GrillinFools.com

05/24/2026

Memorial Weekend is here. And if you walked through the meat department 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 Missouri Pork 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 spatular
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.

05/23/2026

This Memorial weekend might I introduce you to the Pork Steak? This is how to feed a crowd for not a lot of money. It's simply a pork shoulder sliced into steaks. Why not just do a pork shoulder? Because that takes hours and hours. This recipe, which works on a griddle (as I did here), charcoal or gas, takes less than an hour and is soooooo good. Hold them in a simmering pan of BBQ sauce to keep them hot and saucy while waiting for guests to arrive.
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Proud to partner with Missouri Pork on this one because that's all I'm serving on Memorial Weekend!
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Full list of ingredients and step by step instructions will be in the comments below.

05/21/2026

With Memorial weekend a day away, let me clue you in on how to feed a crowd for not a lot of money. The pork steak. It’s simply a pork shoulder sliced into steaks. Why not just do a pork shoulder? Because that takes hours and hours. This recipe, which works on a griddle (as I did here), charcoal or gas, takes less than an hour and is soooooo good. Hold them in a simmering pan of BBQ sauce too keep them hot and saucy while waiting for guests to arrive. 
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Proud to partner with on this one because that’s all I’m serving on Memorial Weekend!

Ingredients:
6 Pork steaks – 1-1.25 inches thick
Salt
Your favorite BBQ seasoning
Your favorite BBQ sauce
Feeds 8

Instructions

Prepare the flat top griddle for two zone grilling with one side hot as in north of 375F-400F.
While the griddle heats up, season the tops of the pork steaks with a health dose of salt and your favorite BBQ seasoning. When the flat top comes up to temp, place the pork steaks on the hot side, seasoned side down. Season the tops of the pork steaks with salt and that BBQ seasoning
Just keep flipping the pork shoulder steaks. After 4-5 minutes of browning on one side, flip them over. Repeat until the pork steaks reach an internal temperature north of 180F in order to break down all that collagen in the pork. Feel free to add a dusting of more seasoning after a flip or two.
Remove from the heat, drizzle with BBQ sauce and serve.
That’s how you win

05/19/2026

Anybody doing a whole hog this Memorial weekend? This is the last one we did. It’s been a minute since we did one.

05/11/2026

Just saw an interesting article in Tasting Table about my fave the pork steak:

Pork steak has a lot of marbling which means the reverse sear method is the perfect preparation method as it helps render the fat and develop good texture.

05/06/2026

In this economy, sirloin ain’t that bad. In fact, this was pretty amazing. Who’s a sirloin fan??

04/24/2026

Have you ever tried a pork steak?

04/20/2026

Have you tried the Alabama white sauce made famous at Big Bob Gibson Bar-B-Q? Dad made a mess of these leg quarters and dunked them in the Alabama delicacy.

04/17/2026

Peach Sweet Spare Ribs or Pineapple?