Tips & Recipes

Stop guessing when your meat is done. Learn the science of doneness, safe internal temperatures, and why smart wireless thermometers make cooking steak, chicken, pork, and fish foolproof every time.

Oxtail transforms humble ingredients into rich, comforting dishes packed with flavor. This guide covers everything you need to know from braising and stewing techniques to modern shortcuts, seasoning tips, and storage advice. Plus, clear answers to common questions like whether you can use a wireless meat thermometer in a pressure cooker.

Bavette (aka flap steak or sirloin flap) is a bistro favorite with deep beefy flavor and a tender chew when cooked hot and sliced against the grain. Learn how to buy, marinate, grill or sear, rest, and carve it for restaurant-quality results at home.

Picanha is Brazil’s most beloved beef cut, prized for its juicy tenderness and rich fat cap. Learn where it comes from, how to choose and prepare it, and the best cooking methods for churrasco-style grilling or oven roasting.

Marbling is more than just white streaks in meat—it’s the intramuscular fat that makes steak, pork, and lamb juicy, tender, and flavorful. Learn why marbling matters, how it impacts cooking, and how to get the most out of marbled cuts at home.

You can cook the most flavorful steak, brisket, or roast, but slicing it wrong can ruin the texture. Learn why cutting against the grain shortens muscle fibers, makes every bite tender, and how to spot the grain in different cuts of meat.

Basting, spritzing, or mopping. Learn what each BBQ technique does to flavor, bark, and timing, plus how wireless smart thermometers help you time every application.

Grilling pumpkin unlocks smoky-sweet flavors that roasting or steaming can’t match. With its firm texture and natural sugars, pumpkin caramelizes beautifully on the grill, making it a standout seasonal side or a perfect complement to meats like pork, chicken, and beef. Pair it with bold spices or sweet glazes, and use a smart thermometer for precision when cooking meat alongside pumpkin for a truly unforgettable barbecue.

Pink pork doesn’t mean undercooked pork. Learn the science behind pork’s color, modern USDA safety guidelines, and why using a wireless meat thermometer ensures your pork is juicy, flavorful, and safe every time.

That red liquid in your steak isn’t blood, it’s myoglobin mixed with water. Learn the science behind meat color, how cooking changes it, and why using a wireless smart thermometer ensures perfect doneness without myths getting in the way.

Collagen is the key to turning tough cuts like brisket, pork shoulder, and lamb shank into tender, juicy perfection. Learn how heat and time break collagen down into gelatin, and see how a wireless smart thermometer helps you nail that perfect melt every time.

Marinating meat can add incredible flavor and tenderness, but more time isn’t always better. Most of the benefits happen within the first few hours, especially for chicken, seafood, and lean cuts. Tougher cuts like flank steak may need longer, but over-marination risks mushy texture. Pairing the right marination time with smart cooking tools like wireless thermometers ensures your meat is safe, juicy, and full of flavor every time.