Ten tips to smarter cooking meats poultry, fish, pork, and beef. From taste to tenderness is at the best interest of Chef Smoking Bob. From BBQ and baking to smoking your favorite meats.

Smoking Bob’s 10 tips to Smarter cooking meats.

1. Beef:

• Let beef sit one hour before cooking. This step extracts extra blood from the meat. It makes the choice cut more tender.

• Add salt to the beef to get the blood to drain faster to tenderize.

• Rinse salt from meat after sitting. Tap seasoning in with fingers so it does not fall off into the grill. This creates a better flavor.

• When cooking Roast use mustard as a rub. Rub all over Beef. The mustard becomes hard shell holding in juices, thus, tenderizing the meat. Take the mustard shell off before eating.

Try with chicken.

•  Pork:
• Use a crock pot to tenderize Pork, by steaming. Let steam 20 to 40 minutes the meat will come apart and fall of bone easily, when done.

•   If frying pork, use a cold pan with olive oil before putting pork steak in pan before adding heat. The meat cooks more evenly and thorough.    

• Poultry:

•   Cook as pork, falling off bone when done.

• Fillet of fish:

• Score and season with seasoning of your choice, use butter and/or lemon.

•  Bake 45 minutes  at 325 degree to 375 degrees.

1. Fish will fall apart when done.

       These 10 tips have been chosen through extensive research and time. They result from experimenting with self-taught techniques and the joy of self-discovery in cooking. This equates to several years’ experience of a master chef. It makes the uprooted work of Smoking Bob’s his own craftsmanship. It marks his success.