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.
A traditional roast leg of lamb is a beautiful piece of meat. Served alongside roast veggies, maybe some steamed asparagus, it’s an enticing centerpiece to any feast—even just a weekend cookout. But if you want to freshen up your feast while also getting dinner to the table much more quickly, then you should try making…
At time of writing, it is slipping hard towards winter here at ThermoWorks. It’s the kind of day that makes you want to hunker down, read some cookbooks, and eat something warm, hearty, and comforting. What is one to do? Go outside and smoke-braise a Thor’s Hammer beef shank, of course! Beef shank target temp:…
We look at a lot of recipes and food photos here. I mean, like, a lot. It’s one of the fun parts of our jobs that we get to spend time browsing blogs, perusing recipes, and poking through the food side of Instagram to find material to talk about. Of course we haven’t seen it…
For an extravagant meal, try this steak Oscar—A smoked and seared filet toppped with Béarnaise sauce and king crab with a side of char-seared asparagus.
Filet mignon is definitely one of the most popular cuts. That absolute tenderness, that uninterruptedness of the meaty enjoyment is just so good. There is but one failing for a filet, in our book, and that is that it doesn’t taste like a ribeye. Ribeye cap steak is best at medium rare: 130–135°F A ribeye…
We had an amazing time cooking this roast with Lynnae from Sugars BBQ. It’s simple and super flavorful. Take a look and enjoy!