THAWING METHODS

Best: Overnight in fridge

Faster: Cold water bath (sealed bag)

Avoid: Countertop thawing (unsafe)

BRING MEAT TO ROOM TEMP

Let sit 20–30 minutes before cooking

- This promotes even cooking and prevents cold centers.

PRE-COOKING TIPS

- Pat meat dry for a better sear

- Don’t overcrowd pans

- Always preheat cooking surface

SEASONING BASICS

Good meat doesn’t need to be overcomplicated.

- Start with salt, pepper and garlic, like our Stone Cold Meats Fix It All, then build from there.

MARINATION GUIDE

PROTEIN   TIME

CHICKEN   2–12 hours

BEEF          30 min – 8 hours

PORK         2–24 hours

CAUTION: Over-marinating can break down texture.