ThermoWorks Kitchen: Recipes, Tips & Temp Talk
ThermoWorks Kitchen: Recipes, Tips & Temp Talk
Recent Posts
Open with Care: the Classic Thermapen Battery Cover
It is true that the battery covers on the new Thermapen models are a little harder to open than they used to be.
An Introduction to Infrared Thermometry
From time to time, here on the ThermoWorks blog, we will turn our attention from the Thermapen toward other worthy topics in thermometry. One thing we get a lot of questions about is our line of infrared thermometer guns. Infrared thermometers provide the convenience of point-and-shoot technology which can be very useful for out-of-the-way locations…
A Day in the Test Kitchen
Due to our sponsorship of the PBS documentary, “Fannie’s Last Supper,” I was recently invited to dinner at the home of Christopher Kimball, the celebrated editor of Cook’s Illustrated and host of America’s Test Kitchen. My wife, Suzette, and I have long been devoted readers of Mr. Kimball’s editorials and columns and his advertising-free, scientific…
Fire Up Flavor! Warm-Weather Recipes to Try
Thor’s Hammer: Smoke-braised Whole Beef Shank Critical Temps
At time of writing, it is slipping hard towards winter here at ThermoWorks. It’s the kind of day that makes you want to hunker down, read some cookbooks, and eat something warm, hearty, and comforting. What is one to do? Go outside and smoke-braise a Thor’s Hammer beef shank, of course! Beef shank target temp:…
Smoked Jalapeño Cheddar Sausage: A Texas BBQ Recipe from Chuds BBQ
As soon as our plane touched down in Austin, Texas, we made a beeline for Chuds BBQ, home of pitmaster and YouTube BBQ star Bradley Robinson. It was 92°F with 87% humidity—sweat beading, smoke hanging thick in the air—and the perfect day to dive into the deeply savory world of handmade Texas sausage. This was…
Rotisserie Picanha Steak—by Danny Dobrzenski of Cooking In the Yard
Today we present a guest post by friend of ThermoWorks, Danny Dobrzenski, who runs the blog Cooking In The Yard. We hope you enjoy his take on rotisserie Picanha! Take it away, Danny… I first learned about rotisserie picanha when I went to a Brazilian steakhouse for the first time in Austin Texas, in 2008. I…
How to Make Smoked Tri Tip: A Recipe for Success
And whether you’re cooking it for a grill-out in the summer or braving a little snow for some tasty beef in the winter, it’s a heckuva great cut to make. Tri tip has skyrocketed in popularity, so it’s more available now than ever. Grab one at your local market smoke it up (to temp) and impress your neighbors. Let’s look at what it is and how to cook it.
Craveable Flank-Steak Fajitas, and the Temps You Need to Get Them
There’s nothing quite like the sizzle of a plate of fajitas being walked past you at a Mexican restaurant. The ones that go to another table are almost more exciting than the ones you get. The anticipation heightens the sensory experience as they walk by—”Are those ours? Noooo…well, pass the chips.” But often, when they…
How to Make Juicy Burgers: Grind your Own Meat and Watch the Temp
Homemade grilled burgers are the prize of the summer cookout table. Infinitely customizable, they are great for a party with a variety of tastes. But a dry, flavorless burger is a (semi-)tragic disappointment. Now, we are HUGE fans of smash burgers, with their lacy edges and high crust-to-meat ratio, but sometimes, man, we just want…
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