The better the meat, the better the meal. I like to purchase my meat from Prather Ranch Meat Co. in San Francisco. Not only are they friends but they only carry organic meat that is humanely raised and handled. It's better to know where and who your meat comes from than not. Always allow your meat to come down to room temperature before cooking. This will allow for a more consistent interior temperature. Purchase a thermometer. Stoves, BBQs and grills operate at different temperatures causing cooking times to vary. Meat cooked to the right temperature is always cooked right, as opposed to meat cooked for certain periods of time. Have you ever followed a recipe only to find your meat dry and over cooked? I rest my case. Let your meat rest after cooking. This will allow the juices to settle into the meat before cutting. The meat will also continue to cook once out of the oven or off the grill. Rub in Adam's Rubs with vigor. Don't be shy. Make sure the ingredients penetrate the meat. You can even let the meat sit for a short period of time, but only if you have the will power to wait.

Recipes are on the way so in the mean time check out some of the tips. If you have any recipes to share please contact me through the contact page.