Low and slow lives here. Smoke-infused, patience-requiring meats for your BBQ rig.
What if you could take steaks directly from the freezer to the grill, and have perfect results on the table in only 30-40 minutes? If you do it the right way, you may even find you prefer this method. More and more chefs are recommending cooking frozen steaks, and we’ve got the key temperatures to help you…
What’s the difference between grilling and BBQ? In popular culture, people use these terms interchangeably, probably because both grilling and barbecuing typically involve cooking meats outside. But there is actually a real difference between grilling and BBQ, and if you don’t know it, you’re likely to use the wrong tools and get the wrong results….
Are you looking for an easy BBQ project for the weekend? Why not smoke a whole chicken? It’s a project that’s inexpensive and quick-cooking even with the low cooking temperatures of smoking. Temperature is a critical component to the perfect cook for tender, succulent BBQ chicken. We have the precision tools along with chicken cooking…
Tri-tip is a lean and juicy cut from the bottom of the sirloin that boasts big, beefy flavor. Its boomerang shape and uneven thickness require a little extra TLC for the best results. The secret to getting this tender, flavorful cut just right is in the grilling method, and temperature tracking is critical every step of the way. Keep reading for the…
It was great to have Steven Raichlen, best-selling author and host of TV shows like Project Fire, Project Smoke and primal Grill, visit ThermoWorks Headquarters in American Fork, Utah. Raichlen recently launched Project Smoke and started the event by signing a few select copies for ThermoWorks customers. Included in this slideshow is a recap of…
Smoked salmon in all its forms is considered festive fare, and is perfect for a special occasion brunch or a luxurious cocktail snack. Cured fish has been prepared for centuries as a means of food preservation. Thanks to refrigeration and our knowledge of food safety temps, fish is much safer to eat now than it…