Thermapen Recipes

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How to Rest Meat — The Ultimate Guide

Posted in: BBQ, Chefs, Tips, Advice & Info, Mike Tomkins, Low & Slow

37113 Views

Why is resting meat important? What difference does it make to the quality of the food? What is the best method for resting meat? MasterChef finalist 2021 Mike Tomkins answers these questions and more in this ultimate guide...

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Herb-Crusted Rack of Lamb with Pearl Barley

Posted in: Meat, Lamb, Thermapen Chef

19496 Views

Elevate your traditional roast lamb recipe with this elegant and flavour filled herb-crusted rack of lamb. Loaded with garlic, rosemary, parsley and parmesan, this centrepiece is sure to be a crowd pleaser. Serve with parmesan-topped pearl barley and savoy cabbage for a twist on your usual roast accompaniments...

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Cooking to Temperature Over Time with Jim Moore

Posted in: BBQ, Chefs, Tips, Advice & Info, Only Slaggin

19454 Views

Jim Moore, AKA Only Slaggin, is prolific in the BBQ community for his succulent and adventurous cooks, all cooked perfectly to temperature. So we asked him to talk to us about why being on #TEAMTEMPERATURE is so important when it comes to cooking with meat and fire. With temperature as your guide, and a Thermapen as your trusty sidekick, you’ll be cooking perfectly juicy and delicious BBQ food all year long...

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Sirloin Steak, Smoked Garlic Mash & Mushroom Pithivier

Posted in: Meat, Beef, Thermapen Chef, Thermapen Father's Day Recipes, Date Night

19087 Views

This recipe is FANCY. Perfect for special occasions, this dish really won’t fail to impress. Step aside steak and chips, and welcome buttery medium rare sirloin with an abundance of mouthwatering sides...

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How to Use a Meat Thermometer Accurately

Posted in: Meat, Tips, Advice & Info

21820 Views

Working out how to use a meat thermometer accurately might sound simple, but it can be surprisingly easy to do incorrectly. Ensuring that readings are taken properly is essential for making sure that your food is perfectly cooked, safe and delicious, every time.

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How to Cook Beef Ribs with the Smokin' Elk

Posted in: BBQ, Meat, Beef, Chefs, Tips, Advice & Info, The Smokin Elk, Low & Slow

20782 Views

Great for beginners looking to get into low and slow smoking, beef short ribs are simpler to make but still have all the flavour, bark and tenderness of bigger cuts like brisket. The Smokin’ Elk shows us how to cook beef ribs on the BBQ, ensuring they’re perfectly juicy and tender.

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Mike Tomkins’ Hunter’s Chicken

Posted in: Meat, Poultry, Chefs, Mike Tomkins, Date Night

19565 Views

Hunter’s chicken is a wonderful thing. Juicy chicken, oozing with cheese, encased in salty bacon and glazed with tangy BBQ sauce. MasterChef finalist 2021 Mike Tomkins took this pub classic and elevated it with three cheeses for the filling, a luxurious, creamy mash and roasted Tenderstem.

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Roast topside of beef with Yorkshire puddings

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

21008 Views

There’s nothing more comforting than a delicious roast topside of beef with lashings of gravy and a big ol’ Yorkshire pud. We served this recipe with roast beetroot, potatoes and a dollop of beetroot and horseradish cream, to add some colour and earthy flavours to the dish.

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Kenny Tutt's Roast Goose with Mulled Plums

Posted in: Meat, Poultry, Chefs, Kenny Tutt

19195 Views

Rich, perfectly cooked roast goose and sweet, festive mulled plums make the perfect pairing in this Christmas recipe by Kenny Tutt. To make your bird one to remember, cook to 65-70°C using your Thermapen. The meat will rise to a safe temperature of 74°C as it rests.

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The Smokin' Elk's BBQ Turkey Crown with Roasties

Posted in: BBQ, Meat, Poultry, Chefs, The Smokin Elk, Christmas

24267 Views

This Christmas is about going all out and making your Christmas dinner extra special. What better way to do that than by cooking yours on the BBQ? The Smokin’ Elk wouldn’t have his any other way, so he showed us how to do this simple but delicious juicy BBQ turkey crown that’s guaranteed to make anyone’s Christmas the one.

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Kenny Tutt's Roast Partridge with Creamy Smoked Bacon Cabbage

Posted in: Meat, Game, Poultry, Chefs, Kenny Tutt, Autumn, Date Night

19758 Views

This roast partridge by MasterChef champion 2018 Kenny Tutt is a really special, sustainable roast recipe that’s perfect for the festive season. It’s easy to dry partridge out in the oven so using a Thermapen is a foolproof way to keep it moist and juicy.

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Roast Pheasant with Bacon & Poached Pears

Posted in: Meat, Game, Poultry, Thermapen Chef, Date Night

19962 Views

Beautifully buttery, juicy pheasant meets salty bacon and sweet parsnips in this comforting roast pheasant dish will make a memorable and special meal in the lead up to Christmas. For perfectly cooked pheasant ensure to cook the birds to 74°C with your Thermapen.

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