# Brad Baych, Author of "Primal Cuts" cookbook - Afterhours

Page: https://stenobird.com/podcast/bbq-nation-1088636/brad-baych-author-of-primal-cuts-cookbook-afterhours
Text version: https://stenobird.com/podcast/bbq-nation-1088636/brad-baych-author-of-primal-cuts-cookbook-afterhours.md
Podcast: [BBQ Nation](https://stenobird.com/podcast/bbq-nation-1088636)
Published: 2026-05-05T12:00:00+00:00
Episode link: https://bbq-nation.captivate.fm/episode/brad-baych-author-of-primal-cuts-cookbook
Audio file: https://op3.dev/e/episodes.captivate.fm/episode/745a1fb8-9a30-4e70-b2cb-2fb99afb52f2.mp3
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JSON: https://stenobird.com/v1/public/podcasts/bbq-nation-1088636/episodes/brad-baych-author-of-primal-cuts-cookbook-afterhours
Duration seconds: 782

## Resource

The principal focus of this discourse centers on the nuanced practice of salting steaks prior to their preparation, an essential technique that significantly enhances the flavor and texture of the meat. Throughout our conversation, we delve into the insights provided by Brad Bates, the esteemed author of "Primal Cuts" and a knowledgeable butcher, who elucidates the merits of allowing a steak to be salted overnight. This method, he posits, not only fosters an optimal crust formation but also contributes to a more harmonious seasoning throughout the cut. Additionally, we engage in a wide-ranging dialogue that encompasses various cuts of meat, culinary preferences, and the intricate relationship between seasoning and cooking techniques. Ultimately, our exchange serves to illuminate the artistry inherent in butchery and the culinary experience, inviting listeners to appreciate the subtleties that elevate the simple act of cooking into a refined practice. Links referenced in this episode: butcherwizard primalcutsclub.com amazon barnesandnoble.com youtube Companies mentioned in this episode: Primal Cuts Butcher wizard Thomas Keller French Laundry Barnes and Noble Primal Cuts Club This podcast uses the following third-party services for analysis: OP3 - https://op3.dev/privacy

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## Transcript

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