Low and slow lives here. Smoke-infused, patience-requiring meats for your BBQ rig.
When we heard that LeRoy and Lewis was one of only four BBQ spots in Texas to earn a Michelin Star in 2024, which happens to be the FIRST time the BBQ category received a Michelin Star -we knew we had to make the trip! Their motto? “New School BBQ, Old School Service.” And it’s…
You’ve got your brisket all planned. You stuffed some hot-link sausages and did an initial smoke on them. Cornbread? sorted. You’re all set for your weekend cookout, right? Hmmmm … Seems like you may have forgotten your potatoes. The smoker is going to be going … why not toss in a few taters while your…
It’s always a good time to break out the smoker and cook something tasty, but deciding what to cook can be a choice that is as sticky as fresh ribs. To make choosing your next smoked meal easier, we’ve put together this list of our favorites. From pork shoulder to ribs to brisket, pick one…
Let’s say you have a pork butt, but don’t have 6 hours to cook it. Or let’s say you want burnt ends but have neither a brisket nor a pork belly. What is one to do? Make pork butt burnt ends, of course! Pork butt burnt ends are a great budget-friendly, delicious dish that you…
If you’re about to make the one lamb roast that most Americans make each year, you may be casting about, looking for tips. Well cool your heels—you’ve found the place. A lamb dinner is not something we all enjoy every week in this country (more’s the pity), so it’s not something most folks have practiced…
Today we present a guest post by friend of ThermoWorks, Danny Dobrzenski, who runs the blog Cooking In The Yard. We hope you enjoy his take on rotisserie Picanha! Take it away, Danny… I first learned about rotisserie picanha when I went to a Brazilian steakhouse for the first time in Austin Texas, in 2008. I…
