1. 50 Hour Sous Vide Al Pastor

    A popular Mexican dish

    Let's take a look at one of the most popular Mexican food trends right now: Al Pastor. Literally, "in the style of the shepherd" (sounds authentic, no?) Al Pastor refers to a certain style of roasted meat, that is most commonly eaten as street food in Mexico - think Mexican Gyros. That is, a large amalgamated hunk of meat, typically pork, roasting on a vertical rotisserie that is just sliced off the spit and right into a warm tortilla, garnished with onion cilantro and pineapple.

  2. Seared Tuna on a Himalayan Salt Block

    A perfect option for cold weather grilling

    Among the many wonderful searing companions, tuna is one of my favorites. Increasingly popular among restaurants now, a sesame seared tuna is extremely easy dish to pull off - served with its usual friends: soy sauce & wasabi. All in all, it's quite delicious, and if you butcher your tuna right you can get make some tuna tartare as an appetizer.

  3. Smoking Basics: How to Smoke a Turkey

    Thanksgiving Turkey at its Finest

    It’s turkey time again, and this year why not smoke your turkey? Smoking a turkey is not as difficult as it appears, in fact - in many ways, it’s much simpler to smoke your turkey than the traditional oven roasted bird. There are several ways to enhance your turkey, from brining to basting (and I’d highly recommend brining your bird), but today let’s look at the easiest way to smoke a turkey: a simple spatchcocked turkey.

  4. Classic Italian: How to Make Grilled Panzanella Salad

    A simple recipe with a rich heritage

    The Tuscany region of Italy is famous for its simple yet flavorful cuisine. Panzanella is no exception. This classic Italian salad makes use of stale, crusty bread pan fried in olive oil and garlic—think croutons—and mixes it with delicious fresh vegetables. Panzanella makes a great side dish for plenty of meals. Its fresh and light flavor also makes it an excellent summer entree when you're looking for a meal that won't weigh you down.

  5. How to Grill a Bone-In Ribeye

    A perfect meal for date night—or any other night!

    Preparing a restaurant-quality steak doesn't have to be an intimidating process. With a little prep work, anyone can create a delicious steak that's sure to impress. Before beginning, you'll want to read through this entire recipe at least once. This will give you a better idea when to start your steaks on the grill so they finish at the same time as your red beef reduction—no one wants a delicious steak with a cold sauce.

  6. Sous Vide Pastrami Recipe

    Looking for a new take on a classic recipe?

    Originally created as a way to preserve meat before refrigeration, pastrami is now a deli staple. Here's how you can make this classic sandwich meat with your immersion circulator.

  7. How to Make Homemade Gyros with a Napoleon Infrared Rotisserie

    Looking for a new recipe to try?

    A gyro is a Greek dish made from meat cooked on a rotisserie. Today, we're going to show you how to make this delicious meal on a Napoleon grill

  8. How to Make Bacon Jam

    You need to try this recipe

    For today's recipe, we're sharing a personal favorite‚bacon jam. If you've never had bacon jam before, you're in for a treat. This recipe is relatively simple to make, which makes it even better.

  9. Home Cured & Sous Vide Bacon Recipe

    Is there any food better than bacon?

    Maybe just one—homemade bacon. It may sound like an intimidating proposal at first, but don't worry, we'll help walk you through the process with today's recipe.

  10. Sous Vide BBQ Pulled Pork Recipe

    A new twist on an old favorite

    BBQ pulled pork is a classic meal, but it's unlikely you've ever had it quite like this. If you'd rather not drag out your big smoker grill, check out this great BBQ pork recipe using an immersion circulator.

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