GrillinFools
Garlic and Herb Butter Thanksgiving Turkey
My go-to turkey recipe which involves a number of tricks for even cooking and time saving deliciousness in this garlic and herb butter Thanksgiving turkey. Read more →
Latest Posts
Grilled Picanha Roast with Chimichurri Sauce
We take a picanha, seasoned with SPG, smoke it indirect and then sear it before spooning chimi over the top to make grilled picanha roast with chimichurri sauce
Easy Chimichurri Sauce
Shake up your steak night with this Easy Chimichurri Sauce: a few pantry staples, 4 minutes to bright, herbaceous perfection on any steak cut.
Should You Dry Brine Smoked Beef Brisket?
We take two briskets and cook them the exact same way, only one is dry brined and the other is not to answer if you should dry brine smoked beef brisket
What is a Coulotte Steak?
We outline exactly what is a coulotte steak, including where it comes so you can order it from any butcher, as well as tips for proper preparation.
Reverse Sear Tomahawk Steak Recipe Finished with Clarified Butter
In this reverse sear tomahawk steak recipe, we season a couple tomahawks with SPG, smoke them to bring the temp up slow and then sear over a raging hot fire.
Lemon and Dill Smoked Salmon
A whole side of salmon, brined in lemon and dill, smoked in a kamado grill and then topped the smoked salmon with an iconic creamy dill sauce
The Ultimate Guide to Pork Steak
In the ultimate guide to pork steak, we first explain what a pork steak is and how to order it, why it’s such an incredible cut, as well as how to cook it.
Grilled Recipe for Salmon Tacos with Semi-Fresh Salsa
In this grilled recipe for salmon tacos, salmon filets are simply seasoned and grilled before going onto toasted corn tortillas and topped with semi-fresh salsa
How to Cook a Tomahawk Steak
The secret to how to cook a tomahawk steak is to use the reverse sear method. The thickness of a tomahawk makes it an ideal candidate for the reverse sear.
Grilled Pork Loin after Brining
Grilled Pork Loin after Brining: A pork loin, brined in juice before being smoked indirect until 130F. We finish with a hot sear to bring the pork to 145F