ThermoWorks Kitchen: Recipes, Tips & Temp Talk
ThermoWorks Kitchen: Recipes, Tips & Temp Talk
Recent Posts
Resting: The Final Phase of Cooking
A very important step in cooking meat happens after it’s taken off the grill or out of the oven. A couple things are happening while your meat rests, and it’s important to know exactly what those are so you can account for them and have the best possible result every time. After cooking—and before slicing…
Chef Recommended, ThermoWorks Approved
“Doneness” is a graduate level topic, not an introductory course. One man’s “medium rare” is another man’s “raw.” And then there’s the whole related curriculum of Food Safety. The USDA, who’s loyalties lie predictably on the side of “most decidedly done,” tends to recommend final temperatures for meats and other foods that are as much…
Thermapen Thermometer Speed Test
Here’s a great little video featuring the ThermoWorks calibration lab and one if its reference thermometers (accurate to thousandths of a degree) in a little competitive side-by-side speed testing between the Splash-Proof Thermapen® and some of the other “instant read” digital thermometers that are on the market. If we missed testing your favorite competitor, drop…
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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