ThermoWorks Kitchen: Recipes, Tips & Temp Talk

ThermoWorks Kitchen: Recipes, Tips & Temp Talk
Recent Posts
5 Common Baking Mistakes (and How to Avoid Them), According to a Cake Baking Legend
If you’ve ever pulled a dense cake, cracked cheesecake, or sunken muffins from the oven and wondered what went wrong, you’ve likely made one of the most common baking mistakes. Whether you’re a beginner or a seasoned baker, even minor missteps can lead to major cake fails. To get to the bottom of it, we…
LeRoy and Lewis BBQ: New School Barbecue, Old School Service—and a Michelin Star
When we heard that LeRoy and Lewis was one of only four BBQ spots in Texas to earn a Michelin Star in 2024, which happens to be the FIRST time the BBQ category received a Michelin Star -we knew we had to make the trip! Their motto? “New School BBQ, Old School Service.” And it’s…
Easy Angel Food Cake Recipe: Light, Fluffy, and Foolproof
Looking for the best angel food cake recipe that delivers on texture, flavor, and simplicity? This light, airy dessert is easier to master than you might think. Made with no butter, this easy angel food cake recipe rises tall and fluffy—all with just a handful of ingredients and one secret tool: a digital thermometer. What…
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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