Method first, technique always. The fundamentals that turn a great cut into a great dinner.
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Pasture-raised pre-formed burger patties cook straight from the freezer in a hot cast-iron pan — flip until a deep crust forms.
Skip the thaw. Frozen patties go from freezer to grill or pan and hit 160°F in about 15 to 20 minutes.
Salt and liquid smoke plus an 8-hour sous vide bath turn pork butt into tender, shreddable Kalua pork.
Pan-cook pork sausages 2 minutes per side over medium heat, then steam briefly for a juicy finish.
Oven-baked uncured thick-cut bacon — crisp, even, and hands-off in about 20 minutes.
Pan-fry seasoned chops in oil over medium-high heat, sear 3-4 minutes per side, baste with butter and herbs, then rest to 155°F.
Sear a frozen steak in a hot pan, then finish it in a 275°F oven. No thawing, more even doneness.
Quick-thaw a sealed steak in cold water: about 15 to 30 minutes for a thin steak, up to an hour for a 1-pound pack. Cook it right away.
A 1-pound pack of chicken thaws in cold water in an hour or less. Keep it sealed, change the water every 30 minutes and cook it right away.
Sear ground beef in a hot pan, breaking it apart as it cooks — ready in about 5 minutes for patties, meatballs or any favorite dish.
Butterfly and roast a whole chicken — flatten the bird, oil and season generously, then roast at 375°F to 165°F internal.
Roast a whole chicken in the oven (or smoker) for a versatile dinner — leftovers shine in sandwiches, tacos, and soup.
