Every recipe here was developed in-house using cuts from the boxes we review. If a technique or timing is listed, we have verified it works in a home kitchen.
The definitive method for a bone-in tomahawk. Low and slow to 125°F internal, rested, then blasted on the hottest part of the grill for a crust that shatters.
WagyuFat-cap on, salt only, cooked over live fire. The picanha does the work. The chimichurri is bright and acidic enough to cut through the richness.
BeefForty-eight hour dry brine with kosher salt and cracked black pepper. Then a screaming hot cast iron and a butter baste with thyme and garlic.
BBQAn overnight cook at 225°F with post oak. Wrapped at 165°F, rested in a cooler for two hours. The bark and the fat render are everything.
BeefA lean cut that rewards restraint. High heat, quick sear on every surface, then a slow baste with whole butter, thyme, and crushed garlic until 130°F.
PorkHeritage breed pork chop brined overnight and grilled over charcoal. Finished with a sharp apple and fennel slaw that is worth making on its own.
