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I love lamb. Chops, leg, belly, I love it. A perfectly cooked leg of lamb can be spectacular! I always cook mine to mid rare. However, next weekend I’m doing pulled lamb for tacos. I had planned on using shanks or shoulder, but I’m having a hard time sourcing out the amount I need. I’ve seen...

Rolled rib eye cap, bone marrow butter, rosemary, garlic. Seared on cast iron cooked over coals. Anyone else prefer cooking steak in a cast iron pan instead of on the grill? I like doing this way: in the cast iron, but I still get to use the coals. Cheers, Mike

Hey all, I’ve been lurking for too many years now! I can’t wait to jump in and become part of the community. I’ve been cooking and smoking for many years now but my new obsession is curing meat, and this site seems to have a big group of knowledgeable people on that topic. Thanks for having...