We were recently delighted to have Danielle Bennett at ThermoWorks for an event, and even more delighted to have the chance to shoot a video with her. You can see that video here: This gorgeous presentation isn’t just a pretty face, either. All the extra surface area we introduce in braiding and bacon-wrapping the pork…
I’m writing this to you from the middle of July, and I can tell you that there are few things (besides ice cream) that I want to eat more these days than spicy grilled chicken. I’ve done the burger and hotdog cookouts, the Father’s Day ribs, and the Memorial Day brisket. It’s hot, the world…
In this installment of Meat Cooking 101, we’re going in the opposite direction of our previous post on cooking Hot and Fast: we’re going Low and Slow. We’ve spilled a lot of digital ink on this blog talking about cooking low/slow, but in this piece, we want to talk about the why as well as…
As everyone who has learned to cook can attest, there are things that expert or professional cooks do and understand that don’t come intuitively. That’s fair. Cooking, like any other art, has deep, root-like traditions that can make it seem obscure, almost occult. Why can we cook this piece of beef this way, but not…
We live in a golden age of home pizza making. With the advent of readily available stone-floor, fire-heated pizza ovens, home cooks have more access than ever to perfectly charred, bubbly-crusted pizza. Pizza oven companies now manufacture cookers for just about any size pizza (or patio) and the results they can churn out are fantastic….
Here we are at the end of May—the month that we at ThermoWorks deem BBQ month—and I hadn’t yet cooked a brisket. How had this happened? The situation called for a remedy! Of course we always want to try new things, so we decided it was finally time to take a shot at the foil-boat…
