Reference & Techniques

Cook to 93–98°C internal, not the clock. The stall around 70°C can last 2–4 hrs — be patient. Pull temp is everything for pullable pork.

Remove the membrane on the back of the rack — slide a butter knife under it, grab with a paper towel, and peel off in one strip. This lets the rub penetrate and the smoke get in.

Score the skin in a crosshatch pattern (don't cut into the meat) and rub kosher salt into the cuts. This is what gets you proper crackling or bark on the skin side.

Score the skin all the way down to the meat — this helps the fat render and lets the smoke and rub penetrate deeper. Use a sharp knife and go at least 1 cm deep.

St. Louis cut already has the sternum and skirt removed — but check for the flap on the bone side and trim it off. Consistent thickness means even cooking.

Tenderloin is lean and cooks fast — it can go from perfect to dry in minutes. Use a probe thermometer and pull at exactly 63°C internal. Rest 5 minutes before slicing.

Pork cheeks are pure collagen — they NEED to hit 88–92°C internal to break down properly. Pull early and they'll be tough. Patience is everything.

Score the skin in a tight diamond pattern all the way down to the fat layer. Pat completely dry before rubbing — moisture is the enemy of good crackling.

The collar (coppa) is heavily marbled — it stays moist even at higher internal temps. Aim for 85–90°C for slicing or 93°C+ for pulling.

Country ribs are actually cut from the shoulder — they have much more meat than spare ribs. They're forgiving to cook and don't need the same low-slow treatment.

Score the skin in a diamond pattern about 1 cm deep. This lets the glaze penetrate and gives you those classic diamond pieces. Insert cloves at the intersections for a traditional look.

Cook fat side up on most smokers (fat side down if your heat is from below). Trim the fat cap to about 6mm — enough to baste the meat, not so much it just renders into the fire.

Don't trim the fat — it's what makes short ribs extraordinary. The fat rendering over 7+ hours is the whole point. Just remove the thick silver skin membrane from the bone side.

Chuck has tons of collagen — cook to 95°C+ internal for pulling, or 88-90°C for slicing. At 95°C a probe slides through with zero resistance. Below that, the collagen hasn't fully converted.

Reverse sear for best results: low and slow in the smoker/oven to 48-52°C internal, rest 10 min, then sear hard over ripping hot charcoal or cast iron for 2-3 min each side.

Rump is a lean, hard-working muscle — it's best at medium-rare (57-60°C) for slicing. Above 65°C it starts to tighten up. Pull at 57°C and rest 15+ min.

Tri-tip has two different grain directions that meet in the middle. Before you cook, figure out which way the grain runs in each half — you'll need to slice accordingly.

Beef cheeks are pure collagen — they need to reach 90–95°C internal to convert to gelatin. Under this and they're tough; over and they fall apart (which is fine for braise-style).

Oxtail has tons of collagen and fat between the bones — it absolutely must be cooked low and slow until it falls from the bone. Minimum 7-8 hrs at 110°C.

Always cook with the fat cap ON. Skewer it with the fat cap on the outside — it bastes the meat as it drips. Never trim the fat off a picanha.

Tie the tenderloin with butcher's twine at 3 cm intervals to create a uniform shape. Without this, the tapered end cooks faster and will be overdone.

Bolar blade has a natural seam running through it — you can leave it whole or separate along the seam. Whole is easier; separated cooks more evenly.

Beef shin (osso bucco-style) is all about collagen. Cook it until a probe goes in with zero resistance — usually 90°C+ and probe-tender. The gelatinous texture is the reward.

Separate the skin from the breast meat with your fingers and rub seasoning directly onto the meat. This gets the flavour where it counts and helps the skin crisp independently.

Always cook thighs skin-side up. Never flip until you sear at the end. The fat renders down through the meat, keeping it moist.

Spatchcocking cuts cook time by 30–40% and ensures even cooking. The key is to flatten completely — lean hard on the breastbone until it pops flat.

Score the fat cap in a tight crosshatch pattern before cooking — this is what renders the fat and makes crispy skin. Don't cut into the meat underneath.

Quail cooks in 15-20 min at high heat — don't walk away. It can go from perfect to dry very quickly given the small size.

Crown means no legs — it cooks much more evenly and faster than a whole bird. The breast is the only thing to worry about and it gets all the exposure.

Spatchcock the turkey if at all possible (remove backbone and flatten). This cuts cook time nearly in half and produces much more even cooking — no dry breast waiting for the thighs to cook.

Prick the duck all over with a fork (or skewer) before cooking — this helps the copious fat render out. Do this every 45 min during cooking.

Cornish hens are small (500-700g) and cook quickly. Don't walk away — they go from perfect to dry fast at high heat.

Pat wings completely dry with paper towels before seasoning. Dry wings = crispy skin. Wet wings steam and go rubbery.

Lamb shoulder stalls just like pork at ~70°C — wrap in butcher paper and push through. Cook to 90°C for pulling.

A whole leg has two very different muscles: the thicker sirloin end and the smaller shank end. The shank cooks faster. Use foil on the shank tip if it's getting too dark.

Lamb ribs are fatty and cook quickly — they're more like pork ribs than beef. They benefit from high heat to render the fat and crisp the exterior.

French the rib bones (clean them) before cooking. It looks spectacular and the clean bones don't burn. Use a paper towel to grip and scrape them clean.

Butterflied leg is uneven — pin it out flat with metal skewers or tie it flat with butcher's twine. Even surface = even cooking.

Neck chops have tons of collagen and are best cooked low and slow until the meat falls off the bone — or fast over direct high heat like a regular chop. Avoid the in-between.

The rolled and tied format cooks more evenly than a flat shoulder. Tie tightly every 3-4 cm with butcher's twine before cooking.

Leave the skin on while cooking — it protects the flesh and comes off easily after. The skin side goes DOWN on the rack.

Score the skin on both sides 3-4 times diagonally before seasoning. This helps heat penetrate and prevents the fish from curling.

Mackerel is oily and strong-flavoured — it can handle bold seasoning. Don't be shy with the salt.

Swordfish dries out quickly — it's a dense, meaty fish but unforgiving if overcooked. Pull at 57-60°C. Still slightly translucent in the centre is perfect.

Tuna steak should be served rare in the centre — pull at 43-48°C internal. Sear for 90 seconds per side maximum on a screaming-hot surface.

Score the flesh deeply on both sides — 3-4 diagonal cuts down to the bone. Stuff aromatics into the slits and the cavity.

Don't overcook prawns — they go from perfect to rubbery in under 60 seconds. They're done when they turn pink and curl slightly. Pull off heat immediately.

Score the skin side 3 times diagonally to prevent curling. Place skin-side down first on a hot surface.

Ocean trout is richer and fattier than standard trout, similar to salmon. Treat it the same way — pull at 55-60°C for silky texture.

Butterfly the tail by cutting the shell down the middle and pulling the flesh up slightly so it cooks evenly and gets colour and basting access.

Pat scallops completely dry with paper towels. DRY scallops sear; wet scallops steam. This is the single most important step.

Split the shell down the back with kitchen shears and devein. Leave the shell on — it protects from the heat and holds the butter in.

A whole barramundi can be 1-3 kg. Scale up cook time — probe the thickest part of the back (near the head) for temp.

Leave the husks on while cooking — they protect the corn and steam it from inside. Soak them in water for 30 min first if grilling over direct flame.

Char them completely on the outside — blackened skin is the goal. Seal in a bag or covered bowl for 10 min after cooking, then peel the skin off. Sweet, silky roasted pepper underneath.

For the best baba ghanoush, char the whole eggplant directly in flames until completely black and collapsed. The flesh inside will be perfectly smoky and silky.

Slice lengthways into thick slabs (1-1.5 cm), not rounds. They hold together better and get beautiful grill marks.

Cook gill-side up the entire time. The cup fills with the garlic butter and mushroom juices — that's your sauce. Don't flip and lose it.

Wrap tightly in foil — the steam is what softens the cloves. Loose foil means dry garlic.

Keep the head whole for the visual impact of a "whole-roasted cauliflower." Smoke and serve at the table.

Wrap whole beets in foil with a splash of water. They steam from inside and the skin slips off easily after cooking.

Pierce the skin several times with a fork before cooking — lets steam escape so the potato doesn't split.

Snap off the woody ends (they break naturally at the right point), don't cut — this ensures you're only cooking the tender part.

For campfire-style onions: peel, wrap tightly in foil with butter and herbs, bury in coals for 1 hr. Pull out and eat like a side dish.

Halve lengthways through the stem. Scoop seeds out. Apply oil and seasoning to the cut face.

Whole tomatoes will burst if cooked over very high heat. Moderate temperature or indirect heat is best.

Trim the very base of the stems. The rest is completely edible.

Slice against the grain for tender jerky, with the grain for chewy jerky. Both are valid — know what you prefer before you start.

Venison is very lean — it dries faster than beef. Check earlier and don't over-dry.

CRITICAL: chicken jerky MUST be brought to 74°C internal before or during drying. This is a food safety requirement, not a suggestion. Pre-heat in an oven at 165°C for 10 min if your dehydrator can't reach this temperature.

Salmon jerky is actually smoked and then dried (or dried fully). The fat content means it won't have the long shelf life of lean-meat jerky — refrigerate and consume within 3 days.

Use loin or tenderloin for the leanest pork jerky. Like chicken, fat in pork jerky reduces shelf life significantly.

Venison is very lean — it dries out faster than beef or lamb. Don't push past 71°C for the leg; it's best at 63-65°C for slicing (still pink).

Venison shoulder has little fat — moisture is the challenge. Wrap in butcher paper earlier than pork shoulder (at 65°C) to protect from drying out.

Kangaroo is extremely lean — the leanest of all game meats. Cook to medium-rare (55°C) MAXIMUM or it becomes tough and dry.

Wild boar is gamier and leaner than domestic pork. Marinating for 12-24 hrs is highly recommended to tenderise and moderate the game flavour.

Score the skin in a crosshatch pattern to help the fat render. Duck legs have a lot of subcutaneous fat — this needs to go during cooking.

Rabbit is lean and dries out quickly. Basting every 30 min with butter or oil is important. Consider barding (wrapping) with bacon strips.

Pheasant is extremely lean — it dries out faster than chicken. Barding with bacon or using butter under the skin is not optional for a moist result.

Emu is very lean, dark, and strong-flavoured. Cook to medium-rare (55-60°C) ONLY — anything beyond medium makes it tough and gamey.