Ask the Butcher: Flat Iron Steak, Rib Tips, Chicken Thighs
You ask the butcher, he answers! Here are some thoughts on the best ways to cook flat iron steak and boneless skinless chicken thighs, plus how to find and cook pork rib tips. Have more questions for Josh Applestone? Get in touch.
Ask the Butcher: Lamb Roast, Celebrations, Smoking on a Grill
You ask the butcher, he answers! Here are some thoughts on lamb roasts, traditional summer gatherings and celebrations during a pandemic, and learning how to smoke meat. Have more questions for Josh Applestone? Get in touch.
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: 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: 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: 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: 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.
Ask The Butcher
Do you have a question you want to ask Josh Applestone? Get in touch. Here he does some Q&A about plating steak, cooking sausage, and grading.