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
Traditional BBQ Meats: Are the USDA recommended temperatures enough?
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.
Cold-weather grilling with the Super-Fast® Thermapen®
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.
See You in “Memphis in May”
ThermoWorks is proud to announce its sponsorship of the “Memphis in May” World Barbecue Championships this year. The annual “Memphis…
Thermapen Profile: Roadtoad’s Smoke’n’BBQ
It’s the gift that keeps on giving… Danny and Rhonda Titus sport a rockin’ yellow Thermapen® at all their BBQ…
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