200 hour smokerless Brisket
Love smoked brisket but don’t have a smoker? This 200-hour sous vide brisket recipe delivers unbelievably tender, flavourful meat with a perfect bark—without needing a smoker. Learn the best techniques, equipment, and ingredients to master this unique method.
King of cuts - Cote de Boeuf
Cote de Boeuf, Ribeye or Cowboy steaks come from the rib primal, the top end of the rib section shown below. Prized for high marbling, rich flavour and tenderness, these steaks are a particular favourite in my household.