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 ...

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...

Grilling Safety Hey there, Grillaholics! If you’re reading this, chances are you love to grill. And that’s great - so do we! It’s in our name…. We’re addicted to the stuff. We love the feeling of power that comes with manning a grill. You're in complete control of the roaring flame. The smell of searing meat fills the air. Then, the reward of a perfectly grilled meal. But, to quote Spider Man’s Uncle Ben: “With great power comes great responsibility.” That’s why we created these easy to follow guideline...

Grilling Science: Why Does Meat Change Color When Cooked? As usual with these sorts of questions, the answer in short is: science! But, you probably came here for something a little more helpful than that. Today, we’re gonna jump into the scientific reasons behind the visual changes in cooked protein. If someone listed off the changes in meat as it cooks, most people would probably say ‘the way it looks’ or ‘color’ as their first response. But what does this change mean? The color change isn’t simply happening for no reason at all. Well, today w...

5 Steak Myths BUSTED (With Science) In the wide world of steak-cookery, there’s no short supply of tips, tricks, and “hacks” to give you a better steak. While we do want to avoid the term “fake news”, there’s no denying some of these oft-repeated steak-cooking mantras are exactly that. Today, we are going to look at some of the most pervasive myths in steak cookery, and debunk them -- with science! Myth 1: Don’t salt steak before it’s cooked. Like many of the myths on our list, there’s rarely any real, factual information att...

Controlling The Flame On A Charcoal Grill So you’ve just picked up a shiny new charcoal grill. Or maybe you inherited one that was passed down from the grill master before you. Maybe, you’ve had one for ages, but haven’t quite mastered the art of temperature control. Whatever the case, we’re glad to have you as part of our Grillaholics community! Now, you’re probably wondering… “how do I control the heat on this thing”, right? Well we’ve got you covered. Charcoal grills are our favorite type of grill (Disclaimer: we don’t discrimina...

Gas Grills Pros and Cons PRO's:The gas grill’s strongest point is its simplicity: It’s incredibly easy to use (Check out these gas grills!). In fact, it’s not much different than cooking on your stove inside — especially if you have a gas stove. It’s also easy to clean, and it starts up quickly. Just turn the burner on, wait about 10 minutes, and you’re ready to roll. There are also lots of add-on features available for gas grills, such as rotisserie cookers and pizza ovens. CON's:However, there are some cons...

Charcoal Grill Pros & Cons Pro's:Obviously, the biggest pro is that charcoal grills provide the classic BBQ flavor. However, it comes with a price because charcoal grills are much more difficult to master than gas grills. Still, with a little practice, you can easily become an expert, even if you’re a novice now.Con's:Charcoal grills tend to take longer to heat up — roughly 20 minutes, including the time it takes to pour your charcoal and light it. However, many grillers learn to use their charcoal grills as sm...

Ditch the Can and Try This Baked Beans Recipe Instead In truth, we wouldn’t be mad at a barbecue featuring exclusively meat. But for most folks, some kind of side salad or dish is going to be expected. Sometimes that means cole slaw, sometimes that means mac and cheese, and sometimes that means baked beans. Today, we’re starting our campaign against canned baked beans (sort of -- more on that later), and championing a DIY, maximum-flavor approach. That’s right -- we’re gonna make smoked baked beans. They’re a natural companion to any tasty barbe...

Steakhouse Tips from REAL Chefs We here at Grillaholics fancy ourselves ‘experts’ in the fields of grilling and cooking. Grilling is a lifestyle for us -- we’d eat every single meal (and then some!) off the grill, if we could. All of that being said...at some point, you’ve got to defer to the actual professionals. Steakhouse chefs can cook literally hundreds of steaks per night, five nights a week. They have to accommodate any and every single temperature preference, while doing so with the finest steaks money can buy. So...

Are Grillaholics Products Made In The USA? "Are Grillaholics products made in the USA?" Grillaholics, we probably get this question from you guys more than any other question, and rightfully so. We know that many of our customers are extremely adamant about only buying products that are produced in America (before I started this business, I held the exact same beliefs). We completely stand behind this stance, but we also want to share a bit more of our story. My wife and I decided to start Grillaholics in early 2014. At the ...

Grillaholics Ranks No. 811 on the 2019 Inc. 5000 with Three-Year Revenue Growth of 527 Percent Grillaholics Ranks No. 811 on the 2019 Inc. 5000 with Three-Year Revenue Growth of 527 Percent Missouri, August 14, 2019 - Inc. Magazine today revealed that Grillaholics is No. 811 on its annual Inc. 5000 list, the most prestigious ranking of the nation’s fastest-growing private companies. The list represents a unique look at the most successful companies within the American economy’s most dynamic segment—its independent small businesses. Microsoft, Dell, Domino’s Pizza, Pandora, Timberland,...

Grillaholics Ranks No. 2250 on the 2020 Inc. 5000 with Three-Year Revenue Growth of 186 Percent Missouri, August 12, 2020 - Inc. Magazine today revealed that Grillaholics is No. 2250 on its annual Inc. 5000 list, the most prestigious ranking of the nation’s fastest-growing private companies. The list represents a unique look at the most successful companies within the American economy’s most dynamic segment—its independent small businesses. Intuit, Zappos, Under Armour, Microsoft, Patagonia, and many other well-known names gained their first national exposure as honorees on the Inc. 500...

Grilling Science: How to Get the Perfect Smoke Ring in Smoked Meats We’ve gone through the basics of smoking before. But today, we’re going to go a little more in-depth. In the world of barbecue, the ‘smoke ring’ is considered the hallmark of a job well-done. For the unindoctrinated, the ‘smoke ring’ is what Pit Masters call the small layer of pink underneath the browned crust (or bark) of smoked meats. Today, we’re going to get into what causes that smoke ring, and some of the science behind smoking meat in your backyard. To understand the smoke ring, we...

3 KILLER Grilled Desserts Grilled Strawberry Shortcake Hate baking? No problem. We recommend store-bought pound cake for this project anyways. And, yes -- we know. Shortcake isn’t the same thing as pound cake, but the focus of this dessert is going to be that great smokey, charred flavor from your grill. 2 cups whipped cream 1 lb package of strawberries (about 24), tops off 1 cup powdered sugar 2 Tbsp. honey 12 oz. Pound Cake The process here is really simple. You just want to skewer your strawberries and drizzle ...

What is the "Impossible Burger"? Earlier this year, Burger King announced that something called the ‘impossible burger’ was coming to their menus nationwide. The Impossible Burger is a product made by the aptly-named company Impossible Foods. It’s a soy-based veggie burger that is said to be nearly indistinguishable from its beef patty counterpart (yeah, right). It certainly passes the eye test: the Impossible Burger is dark and charred on the outside, pink in the middle, and it even ‘bleeds’ like actual beef. At Grillahol...