Burgers are amazing. Yes, we love ribs and brisket … and chicken paprikash, but there’s just something about a properly…
Smoke-braised Whole Beef Shank—Critical Temps and Tender Meat
At time of writing, it is a cold, biting January day here at ThermoWorks— the kind of day that makes…
Grilled Tomahawk Steaks: Temp Tips for Oversized Cuts
If there is one cut of meat that straight-up looks good, that cut is the tomahawk steak. It has steadily…
Tri-Tip Roast on the BBQ
There’s a good chance that many of you have never heard of Tri-Tip. (The cut of beef from the bottom sirloin, so-named because of it’s triangular shape.) This savory, meaty morsel tips the scales at 1.5 to 2.5 pounds and is a specialty in the wide open spaces of the West.
Smoked Prime Rib Made Easy!
It’s the holidays, and that means parties and good food. Let’s face it, we all want to impress our friends…
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…