Occasionally you’ll get a cut of meat and it will be much darker than you’re used to. This is referred to as a ‘Dark Cutter’. So what causes meat to become dark?
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Posted on Monday, October 5, 2020 - 4:13pm
High-Quality Food, No Frills, Crazy Prices
Posted on Thursday, October 1, 2020 - 10:27pm
There are three main reasons meat will be tough:
Posted on Thursday, September 24, 2020 - 3:48pm
Please join our Smoking & Grilling Group for Video Tutorials from Saddleback Matt!
Posted on Tuesday, September 22, 2020 - 6:34pm
Spritzing is a technique used in BBQ that is said to help keep your meat moist. Typically it’s done using a spray bottle and some sort of liquid. It seems like apple cider vinegar is the most commonly used liquid, but I’ve also seen water, apple juice, and all sorts of crazy concoctions.
Posted on Tuesday, September 22, 2020 - 6:33pm
This is an ongoing debate, and I don’t expect this will end it. At Saddleback we always cook our brisket fat side up.
Posted on Tuesday, September 22, 2020 - 6:31pm
As is often the case with BBQ, when smoking a pork butt the thermometer should be one tool that you use, but is not the be all and end all.
Posted on Tuesday, September 1, 2020 - 3:13pm
Ghost restaurants are quickly gaining popularity. Mainly because you can offer the public new menu items and “launch a new restaurant” with very little investment. Ghost restaurants have far less risk than a traditional restaurant, and make your existing brick and mortar location more efficient.
Posted on Friday, August 21, 2020 - 4:05pm
Mushroom Duxelles are delicious, they pair perfectly with the tenderloin in a beef Wellington, and the best part, they're extremely easy to make!
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