Who Runs Grilling Companion and What Is Its Background?

Updated

Grilling Companion is an online grilling and barbecue magazine founded by two self-described technology and food geeks who combined their interests into a single outdoor-cooking resource. The site grew out of what its About page calls a small idea to "try something" and developed into an obsession. If you want to know who is behind the recipes and reviews before trusting them, the short answer is: a two-person, enthusiast-run publication rather than a large media brand or a single celebrity chef.

Who is behind the site

According to the site's own About section, Grilling Companion was started by two people who describe themselves as technology and food enthusiasts. They brought those two passions together to publish recipes, news, and tips about outdoor cooking.

A few things follow from that description:

  • It is a small, independent operation. The site presents itself as a magazine "born from a small idea," not as a corporate test kitchen.
  • The founders' framing is hobbyist-turned-dedicated. The About page explicitly says the project grew into an obsession, which is the site's own characterization of how it evolved.
  • The perspective is first-person and experience-based. The About text says the site shares "useful insights into our own experiences," so the content is positioned as hands-on rather than purely aggregated.

What the background means for readers

Because the site is run by two enthusiasts, its authority rests on personal testing and long-running interest in outdoor cooking rather than on institutional credentials. That is a meaningful distinction when you are deciding how much weight to give a recommendation.

What the site claims What it implies for you
Founded by two tech and food enthusiasts Reviews and tips reflect personal use, not lab testing
Grew from a small idea into an obsession Content has accumulated over years of focus on one topic
Shares "our own experiences" Expect first-person observations, including what worked and what didn't
Covers recipes, news, and tips It is a general resource, not limited to one grill type or cuisine

If you are looking for a single expert voice with formal training, this is not that. If you want a long-running enthusiast publication where the writers describe their own cooks and gear experiences, the background fits that expectation.

What the site covers

The homepage and About page show the scope of the publication:

  • Recipes across categories including beef, chicken, seafood, and vegetables. Examples listed on the site include Dry Rub Chicken Wings on the Grill, Grilled Ribeye Steak, and Marinated and Grilled Pork Tenderloin.
  • Steak-specific recipes such as How to Grill Filet Mignon, Tri-Tip Roast on the Grill, Top Sirloin Steak on the Grill, and Flat Iron Steak.
  • Chicken recipes including Grilled Curry Chicken Breasts, Grilled Chicken with Creamy Poblano Sauce, Citrus, Garlic and Chipotle Marinated Chicken, and Beer Can Chicken.
  • News and tips, with items like How To Cook BBQ Ribs and reviews of equipment such as the Looftlighter Charcoal Lighter and the Thermoworks Smoke.
  • Recent recipes at the time of the site content, including Beef Jerky on a Pellet Grill, Jamaican Rice and Peas, Jerk Marinade, and Smoked Beef Short Ribs.

How to judge whether to use it

Use Grilling Companion as a starting point if you want recipe ideas and gear impressions written from an enthusiast's own cooking. Treat the reviews as personal experience reports, and cross-check anything safety- or equipment-critical against the manufacturer's instructions. The site's own framing — two hobbyists sharing what they have learned — is the clearest guide to how its content should be read.