All Up In Your Grill

Spring is finally here, and with the warmer temps and an extra hour of daylight comes more opportunities to cook and eat outside. On behalf of all the meat lovers, we say bring it on! To kick off barbecue season, here are a few tips from Moink’s favorite grilling gurus. We hope their ideas will inspire you to go fire up the grill or smoker this weekend.


Keep it Simple

When it comes to grilling steak, Midwestern foodie and recipe creator, Kat Hodson of A Mom’s Impression, uses the “KISS” method. The flavor of high-quality, grass-fed beef stands on its own, and doesn’t need a lot of fuss. A simple, homemade seasoning will do the trick. Feast your eyes on Kat’s Bone-In French Ribeye with Mushroom & Thyme Compound Butter. “I try not to take too much away from the natural flavor of the steak,” said Kat. “A compound butter is a great way to add a little flavor to enhance the meat for special dinners.” Get the full recipe here.


Master a Marinade

Florida mom-of-five April Cary of Mama Loves Food knows a thing or two about grilling lamb steaks. “Lamb is a bold, flavorful meat that stands up well on the grill. It tends to be nice and marbled too, so you don’t have to worry about it drying out.  Because high-quality lamb has such a strong flavor, make sure to pair it with equally vibrant notes when marinating, like lemon and garlic. Get April’s Best Ever Lamb Marinade here.


Build In Rest Time

It doesn’t get any more bright and beautiful than this Farmer’s Market Chimichurri Steak Salad by Houston family-friendly foodie Stacey Rodriguez of The Soccer Mom Blog. According to Stacey, grilling the perfect sirloin just takes a little patience and finesse. A few of her tips include, “Once the grill is nice and hot, sear the sirloin on both sides, then move to a part of the grill that is less hot, or turn the heat down slightly. Then cook on low heat for about 10 minutes for a perfect medium doneness. Be sure to let the meat rest for about ten minutes before serving.”


Leave Options Open

The best entertainers know how to put out a spread that all their guests can enjoy. This is no easy task when feeding a crowd with multiple special diets and preferences, like gluten-free, paleo, vegetarian and the list goes on. Atlanta Registered Dietician Luisa Hammett of lifestyle blog Peaches to Pearls recommends customizable meals, like these bright and healthy Build Your Own Farro Bowls she recently served at a spring gathering. “Farro is loaded with nutrients and is a complete protein since it has all the essential amino acids in it, similar to quinoa,” explained Luisa. “We grilled up chicken thighs and short rib to add to our farro bowls. I had plenty of vegetable options so my guests could add whatever they wanted to their bowls. It was a huge hit!” At your next warm-weather gathering, consider a build-your-own burger station or taco bar so guests can make their own choices, and everyone is happy!


Lookin’ Ain’t Cookin’

We couldn’t talk about grilling tips without a little piece of wisdom from our favorite hog farmer and Moink Co-Founder, Adam Cramsey! Adam’s Dirt Farm is located in La Belle, Missouri, and he’s the man behind Moink’s AHHH-mazing bacon (and the Moink Balls that won Lucinda’s Heart and gave our company its name!). When smoking meat, Adam believes in giving a 100 percent commitment. When you’re smoking a pig, there’s no sense in constantly opening the smoker,” said Adam. “Watch the temperature gauge and be patient, because good meat cooks low and slow.” We must agree, the best things in life are worth waiting for!


Have you stocked your freezer with the tastiest, ethically-sourced, humanely-raised meat money can buy for grilling season? Order your Moink Box today!

We can’t wait to see what sorts of recipes you make with your Moink Box! Be sure to tag us @moinkbox or #GetMoinked so we can see your yummy creations. Enjoy!


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