Pitmaster - this is the sweaty, greasy badass who presides over the red-hot coals to create smoky, char-encrusted proteins of perfection.

Allow the meat to sit undisturbed (and unsliced!) for five to 15 minutes after cooking, as this will allow the juices to redistribute. The bigger the piece of meat, the longer the rest time. Resting meat is an important key to juicy results.

Don’t have a grill brush? Use a balled up piece of foil to clean the grill. If cleaning when the grill is hot, hold the ball of foil with tongs to clean the grill and avoid burning your fingers!

Most foods only need to be flipped once during the cooking process. Moving the food around the grill while it cooks can cause food to be unevenly cooked and can add to the total cooking time.

Remember that cooked meat will rise 5-10 degrees after you remove it from the grill, this is called carryover cooking, so take that into consideration when removing the meat from the grill.

For the ol’ man who taught ya how to start a fire, ride a bike, and change a tire, give him the best Father’s Day gift of all with some quality time and a bottle of #SailorJerry.

If you grill like this…. Just quit. Char-grilled sausage Less grilled, more charred, definitely inedible.

Browsing the meat selection…..

Have a happy and safe Independence Day! #July4th #IndependenceDay

A little remix of a throwback!

Now I made it big time!! Grill Your Ass Off Traeger Grills

The cheapest type of meat? Deer balls…. They’re always under a buck. 😏

Today is the day!! Grill Your Ass Off's Chive Nation Spice has launched, inspired by one of Chive Nation’s best, Joshua Arney. Snag your spice or bundle, with 100% of the proceeds benefitting Chive Charities. bit.ly/3aszI7N

What’s going on here?! Any guesses? Pulpmx Show Steve Matthes Kris Keefer

Always take your protein out of the refrigerator a couple hours before grilling to allow it to come to room temperature. A room-temperature piece of meat cooks a lot more evenly than something right out of the refrigerator.

Just a little biscuits and gravy here. 😂

PRO TIP: FILL THE PINATA WITH KETCHUP AND YOU NEVER HAVE TO HOST A CHILDREN'S BIRTHDAY PARTY AGAIN. YOU'RE WELCOME!

Whilst arguing with Bongino, I’m enjoying a smash taco. It’s deer meat from the ten point I got last year with a fresh egg from my chicken crew. Young men, if you find yourself a woman that can cook, don’t let her get away.

#themoreyouknow

Pre-seasoning