Tue Jun 30, 2015
When it comes to steak, I'm an economy cuts man. Well, I say with a bit of grumble that I was an economy man before my choice cuts of skirt, hanger, or flank became so desirable that their market value shot up beyond "bargain" territory. Still, they're easier on the wallet than the high-end cuts like ribeyes and T-bones, which I certainly love, but can hardly justify buying, knowing that I'll be just as happy with a steak a quarter of the cost.
But I'm also a man who would never pass up a porterhouse under the right circumstances, so when Serious Eats asked me to develop a recipe for perfectly cooked T-bone steaks last year (courtesy of Pat LaFrieda Meat) I jumped at the opportunity. The well-marbled, dry-aged prime steaks that were delivered were so beautiful that I affectionately dubbed them "my babies," and promised myself that no harm would come to them.
I've grilled enough steaks to know how to treat them right, but I did pit a few winning T-bone techniques against each other to see if one would ultimately earn me the title of "#1 Steak Dad."
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Tue Jun 23, 2015
One thing I'll miss about about New York is you can get just about anything here, although not always without effort. Case in point, tri-tip. I've been aware of this staple of central coastal California "barbecue" for a long time, but it's not a cut the common butcher or supermarket will carry in New York. Due to the inconvenience of searching for, and then traveling to get tri-tip in this city, I never tried making it myself, but last summer I decided it was high time I get off my lazy ass and took on this complex cut with a couple different recipes, the first being done in the vein of traditional Santa Maria-style.
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Thu Jun 18, 2015
Hunt's Original BBQ Sauce
Tomato Juice from Concentrate, Corn Syrup, High Fructose Corn Syrup, Distilled Vinegar, Molasses, Less Than 2% of: Salt, Mustard Bran, Tomato Fiber, Natural Flavors Including Smoke, Spices Including Paprika, Guar Gum, Pectin, Carob Bean Gum, Citric Acid
Hunt's Original BBQ Sauce suffers from a blandness that's an oddity in the realm of barbecue sauces. This leaves the sauce almost devoid of the more bold tangy, sweet, and fruity layers of flavor that you'd normally be looking for in quality 'cue.
Tue Jun 16, 2015
Now is as good a time as any to let you in on some big Meatwave news—we're moving! Yup, I'm taking the plunge and saying goodbye to New York and hello to North Carolina early next month. While the move will hopefully mean more grilling and more recipes in the long run, there's sadness in losing some of the things I've come to take for granted in the neighborhood I've called home for nearly 13 years, Astoria. With a heavily Greek population, Mediterranean foods abound, and my wife and I have grown accustomed to easily making a delicious and quick dinner out of the readily available halloumi cheese, top quality pita, and tzatziki that combine into one stellar sandwich.
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Thu Jun 11, 2015
Back at the beginning of May, I had the honor of joining my Kingsford family for the 2015 Kingsford Invitational set against the beautiful skyline of lower Manhattan. For those not familiar with the event, think of it as the most elite of all barbecue cook-offs. Unlike a normal competition, where just about anybody can sign up, the Kingsford Invitational invites only the top team from five of the most prestigious events in barbecue. This year that brought in the grand champions of Memphis in May (Big Bob Gibson), Houston Livestock and Rodeo (Bar-B-Que Commanders), the American Royal (Cool Smoke), Blue Ridge BBQ Festival (Warren County Pork Choppers), BBQ Pitmasters TV show (Rescue Smokers), and one wild card team made up of some of the most well regarded NYC pitmasters from Hometown, Mighty Quinn's, and Ducks Eatery (dubbing themselves The Dirty Water Dogs). Altogether the competition spanned three unforgettable days of great food and great friends.
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