Category: Meats

Meats. Let’s face it, this is why we grill. Sure we have some vegetarian recipes on this site, but for the most part GrillinFools.com is a digital cathedral to meat. Anyone coming to this site is interested in kneeling at the altar of grill marks and juicy, savory protein on the regular. I’m not trying to be blasphemous here. This is all tongue in cheek. We don’t worship meat, but we do document a great many experiences cooking it! And we cover them all: beef, pork, poultry, lamb, seafood and even exotic meats and game and we cook them every which way we can from low and slow to hot and fast and sometimes both (think the reverse sear method).

What we cook hot and fast are generally those higher end cuts that are already super tender and only need a little char to bring them to their fullest potential. This includes all the steak cuts, seafood (that is either scaly and swims or spiny and crawls), and of course the iconic burger and hot dog. And let’s not forget the burger/hot dog hybrid, the burger dog. 

We grill low and slow to take those tough meats and make them into something tender enough to eat (and not making them into stew or soup) without burning and/or drying them out. That low and slow process breaks down the connective tissues, which is what makes meat tough, and still keeps the protein juicy. Think about brisket, pulled pork, ribs, pork belly burnt ends, and big roasts like chuck roast.