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.
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 can’t be overlooked when it comes to good BBQ. But how that time and patience is applied can change, especially…
When I picture a summer 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 salad;…
When, last winter, I became aware for the first time of quesabirria, I 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 was I happy when I came across a great recipe from Smokedbbqsource.com that, while not being strictly…
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…
