Infrared thermometers (like the IR-IND) are great – in that – they have the capacity for quick and accurate assessments of hot and cool zones throughout the house and can cue you in on what your A/C is (or is not) doing.
According to the CDC, foods heated during preparation and later cooled for cold storage, or cold consumption are the cause of more foodborne illness outbreaks than any other process in the preparation of food.
Propane grills aren’t just for burgers and brats anymore. With a few tricks, you can mimic the heat flow of a traditional smoker and produce quality cuts of slow smoked barbecue.
Most BBQ grills and smokers come with a dial thermometer installed in the “dome” or hood of the cooker. Virtually all of these are of the cheapest construction possible, and none of them…
Rather than spend another summer choking down dry, flavorless burgers, steaks and chicken breasts, pass these three tips on to your friends and neighbors so the outdoor fare will be up to snuff when you come ready to eat…
Deciphering between uncooked, cured and ready-to-eat varieties of ham is often an arduous task. And because a mismanaged ham can turn out dry and flavorless, knowing how to prepare each variety will ensure your holiday feast is one to remember.
