Tips

When shopping for pork, try the same cuts that you like for beef. They have similar names because they come from similar part of the animals. (And you can prepare them the same ways!)

When cooking meats, safe internal temperatures should be: Poultry (ground and cuts): 165 degrees; other ground meats: 160 degrees; beef, pork and lamb: 145 degrees.

For a kick, flavor vinegar with fresh herbs. Bruise one cup of leaves for every two cups of white wine or delicate vinegar. Allow to steep for two weeks.

Dried herbs are more concentrated than fresh, and powdered herbs are more concentrated than dried. Each herb is slightly different, but a starting formula is: ¼ teaspoon powdered...

Keep a little pink in your pork! Cook it to 145 degrees and then let it rest for 3 minutes. (That’s the USDA recommendation!)

“Do your homework and know what you are getting yourself into. (Farming) is not for the faint of heart. You’ve got to have a passion for it." (Lowell Neitzel)

To steam veggies on the grill, make a foil packet with double layers of foil. Then add vegetables, seasoning and water. Fold and seal the packet and cook over indirect heat.

To get that delicious steakhouse steak at home, try simply seasoning it with salt and black pepper and grilling for 13 minutes on a charcoal grill or 11 minutes  on a gas grill.