Method first, technique always. The fundamentals that turn a great cut into a great dinner.
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Skip the thaw — premium frozen patties go straight from freezer to grill for juicy burgers in about 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 frozen steaks 90 seconds per side in oil, then finish in a 275°F oven for 18-20 minutes for a 1-inch steak.
Quick-thaw frozen beef by running cold water over the sealed package in a bowl for about 15 minutes.
No time for a fridge thaw? Run cold water over sealed chicken in a bowl for about 15 minutes, then cook 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.
Crisp-skinned chicken thighs done with a quick sear and a hot oven finish.
