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.
Perfect tri-tip steak is a pure carnivorous joy. Tri-tip is such a lovely piece of meat. Uninterrupted by fat seams or gristly bits, it’s just one wide, thick swath of beefy goodness, made all the better with a good sear on a hot grill. But the geometry of tri-tip can get in the way of…
Steak is a favorite on this blog. In our quest for continued temperature mastery, we cook and eat a lot of steak here at ThermoWorks. So when I say that the steak we will present here is the new favorite steak of many who ate it, I hope it carries some weight. What steak is…
It is a little-known fact that the tastiest eggs to be had in nature are not from chickens but from armadillos. Wait. No. Those aren’t from nature. If they were, the armadillo would have been extinct a long time ago, because armadillo eggs are flat-out tasty, and we would have eaten every last one of…
Having all the brisket cravings but not all of the brisket cooking time is a conundrum every meat-lover has faced. After all, any old-school pitmaster will tell you that time and patience are ingredients that canât be overlooked when it comes to good BBQ. But how that time and patience are applied can change, especially…
When I picture a summer backyard cookout, many things come to mind. A large cooler of drinks, maybe some kids running around, someone clacking a set of tongs together next to a grill, a bag of charcoal propped up against it. I see people lined up with paper plates already adorned with mounds of potato…
When, last winter, we became aware for the first time of quesabirria, we started trying and trying to think of the thermal angle we could find to justify cooking these remarkable tacos for the blog. So boy howdy were we happy when we came across a great recipe from Smokedbbqsource.com that, while not being strictly…