Stop worrying about resting meat after it's cooked. Serve it hot. We bust this myth with a review of scientific research and tests of our own| Meathead's AmazingRibs.com
Here is what you need to know about stainless steel when buying a grill or smoker, including terms like austenitic, ferritic, 304 steel, and 430 steel. Find out why thickness matters, what is heavy gauge, and how to interpret gauge numbers. Find info on powder coated and enameled steel and how to clean stainless steel.| Meathead's AmazingRibs.com
Large hunks of BBQ meat have this nasty habit of rising to 150°F and then stopping. But what causes the BBQ stall? It's not what you think!| Meathead's AmazingRibs.com
Here's a useful technique for tenderizing, moisturizing, and speeding cooking by wrapping meat in aluminum foil for an hour or two.| Meathead's AmazingRibs.com
My foil-wrapped lasagna has holes in the foil: what's going on here? Here's what you need to know about how to avoid this problem.| Meathead's AmazingRibs.com