This year's crop of smoked-meat cookbooks includes everything from an 18th-century recipe to the latest techniques for unusual dishes.
Most American steaks come from young cattle. HeartBrand, in Harwood, is trying to create a market for cuts from more mature animals.
The meat whisperer and the book whisperer have teamed up again, and this time, it’s all about steak.
Along with Jordan Mackay, the acclaimed pitmaster writes the definitive guide to steaks, which is out now.
In April, the pitmaster and Jordan Mackay will follow up their barbecue best-seller with recipes and tips for grilling their favorite cuts.