Low and slow lives here. Smoke-infused, patience-requiring meats for your BBQ rig.
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.
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.
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.
ThermoWorks is proud to announce its sponsorship of the “Memphis in May” World Barbecue Championships this year. The annual “Memphis in May” event is one of the most popular and most heavily attended events on the BBQ calendar each year, attracting more than 100,000 people. It is, by far, the largest pork-only competition in the…
It’s the gift that keeps on giving… Danny and Rhonda Titus sport a rockin’ yellow Thermapen® at all their BBQ competitions and every time they fire up the smoker. The grill itself was a Father’s Day present from Danny and Rhonda’s two sons, Charles and James, who have since reaped the benefits of that gift…
