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.
Have our feelings about sandwiches been made clear on this blog yet? If not, let us state unequivocally that we are sandwich fans. And one that we come back to again and again and again, with more love each time, is the great Italian Beef of Chicago. It’s got everything. Tender, savory roast beef, grilled…
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…
Thermodynamics for carnivores If you want to cook a steak correctly, a lot of things have to go right. If you want to cook a steak incorrectly, you only need one thing to go very wrong. And when it comes to steak cookery, the thing that often goes wrong is carryover cooking, especially in regards…
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,…
