#reverse-seared-tenderloin

#reverse-seared-tenderloin

Frozen patties aren't the budget option they seem. A 16-ounce pack of organic grass-fed beef from Whole Foods on Amazon runs $9.99, which breaks down to $2.50 each, compared to $2 per patty for fresh ground beef.

"If you have white meats like chicken or pork you need to use lighter woods for smoking. White meats have a more subtle flavor than red meats such as beef or lamb. Choosing lighter woods, therefore, means you're not overpowering the qualities of the meat itself, but complementing it with an appropriately delicate wood-flavor."

"The longer this halibut sits on that hot grill, the easier it will come away from the grate itself."

"The best thing to do with chicken is to brine it, a true wet brine with a 3% or 3.5% salt brine for 24 hours. The trick is to air-dry your chicken in the fridge for another 12 to 24 hours to dry out the skin a bit so it gets crispy on the grill."

For many beef lovers and chefs, marbling is one of the most important aspects of steak quality. Unlike the thick fat cap found on the outside of a piece of steak, marbling refers to the streaks of intramuscular fat dispersed within the lean muscle of beef. This is integral to an elevated steak-eating experience. As the steak cooks, the fat melts, basting the meat from the inside, leaving you with a flavorful and tender piece of meat.

"Fold maybe 6-8 inches of that tapered in back on itself and tie it off. That will make the skinny end much closer to the thickness of the fat end and allow for the roast to cook evenly," he says. "Trussing the rest of the tenderloin with tight circles of butcher's twine every couple inches will also keep the tenderloin round rather than allowing it to flatten out, which will also help with cooking evenly."