We're always keen to find ways to bring our thermal expertise to classic sandwiches, and today we've got a great one: the New Orleans fried oyster po' boy! Here we'll talk about the thermal principles involved in making this sandwich, and provide you with an adaptation of Alton Brown's stellar version. Let's get cooking!

Nobody wants a soggy fried oyster, but if your oil is too cold, you run the risk of saturating your breading with oil. ChefAlarm's low alarm makes sure you're actually frying instead of soaking your breaded protein. Plus, with the included pot clip, the probe safely sits in your oil all on its own.

RFX MEAT™ is designed to withstand ambient temperatures up to 1,000°F and be fully submersible, which means you can use it on the grill, in the deep fryer, or in a pressure cooker, then toss it in the dishwasher when you're done.

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Since he's been using a Classic Thermapen at home, we can't wait to get the Thermapen ONE into his hands. "It will be even more accurate than our existing one, and we will be able to take it with us when we go camping so our food on the go will be just as good as when we're at home!"

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