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Memphis Grill Blog and Videos

Oct 8, 2013
The origins of the word “barbecue” are up for debate. It might be from the French phrase “de barbe a queue” (which means ‘from whiskers to tail’) or the Caribbean word "barbicu” which translates to “sacred fire pit.” Most experts believe that "...
Sep 25, 2013
Chef Matt Hayes shows you to how to grill the perfect steak on a Memphis Wood Fire Grill. Stay tuned for the great bonus tip on making savory herbed butter.
Sep 18, 2013
We've all had that moment when grilling veggies, shrimp, or other small items and one of them falls through the grates only to be lost forever. You could buy a frogmat, q-mat, etc and do it that way OR you could flip one of your grates! Check it out:
Sep 5, 2013
Memphis Wood Fire Grills Executive Chef, Matt Hayes, teaches us how to smoke the perfect Boston Butt (Pulled Pork). And in case you missed the video on how to properly brine a Boston Butt or pork shoulder, please click here.  
Aug 21, 2013
It's no secret that our grills can seriously elevate your BBQ game, but what about delicious Creme Brulee and Caramel Rolls? Yep, we got that covered too! Check out the video recipe below.
Aug 16, 2013
Over at The Huffington Post, renowned chef Homaru Cantu (Michelin rated, Iron Chef winner, etc) just wrote a fantastic article on why grilling and bbq'ing over wood pellets is supierior to gas and charcoal. To no one's surprise, we completely agree...
Aug 9, 2013
Brining a pork roast is easier than you think!
Jul 23, 2013
Via What causes a "smoke ring" to form around smoked meats? If you're not familiar, a smoke ring is a region of pink colored meat usually seen in the outermost 8-10 millimeters of smoked meats. You can see the pink zones on the...
Jul 16, 2013
We're proud to partner with Andrew Zimmern and his fabulous team to give away a brand new Memphis Pro (in addition to a ton of other great prizes - including signed Andrew Zimmern books and merch). Sign up here:
Jul 16, 2013
Pellet Flavor: Oak (all purpose) Servings: 2-4 Caeser Dressing Ingredients: ¼ c. olive oil 1/8 c. white wine vinegar 1 egg white 3-4 Tbsp. fresh squeezed lemon juice 2 tsp. Dijon course sweet and spicy mustard 1/8 c. grated parmesan cheese 1-2 tsp...


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