Low and slow lives here. Smoke-infused, patience-requiring meats for your BBQ rig.
Tailgating is a sport unto itself. Who has the best canopy? Who has the best sound system? Who has the best food? You don’t have to bring a trailer offset smoker to BBQ at the game, though. Bring a kettle grill, set it up with a charcoal snake around the edge, and you can smoke…
Here at ThermoWorks, we get lots of questions about using our leave-in-probe thermometers—like Smoke™, ChefAlarm® or DOT®—while grilling. The great thing about leave-in probe thermometers is that they allow you to track changes in temperature over time and can alert you when you get to your target. But is using them when grilling a good…
If you’re as meat-crazed as we are, then you’ve probably heard of this meatstravaganza called a “Fatty”. Fatties have taken the BBQ world by storm in the last few years with people devising new flavors and types all the time. We’re going to teach you how to make one that is tasty and safe to…
Sometimes you want a big thick steak on a plate. But sometimes, you just want some solid, beefy flavor, and for that, you want a flank steak. Flank steak is a delicious, meaty cut that delivers big on taste while coming in short on price. And when it’s done properly, it’s almost as good to…
You think you know ribs. You’ve cooked spare ribs, baby backs, beef short ribs. They’ve all been fun, they’ve all been delicious. But your rib repertoire is woefully incomplete if you haven’t made these sticky-sweet, glazed, Asian-scented ribs. This recipe from Hey Grill Hey is super tasty and absolutely worth talking about. Contents Baby back…
One of the very best bits of a properly cooked brisket is the fat-rich bits from the point known as “burnt ends.” The only problem with them is that there are so few really amazing bites like that on a whole brisket, and brisket is not the easiest thing to cook properly. Is there a…