Low and slow lives here. Smoke-infused, patience-requiring meats for your BBQ rig.
Beautifully marbled ribeye steaks are one of the richest, beefiest, most flavorful cuts available. When grilling this delectable piece of meat which is better: bone-in or boneless? The answer is completely thermal. What is Ribeye? The ribeye cut (sometimes called the Delmonico steak) is from the front longissimus dorsi, from the rib primal cut of the…
Anytime is a good time for tender, juicy, smoky brisket. We have the thermal tips you need to get it right. So grab a “full-packer” from your butcher, and get smoking! Brisket is a rite of passage for anyone with a smoker. It’s the ultimate challenge: taking what is arguably the toughest piece of meat…
Who doesn’t love tender, juicy, melt-in-your-mouth, smoked pulled pork? But traditional cook times for this BBQ staple can have you up in the wee hours of the morning checking your smoker. Thanks to accurate temperature tools and careful monitoring of the temperature of both the smoker and the meat inside it, we were able to cut 7 hours…
What are you having for dinner tonight? Chances are, it’s chicken. According to the USDA, chicken is the number one protein consumed by Americans. We eat this little bird grilled, sautéed, deep-fried, roasted, poached, skewered, in a sandwich, and in salads. And what’s not to love? Chicken is lean, inexpensive, readily available, and packed with protein….
Labor Day Weekend is traditionally the last true summer weekend for gathering the family around the grill. That, and the launch of our sparkling new Thermapen® Mk4, inspired us to new heights with this under-appreciated cut of beautiful beefiness. Origin of the Cut: You’ve likely heard of tri-tip before, but what is it? Beef tri-tip is…
Father’s Day is here, and we all know what that means… BBQs will be out and ribs will be fired up across the nation. But that leads us to the age-old question. When do you know the ribs are done? Ignore the USDA safety temperatures. Baby Back Ribs may be safe to eat at 145°F but they won’t be tender nor as flavorful as they should be. The collagen and fats have not yet melted into the meat. Connective tissues will be tough.