Low and slow lives here. Smoke-infused, patience-requiring meats for your BBQ rig.
At time of writing, it is slipping hard towards winter here at ThermoWorks. It’s the kind of day that makes you want to hunker down, read some cookbooks, and eat something warm, hearty, and comforting. What is one to do? Go outside and smoke-braise a Thor’s Hammer beef shank, of course! Beef shank target temp:…
Filet mignon is definitely one of the most popular cuts. That absolute tenderness, that uninterruptedness of the meaty enjoyment is just so good. There is but one failing for a filet, in our book, and that is that it doesn’t taste like a ribeye. Ribeye cap steak is best at medium rare: 130–135°F A ribeye…
We had an amazing time cooking this roast with Lynnae from Sugars BBQ. It’s simple and super flavorful. Take a look and enjoy!
There is a difference, a gap, between what the average eater and the KCBS competition judge want in their ribs. Much of the populace at large want ribs that are completely fall-off-the-bone tender, while KCBS calls for a bite that stays on the bone. In truth, I find tremendous value in both styles! What isn’t…
Before I chose cooking as my full-time profession, I studied science. Physics, to be exact. I loved looking at the world through the lens of empirical data and natural law. I still do. In fact, though it may seem contrary to the traditional aspect of barbecue, my desire to understand the world from a numbers-and-data…
Whatever happy accident of history led to the development of the spicy chicken wing—a history that is shrouded in uncertainty, controversy, and spurious claims—I’m glad it happened. The collision of crisp-skinned wings with smooth, spicy/vinegary sauce has created one of the greatest finger foods on the planet. The first and most popular way to cook…
