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Sep 12, 2014

Weekend Project: How to Perfect the Perfect Burger

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.    

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Jul 17, 2014

The Bacon Method: How to Make Crispy, Perfect Bacon Every Time

created at: 07/17/2014

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 

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Jul 02, 2014

The Science of Barbecue: Why Old School Methods Still Make the Best Meat

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.

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Jun 10, 2014

This Video Will Teach You Everything You Needed to Know About Steak Cuts

created at: 06/10/2014

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

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Jan 23, 2014

How to: Make the Ultimate Bacon Cheeseburger

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. 

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Jan 28, 2013

Is It Possible to Dry Age a Steak at Home? And Will It Taste Better?

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.   

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Nov 15, 2012

Recipe: How to Make Homemade Pancetta from Scratch

created at: 11/12/2012

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.

created at: 11/15/2012

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.  

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Nov 12, 2012

Everything You Ever Wanted to Know About Meat

If knowing is half the battle, then half the battle when it comes to cooking main course proteins is selecting the right cut, prepping it, and how'll you serve it before anything actually touches heat (or in some cases, stays uncooked).  

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Jul 31, 2012

How to: Five Commandments for Making Great Burgers at Home

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.   

created at: 07/30/2012

If you're gonna go through the effort of making burgers at home, make them amazing. Here's how:

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02012

Jul 11, 2012

The (Basically) 100% All-Bacon Burger

created at: 07/11/2012

After experimenting with a pulled pork burger, a chorizo sausage burger, and a chili cheese Frtio burger, Southern California burger chain 50/50 now offer the 'Merica burger, which is essntiallly just bacon.    

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May 24, 2012

Meat Researchers Discover a New Steak Cut, Seek to Patent It

created at: 05/24/2012

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.

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May 23, 2012

How to Make Cupcakewurst: Cake-Filled Sausages with all the Fixings

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, 

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May 23, 2012

Blow My Mindsday: May 23, 2012

created at: 04/17/2013

Each Wednesday, I post some of my favorite can't-miss links, images, and otherwise mindblowing goodies from across the web.

French artist Sylvain Meyer reorganizes natural landscapes and woodlands to imbue them with a sense of pattern and texture.   

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May 08, 2012

The Periodic Table of Meat

Jeff Wysaski, the author/humorist behind A Handy Map of Hell and The United States of Scary Things, offers The Periodic Table of Meat.  

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Apr 17, 2012

How to: Dean Martin's Hamburger Recipe

created at: 04/17/2012

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.  

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Apr 10, 2012

Brass Knuckle Meat Tenderizer

created at: 04/10/2012

Truth: I've never punched another human being. Been punched? Yes. Did it hurt? Yes. But made a fist and landed it on human flesh? Never. And don't plan to. I'm a maker, not a fighter.  

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Feb 01, 2012

Blow My Mindsday: February 01, 2012

created at: 04/17/2013

Each Wednesday, I post some of my favorite can't-miss links, images, and otherwise mindblowing goodies from across the web.

created at: 02/01/2012

Brussels-based artist Fabian Strain finds vintage photos, and reimagines them with....oh, you get the point. Pretty bizarre, pretty genius.

created at: 02/01/2012

   

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Jan 14, 2011

Art Imitates the Butcher Shop: Meat America

created at: 01/14/2011

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.”

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Nov 29, 2010

The TurBacon Epic: A Pig Stuffed with 7 Different Meats

created at: 11/29/2010

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:  

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Oct 08, 2010

How To: Meat Hand

 


created at: 10/08/2010

Oh, my.

Armed with a post-it note of inspiration and an appendage-shaped gelatin mold, Megan from NotMartha has made herself a hand. Of meat. With fingernails. And a wrist bone. It's awe-quaking. And perfectly disgusting.

created at: 10/08/2010   

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