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GrillinFools.com is devoted to step by step, picture by picture, foolproof instructions on how to make amazing meals on the grill.

Step by step, picture by picture, foolproof grilling instructions

11/03/2026

Thanksgiving is coming. Don't phone in the bird 🦃🔥
Spatchcocked, injected, sausage-stuffed and smoked — this is the turkey that'll ruin every other turkey for you.
The foolproof recipe is in the comments

10/31/2026

Brine, Baby Bine! I’m a huge believer in brining. I brined this 5 pound pork loin for about 6 hours and after a reverse sear over charcoal, this monster was sooooo d$%& juicy. Check that drip at the beginning AND the end.
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Did I mention this was only half the pork loin? The other half was carved into 8, 1 inch thick pork chops to feed my family of 6 a second time from this one chunk of pork. For a family of 4, that $25 piece of meat is probably 4 meals. V-A-L-U-E
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Proud to partner with missouripork on this recipe (see below or click the link in my bio or just go to GrillinFools.com).
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🐽Equipment
1 Two-gallon resealable plastic bag
1 Cookie cooling rack
🐽Ingredients
1 Pork Loin Between 3-5 pounds
2 cups Fruit juice or c***r Non citrus juice
2 tablespoons Salt
¼ cup Mayonnaise for a binder Substitute garlic aioli
¼ cup Your favorite BBQ seasoning (We used Meat Church Honey Hog) Reserve 1/2 teaspoon for after slicing
🐽Instructions
👍Place the pork loin in the plastic bag and add 2 cups of a fruit juice or c***r brine. Seal the bag and place in the fridge for 2-12 hours
👍Remove the pork loin from the fridge and the brine and pat dry with paper towels. Place the pork loin on the cookie cooling rack and slather with the mayo binder (or aioli) and then season all the way around plus the ends.
👍Set up the grill for indirect or two-zone grilling with coals on one side and no coals on the other. Target temperature inside the grill is 250F. Drop a chunk of smoke wood on the hot coals and place the pork loin on the side with no direct heat. Close the lid and enjoy a cold beverage
👍Once the pork loin reaches 130F-135F, place it over the hot coals and sear not just the top and bottom, but the sides and ends as well. Once the outside is charred, the pork roast should be close to 145F.
👍Remove from the grill and allow it to rest for about 10 minutes. Finally, slice and dust with the remaining seasoning. Serve and enjoy.

10/29/2026

Apple Butter Ribs are the perfect fall recipe. You can use any fruit butter or even pumpkin butter or simply use BBQ sauce, but this method is really special. You can find the complete recipe below or check the link in my profile
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Proud to partner with missouripork on this recipe
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Equipment
Pink butcher paper
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Ingredients
2 slabs Baby Back Ribs
Salt
BBQ Rub Divided
6 pats Butter
16 teaspoons Apple butter
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Instructions
Skin the membrane off the back of each slab and season the bone side with salt and your favorite BBQ rub. Then flip over and season the meat side with salt and BBQ rub
Set up the grill for two zone grilling with hot coals and smoke wood on one side and no direct heat on the other side. Target temperature inside the grill is 300F (+/-25F). For this grill, the right two charcoal trays are filled with charcoal and char logs and lit. A hickory split goes just off the edge of the hot coals.
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Once the wood smokes and the temp inside the cook chamber is around 300F, place the ribs off the edge of the hot coals.
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Close the lid for about an hour and then replace the smoke wood as necessary. Also reposition the ribs so the farther slab is moved to be the closest and vice versa.
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After 2 hours, move the ribs if necessary and give the ribs a dusting of the seasoning. Replace the smoke wood with fresh wood if necessary.
After about 3 hours, prepare the pink butcher paper by tearing off a long sheet and slapping down three pats of butter, four heaping teaspoons of apple butter and a couple hearty pinches of seasoning. Set a slab of baby back ribs, meat side down on the apple butter, butter and seasoning and then place four more teaspoons of apple butter on the bone side of the ribs, using the back of the spoon to spread the apple butter evenly. Dust the bone side of the ribs with more seasoning.
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Repeat this process with the other slab of ribs and place both wrapped slabs back on the grill, on the indirect side for an hour.
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Remove the ribs from the grill and the butcher paper. Carve the ribs into individual bones and transfer to a cu

10/28/2026

Have you ever made beef cheeks? Greg Thomas killed it with these up at the cabin in Michigan a couple hears ago. The trim sucks and is extensive but the payoff is magical. The full recipe is at GrillinFools.com, search on “Cheeks”.

10/25/2026

English Cut Smoked Beef Ribs cooked indirect on my American Made Grills Hybrid Ovation Grill. These wonderfully marbled beauties came out great. And by going English Cut, which just means cut into individual bones, they have better bark to meat ratio and cook faster than cooking the full slab.
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Foolproof recipe is in my profile or go to GrillinFools.com and search on "English Cut."

10/21/2026

Reverse sear country style ribs (recipe in profile or just scroll down) are a fantastic way to feed a crowd for not a lot of money and are next to impossible to screw up. Every serious pitmaster needs these in the rotation. They do really well in the crockpot too if the weather isn't great for grilling.
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I partnered with missouripork on this recipe and video
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Equipment
1 Smoker box If using a gas grill
Wood chips: do not soak them
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Ingredients
6 Country Style Ribs Cut from the pork butt
Salt
Your favorite BBQ rub
16 ounces BBQ sauce
8 ounces B**r
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Instructions
Salt and season the country style ribs with your favorite BBQ rub. Make sure to coat all the sides and the ends.
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Prepare the grill for two zone grilling with hot coals banked to one side, or the gas burner cranked on from one side and the country style ribs go on the other side. If using charcoal, simply lay 2 handfuls of wood chips or a couple wood chunks into the coals. If using a gas grill, place a smoker box full of dry wood chips over the lit burner. If you need to speed things up to get the chips smoking, give them a quick blast with a plumbers torch.
Once the chips start smoking, and the internal temp of the grill chamber is around 300F (+/-25F) then set the seasoned country style ribs on the side of the grill with no direct heat and close the lid.
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Check back in about an hour. Rotate the country ribs to move the farthest ones away from the fire closer and the closest move to the farthest for even cooking.
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While the country style ribs are smoking, turn on a side burner and place a sauce pot on it. Pour in the BBQ sauce and b**r and set to a low simmer. The water in the b**r will evaporate out, leaving the flavors behind making the BBQ sauce better.
Once the country ribs hit 180F internal temperature, sear them off over the hot side of the grill to get some char on the outside and then dunk into the BBQ sauce pot. Place the sauced country style ribs on the side of the grill with no direct heat and close the lid to allow the sauce to tack up and thicken.
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Remove the country ribs from the grill and serve.

10/20/2026

Pork Collar is the best part of the pork butt and what competition BBQers turn in to the judges. And they are amazing!

10/16/2026

We start with a whole boneless missouripork loin, carve off a half dozen pork chops for another recipe and some of the sirloin chops to be used for kabobs later. Then we drop the remaining pork roast in a resealable plastic bag. Apple juice with dissolved salt is poured over the loin to brine the pork. After 2-12 hours in the brine, the pork roast is removed from the salty liquid, patted dry and seasoned with a BBQ rub. It's put on a spit and goes out on the rotisserie of a Charmglow Grills | America's Oldest Gas Grill grill until it reaches 145F.
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I partnered with missouripork on this recipe and post
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Ingredients:
2-3 pound pork loin roast
2 cups apple juice (or c***r of just about any fruit)
2 tablespoons of salt
1 resealable plastic bag, gallon size
Your favorite BBQ seasoning
One rotisserie grill
Aluminum pan a little larger than the pork roast (optional)
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Instructions
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Brine Directions
Pour two cups of apple juice or c***r into a measuring cup and add the salt. Stir or whisk the liquid until the salt is dissolved. Place the pork loin into the plastic bag and pour over the brine. Set the bag of pork and brine in the fridge for 2-12 hours. At the end of the brining process, remove the pork loin from the liquid and pat dry with paper towels.
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Rotisserie Directions
Season the pork loin with your favorite BBQ seasoning all the way around and the ends. Then drive the spit rod through the middle of the pork loin, longways. Secure the pork roast with the spit forks and head out to the grill.
Insert the spit rod into the rotisserie motor, turn on the grill to between 300F-350F and set the aluminum pan under the roast. Turn the rotisserie motor on and close the lid. Allow the rotisserie to work its magic until the pork roast hits 145F at which point, turn off the motor and remove the spit and pork roast from the grill (heat-resistant gloves are needed here).
Allow the pork to rest for 10 minutes, carve and eat.
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The full recipe can be found in my profile.

10/13/2026

Sauce or no sauce on your pork steak?

10/13/2026

If you walked through the meat section of your grocery store lately and experienced sticker shock, may I introduce you to the ground pork smash burger? Holy Burg, Batman, these are absolutely ridiculous. These aren’t a poor substitute for beef burgers, they may be better. Yeah, I said it.
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Proud to partner with missouripork on this recipe. The american farmers need all the help we can give them
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Ingredients and Directions can be found at GrillinFools.com, or tap the link in my profile or simply scroll down
Ground Pork Smash Burgers Ingredients
3 lbs ground pork
Olive oil
1 onion, sliced thin
Salt, pepper, garlic seasoning (SPG)
Cheese
Cheeseburger accouterments
Other Gear Needed
Flat edge spatula
Burger patty papers
Burger press
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Directions
🐽 Crank up the flat top griddle to 450F.
🍔 While the grill heats up, separate out the ground pork into 4 ounce portions. Also, carve an onion into thin slices
🐽 Once the griddle is up to temp, drizzle a little olive oil down and spread it around with the back of the spatula. Lay down a few slices of onion, and pick up a 4-ounce portion of ground pork with a sheet of patty paper. Place the ground pork directly over the slices of onion, leaving the patty paper on top of the meat. Smash the pork down with a patty smasher and slide it back leaving the patty and the paper. Pull the patty paper off and season the top of the burger with SPG seasoning. Repeat this process for as many smash burgers you planning on doing this round.
🍔 Once the ground pork patty is nicely browned, flip over and season on the other side. Once it browns on the other side, add cheese to melt. While cheese is melting, toast the cut side of the buns.
🐽 Once the cheese has melted and the buns are toasty, assemble your ground pork smash burgers.

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