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.
Ah, summer. The buzz of the bees, the laughter of the children running through the sprinklers, the sizzle of burgers overcooking on the grill… Wait. No. Not that! Not on your grill! As outdoor cooks, I think we all need to get serious about that staple of the grill, the hamburger. There are literally millions of…
When watching cartoons as a kid, were you impressed by the rack of ribs that was served to a certain Stone-Age family at that prehistoric drive-in restaurant? Were those mammoth ribs? And how would you go about eating them? Well, butchers a long time ago came up with a solution to that problem: cut the…
In my earlier life, I was a musician and a physicist. Music, science, and food are still my great loves in life, but that initial training has made some things in cooking more difficult. You see, in physics there is a right answer. You can do the math a few different ways, but even within those…
Tri tip is a steak-like cut with very little connective tissue, and that means it should be cooked to the same doneness as a steak would be: 130°–135°F (54–57°C) for medium-rare or 135°–145°F (57–63°C) for medium. The temperature to cook the tri tip at is kind of up to you. We prefer cooking it slowly…
Tri tip is a juicy, tender cut of meat…as long as you don’t overcook it and you cut it the right way! Cutting it the right way means slicing it against the grain. The grain of a tri tip runs radially from the corner opposite the crook in the meat. This means that cutting the piece in…
Meat + Fire = Dinner is the primal recipe for mankind’s first meal. The ancient discovery that cooked meat is objectively tastier than raw meat is part of what made our society—part of what made us, well, human. And isn’t that true of Thermapen® ONE, also? Maybe not, but it sure helps you cook your…