RECIPES & MORE
Seasoning for Successful Steak
By: Jack Mancuso
Date: August 01, 2023
Do you have one of those friends who serves a jaw-dropping steak every-single-time? You wishfully think of stepping into that person’s shoes and enjoying the accolades. Guess what? You can. Knowing seasonings for successful steak and how to mix and match them, you can take steak to new levels. By the way, if you feel a little unsure, it’s ok to begin with cheaper cuts. Your practice improves your pallet. You find what you like or hate. You also begin discerning how to encourage tenderness. Stop into TikTok or Facebook for some tips to get you off on the right foot. Steak Sensation! Close your eyes. Think of steak. What immediately comes to mind? A whole piece ready for your enjoyment. However, steak has many more applications. Some ways you can use steak include; Breakfast Cheese and steak stuffed peppers Crockpot wonders Greek salad topper Fajitas French dip Sliced for sandwiches. Steak au poivre Steak fettuccine Subs Tacos Shishkabobb Stir fry I could go on for days showing you steak’s versatility and still couldn’t cover anything. As you consider your recipes, think about the final flavor profile you want. What influences will the meal reflect? These ideas really personalize your fare. It can become your signature steak dish! Herbs & Spices that Pair with Steak Seasoning steak is kind of like seasoning chicken. Everybody has an opinion. Out of the throng, some herbs and spices appear repeatedly. Note: This list does not include things like wine or beer that can tenderize, honey (a binder), butter, and oil. Chili pepper (various flavors like chipotle and ancho): These bring a little heat, warmth, and depth to your dish. Cuso Seasonings that include types of chili peppers include Hot Honey, Spicy Garlic Buffalo, Cuso’s Dirt ®, Maple Bourbon, Dust, Grass, Tequila Lime Habanero, and Gravel. The chili plays different roles in each seasoning. For example, the chili in our Maple Bourbon produces sweetness and heat. Garlic (powder or granules): Garlic plays well with others. More of it, and there’s a spicey end note. Less, it becomes a stagehand. Cuso Seasonings that include garlic include Cuso’s Dirt ®, Spicy Garlic Buffalo, Hot Honey, Maple Bourbon, Dust, Gravel, Tequila Lime Habanero, and Lemon Pepper. You can really appreciate the garlic’s presence in the Spicy Garlic Buffalo blend. Onion (powder or granules): Onion helps break down steak protein so the steak is tender. It’s a mellow flavor, perfect for pairing with other spices of your choice. Cuso Seasonings that include onion are: Hot Honey, Dust, Lemon Pepper, Tequila Lime Habanero, Gravel, and Maple Bourbon. The impact of onion comes through heavily in the Tequila Lime Habanero Seasoning. Pepper: There is a reason that pepper retains the title of the “King of Spices.” Not only was it used as currency, but it is perhaps the most common spice alongside salt used in recipes. Cuso Seasoning with pepper are: Hot Honey, Dust, Lemon Pepper, Tequila Lime Habanero, Maple Bourbon, and Gravel. When you want the pepper to stand out, try our Gravel seasoning. Rosemary: The flavor profile of rosemary is savory-sweet. It’s woodsy, sage-like, peppery, and complex. The two Cuso Seasonings with rosemary are Cuso’s Dirt ® and Grass, with the Grass releasing more of the rosemary’s aroma. Salt (Sea): There are a dozen (or more) types of salt. The three most commonly used in cooking are sea salt, pink Himalayan salt, and table salt. Salt brightens the flavor of food, taking it from bland to distinctive. Cuso Seasonings with salt are Grass, Hot Honey, Lemon Pepper, Spicy Garlic Buffalo, Cuso’s Dirt ™, Maple Bourbon, Dust, Tequila Lime Habanero, and Gravel. Salt’s presence sneaks out in each of these blends. Smoked Paprika: Paprika adds color to your dish. It provides smokiness even when you have no smoker. There’s a note of sweet barbecue, too. Cuso Seasoning with Paprika includes Cuso’s Dirt ™, Hot Honey, Spicy Garlic Buffalo , Maple Bourbon, Dust, Tequila Lime Habanero. Paprika helps you create more visual appeal. Can’t Choose? Unless there’s a powerful theme running through a meal, you’d be hard-pressed to find steak recipes with just one or two seasonings. Sometimes it’s hard to choose. We can help with this. You have several options. Build your own 3-pack of rubs: Pick out any three that you find alluring. We’ll bundle them into savings. Cuso's Essential Seasoning - 3 Pack (Cuso’s Dirt™ seasoning, Grass, & Lemon Pepper Seasoning): If you feel torn between flavors, start out with our essential seasoning pack to start your spice array. Cuso’s Seasoning 4 Pack: Dirt™, Gravel, Maple Bourbon, Coconut Rum - Moving up from a three pack. How about a bundle with three of our newest seasonings alongside our premier blend? Cuso's Variety 6 Pack Seasonings: When the cupboard looks bare, consider this cost-saving pack: Dirt™, Gravel, Grass, Spicy Garlic Buffalo, Lemon Pepper, and Maple Bourbon. Cuso's Variety 10 Pack Seasonings: Go for the gusto! Get all 10 of our seasonings in one pack. PitMaster’s Memo: Steak Dressed Down Have you ever eaten a steak where you can barely taste the meat? There are so many herbs and spices that they hide the glorious flavor of a good steak. It is really okay to pull out the salt and pepper and leave it at that. Some Side Dishes for Steak Bacon Wrapped Asparagus Big Bang Shrimp Cobb or Wedge Salad Lobster Mac n Cheese Smoked Deviled Eggs Smoked Oysters Some Drinks that Pair with Steak Amber Ale Club soda with lime Cuso's Key Lime Habanero Margarita Chef Cuso’s Maple Bourbon Old Fashioned Lemonade Red wine Links to Steak Recipes Cowboy Butter Steak Garlic Comfit Tomahawk Steak Maple Bourbon Tri-Tip Perfect Tomahawk Steak Ribeye Cap Burger Steak and Shrimp Tacos Steak Tartar Wagyu (filet mignon) Sushi
Seasonings for Successful Chicken
By: Jack Mancuso
Date: July 22, 2023
Chicken. Where to even begin? If you watch my pieces on TikTok, Facebook, Instagram, and YouTube, you already know I love cooking with chicken. There are fairly straight-up recipes like smoked chicken breast. Or we can dive deeper into the grill and smoker a little more with perhaps my favorite part of the chicken, the wings, baby! Chicken The Ultimate Multi-Tasker People will talk about cooking high-end cuts of meat like Wagyu. Don’t let all that bravado fool you. Chicken is a multi-tasking meat. You can grill it, bake it, fry, barbecue it, or boil it. Once the meat is done, what you do with it depends on your creativity (or current craving). It is no wonder that chicken is the most common protein in the world, a distinction that’s remained since the Middle Ages. How to Use Chicken There could well be volumes of books exploring chicken recipes. Some of the ways of using chicken include: Braised Chicken salad Fajitas One pan wonders Poached Salad topper Sandwiches Shish kabob Stir fry Well, you get the idea. The question remains, how do you season chicken? The answer depends heavily on how you prepare the meat, the flavor profile you hope for, cultural influences, and your own little twists. Herbs & Spices that Pair with Chicken If you walk to your pantry right now, you’ll probably find a lot of spices commonly used for chicken, like basil, celery salt, dill, sage, thyme, and rosemary. Truth is, there’s probably nothing you couldn’t try with chicken; understanding the results could go either way. Also, if you ask 100 people how to season chicken, you’re going to get 100 (or more) responses. Everyone chimes in with an opinion and stories of what Mama used to do. Let’s just look at a few: Cayenne: Spicy, smoky, and fruity. Of course, you see it in rub recipes, but it also goes into stew. Our Cuso Hot Honey, Spicy Garlic Buffalo, Maple Bourbon, and Dust Seasonings all contain cayenne. If you’re thinking along these lines, check out our “make your own” 3-pack. Chili Powder: Brings depth and warmth to your dish. Think roast chicken or Mexican soup, for example. Cuso’s Dirt ® Seasoning and Tequila Lime Habanero Seasoning have chili powder. Try the Tequila Lime with lemon-lime marinated chicken. Garlic Powder or Granulated Garlic: When you want that garlicky background without too much salt or heat, garlic powder is your friend. It pairs well with nearly every other spice. Cuso’s Dirt®, Hot Honey, Spicy Garlic Buffalo, Maple Bourbon, Dust, Lemon Pepper, and Tequila Lime Habanero Seasonings have granulated garlic or garlic powder. The Dust, in particular, makes for great chicken skin. Lemon Zest: Pairs well with chives, lemon verbena, parsley, rosemary sage, and basil. Cuso’s Lemon Pepper and Tequila Lime Habanero Seasoning contain lemon. Onion Powder or Granules: Where you see garlic, you can nearly bet onion powder is in the recipe too. They’re a magnificent pair. Cuso’s Hot Honey, Maple Bourbon, Dust, Lemon Pepper, and Tequila Lime Habanero spices have onion granules. Many of these flavors are great on fish, too. Paprika: pairs well with ginger, allspice, cumin, parsley, rosemary, and basil, just to name a few. Cuso’s Hot Honey, Cuso’s Dirt ®, Spicy Garlic Buffalo, Maple Bourbon, and Dust Seasonings include paprika. It gets hard to decide on so many flavors, which is why we offer a four-pack and six-pack to fill your spice cupboard with richness. Pepper: The King of Spices works particularly well with lovage, dry mustard, ginger, cardamom, and cloves (just to name a few). Cuso’s Hot Honey, Maple Bourbon, Tequila Lime Habanero, Lemon Pepper, Dust, and Cuso’s Dirt ® Seasoning include this ingredient. Salt: If pepper is the King, then salt is the Queen. Pairs with lemongrass, chives, chili powder, cloves, nutmeg, onion powder, and mind (again, this is only the beginning) Cuso’s Grass, Hot Honey, Lemon Pepper, Garlic, and Dust Seasonings contain salt. This is a very abbreviated list. There are so many more herbs and spices you can use on chicken. As you read recipes, you’ll find more. Mix and Mingle: It is a rare discovery to find just one herb or spice on chicken. People mix and match with flavors they like and ones with which they’ve had success. At Cuso, we’ve created a line of 10 scrumptious seasonings, each one of which has more than one application. Sometimes, those get mingled, too! If you’d like to play with all ten, we have a variety pack just for you. These seasonings fill your pantry with possibilities. PitMaster’s Memo: Chicken Dressed Down I would be remiss to mention you don’t have to go crazy every time you cook chicken. Sometimes “casual day” is best. Bake the skin (all over) with salt and pepper. This chicken not only tastes lovely, but because it’s “plain,” you can use it in many other preparations like chunky chicken salad. Some Side Dishes for Chicken Farro salad Fettuccini alfredo Lemon garlic spinach Maple roasted carrots Parmesan Brussels Sprouts Roasted green beans Salt & pepper vinegar crispy potato Scalloped potatoes Some Drinks that Pair with Chicken Brown ale Orange Old Fashioned Pale ale Shiraz Sparkling grape juice Sweet tea Whisky White Wine Links to Chicken Dish Recipes Alfredo Chicken Wings Chicken Parm Garlic Bread Grilled Chicken Thighs Pesto Butterflied Chicken Drumsticks Sassy Smoked Chicken Legs Spatchcock Chicken Spicy Chicken Sandwich
Top Three Pellet Grill Recipes
By: Jack Mancuso
Date: July 29, 2023
Pellet grills are becoming more and more popular. Why? Because they’re tidy and make great smokers. If you’ve never seen one in action, you may wonder how they work. As the name implies, pellet grills use wood pellets and fans for heating food. In effect, they’re like a convection oven. You can use your pellet grille or smoking, grilling, braising, and even baking! So, it’s very flexible to whatever recipe inspires you on any given day. One of the best features of a pellet grill, in my opinion, is you can cook hot and fast, or low and slow. There’s consistent temperature control and no open flame. How Does Gas Grilling Measure Up? The biggest difference between a pellet grill and a gas grill is taste. The hardwood pellets pack a punch of flavor far more notable than gas or charcoal grills. Pellets come in a HUGE variety of flavors, including: Alder Apple Chili Coffee Guava Hickory Lime Maple Mesquite Orange And that’s only a few! Pellets don’t leave behind a burnt or ashy aftertaste. Top 3 Pellet Grill Recipes There are a lot of cooking and grilling recipes from which to choose for your pellet grill. Here are three of my favorites: Reverse Sear tri-tip Using a pellet grill for Tri-Tip results in a mouthwatering, deliciously rich meat flavor enhanced with whatever smoke you prefer. Oak, maple, or hickory are excellent choices. Combine your finished steak with grilled vegetables and have a tall Lager chilled. Cuso Seasoning Options: Cuso’s Dirt® Seasoning, Cuso’s Gravel Seasoning, Cuso’s Maple Bourbon Seasoning Pork Belly Burnt Ends There’s something special about burnt ends cooked on a pellet grill. They’re a little sticky, a little saucy, kinda sexy, and they’re enriched with your chosen pellet smoke. Consider orange, maple, or apple flavors. For your side dish, a green bean casserole is always welcome. To drink? Sparkling cider, Amber Ale, or Zinfandel. Cuso Seasoning Options: Cuso’s Maple Bourbon Seasoning, Cuso’s Hot Honey Seasoning, Cuso's Tequila Lime Habanero Seasoning Sensational Smoked Turkey Pastrami Pellet smoked turkey pastrami is moist and mouthwatering. I recommend hickory or pecan pellets for this dish. On the side, enjoy a wild green fresh salad. The offering from the bar might include a Manhattan or sparkling lemon water. Cuso Seasoning Options: Cuso’s Dust Seasoning, Cuso’s Spicy Garlic Buffalo Seasoning, Cuso's Coconut Rum Seasoning
Recipes
Grilled Rack of Lamb
By: Jack Mancuso
Date: April 22, 2024
I confess. I love making rack-of-lamb on the grill. While people seem to set it aside for special occasions, there’s no reason not to pull out some chops (you can cut them from the rack). You could also make something vibrant and texturally inviting, like Herb-Crusted Leg of Lamb. If you’re nervous about making a Grilled Rack of Lamb, it’s not really that hard. Grilling is an art, and at first, your jitters are normal. Just stick to a tried-and-true recipe, and you can’t really go wrong. What Is Rack of Lamb This product is an unsplit primal rib cut. If you’re looking at a cow outline, this piece comes from ribs six through twelve. These will become two rib roasts. If you want to make a crown, the two roasts must be sewn together so that when they stand up, they look like a crown. Note: your butcher will help you, or they may even have one prepared during the holidays. Tips for Success Treat the rack with marinade and, if you wish, barbecue rub. Both help keep the rack tender. If there are any exposed bones, wrap them in foil so they don’t burn. Watch your lamb like a hawk. It should not cook beyond the medium rare stage for the best results Place your lamb on the grill fatty side down initially. ** ** People disagree on this point, but this is how I roll. Ingredients 8-bone rack of lamb ½ c Extra Virgin Olive Oil 2 tbsp fresh lemon juice 5 garlic cloves 10 mint leaves ½ tbsp oregano ½ tbsp basil 2 tsp pink salt 1 tsp cracked pepper Honey mustard Cuso’s Grass Seasoning Instructions Combine everything but the honey mustard and Cuso’s Grass Seasoning in a blender. Transfer this to a coverable container Lay out the rack of lamb inside If you are in a hurry, leave this in the refrigerator for 5 hours. Otherwise, marinate overnight. Preheat the grill to 500F (close the lid) In the meanwhile, remove the lamb from the marinade and pat it dry with paper towels. Cover the rack of lamb with a thin coat of mustard Sprinkle the meat all over with Cuso’s Grass Seasoning.** Place the lamb on the grill, starting with the fat side down. Grill for 5 minutes and then flip. Wait another 5 minutes Check the meat’s temperature using a probe at the thickest part of the meat If it’s not 135F (medium rare), move it to indirect heat for a little longer. Be careful. Lamb can go from perfect to overcooked in the blink of an eye. Let the meat rest for 5 minutes before serving. ** If you’d like something with a kick, use Cuso’s Hot Honey Seasoning instead. PitMaster’s Memo: Lamb in History Lamb has been part of humankind’s diet for thousands of years, starting in Mesopotamia. It was from there that people in Central Asia and Africa obtained their meat. In pastoral society, lamb played an important role. It was not simply food. You could get lamb milk and use their wool, for example. Christopher Columbus brought ewes and rams to America with him. As time passed, lamb became somewhat of a delicacy reserved for special celebrations and important guests. Some European aristocrats even requested it over beef Sides Asparagus with brown butter Chickpea feta salad Greek lemon potatoes Minted baby peas Roasted Mediterranean vegetables Desserts Fruit compote Lemon bars Mint mousse Poached pears with caramel sauce Sticky toffee pudding From the Bar Amber ale Chamomile tea Mint julep Shiraz Single malt
Buffalo Pork Ribs
By: Jack Mancuso
Date: April 15, 2024
In 1964 the Anchor Bar & Grill in Buffalo began using Frank’s Hot Sauce for grilling chicken wings. A new sensation (Buffalo Wings) was born. But this hot sauce tastes great on all kinds of things, including pork ribs. In this recipe for Buffalo Pork Ribs, I combine Frank’s Sauce with a little brown sugar and a tasty Cuso’s all-natural rub for that sweet-heat balance. Then, a layer of smokiness rounds out a delicious main course. Ingredients 2 slabs baby back pork ribs Olive oil ¼ cup Cuso’s Smoky Garlic Buffalo Seasoning 1 tbsp brown sugar (if you want more sweetness) 1 tsp liquid smoke (for extra smokiness) 1 cup Frank’s Original Red-Hot Sauce 1 stick unsalted butter Instructions Turn the ribs over and remove the silver skin from the underside Mix the Cuso’s Seasoning with the brown sugar (if you are using it) Pour a scant amount of olive oil on each rack of ribs Spread it all over Dust the ribs with Cuso’s Smoky Garlic Buffalo Seasoning Wrap the racks individually in plastic wrap. Refrigerate overnight The next day, bring the ribs to room temperature Preheat the smoker to 250F Cut the ribs individually. A cleaver comes in handy here. Spread them on the smoker grate Leave for 3 hours Check for doneness (205F). If they’re not quite ready, let them smoke a bit longer While the ribs smoke, make your sauce Combine the hot sauce, liquid smoke, and melted butter together Toss the ribs lightly in the blend and serve PitMaster’s Memo: Getting Saucy When you have people over who are not fond of hot sauce, you can change the flavor profile of this dish easily. Rather than Cuso’s Smoky Garlic Buffalo Seasoning, use our classic Roasted Garlic Onion Seasoning. Toss the pork ribs with a favorite barbecue sauce, Asian-style sauce, or perhaps honey mustard. Other Cuso Cut’s Rib Recipes 3-2-1 Ribs Taco Ribs How to Barbecue Baby Back Ribs Bourbon Jam Baby Back Ribs Sides Bacon bowtie salad Black-eyed peas and greens Brocolini Cajun potato salad Roasted cherry tomatoes Desserts Banana pudding Bourbon praline cake Brown sugar molasses pie (Shoofly) Honeyed cornbread Peach Crisp From the Bar. Fruit punch (non-alcoholic) Gin and tonic India pale ale Peach bourbon Zinfandel
Southwest Grilled Vegetables
By: Jack Mancuso
Date: April 11, 2024
If you like roasted vegetables, then you’ll like them fresh off the grill, too. This recipe for Southwest Grilled Vegetables has a Mexican-leaning edge that brings out bright, individual flavors. I’ve used one of my all-natural seasonings for this recipe: Southwest Sand. Some people prefer grilling vegetables over charcoal for smokiness. However, you can use a smoker just as easily. Plus, you can pick the vegetables you like the most and swap them out (or add to) the ingredient list. Got leftover veggies in the fridge? Cook them up! Options: Vegetables that work great on the grill (besides those in this recipe) are: Asparagus Broccoli Brussels sprouts Cabbage Carrots Green beans Eggplant Hot peppers Mushrooms Poblano peppers Potatoes (baby) Romaine Serrano peppers Shishito peppers Squash Zucchini Mushrooms Sometimes, when you skewer vegetables, some fall off and into the fiery abyss. So, I advise using a grilling basket for this fare. By turning it, your vegetables cook on both sides. Once done, you can use the vegetables as a side dish. Top off some rice with them for a hardier fare. They’re also great in eggs, wraps, fajitas, and on top of burgers. This is enough for 2-3 people. Ingredients 1 small yellow squash, peeled and sliced 1 red onion, cut into bite-sized chunks ½ orange sweet pepper, cut into bite-sized chunks 1/2 green bell pepper, cut into bite-sized chunks 1 cup (or more) baby onions 1 cup snap peas Fresh Corn sliced into ½-¾ inch pieces 4-6 button mushrooms Seasoning: 1/4 cup olive oil ½ tsp Cuso’s Southwest Sand Seasoning Salt and pepper to taste Instructions: Preheat the grill to 425F Prepare your red onion and peppers, cutting them into relatively same-sized pieces Set aside in a large mixing bowl Add all the other vegetables Blend the oil, Southwest Sand Seasoning, salt and pepper together. Toss the vegetables with the oil. Coat evenly. Spray the grilling basket with oil Evenly lay out the vegetables Place on the grill for 10 minutes with a closed lid Check the vegetables. If they have a slight char, see if they’re tender If they’re not quite tender enough, leave them for another two minutes. Be careful. Vegetables can burn easily. PitMaster’s Memo: Sauces for your Southwest Grilled Vegetables If you would like serving or dipping sauces for your vegetables, try some of these: Aioli: key ingredients garlic and olive oil Chili-lime Butter: Unsalted butter, lime zest, chili powder, cilantro, salt Garlic Cesar: Garlic, anchovy, lemon juice, dijon mustard, Worcestershire, mayo, Parmesan-Reggiano, salt and pepper Green goddess: Mayonnaise, sour cream, chervil, chives, anchovy, tarragon, lemon juice, and pepper. Peanut sauce: Peanut butter, soy sauce, rice vinegar, chili oil, garlic, ginger, and brown sugar Tahini: Sesame seed and grape seed oil Tatziki: Yogurt, cucumbers, garlic, fresh herbs Sides Cheese board Chicken wings Focaccia Salmon and rice Shrimp skewers Desserts Carrot cake Cherry cheesecake Fruit tart Pumpkin rice pudding Strawberries n’ cream From the Bar Chardonnay Cognac Pilsner Root beer Star Gazer
Southwest Pork Skewers
By: Jack Mancuso
Date: April 08, 2024
Grilling season can be year-round, and there are so many selections. In celebration of adding Cuso’s Southwest Sand seasoning to our all-natural collection, this recipe creates that unique flavor profile using boneless pork. Skewers are a great way to cook and serve food. They’re a “utility” and a presentation tool all in one! If pork isn’t your thing, this recipe works as well on chicken. I like the vivid colors of this recipe too. It perks up the dinner table. Picking the Right Pork Don’t be tempted to reach for that glorious tenderloin. It’s too lean, meaning your skewers will turn out dry. On the flip side, cuts like pork shoulder and but are too fatty for this treatment. So, instead, look for boneless country-style ribs, which will turn out succulent. Marinade Ingredients 1 cup Modelo Especial 1 large, seedless orange juiced 3 tbsp Apple cider vinegar ¼ cup Extra Virgin Olive Oil 1 tbsp garlic powder 1 tbsp onion powder 1 tsp ginger 1 tbsp basil (fresh chopped if possible) ½ tsp each ground salt and pepper ¼ tsp orange zest (from the previously listed orange) Pork Skewer Ingredients 2 lbs boneless pork ribs 1 large red onion ½ Green pepper ½ Yellow pepper ** 8 tomatillos Mushrooms (optional) CusoCuts Southwest Sand ** For a little more zing, use hot banana peppers Southwest Pork Skewer Instructions Cut the pork using a good Chef’s Knife into 1-inch squares (perfectly bite sized). Using a food storage bag or airtight food storage container, mix all the ingredients for the marinade together. Toss in the pork, mixing thoroughly Let the pork sit in the marinade for 4 hours in the refrigerator, mixing after each hour point to ensure even flavor In the meantime, cut up the onion and peppers into 1-2-inch squares ** Set your grill to 400F If you are using wooden skewers, soak them in water so they don’t burn Drain the pork pieces, patting them dry with a paper towel (let the pork come to room temperature) Sprinkle Cuso’s Southwest seasonings evenly over each side of the pork Start threading the skewers with alternating meat and vegetables (the tomatillos slide on whole) Place the pork on the grill. Wait three minutes and turn. Wait another 3 minutes and turn again. Turn once more (a total of 9 minutes) The pork skewers are done when they read 145F on a meat thermometer. Rest for 5 minutes, then serve ** You can add the peppers to the marinade in the previous step to provide extra flavor. If using mushrooms, skip marinating them (they get mushy) PitMaster’s Memo: Keen Kebabs The first time a dish like kebabs showed up in texts was in 9 AD. Mind you, people were likely making them much earlier. It’s commonly held that kebabs started out in the Persian Empire. They were street food! Kebab aptly means “to fry.” The original meat for skewers was lamb. As merchants traveled through the region, they took the idea of kebabs with them. By the 18th century, kebabs arrived in India, and had the reputation of being fit for royalty. Turkish immigrants introduced kebabs in Europe in the 19th century, but it took Lebanese immigrants to introduce them in America. Nonetheless, the approach remained pretty much the same. Warm up a fire, and cook! Sides Green chili baked beans Pineapple Pico de Gallo Sauteed red cabbage Southwest stuffing Wild rice pilaf Deserts Caramel apple chichimanga Churros Corn pudding Grilled peaches & pecans Honey Sopapillas From the Bar Bourbon lemonade Negra Modelo Pinot Noir Rum apple cider Sparkling orange juice
How to Make Chimichurri
By: Jack Mancuso
Date: April 04, 2024
If you watch my videos, you’ll find me using chimichurri sauce all the time. I’ve used it for lemon-pepper wings, picanha, and even a Tomahawk steak! There’s no question that fresh chimichurri is going to taste fantastic, and it’s easy to make. Is Chimichurri Pesto? The key ingredient in homemade pesto is basil. Chimichurri uses flat-leaf parsley. Additionally, chimichurri brings some zesty acid with lemon juice and vinegar, and results in having a chunkier texture than pesto. Get Out Your Mortar & Pestle If you want to make chimichurri the authentic way, you will use a mortar and pestle. You will mash all the herbs together to make a paste in the receptacle. From there, you add liquids for the sauce texture. Mind you, a decent blender or food processor will make this light work. What Does it Taste Like? The parsley and cilantro in chimichurri create an herbaceous undertone. Garlic packs a wallop, as do the red pepper flakes. It, like aioli, can brighten up dull foods. For example, use it as a pasta dressing, as a pizza topping, mix it into a vegetable dip, or toss a little into your batch of scrambled eggs. Ingredients 1 c Italian parsley leaves ¼ c fresh basil ¼ c cilantro leaves ¼ oregano leaves ⅓ c red onion, chopped ⅓ cup shallots, sliced 3 large cloves of garlic 1 Fresno hot pepper ½ c olive oil ⅛ c white vinegar ⅛ c red wine 1 lemon, juiced 1 tsp salt Cuso’s Lemon Pepper Seasoning (to taste) Cuso’s Tequila Lime Habanero Spice (optional) Instructions Using a Chef’s Knife for precision, finely mince all the herbs. The size doesn’t have to be perfect—just small enough so you get a little of everything in one bite. In a bowl, whisk the herbs with the oil, vinegar, wine, and lemon. Season with salt, lemon pepper seasoning, and our all-natural Habanero spice to personal taste. Place in a container that has an air-tight seal Place it in the refrigerator for at least two days before using (the flavor improves greatly) PitMaster’s Memo: Chimichurri History There’s some argument about how (and when) chimichurri received its name. One bit of folklore begins with James (Jimmy) McCurry, a 19th-century Irish immigrant who loved Worcestershire sauce. In true food-lover fashion, he decided to create his own condiment. The sauce took his name, Jimmy Mccurry, which turned into chimichurri in the Argentinian language. Mind you, many Argentines claim it was really their grandmother who created the sauce. Truth be told, they probably made something similar or created their own spin on it.
What is Garlic Aioli?
By: Jack Mancuso
Date: April 01, 2024
An Aioli purest will tell you that a true aioli is made from salt, garlic, and oil. Even the word aioli means garlic oil! However, as you might expect, people started tinkering with it. Other fresh herbs like basil came into the equation. No one knows for certain exactly when the recipe began. It’s most certainly ancient and likely from the Mediterranean/Egyptian region. Southern France popularized aioli, which remains a common element in meals. Is Aioli Just Mayonnaise? There is a difference between garlic mayonnaise and aioli. True aioli begins with mashed garlic cloves until it becomes pasty. Then, you add olive oil very slowly. You need patience and a strong arm to get to the necessary consistency. As a result, many recipes (like the one here) include egg yolk, making defining the line between the two more difficult. Meanwhile, mayonnaise simplifies things by using eggs as the emulsifier. Also, most, mayonnaise until recently used canola or vegetable oil instead of olive oil. Ingredients 2 egg yolks 1 tsp chopped chive ** ½ tsp Kosher salt ½ lemon, juiced 2 cloves smashed garlic (or more) ⅔ c Extra Virgin Olive Oil ** Chive is an “add-on.” You can eliminate it, or substitute it with things like lemon zest, basil, chipotle, dill, or parsley. INSTRUCTIONS Place the egg, chives, salt, lemon, and garlic into your blender. Process for 20 seconds Make sure the blender is on the lowest setting Slowly drizzle the olive oil into the blend. Take your time. After 2 minutes, you should have your finished aioli. Do not freeze aioli (it will split when you defrost). However, you can keep it in an airtight container in your refrigerator for about a week to ten days. PitMaster’s Memo: Using Aioli You’ll be pleasantly surprised at how well aioli pairs with food. I used a basil version to make a rack of lamb! Aioli brings bright flavors to things like: Burgers Caesar dressing Chicken Crab cakes Egg salad French fries Grilled seafood Roasted vegetables Tuna salad Sandwiches By the way, you can use aioli as a marinade (great for fried chicken) or a binder for dry barbecue rubs like the all-natural blends we offer at CusoCuts.
Cooking Products
What is Chorizo
By: Jack Mancuso
Date: March 04, 2024
If you’ve cooked any Hispanic cuisine, you’ve likely come across Chorizo. It’s a common ingredient in tacos and nachos. But did you know there are several types of chorizo? In Spain, each region has a variation. As the Spanish people moved around the world, so did their sausage. It is reminiscent of pepperoni. What is chorizo? Explore further! Chorizo Components The basics of chorizo boil down to three thijgs: pork, garlic, and smoked paprika. Once chopped and mixed, it goes into natural casings. Some people use chilis in place of paprika, and some add vinegar. Now the sausage has to cure. It’s worthy of note that some people think of nearly any spicy sausage when they hear chorizo. Nonetheless, you will find chorizo with different flavor profiles, and in different shapes, sizes, and colors. For example, pale chorizo has no paprika. Clash of the Chorizos! Once exposed to the world of chorizo, everyone finds a favorite. Here are a few. Argentine: It’s hard to pin down this chorizo since many families have their own special recipes for it. Two interesting additions are nutmeg and wine. Cantimpalo: smoky, rich in garlic, and a regular visitor to tapas offerings. Columbian: Perfect for gilling and frying. Common in South America this version may indue green onion.. Mexican: You need to cook this; it’s fresh. The color comes from chilis, and some types feature oregano Mexican Green: This sausage has a fine grind. It includes tomatillo, cilantro, and coriander. Spanish: Coarse ground, cured pork. Milder than Mexican. Let’s Get Cooking Different varieties of chorizo require varying treatments for a meal. Spanish chorizo requires no cooking, so you can serve it up in bite-size treats, or put it right into your brasier for soup or stew. Make sure to remove the casings. Mexican chorizo is a little fussier, needed to cook. Like the Spanish version, the casing usually comes off for dishes. When yo fry it up you need no cooking oil. The sausage’s fat does all the work for you. Heading for a cookout? Grab the Columbian chorizo. Use a fork and poke the surface with holes. You get the best taste when you cook this sausage over charcoal. Really, you can barbecue them like you might kielbasa. PitMaster’s Memo: Curious about Chorizo? You can buy chorizo without the casing Chorizo appears in traditional Spanish soups You can use citrus to brighten up the flavor of chorizo There’s no escaping it: chorizo is spicy You cannot substitute Mexican chorizo with Spanish in recipes Chorizo comes from the same region as Iberico pork Legend has it that a peasant gifted King Charles IV with a piece. The King liked it so much it became part of his table Sides Blooming Onion Clams Fries with Marinara dip Grilled cherry tomatoes & onion Radish chips Dessert Caramelized pears Key Lime Pie Maple butter blondies Orange Sherbert Pistachio cake From the Bar Brandy Herbal tea Lagar Negron Rioja
Chef Cuso's Holiday Gift Guide
By: Jack Mancuso
Date: November 27, 2023
The 2023 holiday season is here (wasn’t it just summer?). Searching through stores and websites can become daunting. With this in mind, Team Cuso and I always watch for products we can stand behind for present selections. These are also items I use regularly for grilling and smoking. If there is a griller, barbecue aficionado, or food smoker in your life, take a look at Chef Cuso’s Holiday Gift Guide. Best Grills: More Affordable - Traeger Ironwood The Ironwood grills from Traeger saturate food with the flavor of wood-fired food. It’s designed for consistency, and you can customize it! It includes a grilling light, two meat probes, and a pellet sensor built-in. Take a look at how it works in the recipe for my No Wrap Barbecue Ribs. More Expensive - Traeger Timberline A fantastic grill that offers versatility to the max. It has a touchscreen display, making it easy to use and maintain consistent temperatures. There’s also our cooktop for getting that perfect sear. Or you can use it for sauteing and frying. Observe the Timberline as I make aluminum-wrapped barbecue Ribs with Nacho Sauce. Portable - Traeger Ranger Does one of your friends or family members love camping or tailgating? The Traeger Ranger is an ideal companion (heck, get one for yourself!). The porcelain-coated grill grates and griddle, along with a meat probe, are only the beginning of the qualities of this grill. You can see it in action during this Elk’s Cheese Steaks recipe. Best Cooking Accessories: Cuso Cuts Cutting Board Good cutting boards save wear and tear on countertops and knife edges. And the Cuso Cutting Board isn’t just for grilling and barbecue. It’s useful for all kitchen cutting tasks. Our cutting board reflects the craftsmanship for which our line is known. Made from cherry wood, it measures 16” x 12” x ¾”. Meat Thermometer: Meater Gen 2 Nothing is more disappointing than having food come out over or underdone. Meat thermometers like the Meater Gen 2 remove all the guesswork. It features a multisensor, Bluetooth coding, and it charges up quickly for that next course. It’s also waterproof! My Whisky Peppercorn Steak Sandwich recipe shows how I use it. Best Place to Buy Meat: Alpine Butchers When you want the best of the best, go to Alpine Butchers. I get the vast majority of meat from them, with my favorites being Australian Wagyu tri-tip and Brazilian Picanha. Here are some recipe examples: Porterhouse Steak with Brie Japanese Triple-Seared Steak Brazilian Picanha Tacos Boujee Mac n Cheese Brisket Style Tritip Steak Best Chef Knife: Cuso Cuts Executive Knife At the top of every cook’s wish list are good knives. If someone can only have one good knife, this is the one to get. Our Damascus Chef Knife is a work of art (the lucky recipient will want to display it when it’s not in use). Handcrafted from 65 Layers of VG10 Damascus, the look on a person’s face after opening the box is precious. Best Gift for a Family Member Cuso's Seasoning Gift Box: All natural and filled with flavor, you can stock a person’s cupboards with spices perfect for grilling but also baking and beyond. The set includes Cuso Dirt Seasoning, Cuso’s Hot Honey Seasoning, Cuso’s Gravel Seasoning, Cuso's Tequila Lime Habanero Seasoning, Cuso's Spicy Garlic Buffalo Seasoning, and Cuso's Maple Bourbon Seasoning. Best Stocking Suffers Cuso Cut’s Individual Seasonings There is something for everyone in our all-natural seasoning line. Cuso's Dirt® Seasoning: Our inaugural blend; can you say, get out the steak? Cuso's Hot Honey Seasoning: Heat meets sweet; pair with poultry or fish Cuso's Gravel Seasoning: Slightly hot, deeply smoky; sprinkle on beef. It makes a great crust. Cuso's Tequila Lime Habanero Seasoning: A Taste of the Tropics; brighten up fish and chicken Cuso's Spicy Garlic Buffalo Seasoning: Rich smoky garlic; add to compound butter or as a rub on steak Cuso's Maple Bourbon Seasoning: Caramel notes, savory; fantastic on pork and salmon Cuso’s Dust Seasoning: Builds great crust; try on fish Cuso’s Grass Seasoning: Use with chicken and root vegetables Cuso’s Coconut Rum: A taste of the islands, great on shrimp Cuso’s Lemon Pepper: Classic flavor; use with seafood and chicken Best Grilling Apparel Item: Cuso Cuts Patch Hat A fashion-forward gift, wearable in many different settings. Durable and comfortable, they keep your eyes clear for focusing on the grill. Mindful choices make memories. Our Cuso Team and I want to wish you the very best of holidays.
What is Beef Tallow?
By: Jack Mancuso
Date: November 20, 2023
Beef Tallow begins its life as regular beef fat. Rendering removes impurities from the fat and allows it to solidify. I enjoy using it because it has a high smoke point and adds a unique flavor profile to dishes. In baking, beef tallow can substitute for other fats like butter or shortening. It can add moisture and a unique taste to baked goods such as pie crusts, biscuits, and pastries. For the grill, applying beef tallow keeps your meat moist. Many products you buy these days have much of the fat removed, which is a shame because you lose that flavor. It is a great addition to anything you want to fry or sauté. Try dropping a dollop in your next soup, stew, or gravy. If you have enough, you can also use tallow for deep frying. Other Applications for Beef Tallow Beef tallow is part of the traditional soap-making process. It helps create a hard and long-lasting bar of soap with moisturizing properties. Tallow soap is gentle, making it an ideal skin soap. Early candles were made from tallow. The nature of the tallow creates a candle that burns slowly with a steady flame. It’s a fantastic addition to votives and tapers. Beef tallow also comes into the market as skincare products that moisturize the skin. Common uses include balms and salves. How is Beef Tallow Made? Start with beef fat from cuts like suet or trimmings from butchering. It needs to be clear of all connective tissue and meat. Cut into small pieces to increase the surface area and facilitate the rendering process. Melt the fat in a pot or a slow cooker and heat it over low heat to melt the fat Simmer for several hours. This allows the fat to separate from any water or impurities present. Strain the fat is strained to remove any solid impurities and to obtain a clear, liquid fat. The best tools for this step are a fine-mesh strainer or cheesecloth. Cool and solidify at room temperature or by refrigerating the fat. Store the beef tallow in an airtight container or wrapped in butcher paper. PitMaster’s Memo Beef tallow, also known as beef fat, has a long and rich history that spans thousands of years. In ancient times, the use of animal fats, including beef tallow, appeared in culinary efforts regularly. In many cultures, animals were raised not only for their meat but also for their valuable fat. Beef tallow was highly prized for its cooking properties and as a source of energy. During the Middle Ages, tallow played a significant role in European society. People used it widely for cooking, lighting, and even as a component in soap and candles. Tallow candles were the “go-to” for homes and churches until beeswax became popular. The invention of machinery and technological advancements during the Industrial Revolution led to increased demand for tallow. It became a vital ingredient in various industries and as a fuel source for steam engines. Tallow was readily available and relatively inexpensive. Beef tallow played a crucial role during both World Wars as a component in military rations to bolster the soldiers’ energy and nutrition. Tallow was also used to produce glycerin, an essential component in the manufacturing of explosives, medicines, and other war-related products. In the mid-20th century, the popularity of beef tallow declined because of health concerns associated with saturated fats. Vegetable oils and synthetic alternatives replaced tallow in many consumer products. But chefs were not about to let Beef Tallow fade away. Traditional fats are flavor bombs, so you’ll start seeing more recipes that include this ingredient.
Top Three Pellet Grill Recipes
By: Jack Mancuso
Date: July 29, 2023
Pellet grills are becoming more and more popular. Why? Because they’re tidy and make great smokers. If you’ve never seen one in action, you may wonder how they work. As the name implies, pellet grills use wood pellets and fans for heating food. In effect, they’re like a convection oven. You can use your pellet grille or smoking, grilling, braising, and even baking! So, it’s very flexible to whatever recipe inspires you on any given day. One of the best features of a pellet grill, in my opinion, is you can cook hot and fast, or low and slow. There’s consistent temperature control and no open flame. How Does Gas Grilling Measure Up? The biggest difference between a pellet grill and a gas grill is taste. The hardwood pellets pack a punch of flavor far more notable than gas or charcoal grills. Pellets come in a HUGE variety of flavors, including: Alder Apple Chili Coffee Guava Hickory Lime Maple Mesquite Orange And that’s only a few! Pellets don’t leave behind a burnt or ashy aftertaste. Top 3 Pellet Grill Recipes There are a lot of cooking and grilling recipes from which to choose for your pellet grill. Here are three of my favorites: Reverse Sear tri-tip Using a pellet grill for Tri-Tip results in a mouthwatering, deliciously rich meat flavor enhanced with whatever smoke you prefer. Oak, maple, or hickory are excellent choices. Combine your finished steak with grilled vegetables and have a tall Lager chilled. Cuso Seasoning Options: Cuso’s Dirt® Seasoning, Cuso’s Gravel Seasoning, Cuso’s Maple Bourbon Seasoning Pork Belly Burnt Ends There’s something special about burnt ends cooked on a pellet grill. They’re a little sticky, a little saucy, kinda sexy, and they’re enriched with your chosen pellet smoke. Consider orange, maple, or apple flavors. For your side dish, a green bean casserole is always welcome. To drink? Sparkling cider, Amber Ale, or Zinfandel. Cuso Seasoning Options: Cuso’s Maple Bourbon Seasoning, Cuso’s Hot Honey Seasoning, Cuso's Tequila Lime Habanero Seasoning Sensational Smoked Turkey Pastrami Pellet smoked turkey pastrami is moist and mouthwatering. I recommend hickory or pecan pellets for this dish. On the side, enjoy a wild green fresh salad. The offering from the bar might include a Manhattan or sparkling lemon water. Cuso Seasoning Options: Cuso’s Dust Seasoning, Cuso’s Spicy Garlic Buffalo Seasoning, Cuso's Coconut Rum Seasoning
Best Steak Knife Set of 2023
By: Jack Mancuso
Date: April 26, 2023
When you head out for your first apartment or home, it seems as if having a set of steak knives is essential. They appear regularly on wish lists for weddings, birthdays, and other special occasions. Better still, steak knives have both function and form. A good set is well-crafted and cuts like butter. In your search for exceptional blades, take a look at our reviews for the Best Steak Knife Set of 2023. What Helps Qualify for Best Steak Knife Set of 2023 Distinction? Look for a full tang and serrated blade. Try the handle and make sure it’s comfortable in your hand. Ask yourself, “does it feel balanced?” Material-wise, stainless is the way to go, and the set should rate at least 50 on the Rockwell Hardness Scale. What is the Rockwell Hardness Scale? Basically, Rockwell hardness is a metallurgical test that indicates how resistant a blade is to permanent deformation from other materials. To make an accurate and consistent measure, the scale was created. Most steak knives rate between 45-60 hardness. Straight Edge vs. Serrated Straight edges do not cut cooked meat. More likely they tear it. By comparison, a serrated edge cuts meats, bread, and tomatoes equally well. The little serrations grip the surface of the item you’re cutting. Add having stainless steel as metal, you have a knife that resists rust and stains. Abbreviated Knife Selection for Best Steak Knife Set of 2023 Messermeister Avanta 5” Fine Edge 4-Piece Steak Knife Set This knife set has a fairly good price for its level of performance. Messermeister Avanta is attractive and comes out of the box sharp. It is a good option for gift-giving. Perceval 9.47 Series 217mm Steak Knives (Set of 2) Perceval Steak Knives are ideal for entertaining. The 9.47 knives have the distinction of having been designed by a Michelin-starred chef. People who want “flair” won’t find it here. The style is minimalist, and only two come in a set. Cuso Cuts 6-Piece Steak Knife Set If you want sublime beauty coupled with effortless cutting, you’ll fall in love with the Cuso Cut steak knives. Take them out when hosting and dinner and watch people “oooh” and “aaah” Their Rockwell scale is 58, and unlike some serrated blades, you can sharpen them with a standard sharpener. From tip to handle, they measure 9 inches. Laguiole en Aubrac Luxury Fully Forged Full Tang Stainless Steel Steak Knives Laguiole oli Knives had their beginning in the mid to late 1800s, so it’s understandable that they have an heirloom feel. The handles are made from mixed French woods, and each is handcrafted. This cutlery is well-balanced, tough, sharp, and corrosion-resistant. When taken care of properly, Laguiole can become an inheritance set. Wusthof Classic 6-Piece Steak Knife Set The Wusthof family company was established in 1816 with strict quality standards. Since then, these knives appear regularly on “top ten” lists. This set resists fading, heat, corrosion, and discoloration, making them easily maintained. The razor-sharp stainless steel blade glides through meat. IMarku Serrated Steak Knives Imarku stainless steel steak knives measure 9” long. They’re made from Japanese HC steel, forged for longevity, hardness, and sharpness. The knives resist corrosion and sport double-riveted handles made from Pakka wood, providing stability. And Our Winner of the Best Steak Knife Set of 2023 Is: Cuso Cuts 6-piece Steak Knife Set While Cuso Cuts is a newer brand in steak knives, the company has dedicated itself to high-quality craftmanship and impeccable elegance. It is part of the reason we love them for recognition as the best steak knife set of 2023. Customers give them a 5 out of 5 rating for excellent customer service and having incredibly sharp blades. When you’re shopping online, the pictures don’t do them justice. They are distinct and attractive but don’t just put them away until company comes over. Use them for family dinners.
Best Pellet Smoker of 2023
By: Jack Mancuso
Date: April 18, 2023
I love grilling (surprise? not). There is so much magic you can make with a mindfully designed, durable pellet grill. While you can find hundreds of my recipes on TikTok, Instagram, and YouTube, the perfect grill for you is one that inspires your creativity and withstands the test of time. With that in mind, we will crown our choice for the best pellet smoker of 2023 at the end of this article. Time to Retire Obsolete and Broken Units You may have a charcoal grill or a gas gadget, and depending on the manufacturer, they may wear out easily. Then your neighbor comes along with a Traeger or Pit Boss, and you suddenly have a casee of grill envy. So, why not fulfill that craving with a pellet-style barbecue grill and replace old, worn-out items? Many systems today are quite visually appealing. And we do eat with our eyes, so your unit may elicit verbal excitement and questions. What’s more important, however, is that an excellent machine makes better food. There are a lot of bells and whistles available for things like timing or monitoring internal meat temperatures. Benefits of a Pellet Smoker Pellet smokers have the ability to maintain stable temperatures without a lot of fuss. They produce far less ash than charcoal. And the variety of flavored pellets available means you get that woodsy aroma and smokiness in every bite. Our Key Considerations in choosing the Best Pellet Smoker of 2023: We look for three key attributes in grills before making any choices: Features: Boil things down to the details. Can you direct searing? Do you want to go “technical” and get a Wi-Fi system? How easy is it to clean and maintain? What is the primary metal for the system, and is it treated in any way for durability? Oh, and while not really a feature, always read the warranty options. Consistency: You want the system’s ignition to go on easily and maintain a stable temperature every time. Similarly, the grill must produce smoke that stays even throughout your cooking process. When the grill produces superior flavor on each use, you know the product is a good one. Quality: The best pellet grills have thick insulation for keeping temperatures steady. Having tight seals throughout the unit (so no smoke escapes) and sturdy construction play a role, too Pellet Smokers up Close Camp Chef Woodwind Pro WiFi Pellet Grill The Woodwind has features that allow you to cook with charcoal, wood, or pellets. Great versatility here. Camp Chef has excellent airflow contributing to even heating. Twin Eagles Pellet Grill and Smoker The Twin Eagles Pellet Grill has a 304 stainless steel construction. It’s sure to last. It has Touchscreen controls and comes Wi-Fi enabled. Want to cook from your bedroom – go for it! Comes with a radiant heat briquette tra and lump charcoal tray. The downside? This grill should come with smelling salts just in case you pass out from sticker shock. Weber Smoke Fire ELX 6 Pellet Grill You can achieve enviable grill marks from the Weber SmokeFire ELX. This system has a wide heat range, a dual-sided sear grate, and the ability to control your grill from your smartphone. Traeger Ironwood XL With a full-color touchscreen WifFi, a Super Smoke Mode, and easy-to-clean features, the Ironwood XL is an impressive system. It has 924” of cooking space (party, anyone?). Awe Inspiring smoke with trustworthy consistency. PIT BOSS PB440D2 Pellet Grill Pit Boss provides a digital control board with LED read-out. You’ll enjoy both direct and indirect heating. Made from stainless steel with fan-forced convection heating. Our Winner of the Best Pellet Smoker of 2023 Is: Traeger Ironwood XL With over 30 years of experience, it’s unsurprising to find Traeger as the MVP in the smoking world. The superior construction of this machine gives you marvelous temperature continuity. With this product, you have what seems like unending customization options. Traeger offers a complete line of accessories designed to work perfectly with your new grill, including covers, liners, shelves, and thermometers. The first time you use it, you’ll fall in barbecue love.
Grilling Tips
When Salmon is Done: Temperature
By: Jack Mancuso
Date: April 26, 2024
The United States Department of Agriculture has a specific guideline as to when salmon is done. It’s considered safe to eat when the meat at the thickest part of the fish is 145F. If a fork is used, it will flake, and its appearance will be opaque. Having said that, it’s important to remember what’s called carryover cooking. This means that the salmon temperature continues increasing after it’s removed from the heat. So, when the salmon is done to 140F, you can remove it and give it time to rest (5 minutes). By then, the temperature should be 145F. Shopping for Salmon: There are four indicators that the salmon you’re buying is “good.” Color: The fish should have bright flesh (no dulling). Smell: Even though it’s fish, salmon should not smell overly fishy. Skin: Look for shiny skin that has no tears. Discoloration and blemishes mean the fish is past its prime. Texture: Gently push the fish through the wrapping. If it springs back, it’s good. Choices in Salmon Even when you know the right salmon temperature, there are other factors in your recipe, including the type of fish you chose. There are several types of salmon from which to choose in cooking, grilling, deep frying, or baking Atlantic Salmon is a popular fish known for its tender texture and mild flavor. It can be used in all manner of cooking, including broiling, searing, and grilling. It is great for salmon burgers and my smoked salmon burnt ends. Coho Salmon is another mild-flavored fish with a firm texture. Like Atlantic Salmon, it’s very versatile. You can bake it, pan-sear it, or turn it into honey garlic salmon for a real treat. King Salmon: If you’re looking for salmon with a buttery texture, King Salmon is the ideal choice. It’s excellent for salmon steaks, chowders, or salmon pasta. Pink Salmon: This fish appears in dishes that call for salmon flakes, like nuggets and patties. Red Salmon: For people who like strong fish flavors, red salmon fits the bill. It’s also a beautiful, rich color. Grilling and smoking are the best cooking methods for this fish. Think cedar-plank salmon or honey-smoked salmon. PitMaster’s Memo: Great Tips for Cooking Salmon You can use a meat thermometer to know when your salmon temperature is corrrect. But that’s not the only trick for making great salmon. For baking, preheat your oven to 400F. Use baking sheets, either oiled or lined with parchment. Depending on the size of your filet, these take about 13 minutes. When broiling, let your broiler come up to full temperature. The fish will only take about 5 minutes to reach doneness. If you grill it, oil the grates and use medium-high heat. Skin side down first, then flip - five minutes on each side. For pan searing, I recommend medium-high heat with butter. As with grilling, start with the skin side down. Sear for 5 minutes per side. Cuso Seasonings that are Great with Salmon I have assembled the best natural ingredients to make mouthwatering seasoning for various foods. Here are a few that will marry with salmon well. Dust: A nice smoky flavor profile Gravel: The consistency provides a different texture with a little oomph. Hot Honey: A little sweet and a little heat brightens salmon Lemon Pepper: A tried and true for flavoring seafood Roasted Onion & Garlic: You really can’t go wrong with this combination. Try it in consort with the lemon pepper. Sides Cauliflower garlic mash Mushrooms stuffed with spinach and feta Quinoa mango salad Rice pilaf with nuts and cranberries Sweet potato black bean salad Desserts Blackberry basil granita Cardamon orange Panna cotta Coconut lime bars Ginger-pear sorbet Lemon shortbread From the Bar Aquavit Bloody Mary Cucumber mint water Sauvignon Blanc Wheat beer
What Temperature to Cook Chicken
By: Jack Mancuso
Date: April 24, 2024
What’s cooking? In many households, it’s chicken. In fact, 75% of all Americans report eating one chicken meal at least once and sometimes twice weekly. That adds up to a whopping 96 lbs. a year. When something is so popular for an extended time, there’s a reason. It’s just plain good. In this blog, I will provide you with some chicken savvy. What types of chicken are there? At what temperature do you cook chicken? Differences in cooking methods…. Whew! I wanted to give you the tools to pick the best chicken for your recipe and the best treatment. Pickin’ Chicken: What’s What When you go to the store, all the labels start swimming before your eyes. What the heck do they mean? Here’s a breakdown. Broiler-fryer. This chicken is a young’un, and it’s prized for tender meat. It’s rare to find one weighing more than four pounds. This chicken is suitable for any type of preparation. Capon: A baby male chicken with predominantly white meat. Roasting is a good treatment for these Cornish Game Hen: This is a type of broiler chicken that weighs a scant 1-2 pounds (they’re kind of cute). It’s perfect for stuffing and roasting. Depending on appetite, one can feed 1 to 2 people. Roaster: A slightly older chicken than the Broiler; you can find these starting around 5 pounds. Put it on a rotisserie system and baste it regularly. Stewing Hen: As the name implies, this kind of chicken benefits from stewing to keep it moist. It’s not as tender as young chickens, thus the slower cooking time. A rooster is similar, requiring long cooking in a moist environment. Chickens labeled USDA Grade A are the best. Introducing the Tremendous Temperature Gauge. It doesn’t matter at what temperature you cook your chicken, the internal temperature should be 165F for safety reasons. I strongly suggest buying a temperature gauge. They’re not expensive, and if you cook a lot, you will always know when your dish is truly done (none of those pink-centered chicken legs…eww.) The 350F Magic Baking Chicken: Cook whole chicken (and parts) at between 325-400F. You’ll find many recipes settle in at what I call the standard operating temperature: 350F. If you want crispy skin, start the oven chicken at 400 for 15 minutes, then reduce the temperature to 350F. The main reason for temperature variance is what you make with the chicken. Tender things like celery will burn @ 425F, so the best option is slow cooking. Check the poundage of your bird. Allow for 20-25 minutes per each. Chicken wings should be cooked in the oven for around 25 minutes at 350F. If you’re grilling, they only need 8 minutes per side. Want to fry up some wings with Cuso’s Smoky Garlic Buffalo BBQ Rub? Set the temperature to 375 for about 9 minutes. When you’re looking for portable food, chicken drumsticks like these with Cuso’s Lemon Pepper BBQ Rub fit the bill perfectly. They are so simple! Baked, they take about 40 minutes at 350F. Grilled: 20 minutes, but remember to flip them. Chicken thighs are inexpensive and absorb marinades like a sponge. Bake at 350 for about 40 minutes; Grill for about 5 minutes per side until you get the skin texture you like. Here, you can see using chicken thighs for taco meat with Cuso’s Hot Honey Rub and Cuso’s Smoky Garlic Buffalo Rub. Pitmaster: Chicken Shelf Life at Home Now that you know at what temperature to cook chicken, how do you handle leftovers: Cooked chicken in the refrigerator 3-4 days Frozen chicken 2-6 hours Raw Chicken in the refrigerator: 1-2 days Sides Blooming-style onions Brown butter green beans Kale and squash salad Parmesan cauliflower Parsnips with honey Desserts Dessert taco bar Hawaiian dessert bars Lemon fluff parfait Mint chocolate “soup” Old-fashioned apple dumplings From the Bar Ginger lime mule Hoppy lager Raspberry ice tea Rose Scotch
What is Skirt Steak
By: Jack Mancuso
Date: April 18, 2024
The popularity of skirt steak is growing. For beef lovers, you can’t deny the intense beefy flavor. It’s even stronger than flank steak! You’ll need about a half pound per person. Types of Skirt Steak There are two varieties of skirt steak: inside and outside. They resemble each other with a thick gran and long muscles. Both are thin, and both aren’t small. A skirt steak can measure 4 inches across and 24 inches long. The outside skirt steak has a membrane. You’ll need to remove it like you might with ribs. If you’re getting your meat from a butcher, they’ll likely have finished this step for you. Of the two, the outside steak is thicker and uniform. On average, it weighs two pounds. The inside skirt steak is less tender and flavorful than the outside cut, but it’s far less expensive. This meat responds well to high-temperature cooking (1 minute per side), resting wrapped for 15 minutes, and proper slicing (against the grain). It’s great for stir-frying and fajitas. Marinate? If you like marinated meat, skirt steak takes to a variety of spices perfectly. It’s thin and has a large surface area, giving your marinade plenty of room to work its magic. Some of the common components of skirt steak marinade include: Apple cider or balsamic vinegar Cracked pepper Dijon mustard Honey Italian seasoning Minced garlic Olive oil Orange, lemon, or lime juice Red pepper flakes Salt Soy sauce Worcestershire sauce For best results, leave the meat in the marinade overnight Rub the Right Way If you want to use a dry rub on your steak for more texture, start by patting your meat dry. Use an olive oil binder (you don’t need a lot). Follow with your rub all over. We have some great all-natural seasonings for your skirt steak, including: Cuso’s Grass Seasoning: Very earthy Cuso’s Gravel Seasoning: Great texture! Cuso’s Roasted Garlic-Onion Seasoning: A familiar taste that doesn’t overwhelm the meat Cuso’s Southwest Sand Seasoning: Vibrant, fresh flavors Cuso’s Tequila-Lime Habanero Seasoning: Turn your skirt steak into Birria Grilling Skirt Steak You’ll want to oil your grill grates before preheating. Turn your temperature setting to 425F. Place the Skirt steak right in the middle of the heat action. Grill it for 3 minutes per side. These are best when medium rare (125-130F internally). You can use this basic process on your stove using a hot cast iron pan. For decadence, add a pat of butter on the second turn. To braise, add some red wine. PitMaster’s Memo: Using Skirt Steak You may be wondering how to use your grilled Skirt Steak. Here are some ways I recommend: Carne Asada Fajita Pita with Chimichurri Gyros Kebabs Philly cheesesteak Salad toppers Saltimbocca Steak and ale pie Stir-fry Stroganoff Tacos Tortillas Sides: Blooming onion Charred leeks Green beans with citrus vinaigrette Panzanella Poblano corn salsa (or chimichurri sauce) Desserts Chocolate torte English custard Macarons Pear-apple pie Rhubarb tarts From the Bar Boston Lagar Cabernet Franc Manhattan Single Malt Unsweetened Tea
How to Smoke Brisket
By: Jack Mancuso
Date: February 28, 2024
When you smoke brisket properly is meaty, tender, and tasty, which is why I love it. But you have to be careful. Overcooking brisket results in something akin to shoe leather: tough and dry. Watch your timing and temperature. What Exactly is Brisket Brisket comes from just above the front shank of a cow. Butchers usually separate pieces of the brisket to make it more manageable. The flat (first) cut is shaped like a rectangle with even thickness. It has rich marbling from fat. This piece appears frequently during the Jewish holidays. The second cut of brisket is pointy on one end and has a roundish shape. The thickness is not even like the first cut. On the upside, the second cut has even more marbling than the first. So, the meat will flake when you cook it down, perfect for sandwiches. Time to Trim When you learn how to smoke a brisket, preparation is important. Brisket comes with a thick layer of hard fat. This won’t render down, so you want to cut it off. There will be a lot of it! If you slide your Chef’s knife along the fatty edge, you can slice it off. This is also a good time to remove any uneven brisket parts. Tasty Additions Brisket loves cooking low and slow. It’s ideal for smoking. Before putting it on the grill, however, you can treat your meat with some flavoring. Some people marinate, but a dry rub does the trick most often. Cover your brisket with a binder like mayonnaise, mustard, olive oil, applesauce, or even melted butter (yum). Wrap it in plastic and put it in your refrigerator overnight. Bring it to room temperature the next day while you’re getting your grill up to temperature. Cuso’s Gravel Seasoning: If you appreciate the texture, this seasoning adds to the brisket’s exterior. Hot Honey: Honey and brisket are a match made in heaven. This adds a little sassy heat. Maple Bourbon: Maple is another flavor that pairs with brisket, adding just a hint of smoky paprika. Roasted Garlic-Onion: You can’t go wrong with the classics. How to Smoke a Brisket I like to start brisket with the smoker at 180F. The estimated cooking time is 1.5 hours per pound of brisket. At this temperature, the meat’s fat does all the tenderizing work for you. Just bear in mind that this temperature doesn’t create a crust. My solution is to bring my smoker up to 225F toward the end of the smoking process. This helps produce a smoke ring and coveted crust. When your brisket reaches 185F internally, pull it out and let it rest for at least 30 minutes (an hour is better). PitMaster’s Memo: Smoke Sensations You have numerous choices for smoking wood. If you want the flavor of the brisket to stand out with the smokiness, go with cherry or apple pellets. For something stronger, maple or hickory. Sides Carrot Parsnip mash Grilled baby sweet peppers Lemon-garlic green beans Pickle tray Smoked Deviled Eggs Desserts Blueberry crumble Buttermilk cookies Chocolate rice bites Strawberry shortcake Watermelon sticks with honey dip From the Bar Cognac Cuso’s Maple Bourbon Old Fashioned Ginger beer Montepulciano Shiner Bok
How to Spatchcock a Chicken
By: Jack Mancuso
Date: February 25, 2024
The term spatchcocking isn’t something you hear every day. But once you learn how to do it, you’ll love the results you get from your recipes. I use the technique in various applications, and it almost feels like a “secret” ingredient to making amazing chicken. But you may wonder how to spatchcock a chicken. Read on. What is spatchcocking? The term spatchcocking is synonymous with butterflying. The method cysts out the backbone initially. That may sound hard, but you can usually do it with kitchen scissors. Next, you open the chicken like a book, then flatten it on a solid surface like your cutting board. Why Fuss so Much? There are a lot of benefits to spatchcocking, the biggest one of which is even cooking. If you were to cook a whole bird, it would take you minimally 15 minutes more than one that’s butterflied. Sometimes, the lovely breast is undercooked, while other parts of your bird are too tough to eat. Spatchcocking is the solution. And you will be able to make skin with that perfect crunch. How to Spatchcock a Chicken: Step by Step Get out your cutting board and a pair of sharp kitchen shears Put the chicken on the cutting board with the breast side downward Use paper towels to pat it dry before going further Cut closely along the spine on both sides of the chicken Lift the backbone out of the bird and set it aside. This makes incredible stock. Don’t waste it! Now, turn the chicken breast side up. Push firmly on the breast in the middle. There should be a cracking sound. The bird now lies flat on the ribs. At this point all that remains is patting it dry once more, then marinating or using a dry rub for your recipe. I have created some all-natural rubs, some of which are ideal for chicken, including Cusos Coconut Rum Seasoning: A taste of the Caribbean in your backyard Cusos Dust Seasoning: GIves the meat a slightly smoky edge Cusos Hot Honey Powder Seasoning: The perfect blend of sweet and heat Cusos Smoky Garlic Buffalo Seasoning: Chipotle brings a subtle heat and smokiness Tips for Success Don’t rush yourself when you’re first learning. Pat your chicken dry all over. They’re slippery suckers, and you don’t want them rolling around on the cutting board. Make sure you get as close to the backbone as possible when you cut. Why? You’re preserving meat. You’ll want to dry it again before treating it with seasonings. Get herbs everywhere you can on the bird’s surface. Let it rest a while to absorb flavors in the refrigerator.. Always bring your chicken up to room temperature before cooking. When it’s done, don’t cut into it immediately. Resting helps redistribute juices that create both tenderness and flavor. PitMaster’s Memo: Storage Once the leftover chicken cools, keep it in the refrigerator for about 5 days. Make sure it’s in a covered, airtight container. Do the same thing when freezing, keeping the chicken good for about 3 months. Sides: Apple nut salad Cheesy cauliflower Orzo salad Potato bacon salad Squash in brown butter sauce Desserts Angel food cake with berries Banana cream pie Chocolate chip cookie bars Dessert waffles Gelato From the Bar Limoncino Merlot Sweet tea Wheat beer Whisky sour
How to Trim A Brisket
By: Jack Mancuso
Date: February 18, 2024
When you look at a brisket, you’ll see a long piece of meat with a lot of fat. So, you may rightfully wonder how to trim a brisket. But wait one second. You can thank some of that fat for brisket’s marvelous flavor. It’s dense and really beefy. If you are looking for savory and tender, you can’t go wrong with brisket. Learning how to trim the fat is one of the keys to a fantastic meal. How to Shop for Brisket First, you should know that a whole brisket can weigh as much as 14lbs. However, you’ll see smaller ones at the store or have them cut by a butcher. In the supermarket, look for a bright-red prime brisket. It has a higher fat content. Lower grades are not as satisfying. This is going to sound odd, but pick up the brisket and see if it’s flexible. Now, turn it over and check for good marbling. You want a brisket that has both abundant marbling and flexibility. Tip: There are more briskets in the back. Don’t be shy about asking to see a few other than those in the case. Avoid any brownish briskets. The color indicates exposure to oxygen, meaning the seal was not ideal. Why Trim a Brisket? The way you trim your brisket affects your cooking process. If there’s too much fat on top, smoke (and other flavors) won’t penetrate the meat fully. If you have uneven fat, the meat likewise cooks unevenly. You want the meat tidy! By the way, you are going to want a sharp Chef’s Knife for precision. How to Trim a Brisket Now you’re going to give your brisket a proverbial hair cut before you cook it. This process can yield a pound of fat easily. Step by Step Turn the brisket fat cap down. There’s a large piece of fat just waiting for your attention. If you wiggle your fingers into the edge of it, you can lift it up. With your other hand, slide the knife into the pocket you’ve created. Move your knife back and forth. Keep lifting that fat! Look at your brisket and trim it so it’s as uniform as possible Shape the brisket sides into a square by trimming along each. Don’t go crazy. Just thin strips for an even shape Move to the ends of your brisket. While they won’t be uniform, get rid of loose meat pieces and hanging fat. Remove the silver skin and any large pieces of fat. Time to flip it over! You do not want to get rid of all this fat. Rather, trim it to about ⅓ inch thick. Don’t touch obviously thin pieces. Again, you are going for evenness. You can now cook your brisket however you wish (smoking is a great option). Pit Master’s Memo: Flavors for Brisket Those who grill or smoke their brisket often amp up the flavor by using a dry rub or a marinade. Applying either is a 24-hour process (leaving the meat in the refrigerator after treating it). A common marinade includes red wine, liquid smoke, onion & garlic salt, ground pepper, Worcestershire, and brown sugar. Some recipes swap soy for Worcestershire, adding some vinegar to balance out the sweetness. If you want to use a dry rub, you’ll first need a binder so the spices stick. Binder choices include mustard, olive oil, mayonnaise, hot sauce, or even a bit of beer. Feeling decadent? Use melted butter. But what about the rub itself? Look to garlic powder, onion powder, chili pepper, salt, a little brown sugar, cayenne pepper, smoked paprika, and mustard powder; all pair well with brisket. At CusoCuts, we have a line of all-natural seasonings created lovingly by Jack himself. There’s Maple Bourbon Seasoning, for example. This enhances the flavor and brings out depth in meat. Or, if you’ve used hot sauce for a binder, you might try our Hot Honey to add some sweetness. You might also consider Cuso’s Gravel Seasoning. It gives texture to the outside of your brisket for a great bark and has a natural smoky flavor. Then too, there’s something calm and traditional like Roasted Garlic Onion. Sides Baked Sweet potato Blistered Peppers Corn Casserole Shirazi Salad Zucchini Fries Desserts Blueberry Crumble Carrot Cake Grilled Caramelized Watermelon Lemon-raspberry Popsicles Strawberry Blondies From the Bar Espresso Mojito Red Zinfandel Stout Whisky
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How to Dry Age Steak
By: Patricia Telesco
Date: February 27, 2024
When you visit high-end restaurants, you may come across listings for dry-aged steak. By the price, you’d anticipate the steak to be tastier. After all, a 50-100% markup from your regular steak is hefty. But the taste of dry-aged steak isn’t for everyone. Your personal preferences make a huge difference. How to Dry Age Steak: What Does Aging Do? If you think of ripening an apple, aging a steak is kind of like that. As it ages, it takes on a distinct flavor and improved tenderness. A dry-age steak remains in a carefully controlled environment for between one week and four months. During this time, the temperature, humidity, and airflow around the meat remain regulated. Eventually, a layer of white mold develops (but it’s removed before cooking). As the meat ages, the moisture level drops, so the meat shrinks and darkens. This shrinkage contributes to the higher cost of these steaks. Can you Skip the Middleman and Dry Age at Home? Yes, you can learn how to dry age steak at home, but you need a lot of patience and prepare yourself for some detailed work to keep things safe. The equipment necessary to dry age meat properly isn’t cheap, nor is the steak. You want large pieces, not individual steaks. Don’t skimp on quality. Look for good marbling. Lean meat doesn’t age nearly as well. Setting Up First, your dry aging setup is very selfish. It requires a dedicated refrigerator is for ONE purpose only: aging the meat. Nothing else can go inside, or it can (and usually does) undo all your efforts. You also want to avoid any chance of cross-contamination. When you look for refrigeration, bear in mind the size of the meats you’ll be aging. It will need room all around the sides for air circulation. A glass door is a nice perk as it deters the temptation to open the door. You can see what’s happening. Once you’ve found a unit, make sure you clean it thoroughly. Every nook and cranny needs to be disinfected. Airflow For airflow, you can get a swivel fan. If you can find battery-operated ones, those are great because you don’t have to thread the cord through the refrigerator door. Direct the fan upward toward the meat. Humidity Get yourself a humidity gauge. You’re looking for 75-85%. This is the sweet spot with no bacterial growth and excess shrinkage. If you have trouble with high humidity, a salt block within the fridge will help and do double duty as an air purifier. Testy Temperature The internal temperature of the drying refrigerator should be between 29F and 40F. When temperatures go higher, the meat becomes rancid. Waiting, Waiting, Waiting So, how long should your meat age? It takes about 30 days before you’ll notice a discernable difference in flavor. By this time, the meat has already tenderized fully. From here on out, the amount of time you continue aging depends on the end flavor you want. It becomes more intense the longer you go. 60 days is a good starting point for beginners, so you know what you like without ruining your experiment. Trimming the Mold Aged steak has mold on the outside. So long as it’s not black, things are ok. You’ll need to remove that along with the hard outer shell that develops as you age the meat. Make sure you get all of it. As you survey your meat, there will likely be a few darker areas. Smell them. If it doesn’t smell right, cut them off, too. Safety first. Sound complex? It is. I won’t sugarcoat it. As you can see, home dry-aging requires commitment. The time involved gives you a greater appreciation for that restaurant steak’s price point. PitMaster’s Memo: What Does Dry-Aged Beef Taste Like? It depends on a variety of circumstances, including the type of meat. Some of the most common flavors people report are nutty or earthy, like mushrooms. Another is a highly savory steak with a meat-forward flavor. With steaks that have shorter aging times, they may be slightly sweet. Meanwhile, longer-aged steak has a distinct funk. If you don’t mind blue cheese, you won’t mind this. Sides Au gratin potatoes Buttery biscuits Green bean casserole Parmesan cauliflower steaks Savory creamed corn Deserts Bananas Foster Chocolate fondu Mochi Raspberry tort Tiramisu From the Bar Shiraz or cabernet Stout Pomegranate spritzer Rusty nail Rye