklahoma State University. The cut is hidden inside the animal in part commonly ground for hamburger, and the team has sought a patent to protect their work.
The image you're looking at is of a cupcake-sausage, grilled and served on a "long john" doughnut bun and a rasperry topping ketchup.
Okay now that that's out of the way, this project,
Dean Martin - actor, singer, comedian, and all around cool guy, was apparently a pretty active chef at home, cooking meals for friends, family, and fellow famous people.
His favorite hamburger recipe "Martin Burgers" was recently discovered, on Dino's own stationery, signed by the man himself. It speaks for itself.
Each Wednesday, I post some of my favorite can't-miss links, images, and otherwise mindblowing goodies from across the web.
Brussels-based artist Fabian Strain finds vintage photos, and reimagines them with....oh, you get the point. Pretty bizarre, pretty genius.
The Urban Grocer reports, "Sculpted, tweaked, and photographed. Nope, we’re not talking about the latest super model; we’re talking about meat. Raw cuts of red meat that Philadelphia-based artist Dominic Episcopo took as his muse for his latest inspired project, Meat America.
Channeling the inner butcher within us all, Meat America includes an impressive collection of photographed meats fashioned to look like everything from Elvis and Ben Franklin, to New Jersey and Texas. Through this work, Episcopo intended to celebrate his own unabashed love for meat and “the American appetite for decadent and iconoclastic deliciousness.”
I have no commentary, so just the facts:
A 20 lb. pig, stuffed with an 8 lb turkey, a 6 lb duck, a 4 lb chicken, a cornish hen, a quail, a bacon and croissant stuffing, held together with bacon and sausage glue, and a glaze of 6 lbs. of butter and Dr. Pepper.
79,046 calories, 6892 grams of fat
I *guess* I appreciate the ambition, but I'm more impressed that they got the cooking times and temperatures all figured out.
And what sort of gravy for this guy?
See it all in the video below: