Ask the Butcher: How to Spatchcock and Grill a Whole Chicken
We're answering all of your cooking questions, especially those about meat. This week you have questions about pork belly, split lamb shanks, grass-fed steaks, and the best way to grill leg of lamb. Check back for more Q&A coming soon!
Cooking Questions & Answers: Pork Belly, Split Lamb Shanks, Leg of Lamb, and Grass-Fed Steaks
We're answering all of your cooking questions, especially those about meat. This week you have questions about pork belly, split lamb shanks, grass-fed steaks, and the best way to grill leg of lamb. Check back for more Q&A coming soon!
Cooking Questions & Answers: Beef Butt, Pork Butt and an Egg Substitute
When started reaching out with questions and seeking cooking advice, especially about cooking meat, including cuts that you've never made before, we set about generating answers. Here are a few of your questions about pork and beef butt, plus a substitute for eggs, plus our answers. Check back for more Q&A soon!
Ask the Butcher: Corned Beef, How to Brine, and Braising 101
Josh Applestone answers your early spring questions about corned beef and corning in general, shares how to brine, and allays your braising fears.
Ask the Butcher: Josh Turns 50, Demi-Glace, Valentine's Day
Josh Applestone answers your questions about Valentine's Day, 50th birthday celebrations, demi-glace, and why cuts of meat have so many differing names.
Ask the Butcher: Slow Cookers, Lean Cuts, Fixing Mistakes
Josh Applestone answers your questions about slow cookers, lean cuts of meat, fixing cooking mistakes, and how to reduce kitchen odors.
Ask the Butcher: Holiday Gifts, Appetizers, Marrow
Josh Applestone answers all of your questions. This month you want to know about holiday gifts, appetizers, and how to use marrow.
Ask The Butcher: Special Edition - Just A Dash
Confit is cooking meat in its own fat. Josh Applestone explains how and what to confit -- it is a basic technique and makes for great winter pantry staples. For a duck confit crepe recipe, check out episode 5 of Matty Matheson's show Just A Dash.
Ask the Butcher: Holiday Ordering, Menu Planning, Roasting Tips
Josh Applestone answers all of your questions. This month you want to know about holiday ordering and menu planning, plus how to cook roasts consistently.
Ask the Butcher: Pig Roasts, Potluck Parties, and T-Shirts
Josh Applestone is back to answer all of your questions. This month you're curious about what to make for potluck parties, temperature and timing when roasting whole hogs, and the source of the Mooru's t-shirt collection.
Ask the Butcher: Lunch Prep and Marinating Times
In this installment of Ask the Butcher, Josh Applestone weighs in on making lunches for the whole family and shares his thoughts on marinating.
Ask the Butcher: Roast Beef and Home Curing
In this installment of Ask the Butcher, Josh Applestone weighs in on homemade roast beef made with eye round, plus tips for preserving meat at home.
Ask the Butcher: Summer Grilling Edition
Josh Applestone answers your questions about unusual cuts to grill, how to lighten up meat-filled meals, and tricks for keeping meat moist while grilling and smoking.
Ask the Butcher: Food Safety Edition
You asked about food safety when cooking and hosting outdoors. Josh Applestone answered. The most important thing? He can't say it enough: Wash your hands, people.
Ask the Butcher: Josh Applestone's Holiday Gift Guide
You asked the butcher for a holiday gift guide, so he answered. Here are his favorite pans, salts, vinegars, local goods, and a whole lot more.
Ask the Butcher: Cooking Porterhouse, "Soft" Meat, Great Ground, and More
You ask the butcher, Josh Applestone answers. In this edition: the art of cooking porterhouse, easy-to-chew cuts, the best ground, and the right internal temperature for pork.