Check out some tips on cooking a turkey that you can rub in the faces of your loved ones--figuratively, of course (at least until next year). You can also read these tips below the video. If you’re new to MEATER, we recommend trying out the product with some simple cooks so that you can get accustomed to it before any high-stakes cooks.
What if there were a way to lose weight and be healthier without having to grit your teeth and pretend that you like quinoa? We spoke with our friend Laura Spath, who is making waves on YouTube and Instagram for sharing her weight loss journey. Last year, Laura lost 120 lbs in around 10 months eating--are you ready for this?--steak.
You’d be hard-pressed to find a food more universally adored than bacon. It’s such a staple in American cuisine--and American culture in general--that it’s difficult to imagine anything better. As it turns out, though, there is a lesser-known meat treat that’s proving a worthy challenger. We asked some of our MEATER fans whether they preferred classic bacon or pork belly burnt ends, and the latter proved to be the pinnacle of pork dishes.
This is one of the classic steakhouse sauces. It’s pretty much good on any meat or poultry. It’s excellent with grilled meats, but where you can get a little extra flavor is by reverse searing a steak in a cast iron pan. The fond or caramelized meat drippings will add body and so much flavor to your sauce.
Our friend, author, grilling extraordinaire, and all-around Southern gentleman Matt Moore stopped by the MEATER blog to share a delicious recipe from his new book, Serial Griller: Grillmaster Secrets for Flame-Cooked Perfection. Matt’s super succulent, sweet and spicy Sorghum-Glazed Pork Chops are perfect for the grill. Using Matt’s brine recipe and your MEATER, you’ll get a perfectly grilled, flavorful, and tender chop.
Reverse Sear works best with a Filet Mignon, New York or Loin. The key here is to go low and slow. You can use this method no matter how you like your steak cooked, just increase the internal temp from the recipe attached as we have cooked ours rare.
Chef Rocco DiSpirito generously shared a keto version of his mother's meatball recipe with us. We decided to upsize it MEATER style. Small or big, these are the most tender, fragrant and flavorful meatballs we've ever tried. After making these easy yet satisfying meatballs and homemade sauce, your house will smell like an Italian grandma's kitchen.