bookmark_borderCamp Chef vs. Rec Tec: Who is the Best Manufacturer?

When it comes to the best grills on the market, some of the top manufacturers are Camp Chef and Rec Tec. It is possible that sometimes you might not be sure which one is the best for your case. Depending on your needs, each of these brands will have a pellet grill that works just right. Today, we want to compare the two to see what makes them great and how they differ from each other.

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Camp Chef

The brand has been in the market for decades now. Thanks to so many years of experience, the brand manages to churn our several types of grills that people enjoy using. The next time you want to host a nice BBQ party, then you know where to start.

For the purpose of this comparison, we will look at the Camp Chef SmokePro DLX pellet grill. It is one of the best-selling units from the brand.

Some of the top features of the grill include the following;

  • The grill will deliver on great tasting food. This is because of the impressive smoking capabilities of the unit. For those who want their food to have a woody smoky flavor that rivals charcoal smokers, then this is a good option to consider.
  • The model comes with an innovative design. These innovative features are what makes the smoker and grill combo easy to use. As compared to some other units in the market, this one stands out for ease of use. Even when it comes to cleaning, the ash cleanout system is easy to operate so removing ash should be a breeze.
  • To ensure food tastes good, the unit will deliver on even cooking. This is possible as the temperature control allows you to set the right temperature depending on what you are cooking. The auger also works great in conjunction with temperature control. This results in meat that is precisely and consistently cooked.
  • Even if it is a pellet grill, you should find it being efficient. This is in terms of the wood pellets it uses and the overall heat output. Thanks to its construction with heavy metal, heat retention is better. You will not have to worry about losing a lot of heat when smoking meals.
  • You will also love its price. It is an averagely priced unit to ensure you do not miss out on its features. Its affordability should make it ideal for anyone looking for the best grill to own right now

Rec Tec

Rec Tec is also a top brand when you are looking to invest in the best grill right now. The brand has a rich history of coming up with innovative grills that stand out from the competition. If you need grills that have newer technology with better compatibility, then you need to get a Rec Tec model.

To help compare with the Camp Chef model above, we will use the RT-700 model. Here are some of its top features.

  • The model boasts of having a large cooking area of 1054 square inches. It is almost double of what you get with the other model mentioned above. With such a cooking area, you can cook a lot of food for your friends and family.
  • The manufacturer supplies you with two meat probes. They allow you to take quick temperature readings of the meat interior. This allows for better cooking when you have an accurate temperature reading.
  • To make it stand out, the manufacturer made it to have Wi-Fi control. As compared to other units, not many will have this kind of feature. You can monitor the temperature change from your smartphone.
  • The controls are generally easy to comprehend and use. You can now set the temperature from 200 to 500 degrees. The increments are 5 degrees, making it ideal for many recipes.

Which one is better?

Both Camp Chef and Rec Tec have some of the best grills money can buy. If you want a durable unit with a sturdy construction, then Camp Chef is your brand. This does not mean Rec Tec grills are weak. For those who want models with better technology, then Rec Tec has your back. Always compare between several models before deciding which one will be the best one for you.

bookmark_borderThe Differences Between Side Pork And A Pork Belly

Side pork and pork belly are two interchangeable terms for the same parts of a pig. Some sites and diagrams show that these two porks are two different terms for a single part of a pig.

However, it is vital to know that these terms are two different portions of a pig. This article explains more about what side pork is, what it tastes like, what belly pork is, what it taste like, and how to choose between the two.

Side Pork

Side pork is also referred to as lean bacon when cooked without curing and smoking. This meat is extracted from above the belly of the animal and comes with short ribs and back fat. This pork can either be braised or smoked based on your choice.

However, you can be sure that with any method you choose to cook this meat, you would surely get the flavour you desire.

Other methods of cooking this pork include deep-frying, braising, or roasting. These manners of preparing it to help the meat to be tender and its fat to be very soft, which is why it melts in your mouth.

It is essential to know that the term bacon varies from one region to another. For instance, in English speaking countries, bacon means thin slices of smoked side pork.

Unlike other pork, side pork does not require too much stress or time to get. This pork can be purchased from an artisan butcher where it is presented in a rectangular block.

Thus, it is essential to know that the dish you are planning to make determines the thickness of your pork side. Side pork does not cost you much to buy when compared to side belly. This meat is best cooked when slice and fry with salt and pepper.

Aside from the flavour that comes with side pork, this meat also has a lot of nutrient benefits to the body. It contains a high level of sodium, potassium, and phosphorous.

A high intake of potassium helps to decrease the risk of stroke, lowers blood pressure, protects against loss of muscle mass, preserves bone mineral density, and reduces the formation of kidney stones.

Nevertheless, this pork can be too dangerous to the body when cured. As a result of its high nitrate content and high sodium, cured pork meat can cause heart diseases, blood pressure, and cancer as well.

Pork Belly

Pork belly is a boneless cut of fatty meat from the belly of a pig. It is meat extracted from a hog’s belly or underside after the loin, and spare ribs have been detected from the pork. Often, this boneless cut is served fresh, which makes it different meat from cured or smoked pork.

This pork is mostly found in Chinese, Korean and Philippine cuisine. This is because these are the restaurant’s chiefs that appreciate its versatility, flavour, and texture than others.

This pork is best cooked with the combination of gentle heat to tenderize the meat and a short, high-temperature blast to crisp up the skin on the outside. This meat takes up to about two hours to get ready.

Unlike side pork, a pork belly skin is very tough, and you might need the butcher to score it for you before cooking or search for a sharp knife if you intend to do it yourself.

With just a little bit on this meat, you are sure to get tasty and richly flavorful meat from this pork. This meat is best cooked by braising it as this uses a slow cooking method that makes pork most tender when being prepared.

However, there are other ways of preparing this pork which include roasting, smoking, and searing and can be used as the main feature or enhancement to any menu.

This meat is not hard to get and comes at both an expensive price rate and a low price depending on the varieties of pork meat you will purchase. It can be bought easily with local butchers and retailers.

How to choose between side pork and pork belly

It is essential to know that there is no best pork or worst pork between side pork and belly pork. So if you are ready to pay much, you can go for the two to enjoy their great taste and tender texture.

Further, if you are planning only to purchase one of the two pork, then what you are searching for in pork meat, determines the one you go for. Both types of meat are best cooked by braising them of which there are other methods of preparing them.

If you will be preparing this meal for your kids, then you might be going for the boneless pork meat.

bookmark_borderTop Sirloin vs. New York Strip: Know The Difference

In my opinion, steak is a typical American food. A well-marbled beef reminds everyone of a home, especially when its exterior is crisply browned after being nicely warmed up. While steak allows a chef to project his or her skills, to me, I believe preparing a steak should be about showcasing its delightful natural flavor.

This shows that it is essential that you carefully choose the right cut of beef. Like more complicated dishes, steak does not offer deception, which moves you can’t disguise low-quality ingredients with the preparation techniques, sausages, and flavor. Therefore you want to showcase your steak flavor; then you should purchase a high-quality cut of beef with all attributes needed.

Here’s a quick comparison between the New York strip and Sirloin.

What is Sirloin?

The word “Loin” has its root from anatomy, means an area between the pelvis and the ribs. However, when it comes to humans, this anatomical term is used differently.

While loins in some contexts such as loincloth might be translated to genitals, in terms of meat its meaning is father from this. Instead, it means a cut of meat in between the hips and the last ribs.

Now, what does Sirloin means? This steak is gotten from the loin’s back portion. Furthermore, this meat is divided into two parts in the US meat market:

The Top Sirloin – this is usually inexpensive and more tender.

The Bottom Sirloin – this type it’s quite easy to identify as they are often bigger and a lot pricier.

Both types of Sirloin are named after where they are cut from that is a top sirloin is gotten from the cows top while the Bottom Sirloin is cut from the bottom.

What is a New York Steak

The New York strip steak is CT from an area behind the ribs, usually the upper part of a cow’s Sirloin. Why this strip is commonly known as the New York strip is also called strip streak. In other countries aside from us such as Canada, it is called shell Steak or strip loin while in Australia it is called boneless Sirloin.

Sirloin vs. New York Strip

As stated above the New York strip is a cut from the Sirloin. Usually, it is the boneless section from the top Sirloin, which means it is extra tasty and tender.

However, if you prefer a bone-in New York steak, then you should order this stick before the bone is removed. Why some chefs prefer the bone-in New York strip is to add a pad extra meaty flavor which is often missed when the bone is removed. Extra meaty flavor bone-in strip steak is also called a Kansas City steak.

More often than not, strip steaks are cut from the short loin, which is the Sirloin’s front part. This area offers the most tender and delicious meat.

What Should You Look For In A Strip Steak?

Preparing meat roast, beefsteak, steak bone, etc. Is about maximizing flavor without investing a lot of effort. Strip steak does the job better. It has a lot of fat white steak mixed in with the meat. Even better, they do not have big chunks of fat or a lot of gristle which you will have to trim off before serving.

The Big Difference

To reiterate the New York strip steak a particularly more flavorful and tender because they’re cut from the short loin. In fact, they are some of the tastiest steaks on the market. It is totally normal to eat a budget-option cut of Sirloin at some point in time. More so, both top and regular Sirloin can be confused for New York strips in both tastes, quality and even where it was cut from.

Simply put: a New York strip will always be a salon, but not every salon is a New York strip. The difference is where both types of meat are cut from. Since striploin is a smaller version than the Sirloin, it is a smaller category containing less than one meat cut.

All in all, this post should be able to guide you on choosing the right cut of a streak for your cooking. Do not forget your decision should be based on your preference, such as cost, taste, and Tenderness.

bookmark_borderThe Differences Between Baby Back vs Spare Ribs

One dilemma faced by those who love steak is the dilemma of baby back vs spareribs. To settle once in for all this dilemma, it would be good to know the difference between these two types of steak cuts. Back ribs are derived from the part of the pig’s body wherein the spine meets the rib after the loin has been removed. The spareribs, on the other hand, are taken from the pig’s lower portion, along the breastbone and the belly, just behind the shoulder.

Differences between Baby Back and Spareribs

The other names for baby back ribs are back ribs, pork loin, loin ribs, and back ribs. The baby back ribs refer to the upper ribs. These ribs are called “baby” because they are shorter as compared to the larger spareribs. The average baby back rib usually consists of 10 to 13 curved ribs.

Each baby back rib is usually 3-6 inches long. It also weighs around two pounds and could feed two persons. Baby back ribs are also lean and very tender. They are also usually more popular than the spareribs. Thus, they are more expensive than spareribs.

The spareribs, on the other hand, is also called “breastbone-off pork spareribs.” The spareribs are characterized by meaty rib cuts derived from the cow’s belly after removing the belly. The hard breastbone along with the chewy cartilage is cut away, making it look a bit rectangular.

The spareribs are also flatter compared to the baby back ribs and are not difficult to brown. The spareribs also carry more fat that provides more flavor to the meat.

Each slab of spareribs weighs around 2 1/2 pounds and can feed up to four people. The sparerib is also less expensive than the baby back ribs.

Cooking Difference between Spareribs and Baby Back Ribs

Spareribs are a type of cuts of meat that you can use for slow-roasting barbecue. Since the baby back ribs are smaller and leaner in size than the spareribs, the time for cooking the baby back ribs is faster than that of the spareribs. On the other hand, spareribs take longer to cook than the baby back ribs.

In the southern U.S., spareribs are very popular. They are either cooked on an open fire or barbecue. They are also served as bones-and-all or slab along with a sauce. Spareribs may be derived from the pig’s rib cage along the belly side and just underneath the back ribs.

Pork spareribs have a flatter appearance than the curved back ribs. Moreover, they contain more bones. Spareribs also contain some fat that gives the ribs its tenderness.

Spareribs can also be taken from the cattle’s rib cage along its belly side. The spareribs of beef are longer and wider and appear to be more curved than that of the pork spareribs. Moreover, spareribs are usually eaten individually or alone by hand. The one who eats usually gnawed off on the meat that adheres to the bone.

St. Louis Cut Ribs

The St. Louis Cut Ribs are also pork spareribs wherein the rib tips are already removed. The rib tips include the sternum bone, surrounding meat, and the cartilage. St. Louis Cut Ribs come in rectangular shapes.

St. Louis Cut Ribs appear to be flatter than that of the baby back ribs. Thus, they are easier to brown. They also contain lots of bone, along with a great amount of fat. Furthermore, if you cook them properly, you will end up having a flavorful food. The St. Louis Cut ribs are also less expensive compared to the baby back ribs.

St. Louis Cut Ribs, just like the baby back ribs, require slow low heat cooking time to make it more tender and flavorful. They are also ideal for grilling, braising, and smoking. Moreover, you can cook them using an oven. They are also best cooked along with spice rubs and sauces.

St. Louis Cut Ribs are larger in sizes, which means you will take longer to cook them compared to the simple pork spareribs. You will take around one and a half of the time that you use to cook baby back ribs. So, if you are cooking at 300°F, it will take you around two hours to cook baby back ribs. On the other hand, using the same level of heat, it will take you up to three hours to cook the St. Louis ribs.


The dilemma of back ribs vs spareribs all boils down to your preference. Both are popular among diners. However, since the spareribs contain more fat, they are more flavorful compared to the back ribs. Moreover, their sizes spell out the difference in cooking. The spareribs are larger and thus takes more time to cook than the baby back ribs.