Grilling with Porter Road Butcher- Episode 7: The Right Tools for the Job


Save your arm hair and invest in some simple, long tongs, say grill experts James and Chris from Porter Road Butcher! On this Episode of Grilling with Porter Road Butcher, the guys let you know how to prep an arsenal of tools to take care of all the great cuts you’ve learned about so far.

Backing up their suggestions for products with techniques and tricks, the PRB grill masters explain how to tell if a piece of meat is cooked with nothing but a firm poke. If you’re not quite a master yet, they suggest a meat thermometer, long tongs, clean dry towel, and a “spatul-er”. Definitely not plastic though.

Check out Episode 7 of Grilling with Porter Road Butcher down below, and let us know what you think!

Written by Rachel Weaver

Casey is that rarest of creatures…a Native Tennesseean. His love of music can be traced to the day his dad sat him down and played him Bo Diddley’s “Who Do You Love?” Everything pretty much changed after that. He began his broadcasting career at the age of 14 at an AM station in Northern Middle Tennessee. It was there he learned how to cue vinyl records, splice tape with razor blades, and other skills that no longer serve any purpose. In the late nineties, he was the host of our evening show until management decided that probably wasn’t a good idea anymore. Casey returned to Nashville airwaves in 2016. When he isn’t on the air, he spends his time with his wife and son. He would also appreciate it if you’d get offa his lawn.