Bring On The Heat!

Welcome back to The Meat Platter and happy June to those of you who still try to remember to say “rabbit” first thing when you wake up on the 1st. The middle school trauma of having bad luck for the month still haunts us.

Not you? Way to grow through your fears, fam. Can’t peer pressure you!

Everyone knows peach cobbler. Everyone knows peach pie. What can we say? Georgians are peach-obsessed come summer time.

But grilled peaches may be the most underrated dessert of summer. HOT. TAKE.

The reason is simple: peaches handle live fire with ease. The heat caramelizes the natural sugars while concentrating the flavor. You end up with something that's part fruit, part dessert, and somehow tastes far more complicated than it is.

Grilled Peaches

• 4 ripe peaches, halved

• 2 tbsp melted butter

• 2 tbsp brown sugar

• Whipped cream (just make it, it’s so much better)

1. Brush peaches with butter and sprinkle lightly with brown sugar.

2. Grill cut-side down over medium heat for 3-4 minutes.

3. Top with whipped cream. Or good ol’ vanilla ice cream.

Done. It's the kind of dessert that feels impressive while requiring almost no effort.

There’s something about the season that triggers a feeling of nostalgia for us each year. And our June playlist is a real reflection of that. For one, we are celebrating a year of epic music (which immediately puts us in our feels), and two, this may be our favorite playlist yet.

I am 16 years old again, without a care in the word, windows down, warm breeze in my hair, listening to Travis Tritt and no one can tell me any different.

If that’s not your vibe, head over to our Spotify. There’s a little bit of everything over there.

 This might be the most useful outdoor product you don’t already own.

Nobody plans a cookout around mosquitoes, but everybody remembers when they get eaten alive.

The newer Thermacell units create a 20-foot protection zone without sprays, candles, or citronella gimmicks. They're rechargeable, portable, and actually work. Don’t worry, you don’t have to say anything…you’re welcome.

If you've ever wondered why restaurant burger buns have that perfect golden-brown crust, the answer usually isn't butter…it's mayonnaise.(the crowd goes wild!)

The oil and egg content in mayo helps create a deeper, more even browning than butter while reducing the risk of burning. Many restaurant kitchens spread a thin layer on the cut side of buns before they hit the flat top. Once toasted, you don't taste the mayonnaise itself—just a richer crust and better texture.

We’ve long been using this method to toast our grilled cheeses. Seems like butter is out and mayo is IN!

If ribeye is the king of American backyard grilling, picanha might be its Brazilian cousin that somehow stayed under the radar. Cut from the top sirloin cap, picanha has a thick fat cap, incredible beef flavor, and costs significantly less than premium ribeyes in many markets.

The reason grillers love it is simple: it delivers steakhouse-level results without steakhouse-level pricing.

In Brazil, it's traditionally skewered into horseshoe-shaped pieces and cooked over open flame. In the U.S., more butchers are selling it whole as backyard cooks discover how forgiving and flavorful it is.

The fat cap bastes the meat while cooking, making it particularly well-suited for charcoal grilling.

Pro Tip: Ask your butcher specifically for "sirloin cap" or "picanha." Cook it whole to 125°F and slice against the grain. You'll look like you know something everyone else doesn't.

Did you know that McDonald's original french fries were cooked in a blend that included beef tallow, which many food historians credit for their legendary flavor. When the company switched to vegetable oil in the 1990s, people immediately noticed the difference.

Steak N Shake has stood the test of time as far as higher quality ingredients go so if you’re still looking for your tallow fix, that’s the spot to visit.

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We love those of you that read our newsletter each week, support our products, buy in store and online- it truly means the world to us. So, if you’ve bought from us for years or are new to Meat Head, we’d really appreciate it if you’d leave us a Google Review. We hope those reviews are glowing, and we are only as good as those of you who keep coming back and support us because you love the product. Thanks, from all of us at Meat Head. Treat Your Meat!

Why don't eggs tell jokes?

—They'd crack each other up.