How to Reheat Brisket and Pulled Pork Without Drying Them Out
The best way to reheat brisket or pulled pork is low and slow with added moisture: wrap the meat tightly with a few tablespoons of beef broth or its own save...
Grilling Articles & Recipes
20 posts
How to Smoke Jerky on a Pellet Grill
Smoking jerky on a pellet grill means holding low, steady heat for several hours while thin strips of lean meat dry out and take on smoke. This guide covers cut selection, timing, wood pairing, and the common mistakes that lead to an inconsistent batch of jerky.
How to Smoke a Pork Butt: Time, Temperature, and Everything In Between
A pork butt smoked at 225°F takes roughly 1.5 to 2 hours per pound and should be pulled between 200°F and 205°F for clean, easy shredding. This guide covers the full process from prep to pulling, including the 225°F vs. 250°F debate, handling the stall, and wood selection for both charcoal and pellet grills.
Your First Pellet Grill: What to Expect Before, During, and After Your First Cook
A pellet grill manages the fire so you don't have to — but understanding how the system works makes everything easier from the start. This guide covers what to expect from your first cook on a Blazn Grand Slam or Grid Iron, including setup, pellets, temperature control, and maintenance basics.
Internal Meat Temperatures for Grilling
Internal temperature is the only reliable indicator of doneness for grilled and smoked meat. This guide covers pull temps, carryover cooking, and rest times for every cut that ends up on a charcoal or pellet grill, from quick-seared steaks to all-day brisket.
Spring Cleaning Your Pellet Grill: A Full Walkthrough Before the Season Starts
A thorough pellet grill deep clean takes under an hour, extends equipment life, and eliminates the grease buildup that causes flare-ups and off flavors. Spring is the right time to do it, before the months when you are cooking most often. Here is the full walkthrough.
Grills for People Who Cook Every Weekend, Not Twice a Year
There's a difference between buying a grill and relying on one. A few cooks a year and almost anything will get you through. Cook every weekend, running overnights, pushing through weather, experimenting with technique, and you learn fast whether your equipment is consistent or just convenient.
Understanding the Stall: How Fat and Collagen Transform Between 160°F and 205°F
Between 160 and 205°F, tough connective tissue turns into structure-building gelatin while fat slowly renders and protects moisture. This is the window where great barbecue is made.
7 Features That Set Blazn Pellet Grills Apart From the Rest
Blazn pellet grills are built for people who care about how their food turns out and how their equipment holds up over time. With features like double wall construction for better heat retention, heavy gauge steel, precise PID temperature control, a large pellet hopper with dump, and easy ash and burn pot access, these grills are designed to be efficient, durable, and easy to live with. Made in the USA and shipped fully assembled, Blazn pellet grills focus on real performance instead of gimmicks.
How to Clean a Stainless Steel Grill Without Ruining It
A stainless steel grill isn’t just a tool. It’s the centerpiece of your outdoor cooking space. It shows off the shine of quality craftsmanship and the power ...
The Real Guide to Pellet Flavors: How Wood Changes the Game
The wood you burn matters as much as the meat you cook. Each pellet flavor brings its own attitude to your BBQ. Learn how hickory, pecan, apple, mesquite, cherry, and oak change the flavor of your smoke.
How to Reverse Sear a Steak: Cook a Restaurant Style Steak
If you’ve ever wondered how steakhouses consistently serve perfectly cooked, incredibly juicy steaks with that dark, crusty bark on the outside — you’re not ...
Choosing the Perfect Commercial BBQ Smoker for Your Restaurant
Explore the key benefits of using commercial smokers in restaurants, including enhanced flavor, improved efficiency, and greater customer satisfaction. It also provides tips for choosing the right smoker based on cooking volume, fuel type, and budget.
How to Spot an American-Made Grill Before You Buy
Want a grill that lasts for years and supports U.S. jobs? Here's how to find a true American-made grill: Avoid "Assembled in USA": These grills often use f...
Reverse-Seared Ribeye with Pellet-Smoked Butter
This reverse-seared ribeye delivers edge-to-edge doneness, a deep wood-fired crust, and a finish that sets it apart—pellet-smoked butter infused with real hardwood flavor. A no-shortcuts steak recipe built for pellet grills and people who care how their food turns out.
Smoked Boneless Skinless Chicken Thighs
Smoked boneless skinless chicken thighs are one of the easiest ways to get rich barbecue flavor in a short cook. With the right temperature and a clean-burning pellet grill, they stay juicy, tender, and deeply seasoned without drying out.
How to Make the Best Santa Maria Seasoning
This recipe comes from Slothstradamus's food blog and can be found here: Santa Maria Seasoning. Overview: Prep Time: 5 minutes Total Time: 5 Minutes In...
How to Make the Ultimate Tri-Tip Marinade
This recipe comes from Slothstradamus's food blog and can be found here: The Ultimate Tri Tip Marinade. Overview: Prep Time: 15 minutes Cook Time: 20 Mi...
Texas-Style Pork Belly Brisket
Smoked pork belly can be just as juicy and tender as traditional beef brisket. The keys are cooking low and slow, rendering fat into the meat. With the right technique, pork belly brisket delivers incredibly rich, succulent flavor.
Quick and Easy Pickled Onions: The Tangy Sidekick to Your BBQ Feast
Quick pickled onions are an easy, tangy addition to any meal. Letting sliced onions soak in a vinegar mixture for just an hour infuses them with bright, punchy flavor. Their crunchy texture and zing complement tacos, nachos, sandwiches, and more.