I used to cook based on intuition and while as a man, I'm "expected" to be a knowledgeable grillmaster and prepared to cook all things meat related indoors and out. For the past year or so I've become absolutely addicted to using thermometers to measure my steaks, chicken, pork, even frozen food items that I prepare in my air-fryer. I thought that Meater was the ultimate wireless thermometer but the folks at MeatStick tell me theirs is better. Let's take a look!

Summer is almost here and we've got a few months of outdoor grilling, tailgating and homegating in front of us. As men we are expected to be masters of the grill and while an important part of that is understanding how to "cook" the meat... it's equally important to know how to prepare that meat before cooking it.

When getting ready to grill, there's really three main ways to go - Rub, Marinade, or Sauce. Do you understand the difference though? This is a subject that deserves to be explored a bit, so let's look at how the preparation affects the way the meat tastes and looks on the other side.