ThermoWorks Kitchen: Recipes, Tips & Temp Talk

ThermoWorks Kitchen: Recipes, Tips & Temp Talk
Recent Posts
Ultimate Cookout: Memorial Day Recipes Roundup
Memorial day is taditionally the first big “outdoor cooking” holiday of the year, and we hope you’re going outside to celebrate! Fire up the smoker, light the grill, heat the oil, ‘cuz summer food is here and we couldn’t be happier. Having trouble thinking about what to cook? No problem! We have a guide with…
How to Make Smoked Potatoes: Everything You Need to Know
You’ve got your brisket all planned. You stuffed some hot-link sausages and did an initial smoke on them. Cornbread? sorted. You’re all set for your weekend cookout, right? Hmmmm … Seems like you may have forgotten your potatoes. The smoker is going to be going … why not toss in a few taters while your…
Best BBQ Recipe Roundup—What to Smoke This Weekend
It’s always a good time to break out the smoker and cook something tasty, but deciding what to cook can be a choice that is as sticky as fresh ribs. To make choosing your next smoked meal easier, we’ve put together this list of our favorites. From pork shoulder to ribs to brisket, pick one…
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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