The Spring Reset

There’s always that first cook where you realize you’re a little out of rhythm. The grill runs hotter than you expected, timing feels off, and you second-guess when to pull something.

Then, it all clicks in to place.

This week is about getting back faster, dialing in the basics, choosing the right cook, and making a few small adjustments that pay off, ten-fold.

  The “reset cook” matters more than you think.

Most people kick things off with something ambitious and end up fighting the grill the whole time. Better move: start with something forgiving.

Chicken thighs, sausages, or thick-cut pork chops give you room to adjust heat, move things around, and get your timing back without ruining dinner.

Chicken Thighs (Bone-in, Skin-on)

• Grill temp: 375–425°F

• Cook time: 30–40 minutes total

• Method: Start indirect, finish over direct heat for crispy skin

• Pull at: 175–180°F internal

Why it works: Hard to overcook, forgiving with heat swings

Sausages (Brats or Italian)

• Grill temp: 350–400°F

• Cook time: 18–25 minutes

• Method: Indirect heat first, then quick finish over direct

• Pull at: 155–160°F internal

Why it works: Already packed with fat and flavor, so they stay juicy even if you’re a little off on timing.

Thick-Cut Pork Chops (Bone-in, 1–1.5” thick)

• Grill temp: 400–450°F

• Cook time: 12–16 minutes total

• Method: Sear over direct heat, then finish indirect

• Pull at: 140–145°F internal

Why it works: Quick cook with just enough room to practice heat control and timing.

Today is National Bacon Day. And we love any excuse to incorporate it into our meat and three. Asparagus and Brussel Sprouts both love bacon and bacon grease. You can wrap your asparagus and sauté your brussels with it. Looking to fancy up your baking potato? Bacon. Missing something from the top of your smash burger? Hmmmm….bacon.

If you’re using charcoal, this is the reset button. Or better yet, your gentle reminder that it shouldn’t be complicated. We’re talking about the Weber Rapidfire Chimney Starter.

It gets coals evenly lit, and gives you a much more predictable fire to work with. It’s one of those tools that quietly makes everything easier — especially when you’re getting back into the groove.

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.

Did you know charcoal burns hotter than gas — when it’s fully lit.

A fully ashed-over charcoal fire can reach 700°F+, while most gas grills top out around 500–600°F.

That extra heat is why charcoal tends to win. The tradeoff is control. Gas holds steady temps with the turn of a knob (ehhh, sort of), while charcoal shifts depending on airflow and how your coals are arranged.

Gas gives you control. Charcoal gives you intensity.

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.

Have yall listened to the newest ZB album? Unimpressively mid but have jammed to Dandelion on more than one occasion. So much so, a few of Ella’s newest songs made it on our April Playlist. If country twang isn’t your vibe, head over to our Spotify page and find your vibe. There’s something for everyone.

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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 tried to make a belt out of watches…

—Turns out it was a waist of time.