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cheddar jalapeño cornbread sliced in cast iron pan

Cheddar and Jalapeno Cornbread

Growing up, cornbread was a staple around my grandmother’s table. Along with navy beans and ham, collard greens, apple fritters, etc. You know, your...

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.
spicy sweet corn polenta in cast iron pan

Spicy Sweet Corn Polenta

As much as I love meat, I recognize that man can’t live on meat alone. (OK, I probably could, but not everyone prefers a...

Cheesy Creamed Spinach

I always tell my daughter she needs something green on her plate. If you have kids, you know that’s not always an easy sell...

Moore’s Marinade Grilled Crispy Wings

Chicken wings are one of my favorite things. I love eating them at tailgates, while watching a movie, while taking a shower—ok, maybe not while I’m taking a shower but you get the point.
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.
finished pork belly burnt ends

Sweet and Savory Pork Belly Burnt Ends

If you’ve heard of burnt ends, you know that they’re usually associated with brisket. Traditionally, they are cut from the point end of the brisket and are so incredibly delicious that they're often referred to as meat candy.

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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