Thermapen

Some of you have been asking about the connectivity of the @thermapen RFX and if it can handle transmitting through a metal BBQ lid. Well, here's your answer! I've had this for a while now and it's passed every test with flying colours. I've had other wireless thermometers in the past and they have been too unreliable and very hit and miss. I think Thermapen have nailed it with the RFX! #thermapen #rfx #meatprobe

UK BBQ Week - Fakeaway Friday KFC-style fried chicken 🍗🔥 Chicken & marinade: 4 boneless skinless thighs, dill pickle juice (from 1 jar), 200g buttermilk, 100g hot sauce Gravy: 75g butter, 75g flour, ketchup, soy sauce Spice mix: 500g flour, 15g salt, 10g thyme, 10g basil, 30g celery salt, 7g oregano, 30g black pepper, 30g mustard powder, 60g paprika, 40g garlic powder, 10g ginger, 60g white pepper + neutral oil for frying & pickles to serve Method: Brine chicken in pickle juice (few hrs/overnight), then drain. Coat in buttermilk + hot sauce and marinate at least 1 hr (overnight best). Heat neutral oil in a deep, heavy pan to 160°C (don’t overfill). Make gravy: melt butter, stir in flour to form a roux, cook until lightly browned and smells nutty. Gradually whisk in chicken stock until smooth and thickened, then add ketchup + a dash of soy sauce. Season and loosen with water/stock if needed. Mix all spice ingredients. Take chicken from marinade, coat well in seasoned flour, pressing it in for a crispy crust. Fry carefully for ~4 mins, turning once, until golden and crisp. Cook to ~70°C (it’ll rise to 74°C while resting). Rest briefly, then serve with hot gravy + dill pickles. #ukbbqweek @ukbbqweek

Tarts, pies and pastry for UK BBQ Week 🔥—so it only felt fair to share a few of our go-to tips for nailing pastry every time (with filling temps included). Swipe 👉 #UKBBQWEEK #thermapen #teamtemperature @ukbbqweek

Mexican Monday Meets Science & Temperature 🌶️🔥 We’re big fans of Dr Stuart Farrimond’s books, so for UK BBQ Week we’re bringing you a few flavour science favourites with a Mexican twist. 🌶️ Why we crave chilli heat Chillies don’t raise temperature, they trick your brain. Capsaicin activates pain receptors that normally respond to heat above 43°C, creating that burning sensation and a feel-good endorphin hit. 💡 BBQ tip: spice is sensory, not thermal—so always cook to temp and balance heat with dairy products. 🌽 Sweetcorn & heat transformation How you cook corn changes everything: Steamed (under 5 mins) – fresh, sweet, green notes Boiled (short) – mild, slightly cabbage/popcorn-like Roasted – richer, floral, deeper sweetness BBQ’d – smoky, nutty, caramelised sugar flavour 💡 BBQ tip: you’re controlling sugar transformation with heat. 🍋 Lime pairings Best with coriander + nutmeg. Add after cooking to keep that fresh citrus lift—heat dulls it fast. 🌰 Cumin Fresh: piney, slightly liquorice Heated: warm, nutty, toasted 💡 BBQ tip: gentle heat unlocks flavour—too much burns it out. #UKBBQWEEK #thermapen #teamtemperature @ukbbqweek

UK BBQ Week – Steak & Sauces A quick guide to getting steak right, plus a few easy sauces to finish things off. Hot & Fast (thin cuts <3cm) • Grill temp: 230–300°C • Sear over direct high heat to build colour and crust • Flip regularly for even cooking • Pull at our recommended pull temps • Rest Low & Slow (thick cuts 4cm+) • Cook indirect at 110–130°C • Bring the steak up gently, stopping ~5°C below our recommended pull temps • Finish over high heat (230°C+) to develop the crust • Rest Pull temperatures: Rare: 45–51°C Medium rare: 51–54°C Medium: 54–60°C Medium well: 60–65°C Well done: 65–68°C Final temperatures (after resting): Rare: 50–54°C Medium rare: 54–57°C Medium: 57–63°C Medium well: 63–68°C Well done: 68–71°C 3 quick sauces Chimichurri Parsley + garlic + chilli + red wine vinegar + olive oil + salt → Chop and mix. Peppercorn sauce Crushed peppercorns + brandy + cream + beef stock → Reduce until smooth. Garlic butter Butter + garlic + parsley + salt → Mix and melt over the steak #UKBBQWEEK #thermapen #teamtemperature @ukbbqweek

A reminder of the time and effort behind every Thermapen — and it shows in your feedback. Thanks to everyone supporting us across all platforms and leaving kind reviews. It means a lot 🫶 #teamtemperature #thermapen

Chicken done properly 🙌 It’s not complicated, but it does need a bit of precision. This quick guide helps you get it right, so every cut comes out exactly as it should.

The Amarillo Burger from @casinoelcaminodowntown This is my take on it, and it's pretty damn close to the real thing! One of the best burgers I've had for sure. 3/4lb patties, cooked pink. I've used my @thermapen One instant meat thermometer to ensure this came out perfect! Just make sure you know where your meat is from and how it's been handled etc before cooking pink. If you aren't sure, cook to 74c just to be on the safe side Give this burger a go, it's an absolute corker! #burger #burgers #bbq #ukbbq #thermapen

Temp vs time lamb — results in action 🔥 Lamb 1 – cooked to temp 🌡️ Pulled at 54° C 40 mins cooking time 7 °C increase during resting (61 °C peak temp) Carved after 14 mins Result: pink and juicy 💦 Lamb 2 — cooked to packet time ⏰ Pulled at 89 °C 80 mins cooking time 3 °C increase during resting (92 °C peak temp) Result: Tough and grey 🙅‍♂️ Verdict: Cook to temperature, not time, regardless of the finish you prefer. Packet timing is overcompensated and cannot guarantee the finish you want. Thermometer featured: RFX wireless (currently 20% off for Easter!) Tag us in your lamb cooks and show why everyone should cook to temperature over time 🙌 #teamtemperature

Easter experiment complete. Swipe to see the results — a reminder that cooking to the right temperature is the key to consistent results every time. Which lamb would you go for?   Look out for more experimental based content. #teamtemperature

Our Easter Bank Holiday Sale is live 💥 Up to 30% off Thermapens Up to 20% off RFX Up to 25% off wired range Up to 50% off accessories Ends 07.03.26 ⏳

Two half lamb legs. Same weight, different approach 👇 One was cooked to time — 1 hour 20 minutes, as per the packet. By the end it reached 89°C, well past even well-done. The result was dry, tough, and overcooked ❌ The other was cooked to temperature. We pulled it at 54°C for medium rare. It got there in about 40 minutes, then rested up to 61°C. Slightly higher than planned, but still noticeably better in texture and moisture 🤤 Cooking to time overdid it. Cooking to temperature didn’t. Full comparison in the next video. #teamtemperature #thermapen