MI Griller Shop
Grills and Grilling Accessories
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Showing 53–58 of 58 results
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Sale!
Weber Original Kettle Charcoal Grill for Outdoor Cooking and Barbecue, 18-Inch, Black
Original price was: $139.00.$129.00Current price is: $129.00. -
Weber Original Rib Rack For Grilling, Small
$21.99 -
Sale!
Weber Precision Grill Tongs, 18 inch, Stainless Steel
Original price was: $21.49.$14.99Current price is: $14.99. -
Sale!
Weber Rapidfire Chimney Starter, Standard, Silver
Original price was: $27.59.$24.99Current price is: $24.99. -
Wireless Meat Thermometer Digital BBQ Set, 5.3 Bluetooth and WiFi connectivity 800ft APP Control (iOS&Android) with Chef Knife, Fork, Meats Temperature Probe, Grilling, BBQ Gift for Men
$69.99 -
Work Sharp Precision Adjust Elite Knife Sharpener – Adjustable Knife Sharpening System – For Hunting, Serrated & Kitchen Knives
$129.95
Grilling Recipes
Why a BBQ Log Book is the Secret to Winning the Backyard
We’ve all been there. You nail a brisket. The bark is perfect, the fat is rendered like butter, and your neighbors are calling you a legend. Then, two weeks later, you try to do it again… and it’s dry. You used the same meat, the same BBQ rubs and sauces,
Kettle-Smoked Mississippi Pot Roast “Everything” Sandwiches
In the world of viral recipes, the Mississippi Pot Roast is king. But for a Northern Michigan pitmaster, “set it and forget it” in a ceramic crockpot is a missed opportunity for flavor engineering. This week in the MI Griller lab, we took this classic to the Weber Kettle using
The Ultimate Winter Engine: Smoked Over-The-Top (OTT) Umami Chili
When the Northern Michigan winter sets in, chili isn’t just a meal—it’s a survival strategy. But in the “Kettle Kitchen,” we don’t just dump ground beef into a pot on the stove and call it a day. We use thermodynamics, gravity, and wood smoke to engineer something entirely different. This
The Edge-to-Edge Pink Guarantee: Reverse Searing a Massive NY Strip
There is a stubborn myth in the outdoor cooking world that you can’t get edge-to-edge pink on a charcoal grill. People think that because charcoal relies on intense radiant heat, you are doomed to a thick, overcooked “gray band” around the edge of your steak by the time the center
The Smoke-Braise Hybrid: Kettle-Cooked “Dino” Ribs
Beef Plate Ribs—often called “Dino Ribs”—are the undisputed heavyweights of the barbecue world. They carry the rich, heavily marbled meat of a brisket point, but they sit high on a massive bone. In the heat of summer, smoking these straight through is a test of patience. In the freezing teeth
Coffee-Marinated Pulled Beef
They call the Chuck Roast the “Poor Man’s Brisket,” but I think that’s a disservice. When treated with the right chemistry and thermal patience, a Chuck Roast isn’t a backup plan—it’s a main event. This weekend, I tackled a 3lb Chuck Roast using the “Midnight Protocol.” This isn’t a quick