Spring is Upon Us...

There’s something about this time of year where the grill starts calling your name again. If you are a real fan, you never left its side- but we also can’t blame you for moving things indoors for a few weeks while the bitter cold took over. Welcome back to The Meat Platter, we’re glad to have you.

While the weather continues to figure itself out and the days stretch a little longer, we invite you to take a step outside and dust off your charcoal grill. We’ve shared a ton of recipes this year and there’s plenty more where that comes from if you are interested.

Before you step back inside to refill your coozie, toss your pup a Companion Dog Treat. We hear that dogs love the all natural, bold beef flavor and a birdie told us those treats were BOGO over on the website right now.

Next up, just some slow tunes for this weekend. Only real dudes listen to love songs.

Our Spotify page is full of all sorts of playlists so check it out while you’re listening to Whitney Houston on the way to work. We won’t judge.

Did yall know that BBQ didn’t actually start in America. We may have perfected it in our respective regional ways, but the word barbecue traces back to the Caribbean word barbacoa which means “to cook slowly over open fire.”

Speaking of an open flame- what are yall’s favorite proteins to cook this time of year? Between Whole30 and the ever looming beach season, we try to keep it healthy-ish but delish too around here.

We recently tried a foil wrapped salmon- fancy. yummy. easy.

The sauce you make to top it would be good on just about anything, and we served it with couscous (the food so nice they named it twice) and fresh green beans. Can’t recommend it enough and lucky for you, you don’t even need to by the cookbook.

With St. Patty’s upcoming, we are thinking about introducing a little Smoked Irish Coffee to the newsletter, but if you have something you want to read about, shoot us a message- we’d love to hear from yall. Might include some Corned Beef Sliders too!

Enjoy your weekend, fam.

Why don’t grills ever get into arguments?

—Because they know how to de-escalate the heat!