FOGO Tips and Tricks

This week, we try to answer and finally resolve the great steak debate, which steak is better, cast iron or open flame cooked.  While each has it’s own special flavor and texture, there can only be one winner, right?  Click on the video link and see what Captain Ron and his daughter Kaitlyn were able to come up with for an answer.  The results just may surprise you!  

This week we try to help with that process and compare two pieces of filet mignon from Josh’s Premium Meats in Miami, the Australian Wagyu BMS (Beef Marbling Score) 8-9 filet mignon and a Japanese A5 Wagyu filet.  A5 is the highest possible quality rating awarded by the Japanese government.  

Welcome back to another exciting week of The FOGO Life.  Last week we showed you how we unpackaged, assembled and seasoned the new FOGO Cotton Gin ...

We have compiled a table of the best cooking temperatures and internal temperature of your different types of fish and seafood to always get great results. These are temps that we have found useful at FOGO Charcoal and hopefully it will help you ace your cooks everytime!

In this video, Ron is trying to see what's better when reverse-searing a steak on the Big Green Egg: finish it over live fire or cast iron?

We have compiled a table of the best cooking temperatures and internal temperature of your different poultry cuts to always get great results. These are temps that we have found useful at FOGO Charcoal and hopefully it will help you ace your cooks everytime!

We have compiled a table of the best cooking temperatures and internal temperature of your pork cuts to always get great results. These are temps that we have found useful at FOGO Charcoal and hopefully it will help you ace your cooks everytime!

We have compiled a table of the best cooking temperatures and internal temperature of your beef to always get great results. These are temps that we have found useful at FOGO Charcoal and hopefully it will help you ace your cooks everytime!

A 2 zone cooking setup is ideal because it gives you much better control over temperatures. In this setup you have one side with direct heat and one with indirect.

Standard thermometers, the ones used in most grills and smokers can be off as much as 75 degrees F in either direction. Read more to find out how to calibrate your temp gauge.