BBQ

Here we are at the end of May—the month that we at ThermoWorks deem BBQ month—and I hadn’t yet cooked a brisket. How had this happened? The situation called for a remedy! Of course we always want to try new things, so we decided it was finally time to take a shot at the foil-boat…

Sometimes you want brisket, but you don’t want 8–16 hours of cooking. What are you to do? Well, let’s talk about Brisket-Style Tri-Tip. The internets are all a-buzz these days with the idea of purposefully “over” cooking tri-tip up to brisket doneness temps. When we heard about it, we were suspicious. We watched Malcom Reed…

You know we love burnt ends. Whether it’s the original brisket version or something more experimental, like Asian-sticky pork-belly burnt ends, we love it and want to eat it. Well, one day while we were brainstorming new ways to burnt-end things, someone said “pastrami burnt ends,” and that was that—the idea never left us. And…

When we talk about game on this blog, it’s generally in relation to tailgating, homegating, or prepping for a certain large football game in February which will remain nameless. But not today. Today we’re talking about game meat. Elk, to be specific, and elk burgers, to be more specific. Elk is tasty meat—gamey, yes, like…

There are beef cuts that we don’t work with enough. Butcher cutting charts around the world have a surprising degree of variance, meaning that there are cuts of beef and of pork in, say, France that no one knows about in Finland, and there are Finnish cuts that are unknown to the Portuguese, etc. Because…

It’s spring! The ice is melting, the trees are blossoming, the days are warming up, and the smoker is calling. I know I can smoke in the winter, but most of the time I tend to cook indoors. When things start to thaw, though, I get excited. It’s time to move my cooking outdoors! And…