Scott Thomas

For years I have been arguing against resting meats like steaks cooked to less than 150F. I have been a lonely voice in the wilderness but now two top experts have joined me: Read Dan Gritzer editor of SeriousEats seriouseats.com/meat-resting… Watch this video by food scientist and Chef Chris Young youtube.com/watch?v=pYA8H8Ka… And here's my article that started it all amazingribs.com/more-techniq… That article also explains why holding meats like brisket cooked to 190F or higher makes sense.

#Football food play of the week: Forget delivery. Forget frozen. This is how you make real pizza from scratch - crispy crust, chewy bite, and serious flavor. You can do it indoors or on the grill, and yes, it’s totally doable between kickoffs. We break down the dough, the heat, and the science so pizza night actually delivers. 👉 Everything you need to know is right here: amazingribs.com/tested-recip… Once you try this, carryout becomes your emergency backup.

Everything you need to know about wood and smoke. Click here ow.ly/TYrL30sCCjm

Oil the food not the grill grapes. When you oil the grill grates it immediately smokes, and the oil cracks. But if you oil the meat which is cold, it will help prevent sticking and won’t smoke. I love his use of clarified butter because it has a butter flavor.

Notice how these perfect steaks have all over mailard Brown and no grill marks. Great work. Notice also that they are uniform doneness Edge to Edge. That means even either reverse or sous vide. Great work.