Did you get your deer this year? Your elk? Perhaps a pronghorn? Maybe you just like venison and, like us, ordered some delicious and tender medallions. Either way, now you have the meat and you want to cook it right. Venison dries out easily because of its leanness, so temperature control is of the utmost…
Eclairs are wonderful and we should all be making them with some regularity. Yes, we should. Does that seem out of reach? Like it’s too much to even try? It shouldn’t. They are far too tasty to only eat once a year at some party you had to get dressed up for. Eclairs in slippers,…
At ThermoWorks, we’re always doing our best to bring you innovative tools that help you cook—or do anything with temperature— better. And the latest fruit of that innovation is ThermoPop 2. Replacing our well-loved ThermoPop, ThermoPop 2 brings in everything great about the old version, adds new features, and keeps the price budget-friendly. ThermoPop 2…
When it’s time for dinner, there’s a good chance it’s time for chicken. If you want juicy chicken breasts that are grilled to tasty perfection, you’re going to need to watch their temperature. Chicken breasts dry out with great ease, so keeping them juicy—especially when they’re cooking over hot coals—takes care. In this post, we’ll…
There’s beef and then there’s beef. There’s steak and then there’s real Japanese A5 Wagyu steak. All that tenderness, all that marbled fat, all that incredible texture. Wow. We love American Wagyu as much as the next guy, but there’s just something so special about the Japanese version that inspires it. Here, we’re going to…
Do you know what’s better than brisket? American Wagyu brisket! As if the beefy fattiness of brisket weren’t enough, wagyu beef brisket goes ahead and shoots that marbling even more throughout the cut. Yum! With a piece of meat this good—and expensive!— you want to make sure it is cooked to absolute perfection. Now, we’re…
