Winter is Coming

Lotssss of conversation this week about everyone’s favorite topic- the great equalizer in any setting: the weather. And while North Georgia prepares for what could or could not be Snowpocalypse 2026, The Meat Platter is here to entertain!

We wouldn’t be fulfilling our duty as preparer for all upcoming events without sharing a quick and helpful list of how-to’s to prepare for said weather. [I know you all forget to cover those outdoor faucets before a freeze so don’t even.] It doesn’t hurt to have a quick refresher either!

1. Prepare for Power Outages: this hits us hardest this time of year, so get those fans, lanterns, and power banks charged. Those of you who have a generator, thanks in advance for the invite.

2. Stock up on Essentials: don’t think COVID/Toliet Paper- think: bottled water, non-perishables, propane, and of course: wine.

3. Let Your Faucet Drip: particularly if it’s on an exterior wall (kitchen sinks, utility sinks, etc). Your plumbing will thank you.

4. Protect Your Pipes: Cover exposed outdoor pipes and hose bibs with foam covers. They are literally like 5 bucks at Lowe’s.

5. Know Where Your Water Shutoff is Located: this one feels self explanatory

See. Simple. And effective.

Next up, how about a playlist to go with the “will be by the fire all weekend” vibes? You can find it and all of our other epic playlists on our Spotify page. Hit subscribe while you’re there. We thank you kindly.

If you’re looking to impress, and bring restaurant style -za to your backyard this weekend, we’d suggest you continue reading!

Pizza on the grill is fairly uncomplicated but can be somewhat intimidating. We get that. But don’t worry- we are here to hold your hand and champion your success! It’s simple when you break it down.

For this recipe, we are using our Green Egg (and of course, Meat Head Charcoal)- tried and true for nice, even cooking all the way around. Important when you are cooking pizza!

There really is no secret here- just a straight forward approach.

PIZZA ON THE GRILL- THE MEAT HEAD WAY

• Light your grill and place your pizza stone inside to warm at the same time.

  • Grill should reach 400 degrees or so.

• Snag a pre-shaped, round pizza dough from your grocery of choice.

  • Not the ones you have to roll out. Remember, simple is key.

• Prep your dough: pizza sauce, mozz, maybe a little prosciutto?

  • Before placing your dough down, add plenty of cornmeal to your pizza stone to prevent sticking.

• Cook for 10-15 minutes until the edges are crispy.

• After it comes off the grill, top with arugula and burrata, because you’re fancy like that.

• Drizzle with olive oil.

Emeril could never.

A fake noodle is called an…..

—IMPASTA