Beef is great, but sometimes you just need to mix it up with a new type of meat. Elk is a great choice because it’s a wild meat that’s often available from reliable farmed sources. This means you don’t have| Steak University
That sear on your steak is actually the result of science. Learn what’s behind the Maillard reaction that makes steak look and taste so good.| Steak University
photo by hwicker licensed under CC BY-SA 2.0 Brisket is one of those smoking recipes that’s considered a test of the pitmaster’s skills. Due to its size and somewhat uneven shape, it’s not exactly the easiest cut of beef to| Steak University
