Learn how to cook specific cuts of beef, the science behind the effect of temperature on food, as well as simple temp tips to successfully cooking beef.
For an elegant, traditional, and impressive holiday meal, it’s hard to beat a perfectly roasted rack of lamb. Lamb is a beautiful and delicious meal, especially when it’s cooked properly, and we have the tips and tools you need to cook it properly. Read on to learn how to get perfect lamb racks for your…
We’re super excited for the launch of our new RFX™ system, including RFX MEAT™ and RFX GATEWAY™ (available together as the RFX Starter Kit) and have already had a ton of fun working with it here at ThermoWorks HQ. Among the many things we’ve cooked with it, of course, is steak. And it works great…
If you’ve ever had a Texas Twinkie, you know why we were excited to do this cook. Who wouldn’t be excited to make up a batch of these spicy/savory bites? In this post, we’ll talk about how to make the best Texas Twinkies, from method to smoker temps. This one will be delicious. Let’s get…
Remember the time we dry-aged a loin of beef for 45 days so that we could make dry-aged steaks? Man, that was tasty. It sure would be nice to get some of that same flavor and texture without having to wait a month and a half to eat. Oh wait, there is! In this post,…
Have you cured your own corned beef yet? You should give it a try! but even if you don’t cure your own, you may want to try this unorthodox method for cooking it. Whether you have a home-cured piece or snagged a pre-cured one from the store, smoking your corned beef is sure to make…
There’s nothing quite like a good braise. All those vegetables, that rich and unctuous sauce, the fork-tender meat—who could resist? Not us! And especially not if the meat in question is lamb shanks. Lamb shanks bring all the rich, fatty goodness of a braise together with the warm, comfortingly exotic taste of lamb. And we…
