Hot Off The Grates

There’s a certain point where grilling stops being about burgers and hot dogs and starts becoming something a little more intentional. Different cuts, better technique, and just enough gear to make things interesting.

Welcome back to The Meat Platter. This week, we’re leaning into that side of things.

If you haven’t cooked a coulotte steak yet (better known as top sirloin cap), it might be the next cut to try. It’s leaner than ribeye but still carries great flavor, especially when grilled hot and sliced thin.

There are two common ways to prepare beef coulotte. You can cut the roast into beef coulotte steaks for grilling, or you can leave it whole and prepare it in the oven or (our favorite) over charcoal. The choice is yours.

Think of it as a more affordable, slightly more forgiving cousin to picanha — and one that’s starting to show up more often with butchers who know what they’re doing.

While you’re exploring new cuts of meat, how about a new (or old) way of cooking to go along with it? If you’ve ever wanted to strip things back and cook directly over fire — the Breeo Fire Pit is a solid place to start. Adjustable grates let you control heat by height instead of knobs, and the whole system is built to sit over hardwood or coals.

It’s not trying to replace your grill — it’s for the nights when you actually want to cook with fire, not just turn it on.

Grill baskets are getting an upgrade. Not the flimsy wire ones you’ve had since 2008. Newer versions — especially from brands like Yukon Glory — are heavier, better ventilated, and actually designed for high-heat cooking.

They’re especially useful for smaller items (shrimp, chopped vegetables, even cubed steak) without sacrificing that open-flame flavor.

Compound butter is back (did it ever leave?). Call it simple, call it old-school, but more chefs and home cooks are leaning back into compound butters to finish grilled meats. Garlic-herb (Malcom knows wassup), chili-lime, even anchovy butter if you’re feeling ambitious.

It’s one of the easiest ways to make something off the grill feel like it came out of a restaurant kitchen. Taking ordinary to…you guessed, EXTRAordinary.

A grilling tip in alignment with last weeks, but this is for chicken skin- salt it the night before. Salt it lightly and leave it uncovered in the fridge overnight. It dries the skin out just enough to crisp up beautifully over the grill (or, don’t kill us, the air fryer).

Small step, big payoff.

Did you know the “smoke ring” on barbecue isn’t actually from smoke — it’s a chemical reaction between nitrogen dioxide in the fire and the meat’s proteins?!

It looks good, but it’s not what makes the meat taste better.

If you’re new here, you may not have had a chance to dive in to our video series over on our YouTube. It’s something that we most importantly, are really proud of, but two, encompasses the ethos of what we are trying to do over here on The Meat Platter.

We feel a proud of each and every interview we’ve conducted and would love for you to give them a watch.

Our Spring Playlist is still vibin’ over on our Spotify page. And you should be groovin’ with this unseasonably cool Spring, too. Check it, hit subscribe. We promise you won’t regret it.

GOOGLE REVIEW

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!

I just got fired from the keyboard factory…

—They said I wasn’t putting in enough shifts.