Cooking pork to specific temps is key to success. Temp targets for BBQ cuts of pork differ from smaller cuts, we’ve got all the information you need here.
Ah, pork belly. We meet again. With the introduction of ThermoWorks’ RFX GATEWAY and RFX MEAT, there is finally a viable wireless probe that can be used for rotisserie cooking. OF course one of the first things we wanted to cook as soon as it became available was rotisserie pork belly. Needless to say, we…
Readers of this blog know that we love ribs. In fact, ribs are the favorite BBQ of many of the blogging team. We can’t get enough of them, whether baby back or spare, dry-rubbed, doused in shiny-red sweet sauce, or Asian flavored and sticky. But we realize that not every reader of this blog has…
Few, if any, foods are better at conveying love than the tamale. You don’t just whip a batch of them together for people you don’t care about—why would you go through all that effort? No, if someone gives you a tamal, they care about you. Because of the effort it takes to make them, they…
If there’s a more iconically American dish than a plate of hashbrowns, eggs, bacon, and sausage at a roadside diner, I’d like to know what it is. Yes, others may be as iconic—cheeseburgers and fries jump immediately to mind—but not more so than this humble-yet-noble breakfast of staples. Of course, the whole thing is cooked…
Fall is here, and with it our thoughts turn to cooler climes and warmer foods. But summer is not all dead yet, so before we jump headlong into soup season, we thought it would be fun to cook up some schnitzel. For a summer evening or an Oktoberfest party, schnitzel is a great way to…
Brisket, pork butt, ribs. These are the holy trinity of BBQ, and with good reason. These collagen-rich cuts thrive in the low, smoky heat of the BBQ cooker, slowly melting into gelatin-infused, bark-encrusted savory treats. And in no other BBQ cut do you get the bark-to-meat ratio that you do with ribs: slabs of ribs, dry rubbed…