That Griller Guy

That Griller Guy Follow along with me on my culinary and EGGing adventures from Titletown, USA!

08/11/2026

Part 3: This is what it’s all about.

Everyone’s gathered, snacks are out, Fleet Farm brand snack mix, bridge mix, and a charcuterie board served up on the perfect platter. The kids are giving Grandpa a run for his money in badminton, while we fire up the Blackstone for some perfect smash burgers and blistered shish*to peppers.

But summer nights were never really about who wins the game. They’re about the food we share, the time spent together, and the memories made along the way.

Cheers to the perfect summer night.

08/09/2026

Part 2: Setup day!

Started by assembling our new Blackstone griddle, with a little help from my son (future grill master in training).

Then we got creative: took 4x4 posts, set them in Fleet Farm 5 gallon buckets filled with Quikrete and water for a sturdy DIY base. Even had my daughter help level them out. Once set, added hooks and strung up lights from the posts to our pergola for the perfect backyard glow.

Rounded things out with a badminton court, ThermaCELL running to keep the mosquitoes away, and snacks ready to go, charcuterie board included.

Everything’s set… Part 3 is where the party starts with my parents! Stay tuned.

08/07/2026

Weekend cookout mode: activated! My parents are coming over and the kids are hyped, so I made a Fleet Farm run to get everything we need.

Grabbed the Blackstone griddle (obviously), seasoning + conditioner to get it ready, spatulas, water bottles, and a cover to keep it protected. Added a ThermaCELL because, Wisconsin mosquitoes, you know how it is.

Then rounded it all out with some Fleet Farm buckets, string lights for that backyard glow, snacks, lemon drops, bubblrs… and yeah, I couldn’t leave without a Fleet Farm tee and tumbler either.

Stay tuned for Part 2! Griddle seasoning + gathering setup coming soon!

05/28/2026

More than just dinner. More than just grilling.

Cooking over live fire is an experience. The crackle of the flames, the smell of smoke in the air, and the people gathered around waiting for that first slice. That’s what makes meals like this unforgettable.

Tonight’s centerpiece: a beautiful Snake River Farms American Wagyu tri-tip grilled over live fire for the perfect crust, sliced thin and topped with hand chopped chimichurri, served alongside roasted potatoes and blistered green beans.

These are the meals my family remembers long after the plates are cleared.

American Wagyu just hits different over the fire.

Had a few blood oranges sitting around, so obviously that meant one thing……smoked wings on the Big Green Egg.Tossed thes...
05/26/2026

Had a few blood oranges sitting around, so obviously that meant one thing……smoked wings on the Big Green Egg.

Tossed these crispy wings in a bright red gochujang blood orange glaze that hits every note. Smoky, sweet, sticky, citrusy, and just enough heat to keep you reaching for another one.

Sometimes the best recipes start with whatever’s sitting on the counter.

Weeknight dinner, elevated.Truffle ravioli tossed in a quick brown butter wild ramp sauce for a meal that tastes restaur...
05/19/2026

Weeknight dinner, elevated.

Truffle ravioli tossed in a quick brown butter wild ramp sauce for a meal that tastes restaurant worthy without spending all night in the kitchen. Nutty butter, earthy ramps, rich truffle flavor… simple ingredients doing some heavy lifting tonight.

Sunday sauce done right.Slow braised American Wagyu chuck roast, shredded and piled over a velvety bed of creamy Parmes...
05/13/2026

Sunday sauce done right.

Slow braised American Wagyu chuck roast, shredded and piled over a velvety bed of creamy Parmesan polenta. Finished with fresh basil, a glass of red wine, and the kind of comfort food that makes you slow down and savor every bite.

Rustic, rich, and full of deep Sunday flavor.

Sunday sauce done right!Slow braised American wagyu chuck roast, shredded and piled over a velvety bed of creamy Parmes...
05/13/2026

Sunday sauce done right!

Slow braised American wagyu chuck roast, shredded and piled over a velvety bed of creamy Parmesan polenta. Finished with fresh basil, a glass of red wine, and the kind of comfort food that makes you slow down and savor every bite.

Rustic, rich, and full of deep Sunday flavor.

This is how you Cinco de Mayo. Fired up the Blackstone and made a big tray of my Tacodillas… the ultimate mashup of a ta...
05/06/2026

This is how you Cinco de Mayo.

Fired up the Blackstone and made a big tray of my Tacodillas… the ultimate mashup of a taco and quesadilla coming together in one crispy, cheesy bite. Tangy chicken tinga loaded inside with melty cheese, folded into a crispy tortilla and cooked until perfectly golden.

Simple, flavorful, and the perfect way to celebrate with a meal the kids absolutely devoured.

Back to the basics. American Wagyu ribeye from Snake River Farms, seasoned up with Blanco from Meat Church and grilled o...
04/29/2026

Back to the basics.

American Wagyu ribeye from Snake River Farms, seasoned up with Blanco from Meat Church and grilled over live fire to a perfect medium rare. Exactly how steak night should be. First time using Blancoand it was everything I want in a seasoning… a solid, even coating that builds flavor without stealing the show. It brought out that deep, rich, beefy flavor of the Wagyu instead of covering it up. Just clean, balanced, and it enhanced the flavor of the steak.

Finished the twice baked potatoes on the Big Green Egg with Holy Gospel so they picked up a little extra smoke, and kept it simple with some asparagus on the side.

Simple, flavorful, and absolutely dialed.

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