If there is a food that is more versatile than pasta, I’m not sure what it is. The sheer taxonomy of it alone boggles the mind. Fresh and dried, filled and unfilled, extruded or rolled, hollow or solid—those are just the forms. Then there are the preparations—tomato sauces of a … [Read more...]
How to Grill Pizza: A Thermal Explanation
While there is much to commend the classic American pizzeria-style, delivered-in-a box pizza, it will almost always fall short of a Neapolitan-style pizza. When Raffaele Esposito created the Margherita pizza in Naples back in the mid-1800's and launched the popularity of pizza, … [Read more...]
Grilled Whole Chicken: Butterfly for Success
People go crazy for grilled chicken—and why shouldn't they? It's delicious—that crispy skin, that juicy, savory meat. Of course, people often grill individual parts of the chicken., but why not grill the whole thing? In this article, we'll discuss the why's and how's of grilling … [Read more...]
Grilling New York Strip Steak: Key Temperatures
People tend to get a little hyperbolic about steak. It's easy to bite into a properly cooked steak from good quality meat and declare "this is the best steak I've ever eaten." I've said it for at least 15 steaks. And it was true of all of them. In fact, the best steak you've ever … [Read more...]
Homemade Bratwurst Recipe, Plus How To Cook Sausages on the Grill
Sausage. It is the crown jewel of the butcher’s art, the beloved, homey favorite of cultures around the world, the ruler imperial of the dinner table. And among the family of sausages, there is perhaps none so beloved in America (breakfast links aside) as the bratwurst. Whether … [Read more...]
Grilling with Gas, Grilling with Charcoal
July is National Grilling Month, and that's a special time for ThermoWorks because we love grilling! We think you probably do too, but that doesn't mean you don't have questions about it, and this post is going to try to answer some of them. Among the most common questions … [Read more...]
Grilling Hamburgers: A Temperature Guide
Ah, summer. The buzz of the bees, the laughter of the children running through the sprinklers, the sizzle of burgers overcooking on the grill... Wait. No. Not that! Not on your grill! As we get into July—national grilling month—and especially that grandaddy of all grilling … [Read more...]
Pan Seared Scallops: A How-to With Critical Temperatures
There are few dishes you can make so easily that make you look more like a professional chef than pan-seared scallops. They are pure poetry when prepared properly—sweet but briny, tender and yielding meatiness with a crust browned to a butterscotch perfection. To cook sea … [Read more...]
Smoked Beef Short Ribs: Temperature Is the Recipe for Success
When I was a kid watching cartoons I was always impressed by the rack of ribs that was served to a certain stone-age family at that prehistoric drive-in restaurant. Were those mammoth ribs? And how do you go about eating them? Well, butchers a long time ago came up with a … [Read more...]
BBQ Chicken Thighs: Temperature Surprises Plus Competition Trimming
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...]
- 1
- 2
- 3
- …
- 33
- Next Page »