Everything You Need to Know About Infrared Grills In the year 2000, the patent on the infrared burner expired. Since then, ‘infrared’ has become nothing short of a buzzword in outdoor cooking circles. People are calling infrared burners the microwave of outdoor cookery, and perhaps rightfully so. Infrared grills are noted for their quick preheating times and overall ease-of-use. But, is the hype true? Are infrared grills the way of the future? Well, today, we’re doing a deep dive into this ‘latest and greatest’ of cooking technology. What ...

Kobe Beef - What's the Big Deal? Kobe beef is a type of meat that’s reached near-mythical status over the years. Unfortunately, everyone seems to have a slightly different definition of the rare Japanese beef. Some may claim it’s simply a Japanese type of beef. Others can wax poetic about cows getting massages in an obscure part of Japan (for what it’s worth, Kobe beef cows do not get massaged). In reality, Kobe beef is a strictly regulated type of product within Japan, with its own set of specifications and requirements. To...

The (Mostly) Complete History of Barbecue I suppose before we get too far into this, it’s important to note that grilling and barbecuing are (of course) not the same things. Today, we’re going to provide a crash course on the history of the subtle art of barbecue, and not grilling. Grilling is basically just cooking over the fire -- it’s impossible to pinpoint who started that. Most likely, we have some distant caveman to thank, some 2 million years ago. While we are greatly appreciative of his efforts, he certainly didn’t invent bar...

Grass Fed vs. Corn Fed Beef. What's the Difference? Say it with me: Not all beef is created equal. Over the past several years, a new debate has started to emerge. That debate is the idea of corn-fed beef versus grass-fed beef. What’s the difference? Which is better? Which should you buy? Who cares? Well, like most things we cover at Grillaholics, there’s no objective, indisputable truth. Corn-fed beef has its advantages, while grass-fed beef does as well. Choosing which you want to buy depends on a variety of factors. Each type of beef ...

Your Guide to Bacon Alternatives Everyone loves bacon -- and for damn good reason. It’s salty, fatty, and seems to pair with just about anything. Different cultures around the world all seem to have their own versions of bacon. We’ve assembled a list of our personal favorites that you simply have to try. Oh, and don’t worry -- there’s none of that vegetarian nonsense here. Speck No one really knows who invented speck. Some say the Italians, some say Germans. In any case, it’s made from deboned pork legs, and is cured wit...

Pellet Grills: All You Need to Know & More We’re sure you’re familiar with gas and charcoal grills, but today we are going to look at a third member of the family: the pellet grill. There are opinions on both sides of the pellet grill debate... Some grilling purists may turn up their noses at the ease and simplicity offered by a pellet grill. There’s no more babysitting a smoker, and there’s not really any barrier to entry for the pellet grill. Whether you put this in the ‘pros’ or ‘cons’ category, well...sound off in the comments! ...

Grillaholics Guide to Smoking Meat Did you know smoking meat wasn’t originally created solely for the amazing flavor it creates? Nope - Before ice boxes and refrigerators, smoking was used as a food preservation method, extending the shelf-life of food. You see, there are many chemicals in wood smoke, but 2 of them specifically that make it great for preserving meats; formaldehyde and acetic acid. These 2 chemicals work in a way that is both inhospitable to microbes (due to the low pH level), and slows their growth. With the a...

All About Marinades Ever has a grilled steak that was just PACKED with flavor? I mean, don’t get me wrong... An untouched, undiluted steak, seasoned with nothing more than salt and pepper is a glorious thing to behold… But sometimes, you want a little something more. Now, there are several ways to impart more flavor into your meat before grilling. Dry and wet rubs for instance, are one way to do this. Brining is another. And then, there are marinades. What Is a Marinade/Marination Marination is the process of i...

Grilling Veggies by Type Grilling vegetables is a skill that requires some practice, but once it s mastered, the results are unbeatable. Something about vegetables allows them to really absorb the smoky flavor you can only get from grilling, transforming their flavor into something entirely new. To get you started, we’ve compiled this guide for how to grill veggies, by type, as well as some tips for doing so. Let’s get started! *Writer’s Note: We tend to use a grill basket when grilling most vegetables. If you don...

Grilling Science: Why Medium Rare Steak Just Tastes Better As steak fanatics, we know better than to cook well-done. When we go into the medium-well/well-done range, our steaks begin to lose any pleasant flavor or texture, and this type of cooking has even been linked to high blood pressure. And so, we always know to aim medium-rare (or thereabouts). It brings the perfect balance of flavor and texture, giving us something to chew on, while still maintaining the integrity of our raw product. A next logical question is, of course: how does it work? Why...

Dry Rubs vs. Wet Rubs Dry Rubs vs. Wet Rubs So you’re getting this grilling thing down. You’ve mastered the art of controlling your temperatures, you know the differences between direct and indirect heat grilling, and your grilled food is coming out pretty good. Pretty good is… good. But how about great?When you’re ready to start adding a little more flavor to your meals, look no further than adding a rub. You may have heard of rubs - either dry or wet, but what’s the real difference? Glad you asked. Let’s dig...

11 Essential Tools for Campfire Grilling 2019 Hey Grillaholics, One of the best things about grilling is the ability to cook just about anywhere. You could set up a grill on Mt. Everest (it's been done), or you could set up a grill in the middle of Death Valley, and get a damn good steak from both of them. While we don’t suspect any of us will be grilling on Mt. Everest, there’s nothing like a good campfire grill. Grilling over an open flame, in the middle of nowhere...it’s a great way to get in touch with nature, and perhaps fin...

Should You Soak Your Wood Chips? Grillaholics, In the BBQ and smoking world, there are tons of debates. What's the perfect temperature to smoke a brisket at?What's the BEST charcoal to use?What flavor of wood should I use for that perfect pork loin? The list goes on.Most of these come down to opinion of taste and many other factors. We’ll be discussing a hot topic in the smoking world. No pun intended. I’m sure that if you’ve been in the ‘que game for a while, you’ve probably heard of using soaked or wet wood when sm...

What Is Indirect Heat Grilling? Indirect Heat Grilling:When it comes to grilling, there are two primary methods. Direct Heat Grilling, which is great for high-heat searing and quick-cooking (you can learn more about direct heat grilling here), and secondly, Indirect Heat Grilling. That’s the one we’re going to be talking about today. So, what exactly is indirect heat grilling? Glad you asked! Say you want to roast or smoke your food - A pork butt for example. Well, using the direct heat grilling method, this would be imposs...

Grillaholics Grilling Terminology  Grilling Terminology: So you're new to grilling and haven't quite caught on to the lingo - That's okay! We've compiled a list of common grilling terms to help you get the hang of it. We're always adding more, but if you see something that's missing, or have some local slang you'd like to add - Shoot us a message and we'll be happy to throw it on here. Happy Grilling! __________________________________ Ash tool: A metal grilling tool which can be used to st...

The Science Behind the Brine There’s no shortage of hotly-debated subjects amongst home cooks and grill fanatics alike. Amongst these subjects is the idea of brining your meat. For the unindoctrinated, brining refers to letting a protein sit in a saltwater solution for a predetermined amount of time, before cooking. Some folks will never roast a bird or loin without brining, while others wouldn’t even consider wasting their time with a brine. We’ve heard from both sides, loud and clear. Today, we are going to get to the ...