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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Thai Beef Salad

Posted in: BBQ, Meat, Beef, Chefs, Mike Tomkins, Team Temperature

This Thai beef salad by Mike Tomkins is packed with fresh herbs and chilli and topped with perfectly grilled ribeye.

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Persian Saffron Chicken Salad

Posted in: BBQ, Chefs, Mike Tomkins, Team Temperature

Mike Tomkins’ simple and flavourful grilled chicken thighs marinated in yoghurt and sumac. Served with creamy homemade hummus, sumac onions and flatbreads.

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How to Make Pork Belly Crispy

Posted in: BBQ, Meat, Chefs, Tips, Advice & Info, Team Temperature

Achieving the perfect crispy pork belly is an art that any cook can master. Follow these steps to ensure a delicious, crackling pork belly, whether you're roasting it in the oven or cooking it on the BBQ.

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Grilled Chicken Caesar Salad

Posted in: BBQ, Meat, Poultry, Chefs, Mike Tomkins, Team Temperature, Date Night

BBQ-cooked chicken, confit garlic and charred lettuce make this Caesar salad recipe a smoky, flavourful delight. You can cook everything in your oven or grill instead, but there’s nothing like the flavour of fire to enhance the umami anchovies and create the ultimate Caesar salad.

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A Guide to Cooking Oil Smoke Points

Posted in: Tips, Advice & Info

Smoke point is the temperature at which an oil starts to smoke and break down. When oils reach this temperature, they can release harmful compounds and lose their nutritional value. Knowing the smoke point helps you choose the best oil for every cooking method.

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6 Tips for Competing in Your First BBQ Competition

Posted in: BBQ, Meat, Tips, Advice & Info, Team Temperature

Nothing can fully prepare you for your first BBQ competition. Any cooking competition is tough, but it’s even tougher when you’re dealing with the unpredictability of fire.

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Genevieve Taylor’s Whole Grilled Plaice with Green Butter

Posted in: BBQ, Fish, Chefs

Enjoy this sneak peek plaice recipe to celebrate the launch of Genevive Taylor’s latest book SCORCHED: The Ultimate Guide to Barbecuing Fish. Check out our SCORCHED bundle to get a copy of the book plus a limited-edition Thermapen ONE for all your fishy grilling adventures.

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Genevieve Taylor’s Miso and Sesame Tuna Steaks with Wasabi Ginger Mayo

Posted in: BBQ, Fish, Chefs

Enjoy this sneak peek tuna recipe to celebrate the launch of Genevive Taylor’s latest book SCORCHED: The Ultimate Guide to Barbecuing Fish. Check out our SCORCHED bundle to get a copy of the book plus a limited-edition Thermapen ONE for all your fishy grilling adventures

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BBQ Brisket Detroit Pizza

Posted in: Baking, BBQ, Meat, Chefs, Thermapen Father's Day Recipes, Team Temperature

Detroit pizza is very unique. It is characterised by a crispy, crunchy cheese exterior but a soft, airy interior topped with cheese, sauce, and often pepperoni. It’s one of the most versatile styles of dough, and can be topped with absolutely anything.

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How to Tell if Pork is Cooked

Posted in: Meat, Tips, Advice & Info

Pork doneness is a bit of a controversial topic. UK food guidelines are clear — it should be well done all the way. But with medium-rare pork popping up in restaurants and on TV shows, the rules can be confusing.

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Mike Tomkins' Neapolitan Pizza

Posted in: Baking, BBQ, Chefs, Family & Kids, Team Temperature, Date Night

Mike Tomkins' Neapolitan pizza recipe features some temperature guidance for your dough, to help you create a consistently perfect crust every time you recreate this pizza. You can use your Thermapen to check your water and dough temperatures, but you'll also need an infrared thermometer, like the Pizza IR, to make sure your pizza oven is nice and hot, ready for your pizza.

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The Science of Resting Lamb

Posted in: Meat, Lamb, Tips, Advice & Info, Team Temperature

When meat is removed from the oven, it continues to rise in temperature for some time afterwards. This is called carryover cooking. With red meat like lamb, this impacts whether you get the rare, medium or well-done result you’re looking for.

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