Thu Oct 8, 2015
Melvin's Original Golden Secret
Pure Yellow Mustard, Sugar, Worcestershire Sauce, Ketchup, Apple Cider Vinegar, Pepper Sauce, Liquid Smoke
Out of the jar, Melvin's Original Golden Secret has a great balance between sweetness, spice, tang, and the ubiquitous bite mustard while still leaving room for added complexity from Worcestershire that makes it a fine sauce to slather on ribs, pulled pork, and more.
Tue Oct 6, 2015
It's been a challenging couple weeks here in North Carolina. I've slowly made some friends and felt settled enough to finally start up the Meatwave at my new residences. After weeks of beautiful weather, of course the weekend I picked for the first Meatwave had to be a rain out, so I moved it to the next weekend. Rain out once again, but the thing is, it never stopped raining between the two. I've had a hankering to get my grill on, but we've been going on nearly two weeks of damp, cold, and rainy days that are not well suited for outdoor activities. This is the exact type of weather I loath too—nothing makes me feel more sluggish and uninspired than extended periods of grayness. So I've been in need of a pick-me-up, something to brighten my thoughts, and I found that in reminiscing about these ginger-teriyaki beef kebabs.
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Tue Sep 29, 2015
A while back I worked on a recipe for Pakistini chicken keema done in kebab form. This required taking a pretty wet ground chicken mixture and getting it to cling to a skewer, which was no easy feat to accomplish. In my tests, chilling the mixture in the freezer for a little while helped things out, making the meat firm enough to at least withstand the short trip from tray to grill, where it became more solid quickly as it cooked over a very hot fire.
From the comments I got, not everyone had success with it, leaving me wondering what a better solution may be. So I decided to go back at it, but this time using tsukune—Japanese chicken meatballs—as the ground chicken recipe of choice to work out my skewering dilemma.
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Thu Sep 24, 2015
Jim Quessenberry's Hot Sauce Beautiful
Tomato Concentrate Made From Vine Ripened Tomatoes, Brown Sugar High Fructose Corn Syrup, Distilled Vinegar, Corn Syrup, Spices (Less than 2% of Onion Powder and Garlic Powder), Salt, and Natural Flavors
"Hot Sauce" is the right label for this bottle which delivers immense heat and tang at the expense of the other flavors that make up a better balanced sauce.
Tue Sep 22, 2015
You ever forget to buy or leave out an ingredient when making a recipe? Well, you're not alone. It may look like I have my shit together, but I'm probably the king of forgetful cooking. I can't even count how many times I've needed to make a second, third, or even fourth return trip to the grocery store for a forgotten item, or gotten through a recipe only to realize after the fact that I left something out—sometimes small, sometimes big. In the case of these shrimp and pineapple skewers I had on the menu for my Tiki-themed Meatwave, I remembered to buy the bacon I planned on wrapping the shrimp in, but only realized I forgot to use it when taking the photos—whoops. Wasn't a huge loss though, because these were damn tasty, bacon or not.
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