(Grilling) Tools and Tweaks

We’re not talking about what to throw on the grill this week (maybe for a second) but how you’re cooking what’s headed to the grates. Different cuts, better tools, small tweaks that make a noticeable difference.

Welcome back to The Meat Platter!

  Long a staple out West, tri-tip is starting to show up more often in Southeastern butcher cases. It’s leaner than a ribeye but still packed with flavor, and it takes especially well to a hot sear followed by indirect heat. And in case you needed a refresh, the tri-tip comes from the bottom part of the sirloin, which is the end part of the loin at the hip of the cow.

Cook it whole, slice it thin against the grain, and you’ve got something that feels a little different from the usual steak rotation — in a good way.

If you were around last week, the tri-tip comes from the same place as the cuolotte. The more you know…

A simple tool that does more than you think. A good grill press helps you get even contact on burgers, bacon, or chicken, which means better browning and more consistent cooking.

The version from Lodge Cast Iron is about as straightforward as it gets — heavy, durable, and built to last.

Not flashy, but it earns its spot.

If you missed it last week, we shared that 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.

What we didn’t share…The pink color in smoked meat (the “smoke ring”) stops forming at around 140°F.

After that, the meat can take on more smoke flavor — but the ring itself won’t get any deeper.

Ever dreamed of infusing your gas or charcoal grill with the rich flavor of wood smoke, minus the hassle of water-soaked wood chips?

The A-Maze-N Smoke Tube makes that dream a reality. This innovative tool allows you to burn clean wood pellets or chips. Whether you're cold smoking fish, cheese, or curing meats like bacon, this smoker is your perfect companion. This is the ideal smoke generator for any application.

If YETI made a fire pit, it might look something like this.

The Takibi system from Snow Peak is equal parts fire pit, grill, and design piece. Originating almost 60 years ago- it folds flat, sets up in minutes, and uses modular inserts so you can cook directly over flame or drop in a grill grate when you want a little more control. This story is inspiring and new to us. Check ‘em out.

Adding to our “who we’d like to sit down with list”- the dudes of Southern Soul BBQ. Recently mentioned in Southern Living as the Best In The South, they do it and do it well down in St Simons.

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.

Our Spring Playlist is still vibin’ over on our Spotify page but not for much longer. It’s your last week to jam to these funky fresh tunes before we hit you with something new. Check it out, hit subscribe. We promise you won’t regret it.

LEAVE US A 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 used to be addicted to the hokey pokey…

…but I turned myself around.