The Long Way Around

There’s a certain kind of cook that only happens when you’ve got time. Not a plan, not a recipe — just something going over fire while the rest of the day unfolds around it.

It’s slower, a little less precise, and usually better because of it.

Welcome back to The Meat Platter. We missed you guys.

  Cast and Catch. There’s a noticeable shift happening outdoors right now — less gear, more intention. Lighter rods, fewer lures, simpler setups. The same mindset carries over to cooking.

When you’ve got fresh fish, you don’t need much. A little salt, maybe some oil, and a hot grate over live fire is usually enough. Skin-side down, leave it alone longer than you think, and let the heat do its job.

Most people overcomplicate fish. The ones who do it well tend to do less. You know what’s not complicated? Inviting us on said boat to catch said fish. We appreciate it.

The best backyard setups don’t feel like setups at all. A couple things going on the grill, something cold within reach, and enough space for people to settle in. No one’s timing every plate or waiting for a perfect moment to serve. Food comes off when it’s ready, gets passed around, and somehow it all works.

You don’t need a full menu. You need something good, and enough of it.

Crowd pleasers like pulled pork, smoked chicken, or the classic burgers and hotdogs will do. Just gotta keep it simple.

Most people rush the end of a cook.

They pull something off the grill and cut into it immediately. Give it a few minutes instead.

Let the heat settle. Let everything redistribute. It’s a small pause, but it’s usually the difference between something that’s just cooked and something that’s actually good.

Beef

• Small steaks (filet, strip, ribeye): 5–8 minutes

• Thick steaks (1.5–2”+): 8–10 minutes

• Roasts / large cuts: 15–20 minutes

Chicken

• Pieces (thighs, breasts, wings): 5 minutes

• Whole chicken: 10–15 minutes

Fish

• All cuts: 2–3 minutes max

An oldie and revised to a goodie, this Spring Fruits and Vegetables Guide for The South is something we reference often. It’s not about what we can grab at our local grocery, but what’s freshest at the farmers market.

Cooking over wood doesn’t just add smoke flavor — it creates a wider range of heat zones than gas or charcoal alone.

That variation is what gives you better control over how things cook, even if it doesn’t feel like it at first. That doesn’t negate the fact that we are lump charcoal folks to our core, but maybe mix it with a little Meat Head Wood Chunk next time and see if it suits your fancy.

There’s something about having your pup nearby when you’re grilling that just makes the whole thing better. They don’t care what you’re cooking, how long it takes, or whether you nailed the sear.

If you’re already posted up outside for a while, it doesn’t hurt to have something for them too. A few Companion Dog Treats tossed their way keeps them happy, keeps them close, and lets you both enjoy the afternoon without them staring down every plate that comes off the grill.

One final week to enjoy the April Playlist. Obviously that’s a joke because our playlists are available to each of you 24/7, 365 but it isssss the last week before we hit you with something new. Our Spotify page has a little little bit of everything for everyone, so check it out and hit subscribe to your favorites.

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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 told my friend I was afraid of speed bumps…

—He said, “Don’t worry — you’ll get over it.”