Beef: What’s Grading? (and How to Cook Various Steaks)

Grade A-5 Kobe beef Beef, it’s what’s for dinner! Known largely as an American slogan from the early 1990’s by the beef market, this phrase still has strong roots today in many areas. Why does it do this? Because beef (like most proteins) is a very versatile product that can be altered greatly by seasonings … Continue reading Beef: What’s Grading? (and How to Cook Various Steaks) →

A Gent’s Brief Guide to Spring/Summer Cooking

Smoked and grilled Frenched rib roast (pork) Springtime has sprung and summer is just around the corner. The smokers are getting loaded with fine woods and pellets and the grills are burning with clean-burning propane or are bursting with charcoal’s flavor. For many, the season beckons the seasoned griller to return to their post for … Continue reading A Gent’s Brief Guide to Spring/Summer Cooking →