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You may not have time to read a book about grilling, like the 416-page, best-selling Weber’s Big Book of Grilling. But you do have time to read these 10 quick grilling tips from Smoke In Da Eye, an award-winning competitive grilling and barbecue team. Take a look: Your fire will start faster and your grilled…
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Some foods, once tasted, can never be forgotten. Nothing will ever be as good. That’s how we feel about the handmade Italian salami (or salame, as it is properly called in Italy) from Creminelli Fine Meat of Seattle. The Creminelli family has been producing artisan meat products in Italy since the 1600. More recently, in…
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Do we have to cook this beautiful beef towell done? Maybe not. Photo by FCAFotoDigital | IST. Because ground meat has been a significant source of foodborne illness, the USDA advises consumers to use a meat thermometer when cooking burgers. In other words, you should not rely on eyeballing the internal color of the…
Continue reading “TIP OF THE DAY: Beef Temperature (Well Done Burgers, Anyone?)”
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