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...]
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...]
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