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: 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.