Tag Archives: Grilling

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Dry-Age Meat Like a 5 Star Chef, in Your Own Home

Cooking for your family and friends is much different than being a 5-star chef, but that doesn’t mean your food can’t be just as high quality. Dry-aged meat is one of the many ways professional chefs create flavorful, tender cuts of meat that drive the dinner guests crazy, and our grilling expert, Matt, has come to prove that you can dry-age your meat just like the professionals, in your own home.

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25 Tips for Tailgating Success

With football season approaching, you’re dreaming of making your tailgate parties the star of the parking lot. Follow these 25 professional tips to take your tailgating to the next level!

1. Make a tailgating list.

You don’t want to get to the parking lot, set up, and then discover that you forgot paper towels or charcoal. Make a list of everything you’ll need, from prep to cleanup. If you tailgate a lot, laminate your list once it’s finalized. Don’t forget to include your parking pass and your event ticket!

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Brining: Make the Juiciest, Most Tender Meat With Only Two Ingredients

There’s no better way to spend late summer than with a backyard cookout. It’s not so hot, you can invite all of your friends, plus, it’s a good excuse to show off your grilling skills. When grilling, you usually lose a lot of juiciness from the meat, but there is a way to get the juiciest, most tender meat that you’ve ever tasted with as little as two ingredients; its name is brining.

grilling pork chops after brining   chicken after brining

What is Brining?

We talked about brining briefly in our marinating post earlier this month, but it’s such a game-changer in the grilling world that we wanted to bring it back for a deeper look.

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Easy Marinades for Everything You Grill

When life gets busy, it can be difficult to find time to make dinner. These marinades can make your busy weeknights easier or even take center stage for your weekend entertaining. Read on for some great recipes that can help you with convenient meal prep.

The Basics of Marinades

To begin, effective marinades should always consist of these 3 elements: an acid, such as vinegar, wine, citrus juice, or yogurt; a fat, such as olive oil, coconut milk, or other vegetable oil; and seasonings, such as aromatics, salt, citrus zest, chile peppers, or even sugars.

Acids help break down the proteins, which allows the flavor to penetrate. Fats help keep the proteins moist. Seasonings add flavor. A good rule of thumb for proportions is to combine 3 parts fat with 1 part acid and then season to taste.

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