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How To Grill Inexpensive Underrated Cuts Of Meat
The Butcher’s Cut: Mastering Underrated Meats on the Charcoal Grill Charcoal grilling isn’t just for premium ribeyes or filets—it’s the perfect tool for elevating affordable, overlooked cuts into smoky, tender masterpieces. These “butcher’s cuts” often come from hardworking muscles, packed with collagen and flavor that transforms under low-and-slow heat or careful two-zone cooking. The key
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Getting A Reverse Sear On Thin Cuts Of Meat
Reverse-Searing Thin Cuts: Yes, It’s Possible (and Worth It for Flank/Skirt) Conventional wisdom says reverse sear is strictly for thick steaks (1.5–2 inches+) to achieve edge-to-edge doneness without overcooking during the final sear. Thin cuts like skirt or flank (usually ½–1 inch) cook fast, so many experts recommend hot-and-fast searing or grilling instead. But it’s
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An Inexpensive Alternative To Prime Rib
Smoking an eye of round roast is an excellent, budget-friendly alternative to expensive holiday cuts like prime rib or beef tenderloin. This lean cut from the cow’s hindquarter (often called the “poor man’s prime rib”) typically costs far less—around $5-8/lb versus $15-30+/lb for prime rib—while delivering big beefy flavor when smoked low and slow. The
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Guide To Charcoal Roasting Coffee Beans
Here’s a practical, step-by-step guide to charcoal roasting coffee at home, inspired by traditional Sumiyaki methods but adapted for safety and accessibility. This assumes small batches and hands-on control. A Home Guide to Charcoal Roasting Coffee Beans ⚠️ Safety First (Non-Negotiable) Charcoal roasting must be done outdoors or in a very well-ventilated open space. Equipment
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Grilling Argentinian Meats Beyond Beef
The Art of Asado: Grilling Argentinian Meats Beyond Beef While beef reigns supreme in Argentine asado, the true mastery of this ritual lies in embracing lamb, pork, and chicken. These meats bring diverse textures and flavors to the parrilla, cooked low and slow over glowing embers for that signature smoky char outside and juicy tenderness
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How To Make Pulled Bacon
Here’s how to make insanely good pulled bacon (aka bacon burnt ends or “bacon brisket”) over charcoal. It’s pork belly treated like pork butt or brisket—low, slow, smoked, and pulled into smoky, fatty, crispy-edged heaven. What You Need Equipment Step-by-Step Method (Low & Slow on Charcoal) Pro Tips Serve on buns with slaw, straight out
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Make Nachos On A Charcoal Grill
Here’s how to make killer nachos over a charcoal grill — crispy, smoky, melty, and way better than any oven version. Gear You’ll Need Step-by-Step (Charcoal Grill Method) Bonus Smoky Upgrades That’s it — the best damn nachos you’ll ever eat, with real charcoal flavor baked right in. Enjoy! 🔥🧀
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Get An Inexpensive Quality Home Coal Fired Pizza Oven
Watch the Video And Shop The Links To Get Yours!
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Make Ghost Pepper Ribs
🛒 INGREDIENTS For the Ribs Dry Rub (makes ~¾ cup – store extra) Ingredient Amount Notes Dark brown sugar ¼ cup Caramelizes & balances heat Kosher salt 2 tbsp Coarse black pepper 1 tbsp Smoked paprika 1 tbsp Smoky color Garlic powder 1 tbsp Onion powder 1 tsp Ground ghost pepper ½ tsp DANGER ZONE
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Why should I Avoid Cheap Charcoal?
Here’s why you should almost always avoid cheap lump charcoal (especially the super-low-price stuff from big-box stores or generic brands): What’s actually worth buying instead? Rule of thumb: If the bag is under ~$12–15 for 20 lb (or equivalent) in your area, it’s almost certainly junk. Spend a few extra bucks—you’ll save money and headaches
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