Thermapen Recipes

Temperature-based recipes and cooking guides featuring Thermapen thermometers. Get inspiration for how to use your Thermapen to cook perfectly to temperature.

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Sumac Spatchcock Chicken, Lemon Potatoes & Moroccan Salad

Posted in: Meat, Poultry, Thermapen Chef

A favourite spice in the Middle East, sumac has a fantastic tart flavour that elevates almost any dish. This sumac spatchcock chicken pairs beautifully with the soft, lemon potato wedges and Moroccan salad with pistachios and dried fruit. It’s the perfect fresh summer recipe to share with family and friends...

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Asian-Style Steamed Pork Burgers with Poke Marinaded Vegetables

Posted in: Meat, Pork, Thermapen Chef, Date Night

These Asian-inspired pork burgers are the perfect combination of sweet, spicy and umami flavours. Juicy steamed pork patties meet sweet mirin caramelised onions, crunchy poke marinated vegetables and a generous dollop of sriracha mayo inside a soft sesame seed bun. A fun and flavoursome twist on your ordinary cheeseburger.

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Kenny Tutt's Hanger Steak with Salsa Verde & Charred Spring Onions

Posted in: BBQ, Meat, Beef, Chefs, Kenny Tutt, Date Night

Hanger steak is a lesser known but massively delicious cut often kept by the butcher all for themselves, hence the name. MasterChef winner 2018 Kenny Tutt has recently put this cut pride of place at his robata kitchen, Ox Block, and it has gone down a storm...

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Marcus Bawdon's Temperature VS Time BBQ Chickens

Posted in: BBQ, Meat, Poultry, Chefs, Tips, Advice & Info, Marcus Bawdon

There’s nothing worse than dry chicken. How to avoid it? Cook to temperature over time. Temperature-based cooking is paramount to achieving perfectly done, great tasting food. Not only does it let you know that your food is safe to eat, it helps you catch it at its most succulent point...

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An Introduction to Ceramic Grills with Kamado Joe

Posted in: BBQ, Tips, Advice & Info

Kamado Joe’s iconic red domes replicate wood oven cooking through the perfect distribution of heat and smoky flavour...

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The Hedgecombers' BBQ Citrus Baked Whole Mackerel

Posted in: BBQ, Fish, Chefs, The Hedgecombers

This BBQ mackerel is cooked over a campfire with slices of lemon and lime and served with fire-baked sweet potatoes...

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Becky Excell's Fried Jam Doughnuts

Posted in: Baking, Chefs, Sweet Treats, Becky Excell, Celebrations

Why on earth is it so hard to find a gluten-free jam doughnut? Well, the search is finally over. These little golden nuggets of joy are crisp on the outside, fluffy in the middle and oozing with raspberry jam...

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Smoked Trager Pulled Pork

Posted in: BBQ, Meat, Pork, Low & Slow

Achieving smoky, melt in the mouth pulled pork couldn’t be easier with a Traeger Grill and Smoke Wireless BBQ Thermometer...

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Barbechoo's Beef Koftas with Homemade Flatbreads

Posted in: BBQ, Meat, Beef, Chefs, Barbechoo, Thermapen Father's Day Recipes

BBQ Brave is all about being bold and taking your fire cooking to new levels, and this really made me sit down and think about how my own BBQ has progressed over the years. I started with the usual burgers, steaks and kebabs and then when the BBQ bug bit I dived into the world of low and slow...

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How to Perfectly Preserve Meat Using Your Freezer

Posted in: Meat, Tips, Advice & Info

We are all trying to limit the amount that we go to the shops these days, so it’s useful to know how we can make our food last longer. Freezing is a great way to do this; there are however some key rules that we must follow to stay safe and to ensure that we still get to enjoy the best quality possible...

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An Introduction to Wood Pellet Grills with Traeger

Posted in: BBQ, Tips, Advice & Info

At Thermapen we believe in achieving consistently perfect results using smart cooking. One brand who shares these values is Traeger Grills. A high quality grill and thermometer work hand-in-hand to create incredible food, cooked to perfection...

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Herb Crusted Pork Medallions with Cauliflower & Tahini Salad

Posted in: Meat, Pork, Thermapen Chef

Pork loin is a lean cut of meat, which means that if you’re not careful it can end up dry. Cooking it to temperature will ensure it stays nice and tender...

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