Cooking with Fire Episode 38: Pork Belly Burnt Ends

Pitmaster Josh Cary and Chef Tom Jackson talk a bit about a food with almost no history, pork belly burnt ends, and discuss what makes them so fantastic.

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Why You Need an Instant-Read Thermometer

Why You Need an Instant-Read Thermometer

In talking with our customers one of the most frequent complaints we hear is that the grilled foods they produce off of their grill are tough or dry. When we ask what internal temperature they are cooking to the answer is generally, "I don’t know." Our response, every single time, is that checking internal temperature will bring you excellent, dare we say perfect, results!