Thu Jul 24, 2014
Continuing on the trend of dispersing some grilling basics over this summer, after finding the best coal arrangement for your cook, the next biggest thing is getting to know how hot your fire is and how to control it. Different foods like different heats—while a steak will appreciate a nice searing heat, over the same fire a chicken will quickly burn to a crisp before it ever has the chance to cook—so gauging your fire's temperature is a crucial step before slamming down some food.
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Tue Jul 22, 2014
Meatballs aren't usually associated with the grill, but they're becoming the meat form of choice for me when I want to do a ground meat creation that brings in influence from other cuisines and cultures. When done with the right consistency, meatballs actually cook incredibly well over a live fire and are so quick to make and versatile, they've served me well again and again in many variations, including: Greek, barbecue, Italian, and now, Moroccan.
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Thu Jul 17, 2014
Sugar Britches BBQ Sauce & Glaze
Water, White Sugar, Molasses, Brown Sugar, Apple Cider Vinegar, Tomato Paste, Onion, Vinegar, Worcestershire Sauce, Salt, Yellow Mustard, Garlic Powder, Natural Smoke Flavor, Onion Powder, Natural Flavor, Black Pepper, Xanthan Gum, Celery Seed, Cayenne Pepper
Using molasses to a fault, Sugar Britches comes off as one-note and is missing the other layers of barbecue sauce flavor needed to add depth and balance out the heavy hand of molasses.
Tue Jul 15, 2014
Continuing on the Moroccan road I'm treading this month, I was looking for short cut to bring me another North African dish without the amount of work I had to put in for merguez or the resulting sandwiches. That path led me to these chicken brochettes (otherwise known as skewers). Just about every culture has their own variation of meat on a stick, and I can attest that these little cubes of marinated chicken just went to further prove why that tradition is one that will never die.
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Thu Jul 10, 2014
The last Meatwave was epic—44 people, 30 burgers, 9 racks of ribs, 4 chickens, 5 coleslaws, 2 barbecues beans, and 2 ice creams. It was a crap load of work and hell of a lot of fun, but I was hoping for something a little more laid back for the next installment, and I got just that. With a more intimate crowd, I grilled up a bunch of meaty delights influenced from the heavily Greek neighborhood that I live in. It's been a while since I've done a Greek menu, but each time I do it, the food always seems perfectly suited for the summer—always fresh, bright, and just filling enough to leave you satisfied without that overly gluttonous feeling the Meatwave usually brings on.
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