Resting meat after cooking it might sound like a helpful tip rather than a mandatory rule, but our expert disagrees if you ...

These two popular cuts are often confused for each other, but they're easy to tell apart. We'll explain the difference ...

The best way to do that is to season or brine it first ... Unlike tougher cuts of pork like the shoulder and butt, which you can take to a high internal temperature, you need to remove pork ...

When photographer John Watkins and I visited Lincoln Flats, Kujawa prepared one of his signature dishes, the “Pork Chop Express”: that’s a double-bone, 14-ounce cut brined in brown sugar and ...

I settled on a pre-seasoned pork butt, about 3 pounds ... 1.5 pound filet of salmon from my local shop, and then dry-brined it for a couple hours with a simple mixture of salt and brown sugar.

The idea behind the new approach involves using sunlight to extract lithium from brine. It calls for creating a device that floats on the brine's surface. Inside the device is a membrane made of ...

pork butt, wings, chicken, and salmon—or you can select "custom" and set your own desired smoke time, or smoke temperature. The smoker comes with temperature probe that can be plugged into the ...