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.
Smoking steaks is a great idea. Not only do you get smoky flavor on your steak, but the gentle cooking makes getting the perfect doneness easy—if you pay attention to temperature. Today we’re going to go through what it takes to smoke a steak perfectly—including how to get a killer sear—and we’re doing it by…
In this installment of Meat Cooking 101, we’re going in the opposite direction of our previous post on cooking Hot and Fast: we’re going Low and Slow. We’ve spilled a lot of digital ink on this blog talking about cooking low/slow, but in this piece, we want to talk about the why as well as…
As everyone who has learned to cook can attest, there are things that expert or professional cooks do and understand that don’t come intuitively. That’s fair. Cooking, like any other art, has deep, root-like traditions that can make it seem obscure, almost occult. Why can we cook this piece of beef this way, but not…
Here we are at the end of May—the month that we at ThermoWorks deem BBQ month—and I hadn’t yet cooked a brisket. How had this happened? The situation called for a remedy! Of course we always want to try new things, so we decided it was finally time to take a shot at the foil-boat…
Sometimes you want brisket, but you don’t want 8–16 hours of cooking. What are you to do? Well, let’s talk about Brisket-Style Tri-Tip. The internets are all a-buzz these days with the idea of purposefully “over”-cooking tri-tip up to brisket doneness temps. When we heard about it, we were suspicious. We watched Malcom Reed cook…
You know we love burnt ends. Whether it’s the original brisket version or something more experimental, like Asian-sticky pork-belly burnt ends, we love it and want to eat it. Well, one day while we were brainstorming new ways to burnt-end things, someone said “pastrami burnt ends,” and that was that—the idea never left us. And…
