The Definitive Thermapen Blog - written by the people who make it!

BBQ

Thermapen: Banishing BBQ Myths with Richard Holden

Thermapen: Banishing BBQ Myths with Richard Holden

With the great British summer just around the corner, millions will be scrubbing down their grills in preparation for a barbecue, but despite our love affair for eating al fresco, it seems we need a masterclass in cooking barbecue style. The popularity of barbecues coincides […]

Cooking Your Christmas Turkey On The BBQ with Thermapen

Cooking Your Christmas Turkey On The BBQ with Thermapen

Today we have guest blogger and BBQ extraordinaire Richard Holden talking us through how to cook your Christmas Turkey on the barbecue – and we must say, it looks delicious! So, over to you Richard….   Christmas lunch must be the biggest meal of the […]

Top 10 BBQ Tips with BBQ Expert Richard Holden

Top 10 BBQ Tips with BBQ Expert Richard Holden

Some like it too hot: why are so many Brits ‘going for the burn’ with their BBQ? While the UK might be famous for its unpredictable and rather disappointing summer weather, us Brits never seem to shy away from a good old barbecue. It comes […]

The Great British BBQ – Salmonella Sausages and Burnt Burgers

The Great British BBQ – Salmonella Sausages and Burnt Burgers

No-one wants to give their family and friends food-poisoning, so take a tip from the top and make the Thermapen® your must-have BBQ accessory. The food thermometer has an easy to read digital display that gives an accurate temperature reading in under four seconds. BBQ […]

Kansas City Style Brisket – by Bunch of Swines British BBQ team

Kansas City Style Brisket – by Bunch of Swines British BBQ team

One of the great things about KC-Style brisket is ‘burnt ends’!!!  These are little cubes of heaven made from the fatty part of the brisket, but cooked for hours to render this fat out, leaving behind these little gelatinous cubes which are one of my […]

Brilliant BBQ Sauce

Brilliant BBQ Sauce

1 onion, finely chopped 2 garlic cloves, minced 150ml Worcestershire sauce 100g cold butter 2 tbsp tomato ketchup sprig of chopped parsley ground black pepper and salt METHOD: 1) Sauté the onion and garlic in the Worcestershire Sauce and reduce it by half 2) Add […]