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.
Few things taste better than a perfectly cooked steak. That sizzling sear, the savory crust, the juicy center—it’s the kind of meal that makes you feel like you nailed life. But great steak doesn’t happen by accident. Want that perfect doneness every time? It’s not luck—it’s temperature control. Let’s show you how to master it….
Taco night just got an upgrade. Whether you’re craving the deep, savory richness of birria, the citrus-kissed char of carne asada, or the smoky richness of tacos al pastor, this roundup delivers the best recipes—all backed by precision cooking temps. From perfectly grilled fish to slow-cooked pork carnitas, each recipe includes detailed temperature tips to…
If you’re about to make the one lamb roast that most Americans make each year, you may be casting about, looking for tips. Well cool your heels—you’ve found the place. A lamb dinner is not something we all enjoy every week in this country (more’s the pity), so it’s not something most folks have practiced…
Today we present a guest post by friend of ThermoWorks, Danny Dobrzenski, who runs the blog Cooking In The Yard. We hope you enjoy his take on rotisserie Picanha! Take it away, Danny… I first learned about rotisserie picanha when I went to a Brazilian steakhouse for the first time in Austin Texas, in 2008. I…
And whether you’re cooking it for a grill-out in the summer or braving a little snow for some tasty beef in the winter, it’s a heckuva great cut to make. Tri tip has skyrocketed in popularity, so it’s more available now than ever. Grab one at your local market smoke it up (to temp) and impress your neighbors. Let’s look at what it is and how to cook it.
There’s nothing quite like the sizzle of a plate of fajitas being walked past you at a Mexican restaurant. The ones that go to another table are almost more exciting than the ones you get. The anticipation heightens the sensory experience as they walk by—”Are those ours? Noooo…well, pass the chips.” But often, when they…
