Fahrenheit Fridays

Perfect pork may be a little cooler than you remember

Perfect pork may be a little cooler than you remember

| June 1, 2012 | Reply

This is great news for home cooks who can now feel confident in preparing their chops, loins and roasts to a perfect medium. And you can bet that pork cooked to the USDA recommended temperature (145°F) will be juicy, tender and perfectly pink.

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Conquering the whole hog with time and temperature

Conquering the whole hog with time and temperature

| May 25, 2012 | Reply

Few things will make you feel more like a man than digging into a freshly smoked whole hog and pulling out a tender piece of butt, ham or tenderloin.

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2012 Grand Champion Ribs: It’s all about temperature

2012 Grand Champion Ribs: It’s all about temperature

| May 11, 2012 | 1 Reply

The experts are split down the middle when it comes to ribs and temperature. Not only does the perfect internal temperature come into question, but the very idea of using a thermometer (at all) may put your grilling techniques under review.

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A newcomer on the BBQ circuit: The MTC Mini Handheld thermometer

A newcomer on the BBQ circuit: The MTC Mini Handheld thermometer

| May 5, 2012 | Reply

As the tour makes its way across the country, feedback has been pouring in about how folks are responding to our temperature tools, and it seems as though we may have a new rising star in the ThermoWorks product line. While competition attendees swoon over the Super-Fast Thermapen, competition teams are falling in love another.

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Three ways to customize your Super-Fast Thermapen™

Three ways to customize your Super-Fast Thermapen™

| April 20, 2012 | Reply

Whenever you get your hands on a new tool, don’t let the factory dictate your display settings. Follow these three tips and you’re sure to have the coolest Thermapen on the block.

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Grilling vs. Barbecue: A battle of time and temperature

Grilling vs. Barbecue: A battle of time and temperature

| April 13, 2012 | Reply

When it comes right down to it, the greatest difference between the two is the shear amount time and temperature that go into creating an award winning pork butt verses a melt-in-your-mouth double meat, double cheese with all the trimmings.

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