Meat

Learn how to cook a whole turkey, Peking Style! This approach results in a delicious, crispy skinned, smoke roasted Thanksgiving turkey that's sure to impress your family and friends this holiday season ... or really, year 'round! For more Thanksgiving Recipes, Cooking Techniques & Ideas, check out our 100% free "Turkey Day Domination" Resource page linked here: https://stellaculinary.com/cooking-videos/cooking-techniques/thanksgivin...

Look it. No more messing around.

This is what you've been training for all year.

Hosting and cooking for Thanksgiving is the Super Bowl for cooks. It's the one day you have to get in the kitchen, and show your family and friends why YOU ARE THE BEST COOK THEY KNOW!

The above video playlist exists to serve that goal!

In this video, I demonstrate my favorite method for cooking a whole roasted chicken on a BBQ Grill. While I use my trusty Weber Kettle, any BBQ grill will work. Notes on modifying this technique to fit other grills can be found below.

**BASIC APPROACH**

Start by lighting a full chimney of charcoal, and letting it get to the point where most of the coals are red and ashed over.

Split the hot coals on either side of the grill, using bricks to contain them.

In this video, I demonstrate how to cook any thick steak on a grill, using the reverse sear cooking technique. While I demonstrate this technique using a ribeye on a Weber kettle, this technique will work with any grill or thick cut steak.

This same technique can also be done inside, using a 225F oven and then searing on the stove top to finish.

I demonstrate how to cook a double meat double cheeseburger on the stove top using two, 4 oz hamburger patties that we formed in a separate video. Because these hamburger patties are thin, remember that the trick is the sear hot and fast, whether you're cooking them in a cast iron skillet on your stove top, flat top griddle, or on a grill outside.

In this video, we'll go over how to properly form a hamburger patty from freshly ground beef. It's important to use proper technique when making your own hamburger patty so it doesn't become chewy and dry during the cooking process. Using the tips and tricks shown in this video will yield a juicy hamburger that will give you great results no matter what hamburger recipe you're using.

Meat Weights and Diameters

In this video we make beef bourguignon using an immersion circulator to get a controlled braise. If you don't want to use sous vide, you can easily braise it the old fashion way too.

This process is all about handling the vegetables and meat differently, to give you complete control over the flavor structure and presentation.

If you're interested in the F-STEP Curriculum, as mentioned in this video, you can find out more .

Please refer to the bottom of this post for related video techniques and podcasts.

In this video, I demonstrate how to de-bone and tie a beef short rib for braising. This is commonly seen in higher end restaurants and is done for presentation purposes only.

When serving a large short rib, it is sometimes difficult to have a tight, clean presentation, especially when a round plate is used. The short rib can often look awkward and unbalanced. Rolling and tying the short rib will allow for a tighter plate presentation.

When using this technique, make sure you still include the bones in the braising liquid.