You survived Thanksgiving.You cooked, you hosted, you carved, you cleaned, and maybe vowed to “never cook again.”And now your fridge is packed tighter than the grocery store parking lot on Wednesday night. Good news:You don’t have to be stuck eating...
Fueled the Harder Way
From Freezer to Fire — The Harder Guide to Defrosting (Without Ruining the Meat or Your Thanksgiving)
You trimmed like a pro.You froze like a responsible adult.Now you just want your meat to thaw… without turning into a sad, soggy, uneven disaster. Good news:Defrosting doesn’t have to feel like defusing a bomb. Bad news:Most people are shockingly...
Freeze It Like You Mean It — How to Store Meat So It Stays Flavor-Ready for the Fire
If you’ve been following along, you already handled step one: trimming.You saved the good bits, portioned the trimmings, and set yourself up like someone who actually knows what they’re doing. Now comes step two — the step that decides whether...
Don’t Toss the Trimmings — Turning “Extras” Into Fire-Worthy Flavor (Before Freezing)
It’s early November — that time of year when the air cools, the days shorten, and the freezer starts to look like a VIP club for future meals.You’re stocking up, maybe after a successful hunt, a killer meat sale, or...
Outdoor Cooking Hits Different in the Cold: Here’s Why
Some people see cold weather and think “soup and blanket.”We see cold weather and think, “Perfect—fire tastes better when I can see my breath.” Because here’s the truth: outdoor cooking in chilly weather just hits different. The smoke feels richer,...