Treat The Dudes

Another week, another platter-o-meat. More of a meat and 3, but you get the jist.

We hope you know how much we appreciate you being here, checking in with us each week, and hopefully learning something new.

There’s much to unpack as the summer wanes on, so let’s get into it.

As Father’s Day approaches, we show many thanks to the men in our lives who keep the grill hot, and the meat tasty. We know grilling isn’t an all male sport, but just go with us here.

In case you missed it, we’ve got 25% off your ENTIRE ORDER on the Meat Head Charcoal website through Sunday. Yeah, that includes charcoal. What are you waiting for? (no code required, just fill up that cart and watch the savings pour in!)

The June playlist is on fire over on our Spotify page. Did you guys know we made playlists every month? It’s ok if you didn’t. Just make it up to us by hitting subscribe to your favorite.

There’s a little bit of everything over there.

After a week at the beach, we always return with a list of gear improvements and are constantly discussing how to make the schlep to and from the house or car more efficient. Among that list of grievances is how the Shibumi has taken over the shoreline views- have yall noticed?!

No chance you can do any of it without a beach wagon. And while these come in assorted sizes, durability, and price point, I think this one tops the list.

Those Atlantic beach goers have it pretty easy as far as we can see, flat sands and all. You try hoofing it down a white sandy beach on the Gulf and tell us that your calves aren’t burning by the end.

Pro Tip: if you have littles that love the water but you don’t want to chase them down every .5 seconds, fill one of these up and thank us later.

Most people hear "James Beard Award" and think fancy restaurants they'll never visit.

In reality, the awards are one of the best indicators of what's happening in American food culture before it trickles down to restaurants, recipes, and even backyard cooking.

For years, Southern food recognition centered around traditional barbecue, fried chicken, biscuits, and meat-and-three restaurants.

This year's winners tell a different story.

In Houston, chefs Evelyn Garcia and Henry Lu of JŪN earned Best Chef: Texas with a menu blending Texas ingredients and Asian influences. Adrian Torres of Maximo won Emerging Chef with modern Mexican cuisine.

In New Orleans, Serigne Mbaye won Best Chef: South for Dakar NOLA, where Senegalese flavors meet Louisiana ingredients.

The takeaway? Southern food isn't becoming less Southern. It's becoming more reflective of the people who live here.

Backyard gardens are about to hit their prime of the season. And we often are searching for inspo to incorporate the 100 freshly picked (insert excess vegetable here) into our weekly meal prep.

For us, it’s zucchini which luckily can take on plenty of different forms. We eat it in pasta, sautéed as a side, you can even sub it as a noodle.

Here’s a quick and easy recipe we will add to our rotation upcoming. Of course we are going to tell you to slap it on the grill, but the Blackstone just might be the perfect way to let this quick summer salad shine.

Ingredients

• 2 zucchini, diced

• 2 ears grilled corn

• Cherry tomatoes

• Fresh basil

• Feta cheese

• Olive oil

• Red wine vinegar

Method

1. Grill zucchini and corn until lightly charred.

2. Cut corn from cob.

3. Toss with tomatoes, basil, feta, olive oil, and vinegar.

This tastes like summer.

Among the Father’s Day sale live on MHC, we are also hosting a giveaway! One lucky winner will get a $50 gift card to the site to use however they please!

You can enter here and our winner will be picked Friday at 4:00.

Treat Your Meat and your pops to Meat Head Charcoal this Father’s Day!

There is a great debate on how to more efficiently light a charcoal fire. We’ve talked it to death over the years. But if you're talking best overall method—balancing speed, consistency, flavor, cost, and ease of use, we always come back to the chimney starter.

It lights evenly, requires no lighter fluid (you should never, and we mean never use lighter fluid), works with lump or briquettes, produces clean burning coals, is a low cost investment and most importantly: lasts for.ev.er.

There’s no wrong option here, but we do like the Lodge Steel Starter ourselves.

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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!

Why did the dad bring a ladder to the cookout?

—Because he heard the steaks were raised.