Blue Charcoal the hidden Gem

BLUE CHARCOAL Richardson What you’re Getting: Lots of meat Brazilian Style Hidden right on the corner of a little street mall In Richardson that surprise you for it modest exterior & Cosy interior of rustic decoration & wood tables, while the atmosphere of these joint are fine, their Churrasco is served pretty much directly from […]

Gaucho

From a distance you see him galloping across the plains. You imagine his silver belt buckle, his worn Levis and his pointy-toed boots. His horse is probably named “Lucky.” But then he comes closer and you see that rather than blue-jeans, he is wearing wide-legged bombachos and a heavy woolen poncho. Instead of a pistol […]

Skillet steak the perfect cooking technique!.

Beef Steak Blue Charcoal skillet steak. Close your eyes, and remember the best steak you’ve ever had. Remember how it waited, plump, and brown, and buttery, on your plate, sprinkled with sea salt that had just begun to melt into the surface. Remember that savory, roasted fragrance wafting from the kitchen or the grill. You sliced […]

Decoding Tough and Tender Cuts

THIS IS PART OF THE COOKING BEYOND THE BASICS CLASS. Understanding the basic anatomy of one mammal—a cow, a pig, a woolly mammoth, or a rabbit—will help you develop an instinctual sense for which cuts of meat to use in almost any situation. Most of us already have a general awareness of how animals move, […]

Wood Selection Guide

  THIS IS PART OF THE BARBECUE CLASS. Why does hickory impart bold flavor and rich, brown coloring to red meat, while the light smokiness of alder makes it a go-to for salmon? The same fundamental components make up all kinds of wood: cellulose, a long chain molecule; hemicellulose, made of different carbohydrates and sugars; […]

Cooking with Charcoal

Charcoal Grilling Tips To Remember when you are cooking with charcoal. tips from Blue Charcoal Brazilian BBQ Style one of the Best Dallas Restaurants. If it is your first time working with a charcoal grill, it is important to know what you are doing in order to make the best decisions regarding your cooking. This […]

Science of Cooking Meat

  What is meat? Meat is mostly the muscle tissue of an animal. Most animal muscle is roughly 75% water, 20% protein, and 5% fat, carbohydrates, and assorted proteins. Muscles are made of bundles of cells called fibers. Each cell is crammed with filaments made of two proteins: actin and myosin.   In a live […]

Mother’s Day History

  Mother’s Day is a holiday honoring motherhood that is observed in different forms throughout the world. The American incarnation of Mother’s Day was created by Anna Jarvis in 1908 and became an official U.S. holiday in 1914. Jarvis would later denounce the holiday’s commercialization and spent the latter part of her life trying to […]

Cast iron Cider-Brined Pork Chops With pear-Bacon Chutney Recipe

At Blue Charcoal steakhouse. We’re in full-on brining mode, but it’s not just about salt water and poultry. this recipe for a cider brine that will keep pork chops moist and succulent as well. “I created the recipe thinking of apple cider near me! Because Brines are a great way to add flavor, tenderness and juiciness to […]

The Sweet Science of Chocolate | Chocolate science

Chocolate is the solid gold of sweets, providing a standard of delectability that’s been upheld around the globe for more than 2,000 years. The ancient Mayans and Aztecs even used the pods of the cacao tree, which produces chocolate, as currency. They also used cacao as a tonic to improve overall health. Chocolate Listeni/ˈtʃɒkᵊlət/ is […]

What is Charcoal & how is made?

  Charcoal is a light, black residue, consisting of carbon and any remaining ash, obtained by removing water and other volatile constituents from animal and vegetation substances. Charcoal is usually produced by slow pyrolysis, the heating of wood or other substances in the absence of oxygen (see char and biochar). It is usually an impure […]

Montreal tender top sirloin with Chimichurri Sauce | Steakhouse Dallas

A tangy condiment made with fresh herbs and garlic, chimichurri sauce is a traditional accompaniment to grilled meats in Argentina and pairs well with peppery steak. Before cooking the steaks, you can use the weight of your skillet to crush the whole peppercorns for the coating.     For the chimichurri sauce 1-1/2 oz. mixed […]

HOW DID LOBSTER GET SO EXPENSIVE?

Lobster wasn’t always that ridiculously priced, posh menu item you only order when work is paying. In the 19th century, cats used to dine on lobster. Back then, cats weren’t coveted even more than they are today, and lobsters used to be considered garbage meat only fit for cat food. This, according to an interesting […]

Decoding Meat + Dairy product Labels

    American Humane Certified The oldest animal welfare certification program in the U.S. uses standards developed by the American Humane Association. An independent third party audits producers. Its standards allow for de-beaking poultry in certain cases and for animals to be housed in cages big enough to allow natural behaviors like perching, nesting and […]

Color Changes in Cooked Beef

James R. Claus, Ph.D. University of Wisconsin-Madison Introduction Here are three non-typical color changes occasionally observed in cooked beef that can make color alone an unreliable way of assessing product doneness. They are: premature browning, persistent pink, and color reversion. Premature browning is defined as a patty, steak, or roast that appears fully cooked despite […]

Classic Rack of Lamb Blue Charcoal Recipe

I live for lamb chops. Juicy, tender, rare (please please give me rare), deep reddish pink, browned, crusty, herbed, fatty goodness. So when my father sent me on a mission to make rack of lamb (what? 8 lamb chops in a row?) I was all over it. My version (with guidance from Mike the butcher […]