Top Ten Posts of 2017

Author: Scott Owen

ThermoWorks is constantly hard at work providing you the best thermometers and timers known for improving the way you cook. With these top thermometers and timers, we’re always looking for the best temperature tips to help you have success with your new tools. After all, we believe temperature knowledge is power! Without further ado, here are the Top Ten Blog Posts from 2017!

ThermoWorks Top Ten Blog Posts of 2017

1: Baked Chicken Breast: Always Tender and Juicy

Baked chicken is something you can quickly prepare for dinner, but how many times does it turn out dry, rubbery, and nearly flavorless? No amount of sauce can compensate for tough, dry, overcooked chicken. There are a few tricks to cooking up tender, succulent chicken breasts every time- regardless of the recipe you use. Keep reading for the temperature tips you need to get it right.

2: How to Reverse Sear a Ribeye Steak

Try this colossal, mouthwatering smoked and seared steak! Reverse searing is the perfect method for cooking thick-cut steaks to edge-to-edge beefy perfection. Find key temperature tips here.

3: The Best Hard Boiled Eggs

Eggs are more complex than their simple appearance suggests. Different proteins make up the two-part ingredient, and the yolk and white set at different temperatures. The problem with hard-boiled eggs is getting the right texture rather than rubbery whites and crumbly yolks. Just a few tweaks to your current egg-boiling technique can yield the exact results you’re looking for.

4: Cold Weather Smoking: Baby Back Ribs

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 you’ll need.

5: Carne Asada Tacos: How to Grill Skirt Steak

Carne asada translates to “grilled meat,” and it’s the most important part of an authentic street taco. The meat should be rich, beefy, and juicy. More often than not, the cut of choice is skirt steak – it’s a cut you really need to know. It has full, beefy flavor and is less expensive than many other steak cuts available that are comparable in flavor quality. The trick to maximizing the delicious qualities of skirt steak is knowing the critical temperatures to cook it just right.

6: BBQ Chicken with Alabama White Sauce

BBQ Chicken never had it so good with this alabama white sauce. Credited to Big Bob Gibson’s BBQ in Decatur, Alabama, back in 1925, this suace is unlike anything you’ve tasted before and is sure to please a crowd. We halved our chickens and smoked them low and slow for juicy tenderness from breast to drumstick. Get all of our thermal tips to pull off this stunning centerpiece.

7: How to Make Pastrami

If you’re looking for a new BBQ project to get working on, this is it! pastrami is cured, spiced, and smoked brisket that was originally developed as a means of preserving meat. We typically use juicy, flavorful pastrami in sandwiches, but it can be used for so much more! We have a recipe, the key temperatures, and expert tips you need for pastrami perfection.

8: Pork Tenderloin: Perfect Doneness

Pork tenderloin is very tender and juicy when cooked properly, but there are a couple of challenges that make it easily prone to overcooking. We have two different cooking methods that thermally optimize this cut of meat for perfect doneness. Read this post to learn how to cook up the the juiciest pork tenderloin ever!

9: Juicy Turkey Burgers on the Grill

Turkey burgers are a fantastic alternative to beef when a healthier option is on order. They are lower in fat and calories and are still packed with protein and flavor. Since they’re lower in fat, cooking your turkey burgers to a food safe temperature – and not a bit higher – is important for your burgers to be as succulent and juicy as possible.

10: How to Grill Kebabs: Beef, Chicken, and Swordfish

Kebabs pack a punch. They’re quick, come from ingredients you probably already have in your kitchen, and should be bursting with flavor. But most people neglect the few grilling fundamentals that separate truly great kebabs from mediocre kebabs. It’s about more than marinades. Learn the techniques you need for killer kebabs!

Comments

Stu Kinzler says

January 5, 2018 at 8:57 pm

Steaming is the best invention since eggs were invented. The results are consistent and excellent every time. This technique takes out all the guesswork. 12 minutes for fully cooked and 6 minutes for fully set white and runny yolk. Works perfectly every time. The essential tool is an accurate timer.

clarence dunnrowicz says

January 6, 2018 at 12:31 am

I own MK4 and “smoke” products. I purchased these not only for their good reviews but also your excellent detailed recipe descriptions about the physics of cooking. Keep it up!

tom says

January 8, 2018 at 2:31 pm

excellent video on how to smoke a prim rib. Instructions so exact and easy to under stand.

Top Ten Posts of 2017

ThermoWorks Top Ten Blog Posts of 2017

1: Baked Chicken Breast: Always Tender and Juicy

2: How to Reverse Sear a Ribeye Steak

3: The Best Hard Boiled Eggs

4: Cold Weather Smoking: Baby Back Ribs

5: Carne Asada Tacos: How to Grill Skirt Steak

6: BBQ Chicken with Alabama White Sauce

7: How to Make Pastrami

8: Pork Tenderloin: Perfect Doneness

9: Juicy Turkey Burgers on the Grill

10: How to Grill Kebabs: Beef, Chicken, and Swordfish

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ThermoWorks Top Ten Blog Posts of 2017

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