However, many people debate which is better – chopped brisket or sliced brisket? The great thing is that both of them taste absolutely incredible and deserve their own recognition.

Our guide will hopefully help you to decide which one is best for you and how to cook and prepare them. At the end of the day, it’s always good to understand your meal before making it so that you can produce the best results.

What Is Beef Brisket?

Beef briskets are very popular because they’re generally big, fatty cuts of beef with tons of flavor.

In fact, these types of muscles are what gives the beef its rich flavors. Because of this, when you get a cut like a brisket, you’re getting the full range of flavor. That’s why it tastes so delicious!

What’s The Difference Between Sliced And Chopped Brisket?

Chopping or slicing fresh beef brisket is going to depend on what type of meat you prefer.

When we say that you can chop brisket, we mean that you could chop the whole brisket into pieces that are equal to your preferred thickness.

For example, you could slice against the grain for thin slices of beef or into strips for thicker chunks. This will allow you to create the meal that you want and suit the texture to your needs.

If we say that you can slice brisket, we mean thick slices of beef that still retain some structure to them. These slices are perfect for sandwiches and are especially helpful when you’re serving them for brisket tacos.

Either way, it’s important to remember that you want to serve brisket after it’s rested and not overcooked so that you still maintain the juiciness that you love about this kind of beef.

How To Slice Brisket

You’ll want to wait for around an hour before you place the meat onto a cutting board. Make sure that the board is big enough that all the meat will fit, otherwise you risk the meat touching surfaces that might be unclean.

It’s always good to use a sharp slicing knife so that you can get the best results possible. There’s nothing worse than having to use too much effort and energy when cutting your meat. The sharper the knife, the easier the cutting.

Find the grain and place the beef into a position where you can slice against the muscles and their fibers. Note that the brisket point and flat will have grain running in different directions.

The smoother the cut, the better the quality of your meal. There should be a slither of fat on each cut so that you have the option to cut it away or enjoy it with your meat.

The best technique is to slice in the same direction whilst sawing back and forth.

This will gently ensure that the cut is smooth but thorough, making sure that the beef doesn’t seem like it’s been torn apart with someone’s bare hands or with a blunt blade.

Once you’ve cut as many slices as you need, you can plate up the meat and prepare it ready for serving. It’s not too complicated once you get into the process!

How To Chop Brisket

When you chop brisket, it’s going to be a lot different because you’re not really slicing the meat. Instead, you’re chopping it together into smaller and more manageable parts.

If you were to try to chop the whole piece of meat, it would be a lot harder to work with than if you sliced it in half first. You’ll also find that the pieces tend to crumble more easily since they aren’t as well-defined.

Firstly and most importantly, make sure that the brisket has had enough time to rest once it’s cooked. This will ensure that the textures and the flavors are just right and will make your job a lot easier.

We recommend leaving the meat to rest for at least an hour, and up to three hours in general. The first hour is vital to ensuring your food is perfect.

Like with slicing your brisket, you want to aim against the grain for the best results.

If you cut with the grain then you’re going to end up with meat that’s too chewy to enjoy and that’s the last thing you want after investing so much time and effort into making your brisket.

The aim is to have meat soft and tender enough so that it’s perfect for sandwiches.

We also recommend adding some sort of vinegar or acidic juice to your meat to help enhance the flavors and to help keep the fat levels balanced.

Barbecue sauce is almost always used when cooking brisket, however, lemon and lime juice is also a great idea. These are both good and will all depend on which flavor you want to experience when eating your brisket.

What Part Of The Cow Is Beef Brisket?

You may wonder where beef brisket comes from. Well, technically speaking, beef brisket actually comes from the chest area of the cow.

How To Cook A Brisket

Cooking a sliced brisket is pretty simple. First off, you need to make sure that the brisket has been trimmed well, and then season it all over with a rub. This will help to let the flavors explode in your mouth once you start to eat the brisket.

Then the brisket goes on the smoker, usually between 225 or 250ºF, for up to 16 hours depending on the size of your cut.

Once cooked, remove it from the smoker and place in a cooler to rest.

Sliced vs Chopped Brisket – The Final Breakdown

What should you look out for when deciding on which method to use? Well, you need to make sure that you know what you’re going to use the brisket for.

For example, if you know that you’re going to eat this beef on a BBQ platter, then the sliced version is best.

However, chopped beef brisket is a useful option to enjoy a good sandwich or roll because of how small you can cut the beef. Chopped is also the way to go for dishes like brisket mac and cheese!

Another thing to consider is the texture. Sliced brisket will need to be cut and therefore will probably take longer to eat as a result.

However, there are many who prefer chopped brisket because it’s smaller and easier to eat when accompanied by sandwich bread and other similar foods.

Because of how small these meat sizes can be, they can be bite-sized and will be amazing as a part of a larger meal.

Final Thoughts

Many people like to chop their brisket if they prefer smaller portions that can be transformed into bite-sized versions of beef.

Ultimately, the way you prepare your brisket will come down to what you’re planning to accompany the meat with and how many people intend to eat it.

Beef brisket is easily one of the most versatile options when it comes to cooking beef and will allow you to have creative freedom over the meals you’re looking to incorporate it into.

Why not experiment? Find some recipes and have some fun making some good food!

The post Sliced vs Chopped Brisket – Which is best? appeared first on Own The Grill.

Whether we’re smothering our barbecued ribs with it or simply dolloping it on the side of our plate, the sweet, tangy taste is hard to beat.

In an ideal world, most of us would prefer to make our BBQ sauce from scratch, but sadly that isn’t always possible.

This is when we need to pick out the very best BBQ sauces in-store or online. However, with so many wonderful BBQ sauce styles and flavors to choose from, picking the best option can be difficult.

Flavors can range from beautifully sweet and mild, to smoky and hot, making it hard to find the one you need. No need to worry, though, we’re here to help.

To help you find the best store bought BBQ sauce, we’ve done the research and compiled a list of the very best options available. We’ve even included a buyer’s guide to help you decide.

Let’s get started, shall we!

Best Store Bought BBQ Sauces – Our Top 10

Jack Daniel’s Old Original No.7 Barbecue Sauce

Jack Daniel s Old Original No.7 Barbecue Sauce

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The first sauce on our list simply has to be Jack Daniel’s Old Original No.7 Barbecue sauce.

Perfect for anyone wanting an authentic smoky flavor, this barbecue sauce is one of the best when it comes to adding a burst of healthy flavors to our food.

Made from 100% natural ingredients, the original barbecue sauce is quite peppery and full-bodied, so people who like things sweeter might want to check another sauce out.

However, when we tasted this BBQ sauce, we found that the flavors were strong, but not to the point where the sauce drowns out other flavors.

To ensure their sauce is completely authentic, Jack Daniel’s makes the sauce with an old-time method known as the kettle-cooking process. This guarantees only the highest-quality, authentic taste that you’ll never grow tired of.

Personally, we like to use this sauce when grilling meat. Whether it be making delicious barbecue chicken or slowly cooking a juicy rack of ribs, the original no.7 barbecue sauce won’t let you down.

Pros:

• Authentic flavors – This BBQ sauce unleashes all those smoky authentic BBQ sauce flavors.
• Affordable – The original no.7 sauce is sold at a very fair price.
• Delicious – Above all else, this sauce is absolutely delicious.

Cons:

• Not very sweet – Those of you who like sweeter sauces might not like this one.

Rufus Teague Touch O’ Heat BBQ Sauce

Rufus Teague Touch O Heat BBQ Sauce

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When it comes to everything that makes a BBQ sauce great, Rufus Teague’s Touch O’ Heat BBQ Sauce has it all. It has a slight hint of smokiness, a lovely sweet flavor, a delicate heat, and a wonderfully thick consistency.

Despite having a bit of heat and a hint of smokiness, this sauce offers just the right amount without becoming overpowering.

As a result, the sauce goes well with virtually everything. Whether you want a BBQ sauce for your pulled pork and chicken, or just want a sauce to dip your fries in, the Touch O’ Heat BBQ Sauce is ideal.

Considered to be a genuine Kansas City barbecue sauce, Rufus Teague has ensured only the best ingredients go into making every bottle.

Made from natural ingredients, the sauce is devoid of high fructose corn syrup and any additives.

When we took a closer look at this BBQ sauce, it wasn’t only the gorgeous flavors that pleased us. We also loved the bottle the sauce came in.

Interestingly, this BBQ sauce comes in a whiskey bottle. This gives the bottle of sauce a much more premium feel.

Pros:

• A beautiful balance of flavors – This sauce perfectly combines heat, sweetness, and smokiness.
• Natural – The Touch O’ Heat BBQ Sauce is made from completely natural ingredients.
• Gluten-free – This sauce is also gluten-free.

Cons:

• Quite thick – Some may find this sauce a little too thick.

Bull’s-Eye Original BBQ Sauce

Bull's-Eye Original Barbecue Sauce, 40 Oz (Pack of 2)

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The next sauce on our list is one of the best BBQ sauces you can choose if you want something relatively simple that doesn’t stir things up too much.

Offering a good balance of spiciness, sweetness, smokiness, and thickness, this is the type of BBQ sauce that the whole family will enjoy.

There are no overpowering flavors, and the sauce can be used on anything you see fit. Aside from this, the sauce’s biggest selling point is how affordable it is.

Compared to other BBQ sauces available in-store, Bull’s-Eye’s original sauce is much cheaper. In fact, you could buy two or three bottles of this sauce for the same price as one bottle of some sauces.

When we took a closer look at the Bull’s-Eye Original BBQ Sauce, we were generally pleased with it as a whole. The taste is great, and it has enough body to cling and soak into anything you baste with it. It’s great for brisket and other traditional BBQ.

The only downside with the sauce is that it is a bit heavier when it comes to high fructose corn syrup.

Pros:

• Simple, yet tasty – This sauce offers great flavors in a simple sauce.
• Great family choice – The Original BBQ Sauce is one everyone will enjoy.
• Great value for money – You’ll struggle to find a sauce cheaper than this one.

Cons:

• High fructose corn syrup – This sauce is a bit heavier in high fructose corn syrup.

Stubb’s Original BBQ Sauce

Stubb s Original BBQ Sauce

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Stubb’s Original BBQ Sauce was first created in 1968, the same year in which Stubb opened its first Texas barbecue joint. That joint quickly became a huge hit with BBQ enthusiasts all over the United States.

With so many years in the BBQ sauce business, it’s no surprise to see Stubb’s sauce on our list.

Thanks to their experience and knowledge in the industry, Stubb’s makes an awesome BBQ sauce not too dissimilar to the very first one they made.

The only real difference is that the sauce is now sold in a bottle, which it wasn’t in 1968.

Made from scratch, Stubb’s perfectly blends fresh, natural ingredients to make their sweet and tangy, yet quite simple sauce. The shortlist of ingredients includes tomatoes, molasses, black pepper, and vinegar.

Pairing well with any meat, whether it be a homemade meatloaf or rack of ribs, We are sure your family and friends will appreciate the divine taste of Stubb’s Original BBQ Sauce.

We loved how this sauce isn’t as smoky and hot as other sauces. Instead, Stubb’s has focused on creating a more unique tomatoey BBQ sauce that anyone can enjoy.

Pros:

• Original – This sauce doesn’t divert away too far from Stubb’s first 1968 BBQ sauce recipe.
• Sweet and tangy – The Stubb’s Original BBQ sauce is delightfully sweet and tangy.
• Simple recipe – This sauce has a short ingredient list consisting of only natural ingredients.

Cons:

• Thinner than other sauces – If you’re looking for a thick BBQ sauce, you may have to look elsewhere.

Heinz Carolina Vinegar Style Tangy BBQ Sauce

Heinz Carolina Vinegar Style Tangy BBQ Sauce

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Next on our list is the Carolina Vinegar Style Tangy BBQ Sauce from Heinz. We all know just how big Heinz is in the sauce industry, so you’re probably not too surprised to see one of their BBQ sauces on our list.

However, for this BBQ sauce, Heinz actually teamed up with Sam Jones, who happens to be the heir to Skylight Inn BBQ in North Carolina.

Together, Heinz and Sam Jones have produced arguably one of the best BBQ sauces on the market.

Made by blending apple cider vinegar with a variety of sweet flavors and spices, this one-of-a-kind tangy Carolina-style BBQ sauce is a great addition to any cookout.

Accompanying most meats well, it must be said that this sauce works best with chicken. So much so, that many users of the sauce believe it is the best BBQ sauce you can possibly buy for marinating or grilling your chicken.

Aside from tasting amazing and working with a wide range of foods, another advantage this sauce has is its bottle.

Unlike other BBQ sauces, this sauce comes in one of Heinz’s iconic squeeze bottles. This makes life a lot easier when trying to add the right amount to your food.

Pros:

• Versatile – This sauce goes with just about anything.
• Great combination of flavors – This Heinz sauce has a wonderful balance of flavors.
• Tasty – Most importantly, the Heinz Carolina Vinegar sauce tastes great.

Cons:

• Vinegar-based – In Carolina tradition, this sauce is quite vinegary which some people might not like.

Cowtown Night Of The Living BBQ Sauce

Cowtown Night Of The Living BBQ Sauce

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If it’s a spicy BBQ sauce you’re looking for, the Night Of The Living BBQ Sauce from Cowtown could be your best option.

Bringing a burst of heat to your barbecue, this sauce offers the perfect amount of heat to get your tongue and lips tingling without overpowering your food.

To balance out the heat of the sauce, molasses and sweet sugar are added as well as a hint of smokiness, which only enhances the overall flavor of the sauce more.

This is another BBQ sauce that can be used on almost anything. Having said that, we personally prefer to use this sauce with our barbecued chicken wings.

We find that the heat, sweetness, and smokiness of the sauce give them a delicious flavor that is hard to beat.

The only downside we could find with the sauce is that the tomato paste can sometimes taste a little too strong. However, that doesn’t stop this sauce from being one of, if not the best.

In fact, you don’t just have to take our word for it. This Cowtown BBQ sauce actually won “The Best BBQ Sauce On The Planet” title when judged at the American Royal Barbecue Contest.

Pros:

• Packs a punch – This sauce has a great kick of heat.
• Versatile – The Night Of The Living Sauce goes well with any meat.
• Not overpowering – The rest of your meal won’t be spoiled by the heat.

Cons:

• Strong tomato paste – Some people will find the tomato paste overpowering.

Bone Suckin BBQ Sauce

Bone Suckin BBQ Sauce

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If you’re really not a fan of heat and simply want a super sweet BBQ sauce, you should take a look at the Bone Suckin BBQ Sauce.

Sweeter than most BBQ sauces on the market, this may even remind you of a sweet and sour sauce instead of BBQ sauce. That’s not a problem, though, as this sweet and sour taste is delicious.

As if the sweet and sour flavors of the sauce weren’t already enough, this sauce also has the added advantage of a hickory smoky flavor.

We love the smoky flavor of this sauce as it is only mild and unlike some smoky flavors, tastes completely natural and chemical-free.

While this sauce tastes great with most foods and meats, it isn’t as thick as other Kansas City BBQ sauces, so it might not stick to ribs as well.

If you want to use the sauce on your ribs though, don’t worry, simply cooking the sauce down in a saucepan for a couple of minutes will thicken it enough. The sauce should then stick to your ribs perfectly.

Pros:

• Sweeter – This sauce is ideal for those of you who like it sweet.
• Mild smoky flavor – Bone Suckin BBQ Sauce also has a pleasant, mild smoky flavor.
• Readily available – This sauce can be found in most places.

Cons:

• Very sweet – If you’re not too keen on sweet sauces, you should probably look elsewhere.

Lillie’s Q Smoky Barbecue Sauce

Lillie s Q Smoky Barbecue Sauce

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Based in Chicago, Lillie’’s Q is a barbecue-style restaurant with roots firmly planted in Southern cooking.

Thanks to a huge growth in popularity across Chicago, stores now stock Lillie’s Q barbecue sauce, making it a lot easier to find a bottle locally.

Lillie’s Q Smoky Barbecue Sauce is a Memphis-style BBQ sauce that has a sweet molasses-like taste, complimented nicely with a gorgeous smokiness.

Like all the other BBQ sauces on our list so far, this sauce also works well with virtually anything. However, Lillie’s Q advises customers that their sauce tastes best when smothered over a rack of ribs or smoked chicken.

After testing the sauce out, we are happy to say, Lillie’s Q is completely right. We tried the sauce with our smoked chicken and a slow-cooked rack of ribs and found that it enhanced every flavor.

For us, this sauce is also one of the best sauces when it comes to the whole family enjoying it. Thanks to the well-balanced flavors, the sauce isn’t too hot, too thin, too sweet, or too smoky.

Pros:

• Well-balanced – Every flavor compliments each other perfectly.
• Perfect for ribs and smoked chicken – If you smoke your chicken or regularly cook ribs, this sauce is ideal.
• One for all – You can use Lillie’s Q BBQ Sauce with anything.

Cons:

• Still hard to find sometimes – This sauce is still rising in popularity, so you might still struggle to find it.

Lillie’s Q Gold Barbecue Sauce

Lillie s Q Gold Barbecue Sauce

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Another brilliant BBQ sauce produced by Lillie’s Q is the Gold Barbecue Sauce. Unlike their smoky sauce, this BBQ sauce is a mustard-based condiment that offers a more tangy, sweet flavor.

Inspired by Grandma Lillie, this sauce is much-loved by many BBQ enthusiasts in the South, who love its distinctive flavor.

As well as tasting tangy and sweet, the Gold Barbecue Sauce also has a lovely pinch of spice to it. Together, this sweet, tangy, spicy sauce packs a punch when it comes to enhancing the taste of pork and chicken.

Whether you’re marinating, dipping, or smothering your meat, this sauce will get the job done and impress your entire family.

In our opinion, this sauce might actually be even better than Lillie’s Q Smoky Barbecue Sauce. We believe this because it offers something slightly different and unique from other sauces on the market.

The tangy and sweet flavors along with the spices work perfectly and produce something like nothing else we have tried before.

When we reviewed this BBQ sauce, we also found that it made a great dipping sauce to use when dipping chicken wings. Trust us, licking your fingers when you’ve finished devouring your chicken wings will never be the same again.

Pros:

• Lovely flavors – The tangy, sweet, and slightly spicy taste of this sauce is perfect.
• Versatile – Use this sauce when marinating, smothering, or dipping your food.
• Unique – This sauce offers something different.

Cons:

• Thinner than others – The Gold Barbecue Sauce is thinner than most sauces.

Dinosaur Bar-B-Que Sensuous Slathering Sauce

Dinosaur Bar-B-Que Sensuous Slathering Sauce

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Another BBQ sauce that isn’t as readily available as others is the Sensuous Slathering Sauce from Dinosaur Bar-B-Que.

A real treat, if you do manage to find it in-store, this sauce not only tastes great, but also has the advantage of being one of the lowest-sugar bottled sauces on the market.

This helps make the sauce a healthy option and also ensures it isn’t too sweet.

You may now be wondering where the sauce gets its sweet taste from. Well, most of the sauce’s sweetness comes from the type of bell pepper used to make the sauce.

In terms of other flavors, the Sensuous Slathering Sauce also has tangy and smoky flavors.

Combined with the sweetness of the bell pepper, this creates a well-balanced, thick sauce that can be enjoyed on most foods, whether it be used as a dip, marinade, or something to smother meats with.

When we took a look at the ingredients used to make this sauce, we were very happy to find that it contained only natural ingredients and contained no fructose corn syrup of any kind.

Pros:

• Natural – This BBQ sauce is 100% natural.
• Flavorful – Dinosaur Bar-B-Que has packed this sauce with flavor.
• Tasty – We can happily confirm that this sauce tastes great.

Cons:

• Hard to find – This BBQ sauce isn’t stocked in as many stores as other sauces on this list.

Buyer’s Guide

Before buying a BBQ sauce, there are a few things you’re going to want to think about. In this buyer’s guide, you will find the most important of these things and why you should take them into consideration.

Type Of BBQ Sauce

One thing you’re really going to want to think about is the type of BBQ sauce you want to buy. All BBQ sauces are different, so you need to know what to expect from each one.

To give you a better understanding, we’ve detailed the main types of BBQ sauce below.

Kansas City Style

Kansas City-style BBQ sauce is the most readily available type of barbecue sauce across the US.

This sauce balances a mix of tomato with sweetness, smoke, and tang to produce a delicious sauce. It is usually reddish-brown in color and goes best with any type of meat, especially ribs.

Memphis Style

Memphis-style BBQ sauce isn’t that different from the Kansas City-styled sauces, apart from the fact it tends to have a sweeter, more rich taste. This richer sweetness is a result of molasses and the addition of vinegar.

Texas Style

Also referred to as “mop sauce”, Texas-style barbecue sauce is made with vinegar and tomato. These types of sauces are usually a lot lighter and contain extra ingredients like black pepper, Worcestershire sauce, and garlic

North Carolina Sauce

North Carolina’s population may not admit it, but North Carolina-style BBQ sauces are essentially an earlier version of more popular Kansas City barbecue sauces.

Typically, this type of BBQ sauce suits individuals who aren’t particularly keen when it comes to heat. These sauces contain less spice and more tomato, leaving us with a sweeter barbecue sauce.

Texture

Another important factor to take into consideration when buying BBQ sauce is its texture. The texture of a sauce impacts how successfully it can coat food and how it can be used.

For example, a sauce with a thinner texture won’t coat a rack of ribs very well. The sauce will slide off. Instead, a thicker sauce will do the trick.

You need to think about what you plan on doing with the sauce first. If you only want to use the sauce to dip chicken wings or fries, a thinner option is fine.

On the other hand, if you want to smother meats before grilling or smoking them, a thicker, smoother sauce is needed.

Ingredients

You should always check the label before buying any food product, not just BBQ sauce. Above all else, you should do this just to ensure there’s nothing in the sauce you are allergic to.

Aside from that, by checking the label, we can identify any nasty ingredients and find out how nutritious a sauce is.

In our opinion, if you check a label and find that the sauce isn’t made from natural ingredients, you should look elsewhere. Natural sauces will be healthier for you and probably taste a lot nicer.

You can also check the ingredients if you have any dietary requirements, for example, you may want a gluten-free or organic sauce.

Flavor

Finally, it is always a good idea to think about what flavors you want to experience from your BBQ sauce. BBQ sauce flavors vary massively, so you need to know what you want in advance.

Some sauces might be smoky and hot, while others are sweet and tangy. Some sauces might even combine everything to offer a hot or mild, smoky, sweet, and tangy sauce.

By knowing what flavors you want in advance, you can rest assured that the sauce you choose will provide you with all the flavors you desire.

There is no worse feeling than picking a sauce before then finding out it is too hot, or not hot enough. Alternatively, the sauce may be too sweet or not sweet enough.

Frequently Asked Questions

Can You Buy Vegan-Friendly Barbecue Sauce?

Yes, you can buy vegan barbecue sauce. However, there are ingredients in some BBQ sauces that will prevent vegans from being able to eat them.

One of the most common ingredients is honey. Obviously, honey isn’t vegan, so if you see it in the ingredients list, you should steer clear and find another option.

When checking the ingredients, you will probably find that vegan-friendly barbecue sauces contain sweeteners instead of honey.

How Long Can I Keep My Barbecue Sauce?

According to studies, most unopened bottles of barbecue sauce can last for approximately 1 year when kept in a pantry. When the bottle has been opened, this figure drops significantly.

When a bottle of BBQ sauce has been opened, it should be kept in a refrigerator for approximately 4 months. After 4 months, the chances are the sauce won’t be any good.

How Can I Thicken Barbecue Sauce?

Thickening barbecue sauce is actually very easy. In fact, you can thicken barbecue sauce just like you would with other foods. The most popular, and probably the best, option is to reduce the sauce by heating it on a stove.

Putting the sauce in a saucepan and simmering it on low to medium heat will cause excess water to evaporate, thickening the sauce in the process.

Alternatively, you can also use cornstarch or flour with water to thicken the sauce. Simply mix the cornstarch or flour with the water and then add it to the sauce before giving it a good mix.

You should do this gradually to avoid over-thickening the sauce.

Final Thoughts

There you have it, that concludes our article looking at the best store bought BBQ sauces on the market.

BBQ sauce is one of the most versatile condiments available. Whether we’re using it to dip our fries, drizzle brisket tacos or marinate chicken wings, the sweet, tangy, smoky flavors of the sauce are sure to impress.

While nothing truly beats a good homemade BBQ sauce, on this list, we have shown you store bought BBQ sauces that live up to expectations.

While BBQ sauces vary in terms of style and flavors, with some being hot and smoky, and others being mild and sweet, they all serve similar purposes.

Every sauce on our list can be used to enhance the flavors of almost any food without overpowering other flavors.

Now you have our list and buyer’s guide, you can start to narrow down your options until you find the BBQ sauce you want to try most.

You may even want to try a couple of different sauces to see what you like most and how they impact your food.

The post Best Store Bought BBQ Sauces appeared first on Own The Grill.

Ribeye steak is wildly popular due to its rich and exceptionally flavorful cut. It is extremely marbled, meaning a lot of the meaty flavor comes from the fat. Many meat-lovers agree that this is the tastiest easy-to-cook steak that is on the market.

However, for decades, the steak world has been in disagreement about bone-in vs boneless ribeye. On one side, we have many chefs, grillers, and steak-fanatics who press the idea that leaving in bone means a juicer and tastier steak. On the other side, we have steak-traditionalists who claim it doesn’t make any difference at all.

So which is it?  In this article, we explore every angle of the bone-in vs boneless ribeye debate.

Bone-in vs Boneless Ribeye – Comparison

The Case for Leaving the Bone In

The great debate surrounding ribeye is whether the bone matters or not. Many sources and cooks claim that leaving the meat’s bone in makes it juicer and adds a ton of flavor to the meat. The knowledgable advocates for bone-in ribeye say that the bone marrow contains much of the flavor that is seeped into the steak as it is being cooked.

The meat that is touching the bone requires a higher temperature or longer cook times to cook thoroughly. The chefs who prepare their steaks medium to be hot will argue that the meat closer to the bone is more juicy and tender because it is less cooked.

The bone is made of temperature-maintaining properties that allow the meat to stay in a heat range where the meat is most tender and moist. The texture and consistency of beef are all dictated by the temperature of which it is cooked.

To further back up the bone-in side of the argument, researchers from Texas A&M University discovered that leaving the bone in your ribeye allows it to hold its shape much better.

Cooking bone-in ribeyes can seem intimidating on the surface; however, these cuts do not require any unusual cooking method. The only difference from cooking boneless ribeye is that bone-in ribeyes need a longer time to cook because the bone can interrupt and slow down the heat distribution.

This cooking characteristic can actually come in handy since it causes the meat to reach its peak temperature at a gradual pace. Overcooking bone-in ribeyes is highly unlikely.

The Case for Why a Bone-in Ribeye Isn’t Necessary

Boneless ribeyes have become increasingly more popular in recent times. Many would agree that newer generations more enjoy boneless steaks, and bone-in steaks are for the classic and traditional meat-eaters.

Boneless steaks take significantly less time to cook thoroughly, due to the fact that it has less muscle and minimal connective tissue. Boneless steaks are considered easier to cook and ready to eat in less time because less heat has to penetrate into the multiple layers of the steak.

Also, it’s easier to create firm contact between your meat and grill grates or sear pan with a boneless cut.

A boneless steak is often a little less juicy than a bone-in steak due to the fact that a bone-in steak contains juices and fats that are responsible for a lot of the flavors and textures. This also means that boneless steaks are much easier to chew since it is softer.

A significant benefit of removing the bone from your ribeye is that doing so exposes more surface on the cut for seasonings to penetrate through. Seasonings play a huge roll in making the meat more flavorful and delectable.

Many cooks swear by fresh thyme and rosemary when cooking ribeye. When paired with sizzling butter, crushed garlic, and sea salt, the flavor is immaculate.

Some ribeye fanatics argue that the bone adds no flavor at all, especially when it is prepared by roasting or smoking it. When going with a dry cooking method, leaving the bone in does not add much flavor improvement.

Some people who do prefer the bone while cooking but not in the finished product will remove the bone, but tie the cut-off slab back onto the ribeye with twine while it cooks. Before serving, they remove the twine and the bone.

Last but not least, boneless ribeyes are generally cheaper than bone-in ribeyes.  On a price per pound basis, they are typically more or less the same – but you end up paying for the weight of the bone with a bone-in steak.

How to Remove the Bone

Whether you forgot to have the butcher remove the bone for you or you simply wanted to face the challenge yourself, removing the bone is a relatively straightforward process to do if you are no expert, even from home.

Ideally, you’d use a thin and sharp boning knife. In a pinch, a fillet blade will work. Here’s how you do it:

Make your cut going upwards, then downwards

Position the meat in your hands so that the thin side of the slab is up and the bone and flat surface are able to be seen. With the sharp edge of your knife facing up, insert the knife into the flesh and keep it as close as possible to the bone itself. Remain steady hands and apply firm pressure as you are making your cut. With a good quality knife, you should get an even and smooth slice. Apply minimal pressure to avoid ant jerky motions or uneven slices.

Once the top of the ribeye is bone-free, flip the knife the opposite way and make a slice going downwards to further separate the meat from the bone. Once completed correctly, you should feel the top rib. The top rib is a portion of the bone that usually extends further into the flesh of the meat.

Make your final cut around the top rib

With the same knife, cut in an “L” motion around the top rib. If done correctly and smoothly, your ribeye should be separated from the bone.

Tips for Cooking a Great Ribeye

A ribeye steak is a fantastic and highly favorable cut of meat. You’re able to indulge in rich flavors and marbling throughout the meat, which adds to the taste and tenderness. Because ribeyes are made to be buttery, taking your time when preparing them is a good idea. Whether you are cooking it on your stove or grilling it, there are many ways to prepare it correctly each time.

Before you can start in the kitchen, you need to be able to spot the perfect cut of the meat. For ideal steak, with or without the bone, here are a few things to keep an eye out for:

• A cut of at least 1 ½ inches. Thicker is always better.
• White veins running throughout the cut. This is called marbling and will give you a more tender consistency.
• Stay away from cuts with massive outside pieces of fat.

If you’re feeling stuck and confused while looking at the supermarket, do not be afraid to ask the butcher for help. After all, it is their job to understand these types of things. They are there to help you out!

Once you bring the ribeye home, it is highly suggested that you remove it from the packaging and set it on your counter on a plate lined with some paper towels. Leaving the ribeye like this until you are ready to start preparing it will help remove any extra moisture and result in a more flavorful dish.

A great addition to any ribeye recipe is crushed garlic. When you are ready to prepare your steak for cooking, grab some minced garlic and fresh thyme if you are a fan of the flavor. Season both sides of the steak with Himalayan pink sea salt. Add the minced garlic and thyme and lay the cut out on a cooling rack while the oven heats up.

To cook a great ribeye, the goal is to have a crusty, seared, bark-like crust on the outside, with a warm juicy pinkness on the inside.

Different Ways to Cook a Ribeye

There is a multitude of ways to prepare a delicious bone-in or boneless ribeye. The meat tastes best when it reaches the perfect point of juiciness and tenderness. To do this, you usually have to use high-heat cooking methods. Luckily, you are not limited to just your pan.

Grilling

When grilling ribeye, use vegetable oil or olive oil to brush the gate. It is most accessible and most convenient to have a two-zone fire. Put one zone at medium heat and the other and low heat. Sear your ribeye for about three to four minutes, or until it is finely charred. Transfer the cut to the low heat zone and cook until it reaches your desired doneness.

Broiling

Using a broiler pan or skillet, broil your ribeye in the oven for about four to five minutes on each side.

Pan-Frying

Pan-frying is probably the most popular option since it is very quick and easy. It involved placing the ribeye on a pan on the stovetop. With this method, it’s easy to keep an eye on your ribeye as it cooks.

Skillet-to-oven

With this method, you simply sear the ribeye in a skillet, preferably cast-iron, then allow it to finish cooking in a 350º to 450º oven.

Reverse searing

The reverse sear method is very similar to skillet-to-oven. The steps are just flipped. You would first bake the ribeye in the oven at 300º for about 10 minutes, then place it in a cast-iron skillet with butter, seasonings, and garlic.

No matter which method you use, be sure to let your steak rest for about 5 minutes after it’s done cooking and before serving!  This will allow moisture to redistribute itself to make a perfectly consistent, tender steak.

Bone-in vs Boneless Ribeye – Final Verdict

Whether you are enjoying your steak with the bone or without, you will find that it is a highly delectable meal. The choice to remove the bone or not rests entirely on your personal decision.

Personally, I prefer boneless.  I like the extra bang for your buck and I think they’re just a little easier to cook without sacrificing anything in the flavor department.

If you are someone that has always left the bone in, try it out without the bone and see how you like it. Similarly, if you’ve always removed the bone, try leaving it in next time to see if it genuinely does add extra flavor.

The choice is yours. Either way, you’ll love it.

Want to see how the ribeye stacks up to other steak cuts?  Check out our comparison of ribeye and porterhouse steaks next.

The post Bone-in vs Boneless Ribeye – What’s the Difference? Which Is Better? appeared first on Own The Grill.

In fact, a little over 5 billion pizzas are delivered across the globe annually – that’s a lot of dough. Many people order pizza from their favorite factory pizzeria that will make your pizza with complex machines, for this is the only way to keep up with the massive demand for pizza.

The term artisan wasn’t invented until the practice of hand-making a pizza in a wood-fire oven had already been significantly reduced by machine-made competitors.

The tradition of making a pizza the old school way became known as artisan and was transformed into an art form that is practiced by only the best pizza makers today.

Many times, quality artisan pizzas cook faster and are healthier because they usually use fresh ingredients and sauces unique to the pizza’s design.

If you are curious about the history of artisan pizza, the types of artisan pizzas you will likely find today, and the making of a genuine wood-fire cooked pizza, then you have come to the right place.

*Note* If you have grand ideas to make artisan style pizza at home for epic pizza nights, check out our top picks for the best outdoor pizza ovens next!

Pass Me the Focaccia Bread: Humble Beginnings

Many historians that have loved pizza enough to research the beginnings of the tradition will disagree where the first pizza was made.

Many historians agree that this tradition has roots belonging to the Ancient Romans, Ancient Greeks, and the Ancient Egyptians. Any qualified researcher will tell you that the history of pizza making goes back thousands of years.

Many of these societies would bake on a bread they called focaccia, a flatbread that they would treat with oils and spices.

Focaccia, also known as Pisna which has a direct translation of stretching, could be squeezed and stretched to add custom toppings, and these treats would be sold on streets to passers-by.

These “flat-breads” were cost-efficient and practical to even peasants of these societies, as one could enjoy a fresh focaccia flatbread without the luxury of a plate. They could even take their food with them on the go.

Focaccia bread creations were a very innovative and helpful snack that could be sold at affordable prices at the time. Many working-class citizens in Naples were poor and could not afford to buy expensive meals, so this flatbread option became popular there in the early 1700s.

When people started adding more toppings on focaccia bread, the concept swept through Europe, as the simple bread dish was cost-efficient and more appetizing than other cheap food options for peasants of the day.

When the industrial revolution swept across America and other parts of Europe, focaccia bread, now commonly known as pizza, was made a common-place commodity. Machine-made pizza made it easier to process large amounts of food than their wood-fire grilled counterparts, now known as Artisan pizza.

The Makings of an Artisan Pizza

There are many things that make an artisan pizza a unique and special hand-crafted treat.

You have already learned that an Artisan pizza is hand-crafted and cooked in a wood-fire grill, but what are the other factors that define an Artisan pizza?

Flavorful Crust to Match a Delicious Design

Any professional wood-working pizza maker will tell you that one of the biggest secrets to a deliciously made Artisan pizza is in the crust.

Premium Italian wheat that has a purity score near Grade (or Tipo) 00 will have great tasting dough. Culinary masters only use the freshest and highest-quality ingredients for their Artisan masterpieces.

All it takes is a little bit of flour made from the best wheat, water, and salt, and you are on your way to creating an authentic Artisan pizza crust.

This dough will be very malleable, and because of the unique hand-made design, you can be sure that the dough will match your preference.

Whether you like chewy deep dishes or crispy flatbreads, a true Artisan master will be able to suit your preferences.

Tasty Toppings for Even the Most Refined Pallets

Are you curious as to what toppings you will find on an Artisan pizza? Well, the answer is: just about anything!

As long as the ingredients are fresh, they will go well on your uniquely crafted Artisan pizzas. Just as a masterful wood-fire pizza maker will choose the best wheat to make your dough, they will also only pick the freshest ingredients to top your Artisan pizza.

Many Artisan pizzas are topped with fresh tomatoes, unique herbs and spices, onions, olives, peppers, and just about anything else that you can think of! Your flavor design will be unique, and most Artisan pizza makers have a recipe that is unique to their culinary style.

Because each pizza is hand-crafted and features fresh ingredients, you will be sure to get the best combination of flavors imaginable.

Creativity for the Chef

One of the best things about Artisan pizza is that it is hand-crafted and that each topping is usually gracefully placed to give you certain flavor combinations that work well together.

Just like every pizza cook will be different, expect a slightly different experience each time you enjoy a hand-crafted wood-fire grilled pizza.

Originality is a part of the flavor design, and even your favorite recipe will taste slightly different each time you order it or make it in your own wood-fire grill.

Embrace the unique experience and celebrate the uniqueness of your own flavorful creations!

Health Benefits and an Unforgettable Flavor

We are pretty excited that the Artisan pizza trend has taken flight over the past few years.

Many people have started to buy wood-fire grills to cook their own Artisan combinations and ensure that smokey flavor that you can only get with a proper wood-fire grill. This type of grill can run hotter than household ovens, and they will give you a better crust and crispier toppings.

You cannot replicate the smokey flavor that is incorporated into each bite of the delicious hand-made dough, for machine-made pizzas usually run at a lower temperature in a gas or electric oven. The smokey flavor is a cornerstone taste landmark to look for in a wood-fire made pizza.

Did you know that eating healthy toppings on the best quality bread could have health benefits? Most machine-made pizzas are anywhere from 300-500 calories, but most artisan pizzas range from 150-350 calories.

Treat yourself right and invest in a wood-fire pizza oven. Your tastebuds and body will thank you when you have tasty, affordable, and healthy pizza anytime you wish.

Ooni Karu 16 Multi-Fuel Portable Pizza Oven

• Operates with both wood fired and gas fired heat
• Reaches 950ºF in only 15 minutes
• Hinged oven door with viewing window

Check Price on Ooni Check Price on Amazon

More Flavor with Each Bite

As we have mentioned earlier, the making of an Artisan pizza is a long tradition of creating unique and healthy flatbread snacks. A true wood-fire Artisan pizza master will balance flavor combinations with only the freshest ingredients.

As more and more companies compete to make better quality machine-made pizza, no company will be able to replace the legendary design and convenience of a true wood-fire baked Artisan pizza.

Now that you know what to expect for a fresh and flavorful Artisan pizza design, do not settle for factory-made pizzas with unhealthy toppings.

Invest in your health and pizza expertise by getting your own wood-fire grill and experiment with your own daring and delicious hand-crafted pizzas. Even if you have not ever made an Artisan pizza, you can learn recipes online or experiment with your own pizza designs.

There is nothing like a good slice of pizza, so invest in the best of the best, and buy yourself a hand-crafted Artisan pizza.

Final Thoughts on Artisan Pizza

With more and more grills supporting pizza baking (see Kamado Joe and the Camp Chef Woodwind pizza oven attachment), artisan pizza making is becoming a more common tradition for the BBQ savant.  Heck, many folks are cooking pizza directly on grill grates nowadays.

I can’t say that I’m upset about.  Pizza is one of the few foods that is pretty much loved by everybody – no matter what your taste preferences are, there is a pizza for you out there.

We hope you’ve enjoyed this history lesson and guide to artisan pizza!  Have ideas for us on the topic of pizza?  Reach out to us in the comments section below.

The post Artisan Pizza – What Is It? Why Is It Better? appeared first on Own The Grill.

Not all beef is created equal.  When it comes to the best of the best, there’s a pretty unanimous consensus that Japanese Wagyu is the gold standard in beef.  The catch?  It’s very rare and difficult at times to get ahold of, not to mention it’s pretty expensive.

Enter Holy Grail Steak Co.  They are an online purveyor of rare beef and their product offering features some of the rarest and most spectacular steaks you will ever find.  And while their cuts of meat aren’t priced at bargain bin levels (I’d be concerned if they were!), the price of the beef is pretty reasonable for what you get in return.

Why I Decided to Try Holy Grail Steak Co.

Even though Japanese Wagyu might sound like a pretty specific type of beef, the category includes quite a few sub breeds which are raised in different regions of Japan.

One type of wagyu in particular, Kobe Beef, is regarded by many best of the best within the already elite category of Wagyu.  This is the type of stuff you would have to spend a fortune on to get some at a steakhouse or fine dining establishment.

I was fascinated by Kobe Beef and wanted to know why it was so special – so I made it my mission to acquire some.

Turns out, it’s pretty easy thanks to Holy Grail Steak Co.  I decided to dip my toes into Kobe Beef with their 8 oz A5 Kobe Strip Hibachi Steak.

Spoiler alert.  It the experience and beef were good that a few months later I came back for seconds and ordered an A5 Kobe Ribeye.  Here is my experience ordering outstanding quality beef online from Holy Grail Steak.

What to Expect Ordering Online From Holy Grail Steak

I have ordered beef online before so I was comfortable with the process generally, but for those who haven’t done it before I can understand why it might make you a little nervous.

Rest assured, Holy Grail Steak does an outstanding job of getting your beef to you quickly and safely.  All of their products are vacuum sealed and shipped frozen.  They pack a cooler with your sealed meat and plenty of dry ice to make the journey to your doorstep.  Both of the times I ordered from Holy Grail my food arrived frozen solid, which is a good thing.

Their user experience on their website is what you’d expect from a quality online retailer nowadays.  It’s easy to navigate and select from their wide offering of food products.  After you’ve chosen your products you go through a pretty standard check out process.

Japanese A5 Wagyu Beef & Steak - Holy Grail Steak Co.

Shop Japanese Wagyu on Holy Grail

How Shipping Works

Shipping wise, you have to choose the date you want your beef delivered (deliveries are Tuesdays-Fridays).  Make sure to choose a date that somebody will be available to take the shipment inside because you don’t want your cooler sitting outdoors all day.  Unless you are ordering during peak season, there is typically availability to deliver beef the week after your order.

The Arrival

All of your beef is shipped in a sharp, clean looking box.  The box itself is coated with insulation and contains a cooler.  Inside the cooler you’ll find the good stuff wrapped up alongside a little bit of dry ice (there is a chance the ice has evaporated by the time delivery is made but it should still be very cold inside the cooler).

Simply unzip your cooler and transfer your meat to the fridge if you plan to cook it soon or to the freezer if you are saving it for later.  The cooler is reusable so be sure to hang on to it and put it to good use in the future!

Here’s a look at what the meat looks like upon arrival when it’s frozen and vacuum sealed:

A5 Kobe Hibachi Strip Steak

(Apologies for the sub-par photo here, I did not do a good job taking photos on my first order!)

A5 Kobe Ribeye

The cuts were as beautiful, if not more beautiful than advertised in person.  The marbling was just spectacular and I could not wait to cook and taste both of these cuts.

See on Holy Grail

Tips for Cooking Kobe Beef From Holy Grail Steak

I love firing up the grill as much as the next person, but high quality Japanese Wagyu is one of the few types of beef that I would NOT recommend cooking on the grill.

The reason is because the beef flavor is so unbelievably good and there is so much fat marbling on the beef that you don’t need (or really want) to get too many extra flavors absorbing into the beef.  Specifically with the grill we want to avoid smoke flavor penetrating into the steak.

So I’d recommend cooking this type of beef on a skillet (cast iron or quality stainless steel work great!) or if you happen to own a flat top grill or griddle that works really well too.

Seasoning wise, I just use a pinch of kosher salt and a pinch of coarse black pepper.  You really don’t want to overdo the seasoning here and you can always add more at the end if you want to.

Instead of lining my pan with butter or olive oil I just cut off a small piece of fat from the steak and slid it across the pan.  The fat melts pretty quickly and provides a perfect base in the pan to sear your steak.

I usually am good for somewhere in between medium rare and medium with my steak doneness but I went with a true medium rare with each of these cuts.  After about 4 minutes of searing per side on high heat I removed the steak from the pan and then sliced and served.  That’s it!

I’m not going to try to attempt to describe how good this beef was because my description will inevitably fall short.  But I will say that this beef lived up to lofty expectations and is definitely in a class of its own – felt way different than any steak I had eaten before.

Would I have this steak every week?  No, and a large part of that is because of how expensive it is.  But I will definitely be ordering it again for special occasions and celebrations – it’s a perfect treat yourself steak.

Pros and Cons of Holy Grail Steak Co.

Things I Like

• Excellent selection of hard to find and rare cuts of meat.  You simply aren’t going to find the kind of selection Holy Grail Steak has at many other online retailers.  They are the only online purveyor of authentic Kobe Beef.  Even within the Japanese Wagyu category they offer Kobe, Hokkaido, Sendai, HidaGyu, MiyazakiGyu, Sanuki Olive, and a handful of others that can be extremely hard to get ahold of.
• Wide variety of other cuts of meats offered.  Even though I’d say Holy Grail is best known for their rarer cuts of beef, they also offer other quality meats such as Kurobuta pork, American wagyu, Australian wagyu, prime black angus beef, Sonoma lamb, and more.  I have not personally tried their other products but have heard second hand that they are really good (and much more affordable).
• Top notch user experience.  Everything from ordering on their website, to receiving your shipment, to the quality of the meats you order is top of the line.  Holy Grail does not miss a beat when it comes to the process of delivering high quality meats to your doorstep.

Things I Don’t

• Availability of rare cuts can be sporadic.  It’s hard to really blame Holy Grail Steak for this because their products are in demand and they can only source a certain amount of each type of beef.  With that being said you might need to check in every so often if there is a particular type of wagyu you want to try to make sure you don’t miss out on releases.
• Price.  Again, this is not Holy Grail’s fault but you can’t get around the fact that a lot of their beef is pretty expensive.  However, when compared to the price you’d pay to acquire the same type of beef elsewhere, the prices are relatively good.

Japanese A5 Wagyu Beef & Steak - Holy Grail Steak Co.

Shop Japanese Wagyu on Holy Grail

What Can You Get at Holy Grail Steak?

Personally I have only ordered Kobe Beef from Holy Grail, but that is far from the only type of meat they offer.  Here is a quick rundown of what you can get ahold of at Holy Grail Steak Co.

Beef

• Japanese Wagyu
• American Wagyu
• Australian Wagyu
• Prime Black Angus
• Grass-fed Prime
• Various steak flights and gifts
• Burgers

Pork

• Korobuta Pork

Lamb

• Sonoma Lamb
•  

Final Verdict

As far as I’m concerned, Holy Grail Steak Co. is one of the best places to buy beef online, and it’s because they offer such rare and unique beef that you just can’t really find other places.  And to be able to enjoy cuts of meat like that at home is pretty special.

The “downsides” of Holy Grail are all things that to me aren’t really in their control and just kind of come with the territory of dealing in high end meats.

Nobody disputes that the prices are higher than your average grocery store steak, and availability of certain cuts of beef can be spotty.  But that’s just kind of how it works when we are talking about the best of the best and the rarest of the rarest.

If you are on the edge about trying one of Holy Grail Steak’s rare cuts of beef solely because of price, I’d encourage you to give it a shot at least one time in your life for a celebration or some other big life occasion!

The post Holy Grail Steak Review: My Experience Buying Kobe Beef Online appeared first on Own The Grill.

It’s a pain, to say the least, to have a burger fall apart and fall through the grates! Thankfully, there are a handful of easy ways you can prevent burgers from falling apart.

There are some general tips and tools you can follow to keep your burgers from falling apart and keep them looking tasty and juicy.

7 Tips to Help Keep Your Burgers Together

Chill Your Burgers Before Cooking

Slightly chilled meat will crumble less and stay together better while cooking. They only need to be chilled for about 20 minutes before you begin cooking, so you don’t need too much additional time to prepare. It should be firm when you begin cooking.

Try not to grill patties that are completely frozen (but if you are stuck with frozen patties, we have a guide on how to handle this right here). The ice can make the meat crumble as you grill it. Make sure all your meat is thawed before you begin cooking it.

Create the Right Shape

If you are shaping or molding your own patties, the right shape is key to making sure it doesn’t fall apart. Some people like to flatten out their patties too much. This will cause steam and juice to escape from the center leaving your burger dry.

It’s also important not to make the burgers too large. Large patties can be harder to cook evenly. You only need about 4-6 ounces to make an average size beef patty. Create a ball with the meat and sculpt it into a disc shape by flattening the sides. Don’t press completely down on the patty.

Leave the middle of the patty con-caved in. This helps less steam come out and will lock in more moisture. The right amount of moisture is key because too much or too little can cause crumbling.

Tip: pick up a burger press if you want to ensure perfectly shaped patties every time!

Resist the Urge to Flip

I know, I know, it’s hard to not open your grill lid and engage with the cooking process by flipping your burger every 30 seconds. But flipping the patty too many times can cause the patty to break very easily.

Not to mention, your burger can only build up those beautiful grill marks if they are on the grates long enough to sear.  You only need to flip the burger a few times to get the perfect grilled patty on both sides.

Make Sure to Use the Correct Temperature

The temperature and heat you put into the patty can decide whether it will break or not.

The patty should be slightly bouncy yet firm when you touch it. Remember that it will be very hot, so only tap the patty to see if it’s bouncy or not. Each side of the burger usually needs about 3-4 minutes of cooking on each side to get a medium-cooked burger.

Leave it on the grill slightly longer or slightly shorter if you prefer but remember that overcooking the patty can make it too firm. You should always start cooking the burger on high heat, then after the recommended 3-4 minutes on each side, turn the heat to low.

Do not cook the burgers on low heat the entire time. Cooking on low heat is not really cooking the meat, but rather just thawing it. This will pull out most of the moisture and cause the patty to start crumbling before it’s done cooking. It will also make a huge mess once you put it on the bun and try to start eating it.

Use Better Quality Ground Meat

The meat is the most important ingredient in the burger because it will determine how well your burger will taste. Low-quality meat is cheaper, but unfortunately will be more likely to fall apart as you are grilling.

Some people also think that hamburger meat has to be ground. However, ground beef can often cause major cooking problems even though forming the patty might be easier. Ground meat uses several different parts and muscles of the cow, each with a different cooking time. This can cause grilling the patty to be difficult because some parts of the patty will be done cooking way before others.

Some people also buy patties with fancy ingredient lists or they add many of their own. While this may seem like a good idea, sometimes the simpler is the better. Having too many ingredients cause add too much moisture to the patty and makes it crumble.

Try to only use a few extra ingredients and don’t use too much of them. This goes for soy, liquid seasonings such as Worcestershire sauce, salt, and breadcrumbs.

When buying meat, go with fresh ground beef chuck or short ribs. These choices are the best because they have a higher lean-to-fat ratio. Short ribs are more expensive, so if it’s your first time grilling, maybe start with the ground beef chuck.

If getting ground meat, go with a coarse grind. This is usually 80% lean and 20% fat. The coarse grind will help keep the patty together and the higher lean amount will keep the moisture locked in.

If you want to add seasonings, add dry herbs and powders rather than liquids. If you aren’t sure what seasonings to add, buy a pre-made dry rub or just add salt and pepper.

Don’t Eat the Burger Right Away

After all the time cooking and preparing, you’re probably ready to get eating right away. However, diving straight into the burger can cause it to crumble. Just like letting steak rest, letting the burger rest for about 5-10 minutes will seal all the proteins and juices. It’s also not enough time to get the burger cold, so don’t worry about that.

Allowing the burgers a few minutes to rest will also make them firmer and much easier to eat.

Still Not Having Luck?  Add an Egg

If you prefer a leaner ground beef for your burgers, then adding an egg to your mixture will usually do the trick to keep your burgers from falling apart.  The egg acts as a binder and will definitely help to keep your patties together.  We like to add the whole egg, but even just adding an egg white can make a difference.

Final Thoughts

If you use meat that is at least 80/20 lean to fat, you won’t need to add any binders like eggs to keep the burger from crumbling. The fat in the meat will naturally keep the burger together. It will also make your meal much healthier without any additives.

Chilling the meat is also key. Don’t make it completely frozen, but make sure it is nice and cold. Shape your burgers with a small concave shape in the middle and don’t overwork them. It can cause them to fall apart much easier if you overhandle them.

Overall, following these few simple tips can give you the perfect burger every time.

The post 7 Tips to Keep Burgers From Falling Apart appeared first on Own The Grill.

American hot dogs are typically made from a combination of meat types. They are comprised of all of the areas of meat that would not make a good steak or roasting joint, but that is still safe to eat.

This means that they are often not of a desirable size, shape, or tenderness. The meat used to make hot dogs tends to be skeletal meat, similar to what is used to produce ground meat.

If you have purchased really cheap hot dogs, they likely contain a high percentage of mechanically separated chicken. This is where the bones have undergone a mechanical process to pull the muscle tissue off. This is not unsafe to consume, but it is a much cheaper source of protein.

These skeletal meat trimmings are collected and then run through a grinder. This gives the meat a very fine and homogenous texture, making them perfect for hot dog production. Salt is added to encourage the proteins to stick together, making the hot dogs easier to form.

Water and nitrites are then added to the hot dog mixture. This is what gives the meat the pink color and the classic hot dog flavor.

The nitrites are also used as a bactericide, protecting the meat from the bacteria known to cause botulism. Flavorings can also be added at this point, although the precise blend will vary between manufacturers.

What Happens If You Eat Raw Hot Dogs?

In some cases, you may be lucky. The hot dog may not have any adverse effects on you, although this is unlikely. The bacteria found in undercooked and raw hot dogs are known to have minimal impacts on healthy adults if consumed in small quantities.

The FDA has done extensive research into food safety. They do not recommend eating raw hot dogs straight from the packet.

There is a bacteria known as Listeria which is known to grow inside processed meat products such as hot dogs. This bacteria can only be killed off if the hot dogs are cooked to an internal temperature of 165 degrees Fahrenheit.

If you are pregnant it is not advised that you consume hot dogs or deli meats at all. This is because there are certain types of bacteria known to be found in these products. These bacteria are rarely found but can be dangerous if present.

For this reason, an avoidance strategy is recommended for pregnant women. This bacteria is also particularly dangerous to young children, elderly people, AIDS patients, cancer patients, diabetics, those suffering from cirrhosis, and the immunocompromised.

What Is Listeria?

Listeria is a bacteria that is commonly found in soil, dust, water, and animal waste. It can grow, even at colder temperatures (such as in the refrigerator). It is often found inside improperly processed deli meats, including hot dogs.

The early stages of a Listeria infection (known as listeriosis) will present as nausea, fever, diarrhea, muscular aches, and vomiting. It is a type of food poisoning and will present as such, to begin with. If it is left untreated, this can develop into meningitis and septicemia (a blood infection).

If a pregnant woman becomes infected with listeria this can lead to serious issues for the unborn child. The infection increases the risk of miscarriage, stillbirths, premature deliveries, and a deadly listeria infection for the young child.

Listeria symptoms tend to start within 1 and 4 weeks of consuming the bacteria, although there have been reports of symptoms up to 70 days post-exposure.

To diagnose a listeria infection a bodily tissue sample will be taken. This tissue is likely to be blood, placenta, or spinal fluid. This is then placed in a bacterial culture to see whether Listeria will form, indicating an infection.

Listeriosis is treated with antibiotics prescribed by a medical professional. If the infection is left to spread it becomes known as invasive listeriosis. This often requires hospitalization and about 1 in 5 people suffering from it will die.

How Can You Avoid Listeria?

There are many simple steps that you can take to reduce the risk of coming into contact with listeria in your home – whether it’s through hot dogs, brats, or other meats. You should ensure that you keep raw and ready-to-consume foods separately in your refrigerator to reduce the risk of cross-contamination.

You should wash all fresh produce thoroughly when you get it home. Chilled and ready-to-eat foods should be kept in the refrigerator at a temperature consistently set to 41 degrees Fahrenheit or below. If you remove any products from the refrigerator, you must consume them within 4 hours.

Any foods that require cooking should be heated until they are piping hot in the center. Follow any care, cooking, and storage instructions detailed on the packaging. If you open any packets of food, you should aim to consume the contents within 2 days to reduce the risk of bacterial growth.

The post Can You Eat Raw Hot Dogs? (And What Happens If You Do) appeared first on Own The Grill.

Therefore, when a slimy film develops on the top of your sliced ham in the fridge, it’s important to be careful and not take any unnecessary risks.

But, what does this slime mean, and is it safe to eat your lunch meat when it’s coated in the substance?

Whether you’ve bought lunch meat ham at the store or smoked and sliced your own at home, this guide will answer both questions. We take a look at what causes the slime on ham and the best ways to tell if your lunch meat has gone off.

What Is the Slime Found On Meat?

The slime you find on your ham is a by-product of living in a world where processed foods are all the range. Most deli-style meats are typically made using pork, beef, chicken or turkey as the foundation for the end product, as well as some added ingredients.

These additional ingredients are also known as a value-added product and can often be responsible for the slime on your lunch meat. The most common added ingredients are known in the food industry as additives or flavors.

These will usually be added to the blocks of meat that your cold cuts of ham are sliced from. The belief is that these additives help to make the meat more commercially appealing, in terms of appearance, taste and texture.

Listed below are 4 examples of additives, both natural and artificial, that can be commonly used in lunch meats.

• Carrageenan – a natural ingredient that comes from red seaweed, this is used as a thickener and gelling agent.
• Dextrose – this is a type of sugar chemically identical to glucose, that’s used as a sweetener.
• Salt – salt and other sodium phosphates help to improve the taste of the meat. For ham, these salts are usually sodium nitrates and sodium erythorbate.
• Food Starches – these are useful for making meat look plumper.

What Causes Slime?

As mentioned earlier, the slime you find on your sliced ham is mainly caused by these added ingredients. This is because the additives start to dissolve and leak out of the cold cuts once the initial package is opened and the meat is sliced.

The whole, unsliced block of meat initially encases these added ingredients, but once it’s sliced, the dissolved additives have an easy mode to leak out.

Do Some Additives Create More Slime Than Others?

Ingredients that are water-based to make adding or injecting more effective, may tend to leak more due to the fact that a block of meat can only retain a certain level of moisture.

On the other hand, products with a lower percentage of injection or added ingredients are drier and significantly less likely to leak.

If you’re purchasing lunch meat that claims to be “natural”, this typically means that it’ll have less added ingredients, less water, and will taste more like “natural” meat.

Store-cooked deli meats are recommended as they tend to steer clear from using many of the added ingredients that can cause the unpleasant slime on meat.

How Can You Tell If Lunch Meat Has Gone Bad?

Many people regularly buy a couple of packets of sliced ham or other meat at the start of the week to set them up for a week’s worth of packed lunches.

By the end of the week, however, the lunch meat can often begin to look a little suspicious, leaving you unsure whether the last few slices are safe to eat or not.

The sell-by and use-by dates aren’t always the best indicators of whether lunch meat is safe to eat or not. Instead, there are 3 straightforward and surefire signs to look for.

• Smell – taking a whiff of your lunch meat is often the most effective method of telling whether it’s in good condition and okay to eat. If it smells off in any way, such as a sour or vinegary scent, this isn’t a good sign. It’s best not to risk it, so throw the meat away.
• Sight – the easiest way to determine your lunch meat’s condition is to examine its color. If it’s changed and taken on a pale gray, brown or yellow hue, it’s probably spoiled and not safe to eat. Needless to say, it’s also time to throw it away if it’s grown any mold.
• Touch – if you can feel a sticky, slimy coating on the lunch meat, or if parts of the meat feel much harder than other parts, it’s likely that it’s spoiled. If this is the case, you’ll need to throw the meat away immediately.

Frequently Asked Questions

What’s the best way to store lunch meat?

Whether you’re buying freshly sliced meat from the deli counter or pre-packaged meat from the shelves it’s essential to place it in the coldest part of your refrigerator as soon as you get home. Your refrigerator should be set and maintained to a temperature at or below 40℉.

It’s also important to keep your meat tightly packed and sealed with as little oxygen as possible. This is because oxygen-rich environments are perfect for the formation of spoilage bacteria.

As a general rule, it’s usually okay to consume packaged lunch meat 7-10 days after its sell-by date. Once opened, however, it should ideally be eaten within 3-5 days. Freshly sliced deli meat should also be consumed within 5 days.

Can you freeze ham?

If you’re unable to consume all of your ham before it spoils, it’s a good idea to freeze it. In fact, some producers put labels on their product with a “freeze by” date, so you can be sure that freezing the meat is perfectly okay.

Unless the packaging of your ham says you shouldn’t freeze it, feel free to do so as this will extend the life of the meat.

The post Why Does Ham Get Slimy? (What Causes Slime on Lunch Meat?) appeared first on Own The Grill.

However, as bacon is cured like pre-cooked deli ham, you might be curious to know: Can you eat raw bacon?

In this article, I will cover some key information about eating raw bacon, including the risks of eating raw bacon and some health concerns associated with bacon and processed meat.

Keep reading to find out more.

Potential Dangers of Eating Raw Bacon

Eating raw bacon can increase your risk of food poisoning. Common foodborne illnesses linked to undercooked or raw pork include:

• Tapeworms – Tapeworms are parasitic worms that reside in your intestines and can cause a variety of health concerns if not addressed. These include but are not limited to: weight loss, abdominal pain, and intestinal blockages.
• Trichinosis – Trichinosis is a disease caused by a species of parasitic roundworms that can trigger symptoms such as diarrhea, vomiting, and weakness to name just a few.
• Toxoplasmosis – The parasite behind this condition can endanger those with weakened immune systems.

You can kill these parasites and reduce your risk of food poisoning by cooking bacon thoroughly.

Other Health Concerns Associated with Eating Bacon

While bacon is packed full of protein and a variety of vitamins and minerals, it isn’t the healthiest option out there and should only be eaten in moderation. In addition to this, though, there are also many other health concerns associated with eating bacon that you should be aware of.

Processed meat – including bacon, some sausages, hot dogs, and salami is modified to either extend its shelf-life or change the taste. The main methods are smoking, curing, or adding salt or preservatives.

As a result of the chemicals involved in the processing, consuming processed meats like bacon is linked to an increased risk of cancer, specifically of the colon and rectum.

Additionally, nitrites and nitrates, which are added to processed meats like bacon to prevent spoilage and preserve color and flavor, can form nitrosamines in your body. These harmful compounds are carcinogenic.

Since salt is used in the curing process, bacon has a relatively high salt content. Aside from causing cancer, an excessive salt intake has also been associated with raising blood pressure and causing heart disease.

That being said, you can reduce these particular risks by limiting your intake of processed meat and alcohol, exercising regularly, maintaining a healthy weight, and eating plenty of fruits and vegetables.

Concerns About Processed Meat

Many studies have associated a high intake of processed meat with cancer, heart disease, and diabetes. In particular, processed meat has been associated with colon, breast, liver and lung cancers to name a few.

That being said, people who tend to eat a lot of processed meat tend to have unhealthy diets in general which is bound to have an effect. However, it is still important to know the risks when incorporating bacon and other processed meats into your diet.

It is fundamental to remember that when it comes to eating processed meat, moderation is key. While processed meats are okay to have once in a while, they should not become a part of your daily diet.

This simply comes down to the fact that although bacon is delicious and is a good source of protein, there are too many health risks associated with it for it to be considered a healthy food to have everyday.

A Guide on How to Cook Bacon Safely

When it comes to cooking meat, it is important to find the right balance. While overcooking meat can often be perceived as unhealthy, undercooking is also a concern.

If you use too much heat and burn the meat, it will form harmful compounds like polycyclic aromatic hydrocarbons and heterocyclic amines, which are associated with cancer.

Making sure that you handle and cook bacon properly are the best ways to reduce your risk of food poisoning. It is always better to be safe than sorry, so make sure that you are cooking your bacon for an adequate amount of time.

Always make sure that you keep raw bacon separate from other foods and clean surfaces, utensils, and your hands after handling it.

In addition, it’s generally recommended to cook pork products to a minimum internal temperature of 145°F (62.8°C). As it can be difficult to determine bacon’s temperature due to the thinness of the meat, your safest bet is to cook it until crisp.

However, there is a fine line between cooking until crisp and burning your bacon as I noted above. There are also some telltale visual indicators to look for to tell when your bacon is done.

You can cook bacon in an oven, grill it, or place it in a skillet or pan on the stove. However, as I mentioned above, you need to ensure that you find the right balance and try to ensure that you don’t under or overcook your bacon.

In Summary

No, it isn’t safe to eat raw bacon. If you do eat bacon raw, you can be at risk of a variety of foodborne illnesses.

As a result, you should always make sure that your bacon is cooked thoroughly before you eat it and take the proper precautions to ensure that you’re as being as safe as possible when cooking it.

It’s also important to remember that you should only eat bacon in moderation and as part of a healthy, balanced diet. As a result, then, it’s healthiest to limit your consumption of bacon and other processed meats to ensure this.

The post Can You Eat Raw Bacon? (And What Happens If You Do) appeared first on Own The Grill.

Whether it’s a juicy steak, a gigantic brisket, or in this case pellet grill mac and cheese – it can be done on these do-it-all cookers.

The best part of course is that pellet grills impart a beautiful smokey flavor into your mac and cheese – so this is essentially a smoked mac and cheese recipe, done on a pellet grill.

How To Make Great Pellet Grill Mac and Cheese

Who doesn’t love a proper mac and cheese?  It’s one of my favorite things to make, and to me is the ultimate comfort food.  Throwing some smokey flavor in there just adds a level of richness that’s hard to beat.

The pellet grill definitely makes the smoking process fairly easy, although it does add some extra steps.  I wouldn’t call pellet grill mac and cheese hard by any stretch, but a little bit of planning ahead will go a long way.

With that in mind, here are a few tips to help set yourself up for success:

• Preheat your pellet grill.  Even though this recipe calls for a relatively low temperature of 225ºF, the process gets easier, and your cook more consistent when you preheat the grill.  Simply turn your grill on and set your temperature before you get started on the mac.
• Use a cast iron skillet.  Ideally a traditional 12″ diameter skillet.  Not only do cast irons produce excellent mac and cheese, they’re super easy to transfer between the stove top and the pellet grill.  It’s also possible to do this recipe with a regular skillet and a disposable aluminum pan – but it just complicates the operation and makes for more clean up.
• Use a lighter flavor of wood pellets.  For pellet grill mac and cheese we’d recommend oak, cherry, apple, or maple pellets.  Hickory is also fine if that’s all you have on hand!  We’d stay away from mesquite as the strong smokey notes are likely to overpower the more delicate flavors of the pasta.
• Grate your own cheese.  Grocery store shredded cheese has additives that prevent clumping – but greatly take away from the flavor of your cheese.  You’re already allocating over an hour to making pellet grill mac and cheese… so don’t skimp out on the chief ingredient.  Take the time to grate your own cheese, you’ll thank us later!

Mix-in Ideas for Your Mac and Cheese

Don’t be afraid to experiment with mix-ins!  It’s so easy to add in some hearty BBQ or other foods into this recipe to really elevate the dish.  Here are some ideas off of the top of our heads that work great with this pellet grill mac and cheese recipe:

• brisket
• ham
• pulled pork
• bacon
• lobster
• chorizo
• smoked sausage

We intentionally left these “extras” out of our recipe below but it’s super easy to elevate the dish with 1-2 cups of any of these ingredients.

Getting the Smoke Flavor Right

Not all pellet grills are designed the same in terms of smoke output.  Some let you customize your smoke levels and some do not.

Generally speaking, we like to have our pellet grills on a high smoke setting for this recipe, with the mac and cheese on the grates for about an hour.  Remember, that’s with us using a mild wood.

So if your grill only has one “medium” smoke setting, you may need to leave your mac on longer to get the sort of smoke flavor you want.  On the other hand, if you only have a strong type of wood pellet like mesquite or hickory – you might not need to smoke your dish for the full hour.

Either way, an hour is a good rule of thumb to get started as you’re very unlikely to overdo it on smoke if you’re using a mild wood.  You can always put the dish back on for a little longer if you want to impart just a little more smokey flavor.

Print

Pellet Grill Mac and Cheese [& Tips]

The best smoked mac and cheese recipe for your Traeger, Pit Boss, Camp Chef, Z Grills, etc.

Course Main Course, Side Dish

Cuisine American, BBQ

Keyword Mac and Cheese, Pellet Grill, Pellet Grill Mac and Cheese, Smoked Mac and Cheese

Prep Time 20 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 20 minutes minutes

Servings 8 servings

Calories 750kcal

Equipment

• Pellet grill
• 12" cast iron skillet (or a 9" x 13" disposable aluminum pan)

Ingredients

• 1 lb elbow macaroni noodles can substitute shell pasta
• 1/2 cup butter unsalted
• 1/4 cup flour
• 2 cups whole milk
• 1 cup heavy whipping cream
• 4 oz cream cheese softened
• 3 cups cheddar grated
• 1.5 cups gouda grated

Topping

• 1 cup Panko breadcrumbs
• 1/4 cup butter melted
• 1 cup cheddar cheese shredded

Instructions

• Preheat your pellet grill to 225ºF. Set the smoke setting to high (don't worry about this if you can't customize your smoke setting)
• Cook your pasta according to the instructions on the box and strain
• In a cast iron skillet, melt butter and whisk in flour until smooth
• Whisk in whole milk and heavy whipping cream. Once the mixture begins to bubble, reduce heat to simmer and stir in cream cheese
• In small amounts at a time, consistently add shredded cheeses while whisking. As soon as a small handful of shredded cheese smoothly combines with mixture, add more cheese and keep whisking
• After the shredded cheese has been whisked in, add the cooked pasta to the skillet. If you're adding something like brisket, lobster, pork, or something else we suggested in the post, do that now
• Toss pasta in sauce until all noodles are evenly and thoroughly coated
• Place the last cup of shredded cheddar cheese on top of the mac and cheese
• Combine Panko and melted butter and evenly pour on top of the entire skillet
• Transfer skillet to the pellet grill and close the lid
• Keep the temperature at 225ºF for an hour while the mac and cheese smokes
• Remove the skillet from the grill and serve while it's still warm and enjoy!

Nutrition

Calories: 750kcal

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