We've got the Meats

Here we are- back in your inbox for another week of The Meat Platter. We hope you all remembered to spoil the important ladies in your lives last weekend.

And if you didn’t, a call back to last week’s newsletter: there is still time, you buffoon. Nothing says “my bad for forgetting to snag something” like a day at the spa or a night alone at a hotel with room service.

We played the May playlist all weekend long and we must admit: its a delight. Some may call it whiplash, we just call it keeping it fresh. The vibes: immaculate.

Our Spotify page has a little little bit of everything for everyone, so check it out and hit subscribe to your favorites.

The NBA is in the heat of the playoffs, with Victor Wembanyama leading the Spurs to a 3-2 series lead in the West and the Thunder eliminating the Lakers.

LeBron James is uncertain about his future, while the 76ers parted ways with GM Daryl Morey and the Wizards won the 2026 Draft Lottery.

{Basketball isn’t our #1 topic for sports most days but to be fully transparent, my nephew is in to it this year and I’m just trying to stay cool and relevant.}

May 16th is “National Barbecue Day” if you needed a reason to be outside all day Saturday. And regionally, BBQ has and continues to look different from state to state. Everyone seems to be dabbling in a little bit of everything, but if we are calling it back to the beginning….

Texas built its identity around beef, especially brisket, with a heavier focus on salt, pepper, smoke, and bark over sauce.

The Carolinas went the opposite direction — whole hog traditions, pulled pork, and vinegar-based sauces designed to cut through richness instead of cover it up.

Kansas City turned barbecue into something sweeter and more sauce-forward, while Memphis became known for ribs, dry rubs, and smoke that hits before the sauce ever does.

And then there’s Alabama, where somebody looked at smoked chicken and thought: “You know what this needs? Mayo.” Which somehow turned into one of the best barbecue sauces in the country.

We love an “Alabama White” so much that we developed our own: The Motherload- our take on a traditional Alabama white with a kick to make it our own. It's packed with flavor, the creamy tang of the mayo base mixed with a bite from the vinegar creates a flavor profile for meats and veggies alike! Use it to dip, marinate, douse, spread, or drizzle.

Did you know that traditional Central Texas barbecue was heavily influenced by German and Czech butcher shops that smoked leftover cuts of meat rather than letting them go to waste?! Which means one of America’s most iconic food traditions basically started as a really good way to clean out the meat case.

Speaking of regional BBQ, our buddy Kyle Bryner is doing it right over at Blue Hound Barbecue.

In case you missed it, we interviewed Kyle last Summer to have him share his story of learning to barbecue and the success of both Blue Hound and his recent win on Food Network’s BBQ Brawl. He’s what we like to call a good ‘ol boy.

Check out his interview over on our YouTube and hit that subscribe while you’re there!

Drip Ez (to our recollection) was one of the first to take on quality smoking and grilling accessories that weren’t really on the market. Their ultimate BBQ starter bundle brings together their core best-sellers so you’re ready for any cook, from backyard dinners to holiday feasts.

It’s the easiest way to step up your BBQ game or give a gift that delivers lasting results.

If you’re local, or located near Hall County, the Hall County Animal Shelter is offering half off adoptions for a few more days as part of the Bissell Pet Foundation’s “Empty the Shelters” adoption campaign.

The Hall County Animal Shelter is open Tuesday through Saturday from 9am to 4pm and ½ off adpotions are up on Saturday, 05/16.

We are pet lovers here at The Meat Platter, so if you decide to adopt during the adoption campaign or otherwise, reach out to us! We’d love to set up your new pet with our Companion Dog Treats, the best jerky treats on the market.

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 then I turned myself around.