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.
Cold temperatures and snowfall are no reason to let your smoker hibernate for the winter, but barbecuing in frigid conditions poses unique temperature control challenges. From lighting the coals to tracking temperatures from the warmth of the indoors, we have all the thermal tips and tools you’ll need. Shovel a path to your smoker and…
Are you looking for an impressive centerpiece for a holiday dinner? A perfectly cooked crown pork roast is the show-stopper you’re looking for. Even if you’ve never attempted a roast like this before, we have the thermal tips you need to ensure yours is a tender, juicy success. Know What Cut of Pork to Buy A…
Pork has a notorious reputation for being dry, tough, overly fatty, and unsafe to eat unless cooked to very high internal temperatures. We’ve listed 8 things you didn’t know about cooking pork, to get deliciously juicy and flavorful pork back on your weekly dinner menu! 1. Some Pork is as Lean as a Skinless Chicken…
If we had to pick a favorite taco, there’s a solid chance we’d pick carnitas. Crisp yet tender pork, savory with spices and richly fatty? Sign us up! The difficulty with carnitas is that the traditional method of making them is, well, somewhat cumbersome for the home cook. But with some thermal thinking, we can…
Recipe by Bruce Aidells, December 2015, Fine Cooking Magazine, (c) 2015 by The Taunton Press Inc. www.finecooking.com Holiday meals can be challenging for both one’s culinary skills and an already stressed pocket book. For many, the yearly holiday centerpiece is often a standing rib roast of beef (prime rib). This is an expensive cut and…
Who doesn’t love tender, juicy, melt-in-your-mouth, smoked pulled pork? But traditional cook times for this BBQ staple can have you up in the wee hours of the morning checking your smoker. Thanks to accurate temperature tools and careful monitoring of the temperature of both the smoker and the meat inside it, we were able to cut 7 hours…
