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Fri Jul 25, 2008 Pork Roll Up  A couple months ago I attempted to grill a wet rubbed pork tenderloin with varying success. The heart of the problem was the rub burning away during cooking, and I kindly received a reader suggestion that asked, if it burns on the outside, why not move it to the inside? Made sense to me. So I decided to tackle this predicament with one of my favorite wet rubs, jerk sauce, whose great flavor has been claimed by the intense heat of the grill during my previous forays. More and recipe after the jump >> 
Behold the Glory of Bacon Ice Cream  Ice cream has been a long Meatwave tradition. There's a rarely been a time that I haven't churned up some creamy deliciousness to accompany whatever meat was being smoked or grilled. Since the two have gone hand in hand so long, the conservation of mixing them has been inevitable. No combination has been so widely discussed as the joining of bacon to ice cream. All of this lived in our fantasy world, the one where the streets are lined with sausage and it hails meatballs, and I don't think anyone ever expected this creation to see the light of day. But it did, last Sunday, and oh, what glory it held! More and recipe after the jump >>
Carne-val 2008  As I've mentioned before, Meatwave themes are rarely followed through. Take Carne-val for example, this yearly Meatwave should have some Brazilian influence, but the past has proven it's only been an excuse to cook up more meat than we'd ever need, and nothing more. I made a decision that after failing to hold-up the roots of Carne-val for so long, it was time to channel some South American energy and come up with something truly fitting for the occasion. More after the jump >>
Meat Tips: A Meat for Every Kabob  A kabob is only as good as the meat you put into it, and I've found kabobs are pretty particular with the meats they like. So I have another addition of Meat Tips, and a continuation of the kabob craziness, to help make sure you're buying the right meat to ensure skewer success. Your meat tips await after the jump >> Mon Jul 7, 2008 Meatenanny  It's Meatenanny! No, it's Meat-Down! Call it whatever you will, but the Meatwave got down Southern style on Sunday. Meatwavers were treated to a feast meant to stick your ribs (and arteries). Turkey legs, chicken, biscuits, potato salad, and ice cream all filled our palates with a richness that can only be attributed to our Southern kin, leaving us all in a heavy meat-coma as the Meatwave saddled up and rode into the sunset. More after the jump >>
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Meatwave
