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...

The Science of Smoking: The Brisket Stall Whether you’ve smoked one brisket in your life or a hundred, you know what we mean when we say “The Stall”. You may have learned it the hard way (like some of us here), or maybe you did your research and knew what to expect (good on ya). For the unindoctrinated, the ‘Stall’ (or the Zone, or the Plateau, depending on who taught you) is a temperature dead zone that happens when cooking brisket. Your brisket will be coming up in temperature, perfectly on track to be done when and how you want ...

New Year's Resolutions For Grillaholics Calling Grillaholics everywhere! It's time to start thinking about your New Year's resolutions. Yeah, yeah, everyone knows that resolutions are hard to keep. The truth is that most resolutions are forgotten by the time January comes to a close. This year, instead of making those unrealistic resolutions that you probably never intend to keep, how about making some that are designed just for you - the Grillaholic. Here's a look at the most popular New Year's resolutions, tweake...

Top 5 Reasons To Grill In The Winter As the skies begin to darken earlier and the mercury starts to drop, a gray blanket of sadness begins to envelop a certain type of individual. No, it is not those affected by Seasonal Affective Disorder (SAD), but rather those who experience Grilling Loss Affective Disorder (GLAD). The irony is that those affected by GLAD are anything but, as covering the grill over for the final time and putting away their grilling tools is akin to saying goodbye forever to an old friend. Indeed, if you are ...

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...

The Importance of Letting Meat Rest It’s a classic rookie mistake -- one that we’ve certainly made, so you’ll find no judgement from us. In any case, picture this: We’ve got this great ribeye just finishing up on the grill. We’ve been eyeballing it since we picked it up from the butcher that morning, and now it’s time to eat. Pulling the steak off the grill, we toss it on our cutting board and immediately get to the slice-n-dice. We cut that first slice, and see the perfect hot red center. But then -- it happens. Juices a...

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,...

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...

Honey Barbecue Sauce Tired of constantly reaching for the same Sweet Baby Rays BBQ Sauce? I mean don't get me wrong, it's delicious... but sometimes I want to invent my own concoction! Here is a simple step by step guide on how to make your own special sauce! Step #1: Gather Your Ingredients 1 15 oz. can Muir Glen Organic Tomato Sauce 1 6 oz. can Muir Glen Organic Tomato Paste 1/3 cup apple cider vinegar 1/2 cup coconut palm sugar 1 tbsp Worcestershire sauce* (can omit if you can't find a n...

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...

Grandma's Simple Grilled Apple Galette Recipe Hey Grillaholics, Fall is my favorite time to grill. Not only is the weather just right for standing out by a hot grill, but this season brings with it some of our favorite items to grill. Take apples for example. Sure you can get apples year round in most places, but fall time brings fresh, crisp, sweet apples into season that are perfect for a quick, healthy snack, but also perfect for this recipe I'm about to share with you that my grandma made for us every fall as kids. In this versio...

Cajun Butter Chicken Wings Ingredients 16 chicken wing pieces, tips removed and discarded Vegetable oil for frying ½ cup butter, room temperature ¼ teaspoon dried thyme ¼ teaspoon dried onion flakes ¼ teaspoon dried garlic flakes ¼ teaspoon celery seed ¼ teaspoon cayenne pepper ¼ teaspoon salt ¼ teaspoon black pepper ¼ teaspoon paprika Directions Preheat oven to 350 degrees. Prepare a baking sheet by lining it with parchment paper. Set aside. Place the following ingredients into a pestle and mortar: thyme, onion f...

Sriracha Buffalo Chicken Wings Make this gameday the most flavorful one yet… cook up these sriracha buffalo chicken wings and surprise everyones tastebuds! INGREDIENTS 2 lbs chicken wings 1 teaspoon oil ½ teaspoon sea salt ½ teaspoon fresh cracked pepper ¼ cup butter ¼ cup sriracha Cilantro or parsley, for garnish INSTRUCTIONS Preheat the oven to 420 degrees. Line a rimmed baking sheet with parchment paper. Place the chicken wings in a large bowl and toss with the oil, sea salt and fresh cracked pepper. Place the chick...

Fireball Whiskey Glazed Chicken Ingredients 1/2 cup ketchup 1/4 cup red pepper jelly 2 Tbsp sugar 2 Tbsp cider vinegar 1/2 tsp onion powder 1/4 tsp garlic powder 1/4 tsp cayenne pepper 1/2 cup Fireball Cinnamon Whiskey 4 to 6 boneless, skinless chicken breasts 1 Tbsp BBQ seasoning Directions In a medium saucepan, whisk together ketchup, red pepper jelly, sugar, cider vinegar, onion powder, garlic powder and cayenne pepper. Bring to a boil, reduce heat to medium and simmer for 3 minutes. Add Fireball Cinnamon Whiskey ...

White Barbecue Chicken Ingredients 4 cups White Barbecue Sauce, see recipe here 4 large skin-on, bone-in chicken breasts (ours were almost a pound each) ¼ cup olive oil ½ teaspoon kosher salt ¼ teaspoon freshly ground black pepper Instructions Prepare a double batch of the White Barbecue Sauce, recipe here. Use two cups as the marinade and reserve one cup to cook the chicken and one cup to serve on the side. Place the four breasts in a gallon zip lock bag with two cups of the White Barbecue Sauce and marinat...

Tin Foil Southwest Chicken Ingredients 1 cup corn kernels, fresh or frozen or canned 1 cup salsa, fresh, hot or medium or mild, drained of excess moisture 1 14.5 oz can black beans, drained and rinsed 4 heavy-duty aluminum foil, 18″ x 12″ long sheets 4 sprigs cilantro 4 boneless, skinless chicken breasts salt and pepper 4 tsp taco seasoning 1 cup Mexican cheese blend, shredded 4 lime wedges Directions Preheat outdoor grill to medium-high heat or preheat oven to 350 degrees. In a large bowl, stir together corn, sals...