Tuffy Stone
Tuffy’s classical French culinary training and precision earned him the nickname “The Professor.” Along with operating his own restaurant and catering business, he also authored the cookbook “Cool Smoke: The Art of Great Barbecue.”
Have you planned for the summer grilling spike?
As the weather starts to heat up, so does grilling season. Flipping juicy burgers, slow cooking delicious brisket, smoking succulent ribs, slicing into a perfectly cooked ribeye. Every summer, Americans love to get their grill on. But are you prepared for the...
Seasoned and Marinated Meats Bring Flavor and Convenience to the Meat Case
Demand for convenient, value added meat products has been on the rise in recent years. With retailers feeling the effects of labor shortages in the meat department, stocking case ready seasoned and marinated meats can help meet consumer needs, save time and reduce...Beef Ribs vs. Pork Ribs: Everything You’ve Always Wanted to Know
For a menu differentiator that’s cost-efficient, versatile and underutilized, stick with ribs. And whether you’re considering adding beef or pork ribs to your menus, you’ll be choosing cuts that help you stand out from competitors.Here’s why. According to research...
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