Learn from chef Migue Viscido which cuts to choose, how to control the temperature, and the key steps to follow to prepare succulent, flavor-packed meat in a barrel smoker.
A staple of everyday dining and regional culinary traditions, shaokao fuels a multibillion-dollar market and even has its own specialized training school.
From the family butcher shop to demonstrations across Brazil and around the world, this specialist has built a career dedicated to meat cuts, barbecue, and showcasing the value of meat.
From the interplay of fat, tannins and acidity to the Pötter family’s tradition in the Brazilian Pampas, discover the principles of beef and wine pairing and how to choose the ideal wine for each cut.
Understand the differences between the main beef cuts and discover which ones are best suited to each cooking method.
Learn why some beef cuts are known by English, Spanish, or French names, when they actually refer to different cuts, and how butchery techniques, culinary traditions, and meat quality shape the dining experience.
From Texas smoked brisket and Mexican carne asada to Canadian grilled specialties, discover the cuts, techniques, and traditions that define barbecue across the host countries of the FIFA World Cup.
Gathering family and friends around the barbecue is more than a tradition. Research shows why this shared experience is also associated with well-being.
