Welcome to Part II of The Low Down on the Low & Slow series. You can read Part I HERE. When smoking meats, the low and slow method is the best, the bee’s knees, the creme de la creme, the cat’s pyjamas…ok, you get the message. In our last blog, we looked at the regionality
Choosing the right cut of beef for the right cook type is easier than it seems. We often break it down into low & slow cooking and hot & fast cooking. A simple way to remember is to look at where the cut comes from on the animal.