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...]
Down Through the Temperature Danger Zone: On Cooling for Food Safety.
You’ve worked and sweated all day at the stove making a perfect chicken soup for the coming weekend. But after all that work, will your soup be safe to eat tomorrow? It doesn’t occur to most home cooks that once their food is cooked, the battle against foodborne illness is only … [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...]
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