Serious gardeners need compost. The nutrients that plants pull from the ground every year need to be replenished for maximum growth and production, and one of the best ways to amend the soil is with compost. Of course, you can buy compost, but why not make it if you have the space? After all, it’s…
We recently had Harry Soo at ThermoWorks HQ to teach us his secrets for authentic Malaysian satay. You can catch the video below, then use the recipe to make it yourself! Note that Harry uses chicken thighs for this cook, not breast, because chicken thighs can handle a higher temperature. Chicken breast needs to be…
If you’re making your own gyros or a delicious chicken shawarma, you’re going to need some pita, but pita from the store are often … less than wonderful. So unless you have a Mediterranean bakery in your neighborhood that is slinging fresh pita, you’re going to need to make your own. No worries! Homemade pita…
Barbecue is an American tradition that people take seriously. And one of the most important and iconic barbecue dishes is tender, juicy, shredded pork butt. In this post, we want to do a thorough rundown on BBQ pork butt—a pork-butt primer, if you will. We’ll talk tools and temps, sauces and seasonings, and everything you…
When a normal-sized BBQ sandwich won’t do, you need to up the ante. Do you want more? Do you want better? A certain fast food chain has long (and periodically) offered their idea of a BBQ sandwich, but it’s not good. We can do better! Enter the mega-rib sandwich. It’s a whole slab of ribs,…
Steak grilling time is here. We love a good grilled steak, especially a ribeye—there’s something magical about the flavor of the plentiful intramuscular fat in a ribeye when it’s kissed by an open flame. And while we have cooked a fair few of these beauties, we don’t have the same expertise that, say, barbecue legend…
