Where There's Smoke

Hard to believe we’ve already entered the month of March. And while we are generally fair-weather fans of a closing basketball season, we are BIG fans of warmer {and longer} evenings and the time outside before the mosquitoes really make themselves at home.

Our Funky Spring Playlist is vibin’ over on our Spotify page. We’d say… expect the unexpected. And just enjoy the change up from that same Zach Bryan Radio playlist you’ve been listing to for the last year. We hit shuffle and just send it for the groove.

Speaking of Spring’s approach and grilling season in general, you know we sell charcoal, right? Just wanted to make sure.

A fun fact we learned this week— the modern kettle grill was invented in 1952. A metalworker named George Stephen cut a BUOY of all things, in half, added legs and a lid, and created the first closed charcoal grill. That shape, of course, is what eventually became the iconic kettle from Weber.

The more you know…

A newly announced BBQ World Cup is creating a global series of competitions that will culminate in a championship event with a $1 million prize purse. Backyard grillers may not be comepting for seven figures anytime soon, but the move signals just how serious the barbecue world is becoming. Promise we aren’t pulling your leg, read about it here.

The south is obviously proud of their BBQ and while Texas runs with the leading mentions, we are excited to see some of our favorites here in Georgia mentioned as Top 50 BBQ joints in the southeast. Might be time for a little road trip?

Outdoor kitchens aren’t just patios with a grill anymore. Brands like American Outdoor Grill are launching premium grill lines designed for full backyard cooking setups- complete with built-in refrigeration, side burners, and stainless prep stations. We know yall are humble around here and we like a simple set up just like everyone else, but it is fun to dream, right?

A recipe we recently tried out that’s worth firing up the grill for…

Insert: Bobby Flay’s Grilled Ribeye with Cowboy Butter. We know. We know. If you’re looking for something that feels a little special without being overly complicated, this ribeye recipe is worth bookmarking. To hit the high points- get a hard sear over high heat, finish with a spoonful of cowboy butter, loaded with garlic, herbs, and lemon. It’s simple, bold and exactly the kind of thing that makes you look like you know what you’re doing when your friends come over.

Leaving yall with some barbecue trends for this year that we found to be pretty interesting… don’t get us wrong, some of it is out there, but a hot take on Lewis BBQ in Atlanta that we love to see!

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 like my steak like my jokes — well done.