Hi, I’m Cameron. Welcome to Thermomeat!
I created Thermomeat as an outlet for my true passion, cooking.
It is the best feeling in the world when you can serve a delicious meal to family and friends.
A little about me, let’s see, this feels like a cover letter for a job interview. I’m not good
talking about myself, but here we go.
I’ve worked in the food industry for over 20 years and learned a lot along the way.
In this time I’ve accumulated a lot of knowledge of cooking (indoors and outdoors) from various sources; books, classes, friends, and most importantly, personal experience
I’ve barbecued everything under the sun, beef briskets, beef clods (What up Kreuz in Lockhart!), pork butt (the set it and forget it meat), ribs, chicken, you get the point.
Probably the main reason I started Thermomeat is that there is a lot of misinformation on the internet about cooking.
Too many times have I viewed recipes where someone recommends something sacrilegious like boiling ribs before you cook them.
People need proper information to become better cooks.
The number one problem I see in daily life and on the internet is that a lot of people aren’t well-informed about the proper cooking and serving temperatures of food.
Gone are the days of just “eye-balling it” or folksy tips on when the juices run clear you’re ready to eat.
If you want to be a better cook you need to know your temperatures.
That’s why Thermomeat exists.
I’m going to help you become a better cook.
Do you want to be the “grill-master” at the summer bbq? I can help you.
Do you want your extended family talking about the turkey you cooked three Thanksgivings ago? (For good reasons, not you “burned down the house” reasons)
I can help you.
Not only can I help you, but you can also help me.
By liking and sharing the articles and tips if you find them helpful.
Thanks for stopping by.