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beef dry aging on racks at seven hills processing plant

Where’s the Beef?

Ryan Ford knows where the beef is, and good beef isn’t at the supermarket. He’s devoted the last few years of his life to...
sign at lynx factory

A Day with Lynx Grills

They say timing is everything. Traditionally a charcoal user, I had just finished writing the first part of a two-part blog series titled “Now...
creating photos with a smartphone

The Truth About Reposting on Instagram: Who Gets Paid?

It’s an exciting day when it first happens: you’ve been posting to Instagram for a few months and your picture quality and composition have...
Sliced Porterhouse

INTERVIEW: Hadar Almog of Meat the Butchers

Earlier this week I reviewed the high-end online butcher shop, Meat the Butchers. I also had the chance to speak with Hadar Almog, Meat...

ABOUT THE AUTHOR

Matt Eads is a former US Marine and self-taught grillmaster. Building on a lifelong passion for cooking and the memories of his dad’s less-than-stellar BBQ, Matt has learned the ways of the grill through reading, practical application, and a lot of trial and error. Learn More | Contact Matt

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