Smoked Elotes (Mexican Street Corn) Recipe We tend to make a big focus on straight BBQ here at Grillaholics, but while the 'Q' may be the main dish, there is something to be said for having some killer BBQ side dishes - Take simple corn, for instance.Grilled corn is a magnificent thing. An amazing transformation happens when you grill corn as opposed to, say, boiling, or cooking in the oven. You get richer, more robust flavors, while keeping the corn's signature sweetness.Even a step further, smoking corn takes that transf...

Bacon Wrapped "BOMB" Dogs Hey Grillaholics, Tailgating season is quickly approaching, and I for one, can't wait to gather 'round with my buddies, beer in hand while I bust out the grill before the game.Now, you could go all fancy and bust out some ribeyes and bourbon glazes, but when I'm tailgating, I like to keep it simple.Now simple, mind you, doesn't mean dull, bland or tasteless - In fact, the recipe I'm about to share with you has become a staple at our tailgating outings. So much so that my b...

Carb-less Stuffed Burger Recipes for Your Keto Diet Meal prep and your New Year’s Goals have never been easier! Burger Bowls are MESSY... who has time for that? Stay on top of your diet and make meal planning a breeze with Grillaholics Stuffed Burger Press. Make dozens of uniform patties in a pinch or stuff them with your favorite keto friendly fixings! Get the kids involved and watch their eyes light up as they stuff their face with their new dinner creations! Save time and feed your entire family in as little as 15 minutes! No diet sacrifice...

New York Strip Steak Looking for something simple to spice up your grilling? Look no further, we got you. This New York Strip Steak Recipe will satisfy your tastebuds while saving time at the grill! Ingredients 2 8-ounce New York Strip Steaks, 1 inch thick Sea salt or kosher salt Freshly ground black pepper Instructions Remove steaks from packaging and dry with paper towels. Lightly season both sides with a pinch of salt and pepper. Rest for 30 minutes. Place steaks on hot preheated grill (450°F to 650°F) for ...

Keep Summer Going With These Island Grilling Vibes For most of us, summer is coming to a close (depending on when you're reading this). As September approaches, the weather cools down, and the beach looks like less and less of an option. For the casual grilling sort of person, that might mean time to put away the grill altogether. But not for us, and probably not for you. We’re Grillaholics for a reason, after all. As the weather cools down, we don’t stop grilling. In fact, we’re here with a last-ditch, hail-mary effort to keep the summ...

How to Dry Age Beef At Home When the topic of dry-aged steaks comes up, it usually brings a lot of questions from steak-lovers and lay-people alike. The dry-aging process can be a bit mysterious, admittedly. As well, the flavor it produces can be hard to precisely describe. Some wouldn’t shy away from using a phrase like ‘pleasantly rotten’. Others take a more optimistic route, and use words like ‘robust’ and ‘full-bodied.’ Regardless of your semantic persuasions, dry-aging creates a decidedly unique and ...

How To Grill Different Types Of Steak How to Grill Steak Whether you’re new to grilling or have a history of grilling prowess, there’s always room for improvement. Perhaps you’ve mastered burgers but are still a little cautious when it comes to how to grill steak. If so, fear not. To become a better griller of steaks, you just need a little know-how. Here are some of the most popular cuts, along with easy grilling tips to help you cook each one perfectly. The Tenderloin The tenderloin is perhaps the most impressive cut of steak....

How to Make Bacon at Home We aren’t breaking any new ground by saying bacon is amazing. But, what if we told you that the prepackaged, grocery-store bacon you’re used to is little more than a watered-down version of something truly incredible? When large-scale producers create bacon, they take a lot of shortcuts. Whether these shortcuts come in the form of additives or low-quality source meats, the impact on the final product can be huge... And sometimes, a huge letdown. But, there’s good news. You can make a vast...

Sous Vide Grilling: The Trick to Hitting Perfect Meat Temps on the Grill Every Time Once upon a time, the sous vide method of cooking was limited to just those in the upper-echelons of the culinary industry. The equipment was prohibitively expensive, and the knowledge of the technique was nothing short of a state-secret. Now, though, sous vide machines can be had for under $100, and there’s no shortage of tutorials and how-to’s on the internet. Sous vide machines are so simple to use now that they can even be controlled by an app on your phone! For us, it’s a no-brainer. Whe...

How to Smoke Cheese at Home Usually, any kind of barbecuing is going to involve temperatures somewhere around the 250 degree mark. This type of lower-temp cooking gives proteins plenty of time to break down and develop flavor. But what happens when we want to smoke something else? Cheese, for instance. You may have had smoked cheese from your local grocer before -- perhaps a nice gouda or mozzarella. The smokey and salty combination pairs perfectly with a rich, flavorful cheese. But, how do they do it? Wouldn’t 250 de...

How To Freeze and Reheat BBQ Look -- the reality is, it’s just not possible to make a little bit of barbeque. Depending on your point-of-view, that’s either a very good or very bad thing. Either way, it’s been our experience that barbecuing always results in more food than one person can eat. Keeping barbeque in the fridge is easy and straightforward, but you won’t want to leave it there for more than 3-4 days. We know firsthand that four days might not be enough time to finish all those leftovers! Well, the good n...

How to Grill Shellfish When people think grilling, it’s typically steak that comes to mind. But one of our favorite things about the grill is its versatility. With a little bit of know-how, you can grill just about any food you can find, and seafood is no exception. Grilling seafood is an easy, quick way to enjoy the ocean’s bounty. Clams and Mussels Grilling these bad boys is super easy. Get your grill super hot, and then you can put your shellfish right on the grate. Close the lid, and wait! No need to turn th...

How to Wet Age Steak at Home Generally speaking, meat can be either dry-aged or wet-aged. The two techniques produce vastly different results within the same cuts of meat. It’s hard to say one tastes better than the other -- they’re simply different. Dry-aging tends to produce a very aggressive, pungent sort of flavor, while wet-aging creates a milder, and more universally agreeable taste. Us steak-aficionados can enjoy an intense, deeply flavored dry-aged cut, but some people would certainly point to that dry-aged flavo...

Which Type Of Grill Should I Buy? Gas, Wood, Charcoal or Smoker: Which Grill Is Best? So, the holiday season is here, and you need a new grill. The only problem is you’re not sure which type of grill to buy. You can choose from gas or charcoal — or even a wood grill or smoker if you’re feeling fancy. Whether you’re buying a grill for yourself or as a holiday surprise for someone else, here’s what you need to know before you buy. Gas or Charcoal? Let’s say you’ve decided to stick with one of the two basic grills: gas or charco...

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...