No one can dispute the wisdom of following HACCP food safety regulations closely, both for the quality of the food you serve and the safety of your patrons—not to mention the regulatory and legal protections that go with accurate HACCP records. As we work with front line outlets … [Read more...]
How to Make Fried Chicken: Deep-Frying Thermal Tips
Perfectly fried chicken should be light and crisp on the outside with meat that's tender and juicy all the way through, and never greasy. There are some very common errors that can occur when deep-frying your own chicken at home, and luckily they have simple thermal solutions. We … [Read more...]
Grilling Thick Pork Chops: Thermal Know-how Is Key
Has this summer been as grill-heavy for you as it has been for us? I personally have taken every chance I could to cook on the delicious grill rather than heating my kitchen to unlivable temperatures. But in all of the hubbub surrounding National Grilling Month, surely you have … [Read more...]
Grilled Fish Tacos Made Easy
Grilled fish tacos are a healthy alternative to tacos made with deep-fried fish. The smoky flavor of a little char on the outside of the fish is perfect for these tacos bursting with summertime flavor. Some recipes tell you to “cook till opaque" or "flakey,” but as with any other … [Read more...]
What Kind of Thermometer Do I Need?
We get this question a lot: “What kind of thermometer do I need?” The simplest answer is that you actually need two thermometers: 1) a digital instant-read and 2) a cooking alarm thermometer. Why two? Because they do different things. Two Kinds of Food … [Read more...]
Competition-Style BBQ Ribs
What’s the perfect summer project for your new Smoke® with the needle probe thrown in? BBQ spare ribs, of course. The Smoke receiver allows you to enjoy your summer afternoon while keeping an eye on your cook, and the needle probe makes it easy to get a reading on the internal … [Read more...]
How to Smoke Bacon-Wrapped Filet Mignon
How do you improve an already delicious filet mignon steak wrapped in bacon? By smoking it. The rich flavor of smoke in this recipe makes the steak even more indulgent. Find out how we added extra smoke to these gorgeous, thick bacon-wrapped filets and cooked them to rosy … [Read more...]
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 sauce 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 … [Read more...]
Pork Tenderloin: A Recipe for 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. Keep reading and learn how to cook up … [Read more...]
Grilled Rib Eye Steak: Reverse Sear and Thermal Principles
If there were a President of Steaks, it’d be the rib eye. There’s something special about the cut, with tender, well-marbled meat that smells somehow better than any other steak. It’s a great way to celebrate anything: Father’s Day, Independence Day…Dinner. In today’s post, we’ll … [Read more...]
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