Perfect Crust on a steak!!! 🥩🥓🔥 Trying out a few methods to see how to get the best crust on your steak. Starting with a technique inspired by @adamperrylang, we will score (or scruff) the outside of the steak to get more surface area then do a quick dry brine. Searing these on my @fuegostx grill, we will baste with bacon fat and herbs to help continue building the crust while we flip the steaks multiple times. I think this turned out pretty well! Let me know your thoughts. Find more recipes

Perfect Crust on a steak!!! 🥩🥓🔥 Trying out a few methods to see how to get the best crust on your steak. Starting with a technique inspired by Adam Perry Lang, we will score (or scruff) the outside of the steak to get more surface area then do a quick dry brine. Searing these on my Fuegos TX grill, we will baste with bacon fat and herbs to help continue building the crust while we flip the steaks multiple times. I think this turned out pretty well! Let me know your thoughts. Find more recipes

Tender & Juicy Oven-baked BBQ Pork Ribs Recipe This is how to BBQ ribs to get that smokey, melt-in-the-mouth tender, juicy ribs in your oven every time. Using a little secret technique get the bbq ribs so soft, a feather cannot compare. Ingredients ↓ Once the 15 minutes is up, baste the meat one last time for that extra shine and serve. Enjoy! Best paired with: Spicy Thai Chilli Dipping Sauce: Ingredients: 1kg Pork Rib 1 tbsp Light Soy Sauce 1 tbsp Garlic Oil 1/2 tsp Sesame Seed Oil 1/2 tsp Pepp

A full baste on the Longarm means mounting all three layers so they move as one. I baste between 5 and 8” with the largest basting stitch I have…which is 1/4”. this is a good length because I can quilt over it and not get my hopping foot stuck on it, or I can snip it free easily. when advancing the quilt, be sure to square up each advance, baste the edges, and then baste the interior. Never leave the edges un-basted. Be sure to use a basting stitch on the edges because it allows fullness to esca

Thanksgiving turkey masterclass: making a 'Franken-turkey' from parts, basting tips, using backs/gizzards for killer gravy, and the pan water/wine trick to prevent burning | The FlyLady