The rib of beef is a glorious thing and isn’t referred to as “prime” rib for nothing. It really is the Rolls Royce of the roast and a real treat. This spectacular centerpiece is best served pink and juicy, and the very best way to ensure the perfect result is to cook to 55°C for a medium rare finish...

The sharing cuts of beef have had a real resurgence with the boom in sharing meals or family style as it is referred to in the states. The famous côte de boeuf is one of the ultimate sharing steaks...

Whether you are just starting to get to grips with your BBQ or you’re a seasoned pro, there’s no denying that wings are always a real crowd pleaser. Elky has put together his ultimate guide to cooking wings...

Pork loin is a lean cut of meat, which means that if you’re not careful it can end up dry. Cooking it to temperature will ensure it stays nice and tender...

This summer Thermapen is encouraging cooks everywhere to take BBQ-ing by the horns. Armed with all the knowledge and tools needed to make the most mouthwatering and safe BBQ feasts for family and friends, turning nervous cooks into an army of tong-wielding BBQ experts...

Today we have the man, the legend that is DJ BBQ sharing his top 5 tips on how to BBQ the perfect burger! Whether you’re new to barbecuing or a seasoned pro, these tips are from the best in the biz and sure to help you achieve the ultimate BBQ burger this summer...

Achieving smoky, melt in the mouth pulled pork couldn’t be easier with a Traeger Grill and Smoke Wireless BBQ Thermometer...

We are all trying to limit the amount that we go to the shops these days, so it’s useful to know how we can make our food last longer. Freezing is a great way to do this; there are however some key rules that we must follow to stay safe and to ensure that we still get to enjoy the best quality possible...

BBQ Brave is all about being bold and taking your fire cooking to new levels, and this really made me sit down and think about how my own BBQ has progressed over the years. I started with the usual burgers, steaks and kebabs and then when the BBQ bug bit I dived into the world of low and slow...

There’s nothing worse than dry chicken. How to avoid it? Cook to temperature over time. Temperature-based cooking is paramount to achieving perfectly done, great tasting food. Not only does it let you know that your food is safe to eat, it helps you catch it at its most succulent point...

Cooking tender, flavoursome and juicy brisket doesn’t have to take lots of time and effort, especially when you use the Smoke to monitor your temps. The Smokin’ Elk showed us how easy it is to smoke two different brisket cuts to perfection using the hot and fast method...

Hanger steak is a lesser known but massively delicious cut often kept by the butcher all for themselves, hence the name. MasterChef winner 2018 Kenny Tutt has recently put this cut pride of place at his robata kitchen, Ox Block, and it has gone down a storm...