Hot Tips and Tricks this Grilling Season

The grill is lit, the temps are warming, and we are BACK with some new new from your favorite source for a random curated assortment of topics concerning all things grilling and lifestyle adjacent.

Our Spring Playlist is still vibin’ over on our Spotify page. It’s funky oldies meets new age sounds that make you think of the oldies. A little bit for everyone, we like to think. We just hit shuffle and send it for the groove and hope you will too.

If you are into competitive BBQ-ing and are looking for a resource to stay up to date on this year’s competition {specific to the southeast}, head here! Looks like BBQ and Boogie is up next in Calhoun and is sure to be a good time.

Wireless thermometers have come a long way, and the folks at MEATER might have cracked the code. Their newest probe tracks internal temps while estimating resting time, which means fewer overcooked steaks and fewer arguments with your brother-in-law about when the meat’s done. filing away as a future Father’s Day gift

The cooler people over at YETI recently rolled out a new cast-iron skillet designed specifically for open flame cooking. It’s heavy, simple, and about as indestructible as cast iron gets. Perfect for searing steaks over a live fire…or pretending you know what you’re doing while holding a beer. Just be the guy that brings the best charcoal in the game, ok?

We’ve recently been utilizing our precision cooker for those week night grilling nights. It’s like turning on the crock pot for your protein and we like keeping it simple. Pricing on a sous vide appliance run the full range so if you like what you have, let us know! The folks over at Omaha broke down best practices from start to finish so we didn’t have to.

While we are talking hot tips for steaks: If you're grilling thick steaks, salt them at least 40 minutes before they hit the grill. That gives the salt time to penetrate the meat instead of just sitting on the surface.

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.

Kyle Bryner of Blue Hound BBQ

Phil Bonelli of Hopewell Farms

Kevin Gillespie

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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!

I only know 25 letters of the alphabet.

—I don’t know y.