On a recent trip to the American Royal, we watched as pitmasters pushed the boundaries of temperature and took their meat way past the USDA recommended temps for pork, brisket and ribs. When the goal is tender, flavorful BBQ, forget what you think you know about chef recommended temps and aim a little higher.
BBQ and Grilling Articles
USDA temperatures are merely an indication that it’s safe to eat, while ready indicates that the connective tissue has been sufficiently rendered and the meat is not only palatable, but tender and flavorful.
Any seasoned grill master (brave enough to fire up the pit in the dead of winter) can tell you how difficult it is to get accurate temperature measurements in cold weather.
Pork Barrel BBQ uses exclusively the ThermoWorks Super-Fast Thermapen to check their meat temps.
ThermoWorks is proud to announce its sponsorship of the “Memphis in May” World Barbecue Championships this year. The annual “Memphis…
It’s the gift that keeps on giving… Danny and Rhonda Titus sport a rockin’ yellow Thermapen at all their BBQ…