Here we are at the end of May—the month that we at ThermoWorks deem BBQ month—and I hadn’t yet cooked…
BBQ and Grilling Articles
Brisket-Style Tri-Tip: A Thermal Miracle of Juicy Tenderness
So. Let’s talk about Brisket-Style Tri-Tip. The internets are all a-buzz these days with the idea of purposefully cooking tri-tip…
Pastrami Burnt Ends: Flavor Bombs, Cooked Tender
You know we love burnt ends. Whether it’s the original brisket version or something more experimental, like Asian-sticky pork-belly burnt…
Grilled Elk Burgers: Temps to Know
When we talk about game on this blog, it’s generally in relation to tailgating, homegating, or prepping for a certain…
Grilled Picanha Roast: Sirloin Cap Perfection
There are beef cuts that we don’t work with enough. Butcher cutting charts around the world have a surprising degree…
Smoked Leg of Lamb: Slow and Steady for Perfect Doneness
It’s spring! The ice is melting, the trees are blossoming, the days are warming up, and the smoker is calling.…
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