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Smoked Honey Glazed Chicken Drumsticks

I love this meal for many reasons: it’s simple, it's budget friendly (the whole meal is under ten bucks), and these are without question...

Cilantro Lime Black Bean Soup

I love this recipe not only because it tastes amazing, but because it can be used as either a dip or a soup. Need an appetizer for a party? Divide this recipe into a hefty serving of dip and make the rest into soup for lunch or dinner by simply adding a little more stock.

Chopped Pork Sliders

When thinking about chopped or pulled pork, most people picture either a vinegar sauce or a tomato-based sauce—they are two of the most commonly-used...

Spicy Mustard-Crusted Pork Shoulder

Smoked pork has long been a favorite of mine. I learned to do pork using the low and slow technique years ago and while that technique produces great results, I am also a fan of hot and fast cooking.

Meatloaf Comfort Burgers

Cold weather and comfort food go hand in hand, and nothing says comfort food like meat loaf and mac and cheese. But the cold...
Head Country Ultimate Cuban Sandwich Sliced

Head Country Ultimate Cuban Sandwich

I’m no stranger to big sandwiches. If you’ve seen my Instagram account, you know I sometimes get carried away and a single sandwich can often feed a family of four. This is one of them.
Head Country Hawaiian Baby Back Rib Pizza Sliced on Cutting Board

Head Country Hawaiian Baby Back Rib Pizza

If you’re like me, you never want to run out of ribs after working all day to make them. As a result, I tend to err on the side of caution and make just a little more than I might need… ok, a lot more.

Butter Burgers

I’m no stranger to a good burger — or any burger, really — but a good burger and I get along like peas and...

Pulled Pork Belly

When you think of pork belly, you likely think of bacon. Most people do, but I’m telling you you’ve never tasted anything like a pork belly prepared similar to a pork shoulder.
smoked meatloaf with bbq glaze sliced on cutting board

Smoked Meat Loaf

When I was growing up, meat loaf was in the regular rotation at my house. My mom was able to work wonders with just about any ground meat she could get her hands on and, growing up in Michigan, that usually meant venison.

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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