In my family we usually reserve the chicken legs for the kids, they are easy to handle and have a good amount of meat on them, so they are relatively easy to eat without making a mess. However if you make these drumsticks well enough, there might not be any left for the kids because they will be so delicious.
Pork Tenderloin is one of the most tender cuts of meat on the pig but it gets a bad rap because most people under season it or the seasoning all falls off during the cooking process. This unique method of preparation will help with that and get you singing the praises of this under valued piece of meat.
Here is a classic pulled pork recipe that will wow your friends and family. Pulled pork is great as a sandwich, on its own or can be added to fries for pulled pork poutine. (watch for that recipe soon). Pulled pork is best when using a bone in pork butt, however a picnic or even a whole shoulder will work. The bone in butt is my preference as it is a nice size and you get the added flavour when cooked on the bone.
Tritip is a triangular cut of beef (hence “tri”) coming from the bottom subprimal cut and is a high quality sirloin roast. It’s a high flavour and tender cut if cooked correctly that’s sure to please.
There is nothing worse than going to a restaurant and having to send your steak back when it is not cooked properly. It’s even worse at home when you cook your steak wrong, because the only person you can blame is yourself and there might be no way to fix it. Using this tried and true method, you will never screw up cooking a steak again. You will be able to put a $100 steak on the grill with no fear of overdoing it.
Chicken, along with pork ribs, pork shoulder and brisket make up the four categories of meats used in Kansas City Barbeque Society (KCBS) competitions. Although chicken is the fastest to cook out of the four meats chicken take the most time to prepare. Competition chicken allows for 6 of the same pieces including drumsticks, breasts, wings, thighs or even whole chicken shredded.
