Let's take the guess work out of How to Cook this!
Ask yourself,
Do I want something I can slice for beautiful presentation, sandwiches, stir fry etc.
Or, am I looking for something tender, fall off the bone, pulled/shredded?
Option #1 is Dry Heat Cooking, 2# is Moist Heat Cooking.
These two terms, Dry and Moist, are simple to integrate and offer worlds of possibilities.
Dry Heat Methods: Pan-Frying, Broiling, Roasting, Grilling, Sir-Frying, & Sautéing.
These methods are best for tender cuts such as: Chops, Breasts, Loins, Pork Belly and ground meat.
Dry heat cooking removes water and fat until the meat becomes firmer but still tender & juicy.
You will notice this from the sizzle (fat) and steam (water) that is released on a grill while cooking.
Moist Heat Methods are: Braising, CrockPot, Instpot/Pressure cooking, and Boiling.
These techniques are best for powerhouse cuts that are muscular; used to propel the animal. Think Shoulders, Boston Butt, Shanks, Hocks, Stewing Hens and Leg Quarters.
Moist heat cooking is a slow intentional breakdown of the connective tissue: collagen.
This method renders it tender, juicy flavorful and nourishing.
Pro Tip 1:
I highly recommend that you cook with a cast-iron on the grill, to capture all of the glorious fat drippings, and turn them into a pan sauce afterwards.
Pro Tip 2:
Save those bones! Whether you are Dry or Moist heat cooking, save your bones in a ziplock freezer baggie, and save until you are ready to make stock.
I tend to think of Dry Heat Cooking as Show Stoppers...
Beautiful on plate, full of texture, mouthwatering aromas, sizzling away, enticing all the senses. Pan Seared Lamb Chops with chimichurri, BBQ Grilled Chicken, Pork Skewers with Pineapple & Basil.
Moist Heat Cooking is pure comfort food.
This method allows you to take a culinary journey: Orange & Chile Carnitas, Ginger and Curry Braised Pork Cheeks, Tomato & Carrots Shredded Lamb Shank, Shredded BBQ Chicken Thighs.
Dry Heat requires full attention, and meat thermometers at the ready!
Moist Heat Cooking allows you to set it and forget it for hours, and come back to a magical transformation.
Want more Pro Tips? Print Out our Free Printable Guide:
Cooking With Grassfed & Pasture Raised Meats.
This handy guide gives proper temperature, and what cooking method is best for each cut of meat for Lamb, Beef, Chicken & Pork!