Brine evaluation
Wet or dry brine? That is the question. Time to deep dive into different options, and see if there is an obvious winner.
Meat Cuts and Cooking Temps
Here's a list of most meat cuts with their target temperatures.
Carryover heat and resting meat
Learn how carryover heat affects meat when cooking, and how and why to rest meat depending on what cut it is.
Fat and what to remove
A tricky subject indeed. Get to know the different types of fat, what they look like and what to remove.
