Bark

Bark

Bark is the brown/black crust that forms on meat thanks to the Maillard effect among other things. Do not confuse bark with the charred surface you get on burnt meat, there is a night and day difference with both flavor and taste. The bark looks good and tastes great.

Smoked Caramel Sauce

Smoked caramel sauce

Smoked caramel sauce gives a whole new flavor profile for a klassic sauce. Try it, you will get hooked immediately.

Smoked and grilled duck breast

Duck breasts with lemon curd

In this recipe the duck breasts are first smoked and then grilled, using a lemon curd glaze. Fingerlickin’ good!

Aioli

Aioli

Aioli is a great sauce for various seafood dishes as well as french fries.

Beef baby back ribs

Beef baby back ribs

These are the bovine version of baby back ribs. They’re short and thin, but come loaded with flavor.

Tomahawk

Tomahawk

Funny name, great steak. I think that pretty much summarizes this bovine cut of meat.

Thermometer Test

Thermometer Test

It’s time for a roundup! Plenty of models to choose from, which one do you prefer?

Russian Dressing

Russian Dressing

Russian Dressing is probably most known as one of the ingredients in a Reuben sandwich. Here’s how to make it.

Hollandaise sauce

Hollandaise is another sauce classic. It has a twang, is fresh and with great flavor. It goes really well with both asparagus and on eggs Benedict.

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