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10/30/2026

Is fall-off-the-bone actually overcooked? 🍖
In competition BBQ, judges look for ribs that bite clean with a little chew. The way to get there: cook to temperature, not time.

What you need:
• 1 rack pork ribs (baby back or St. Louis)
• 2 Tbsp creamy horseradish (binder)
• 2 Tbsp brown sugar, 1 Tbsp paprika, 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp garlic powder
• 1/3 cup BBQ sauce

How to make it:
1. Remove the membrane from the bone side.
2. Pat dry, coat with horseradish, season evenly and rest 5 minutes.
3. Insert the probe into the thickest part (avoid the bone) and set the target to 195–200°F.
4. Bake at 335°F in the Typhur Sync Oven until the probe alerts.
5. Brush with BBQ sauce and Roast/Broil 5–8 minutes until glossy and caramelized.
6. Rest 5–10 minutes, then slice between the bones.

So which side are you on: fall-off-the-bone or clean bite? 👇

10/29/2026

Before the candy comes dinner—and these puff pastry chicken drumsticks are ready for the occasion.
Golden pastry on the outside, seasoned chicken inside. Cook the drumsticks first, let them cool, then wrap in puff pastry, brush with egg wash, and sprinkle with black sesame.
Who at your table would reach for one first?

10/28/2026

Layered or chopped? We're going chopped 🥪

Honey-spiced chicken, romaine, red onion and roasted peppers, all chopped together and packed into cheesy toasted ciabatta, finished with a cilantro lime sauce.

🍗 Chicken: honey + paprika, garlic, oregano, cooked in the Typhur Dome 2 at 375°F until 165°F inside
🧀 Bread: ciabatta + cheddar, toasted at 385°F for 5 min
🥗 Chop it all together with mayo, olive oil, salt & pepper
🌿 Drizzle with cilantro lime sauce

Serves 2–3. Which team are you on, layered or chopped? 👇

10/27/2026

The Halloween makeover is all in the mushrooms. 💀🍕

Carve little faces into mushroom caps, add them to your pizza, and bake until the cheese is melted and the crust is golden.

An easy way to bring a little Halloween fun to pizza night. Who would you share this with?

10/25/2026

No more flipping halfway through 🌯 The Typhur Dome 2 heats from the top and bottom, so these giant beef taquitos get crispy on both sides at the same time.

What would you dip these in?

Makes 3–4 | Prep 10 min | Total 25–30 min

BEEF FILLING
1 lb ground beef
½ onion, diced
½ cup marinara
Taco seasoning, salt & pepper

TAQUITOS
3–4 large flour tortillas
2 cups shredded mozzarella
Cooking spray or oil

GREEN DIP
½ cup crema mexicana
½ avocado
2 tsp lime juice
2 tbsp chopped cilantro
2 tsp olive oil

HOW TO
1. Sauté the onion, brown the beef, then stir in marinara and seasonings. Simmer until thick.
2. Spread cheese down a tortilla, add beef, and roll tight, seam-side down. Brush with oil.
3. Cook in the Typhur Dome 2 at 375°F for 7–9 minutes. No flipping.
4. Whisk the dip ingredients until smooth and serve.

10/24/2026

These aren't pumpkins — they're buffalo chicken buns! 🎃

🍗 Chicken: 3 breasts, roasted in the Typhur Sync Oven with the probe to 165°F, then shredded with 1/3 cup buffalo sauce, 1/4 cup sour cream and 1 Tbsp seasoning
🎃 Buns: 1 can biscuit dough (8), filled, pinched shut and tied with twine, with a pretzel stem
🥚 Brush with egg wash and bake at 375°F for 11 min until golden
✂️ Remove the twine before eating

Makes 8. Party snack or dinner? Tell us below 👇

10/22/2026

Fall coffee season is officially here 🍂

This copycat pumpkin cream cold brew takes just 5 minutes:

🎃 Pumpkin Cold Foam: 2 tbsp pumpkin purée, 2 tbsp maple syrup, 1 tsp pumpkin pie spice, ½ cup cold heavy cream, whipped with Typhur InstaWhisk
🧊 Drink: nugget ice from Typhur IceMaker + 1 cup cold brew
✨ Top with the foam and a pinch of flaky salt, then stir

Pumpkin spice or classic vanilla: which side are you on? 👇

10/21/2026

Most meatloaf problems come down to a few small steps. Here's what's going wrong, and how to fix it. 🍖

- Dry? Soak the breadcrumbs in milk first. They hold onto moisture while it bakes.
- Dense? You probably overmixed it. Use your hands and stop as soon as it comes together.
- Raw in the middle, or overcooked? Cook to temperature, not time. Put the probe right in the center. We used the built-in probe in the Typhur Sync Oven.
- Burnt glaze? That's the sugar. Brush it on near the end, around 160°F.
- Falling apart? Let it rest about 10 minutes before slicing so it can set.

Which one has happened to you? 👇

10/20/2026

"Pork at 160°F is overcooked." That can be true for a lean chop, but not for this cut. 🐷

Pork steak comes from the shoulder, and that's the secret. It's packed with fat and connective tissue, and that marbling plus melting collagen is what keeps it juicy. That makes it one of the most forgiving cuts you can cook.

The trick is cooking to temperature instead of time, since thickness varies so much. In this one, the Typhur Sync Oven tracks the center temperature for us.

Pick your temp, pick your texture:
- 145°F – juicy and sliceable (rest 3 minutes)
- 160°F – firmer bite
- 195–205°F – pull-apart tender (low and slow)

And pull it a few degrees early. Carryover cooking keeps raising the temperature while it rests.

How do you like your pork: sliceable or pull-apart? 👇

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