June is underway and we're off to a rockin' start! How does the time just seem fly? If you've been following us for a minute, you may have noticed we've begun to shift how we bring you our content. In the past, we primarily would share our cooks through static Instagram posts and carousels. With the rise of TikTok, we've seen that those style posts just don't get the reach and engagement to keep them as the primary content focus. Instead we've begun our reels journey sharing quick video snippets into our cooks. So what does this mean? Well for starters we're not going to cut out completely static posts. While they're no longer our primary means of sharing content, they're still going to play a roll. We're looking to utilize those posts to show off all the seasonings, fuels, and tools we use in our cooks in addition to the still shots from those same cooks. The focus of the reels will be a mixture of quick recipe walk throughs and up-close v
G-Rod Grills Cooking (and food in general) has long been an outlet for me. I remember as a kid always making “fancy” parm and mayo sandwiches for my brothers after school, which then eventually turned into parm and mayo grilled cheese because I was “stepping it up a bit!”. I don’t think they liked them but they never complained, mostly because it was either that or make their own snack... and they’d much rather make me do the work! Thankfully I’ve gotten better at cooking and my family has never had to eat those terrible sandwiches. I’ve also acquired a few cast iron skillets over the years - for some reason I think food always looks better in cast iron, I don’t know what it is but I think it just looks better. I have countless cast iron magazines that I’ll probably never read but I do enjoy looking at all the pictures. With that said, I’ve been playing around with trying to incorporate cast a bit more in my cooking and although it is still a work in progress, this recipe was a hit at