For those that garden, nature's bounty often offers more fresh produce than a household can easily eat. Two hundred years ago the only way to save that extra food was to pack it in salt or sugar to desiccate and preserve it. But in 1810, a French candy maker named Nicolas Appert … [Read more...]
Smoked Asian Sticky Ribs Recipe and Thermal Pointers
You think you know ribs. You’ve cooked spare ribs, baby backs, beef short ribs. They’ve all been fun, they’ve all been delicious. But your rib repertoire is woefully incomplete if you haven’t made these sticky-sweet, glazed, Asian-scented ribs. This recipe from Hey Grill Hey is … [Read more...]
Thermometers and Multi-cookers: What You Need to Know
Checking Temperature with Multicookers Recently there has been an uptick in interest in electric pressure/multi-cookers. Instant Pot, Mealthy, Fagor and even the timeless Crock-Pot brands, among scores of others, are releasing model after model of these time-saving … [Read more...]
Smoked Pork Belly Burnt Ends Recipe
One of the very best bits of a properly cooked brisket is the fat-rich bits from the point known as “burnt ends.” The only problem with them is that there are so few really amazing bites like that on a whole brisket, and brisket is not the easiest thing to cook properly. Is there … [Read more...]
How to Cook Pasta, Better
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...]
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