Memorial day is taditionally the first big “outdoor cooking” holiday of the year, and we hope you’re going outside to celebrate! Fire up the smoker, light the grill, heat the oil, ‘cuz summer food is here and we couldn’t be happier. Having trouble thinking about what to cook? No problem! We have a guide with…
You’ve got your brisket all planned. You stuffed some hot-link sausages and did an initial smoke on them. Cornbread? sorted. You’re all set for your weekend cookout, right? Hmmmm … Seems like you may have forgotten your potatoes. The smoker is going to be going … why not toss in a few taters while your…
It’s always a good time to break out the smoker and cook something tasty, but deciding what to cook can be a choice that is as sticky as fresh ribs. To make choosing your next smoked meal easier, we’ve put together this list of our favorites. From pork shoulder to ribs to brisket, pick one…
Taco night just got an upgrade. Whether you’re craving the deep, savory richness of birria, the citrus-kissed char of carne asada, or the smoky richness of tacos al pastor, this roundup delivers the best recipes—all backed by precision cooking temps. From perfectly grilled fish to slow-cooked pork carnitas, each recipe includes detailed temperature tips to…
Searing, blackening, and wok cooking, all require you to preheat your skillet to a high temp, usually above 400°F (204°C). We often use an IR thermometer to tell that temperature, but this method has its limitations. IR typically works best with a black or cast-iron pan. It doesn’t work well for a stainless steel or…
There is only so much you can do with a ham. You can get it pre-sliced and warm it up (maybe by double-smoking it?). You can get it pre-sliced and serve it cold. You can get it un-sliced and serve it warm or cold, then slice it. Well, we’re here to tell you about another…
