MASTERING BEEF
The Next MI Griller Field Guide is in the Works.
Stop ruining expensive cuts. Learn the science of fire, muscle, and temperature.
You tracked the data in the Backyard Barbecue Log. Now, we are putting that data to work.
Let’s be honest: Beef is too expensive to cook on a hunch. When you throw a 2-inch thick Ribeye or a 14-pound Brisket onto the Kettle, you shouldn’t be hoping for the best. You should know exactly what is going to happen.
I’m currently writing the definitive guide to grilling and smoking beef. It’s not just a list of ingredients—it’s a deep dive into the thermodynamics of your Kettle and the biology of the animal. We are taking the guesswork out of the backyard.
What to expect in the new book:
- The Whole Cow: We aren’t just covering the standard Ribeyes and sirloins. We are breaking down the biology and the exact cooking methods for everything from the cheek to the tail.
- The Muscle & Math Equation: Why you can’t cook a working locomotion muscle the same way you cook a resting suspension muscle.
- Kettle Geometry: Exact charcoal setups (Snake, Minion, Two-Zone, Vortex) mapped to specific cuts of beef.
- The Carryover Matrix: Precise pull-temperatures so you hit a perfect medium-rare, every single time.
- Michigan Weather Adaptations: Sub-zero tips for maintaining steady pit temps when the snow starts flying.
Get on the Roster.
This project is currently in the testing phase (which means we are eating a lot of steak up here in Northern Michigan).
If you want to be the first to know when the book drops—and get early access to cheat sheets and infographics before it publishes—drop your email below to join the Scouting Report.
No spam. Just meat, fire, and data.