If you’re contemplating a cookout—say, for one of the biggest cookout days of the year—you may be wondering what you should make. Should you get a whole brisket and go for awestruck wonder? Should you get ribs and show your guests how much better you cook than restaurants? Pulled … [Read more...]
Perfect Temp Smoked Baby Back Ribs: A Thermal Exploration
Brisket, pork butt, ribs. These are the holy trinity of BBQ, and with good reason. These collagen-rich cuts thrive in the low, smoky heat of the BBQ cooker, slowly melting into gelatin-infused, bark-encrusted savory treats. And in no other BBQ cut do you get the bark-to-meat … [Read more...]
Smoked Brisket: A How-To Primer
In my earlier life, I was a musician and a physicist. Music, science, and food are still my great loves in life, but that initial training as has made some things in cooking more difficult. You see, in physics there is a right answer. You can do the math a few different ways, but … [Read more...]
Smoking a Pork Shoulder for Sliced BBQ
Brisket is glorious. Hot links a treasure. And pulled pork is welcome on my plate any day, if you don't have some dry rubbed spare ribs on hand. But If there is a problem with the juicy, smoky, delicious world of barbecued meats it is that the choices can feel limited—four epic … [Read more...]
Best Tri Tip Temp
Tri tip is a steak-like cut with very little connective tissue, and that means it should be cooked to the same doneness as a steak would be: 130°–135°F (54–57°C) for medium-rare or 135°–145°F (57–63°C) for medium. The temperature to cook the tri tip at is kind of up to you. We … [Read more...]
How To Slice Tri Tip
Tri tip is a juicy, tender cut of meat...as long as you don't overcook it and you cut it the right way! Cutting it the right way means slicing it against the grain. The grain of a tri tip runs radially from the corner opposite the crook in the meat. This means that cutting the … [Read more...]
Caveman Steak: Cooking Right on the Coals
Meat + Fire = Dinner is the primal recipe for mankind’s first meal. The ancient discovery that cooked meat is objectively tastier than raw meat is part of what made our society—part of what made us, well, human. And isn’t that true of the Thermapen® Mk4, also? Maybe not, but it … [Read more...]
How To Cook Beef Tenderloin on a Smoker
Dust off the cobwebs, bread out the charcoal, get your wood lumps ready…barbecue season is BACK! If you are not one of those that cooks through the winter, then it’s time to get your ‘cue going again. In today’s post, we’re hoping to get you excited for the smoke/grill season … [Read more...]
Homemade Bread: Temperature Is Key
Bread—the staff of life, the very metaphor for food and companionship—is a subject shrouded in tradition, lore, and even legend. Baking bread is one of the most ancient practices of civilized society, and has, therefore, had plenty of time to allow some muddled facts to be folded … [Read more...]
How to Cook Corned Beef, a Temperature Guide
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