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A Cut Above The Rest
Kevin Gillespie needs no introduction.
With a “W” under our belts from the weekend, we are feelin’ P R E T T Y good headed into this weeks newsletter.
Did yall put those pulled pork tips to use yet? We hope you have! But in case you missed it, head back to our newsletter from last week. It’s a quick read and a real game changer for your grill game.
If you’re feeling lazy, here’s a condensed version for ya.
Use Meat Head Charcoal (you had to see this coming): you want to get your smoker setup for an indirect heat zone.
Apply “The Founder” rub generously on the pork shoulder. Remember to always pat the entire piece of meat dry first.
Targeted Internal Temps - the average pork shoulder takes around 10-14 hours to smoke. Though it is best to go by temperature rather than time. You want to smoke until 160-165°, then wrap in butcher paper or foil.
Manage Your Moisture: this will help you get that desired bark and tenderness. Mist with apple juice, apple cider, or water every hour until you wrap.
Let it rest and Be Patient: When the shoulder reaches temperature, leave it wrapped in a cooler or oven for 1-2 hours. This redirects juices and breaks down collagen fully.
We’ve been lucky with having five Thursday’s this October so that’s an extra week of enjoying our October playlist. We don’t want to toot our own horns, but we are certainly enjoying it in the background while we write your newsletter this week. It’s real easy listening…go ahead and give it a try.
She’s here. She’s loyal.
While I guess we technically needed to intro our series guest this week, he really is a man that needs very little intro!
Kevin Gillespie embodies everything we love about the culinary scene. He will make a foodie out of just about anyone and man, are we lucky to know him.
He started in kitchens like many young aspiring chefs, inspired by spending time with his grandmother preparing food for their family, as a young child.
We’ve long admired his work in the Atlanta food scene, starting with Woodfire Grill, now to his very own restaurant concept, Nadair. He’s a mentor, a decorated chef, a serial entrepreneur, and a friend to many.
Nadàir can only be described as something special. The food, it speaks for itself. The atmosphere is calm, relaxed, and quiet. He pays homage to his Scottish roots at every turn- from the carpet on the ground, to his family’s crest on the wall- it feels like home.
We hope you enjoy getting to know Kevin a little better. And if you are in Atlanta, don’t skip on having dinner at Nàdair. You won’t regret it.
We really loved getting to know Kevin over the course of this interview and we hope you did too. Check out everything he has going on over on his instagram or on the websites of his restaurants (Nàdair and Gunshow).
Catch you guys next week. Until then, head over to our personal Instagram, @meatheadcharcoal to stay up with what we’ve got going on. You can access our site, YouTube, this newsletter, and more direct through the link in our bio.
Watch what you say around the egg whites.
—-They can't take a yolk.
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