The Meatwave: Barbecue & Grilling Recipes, Reviews, Tips, and Tricks

Thu Nov 20, 2014

Sauced: Arthur Bryant's Original Barbeque Sauce

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Arthur Bryant's Original Barbeque Sauce

Sauce Stats

Name
Arthur Bryant's Original Barbeque Sauce
Produced by
Cost
$4.99 for 18oz at the Kansas City BBQ Store
Ingredients
Water, Seasoning (Sugar, Mustard Flou, Spices, Dried Garlic, Dried Onion, Soybean Oil), Vinegar, Salt, Tomato Paste, Lard, Xanthan Gum, Sodium Benzoate
Color
Rusty Orange
Meatwave Rating
310
out of 10
Only in a Pinch
More Sauce Reviews

A barrage of spices give this sauce an earthy and spicy flavor that's overly tart, crying out for sugar to bring a cohesiveness to the off balance.

Tue Nov 18, 2014

Bacon-Wrapped Turkey Breast With Cornbread Stuffing

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It's Not You, It's Meat

The first Thanksgiving my wife (then girlfriend) spent with my family, her mother asked if she could send us a holiday ham as a gift. My wife was left explaining that it might not be most appropriate present for a Jewish family, thus beginning the tradition of a lovely in-law-provided floral centerpiece on our Thanksgiving table.

Oh, how I wished things went differently, though.

I have an insatiable appetite for ham, and knowing that those flowers could have just as easily been a beautiful, sweet city ham gnaws at me each successive holiday. We've long since given up keeping kosher and I've been waiting for the right time to introduce the idea of a ham instead of a bird. Well, it turned out that last year was finally when it happened. The only problem? The murmur of an absentee turkey didn't elate everyone to the same degree, so I was left trying to find the right scaled-down version of turkey to satisfy everyone at the table.

Given the circumstances, a bacon-wrapped stuffed turkey breast may seem a little counterintuitive, but it hit a lot of the right notes—it was small, brought in the cornbread stuffing that was also going to to go missing, and was pretty much guaranteed to be delicious, and I wasn't left disappointed.

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Tue Nov 11, 2014

Pimento Cheese Twice Baked Potatoes

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Pimento Cheese Twice-baked Potatoes

It was a gradual, creeping change. Year by year, one by one, I took over every dish of the Thanksgiving dinner, save the out of season asparagus my Mother insists on. At this point, I've settled into a menu that adorns the holiday table each year, a series of dishes I think of as family tradition. So it came as some surprise when there was a request to alter this comforting and familiar spread into something new last year.

Being a man of tradition, it came with a little trepidation that sweet glazed ham replaced the roast turkey, macaroni and cheese took the place of the cornbread and sausage stuffing, and Brussels sprouts with bacon stood in for my green bean casserole. When I asked what we should do instead of mashed potatoes, my sister made it explicitly clear that those were to go nowhere. Still, I couldn't help but wonder what would be an appropriate starchy side that would go with the new meal that was taking shape, and thought these pimento cheese twice-baked potatoes would fit in seemlessly.

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Thu Nov 6, 2014

Sauced: Blues Hog Smokey Mountain Sauce

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Blues Hog Smokey Mountain Sauce

Sauce Stats

Name
Blues Hog Smokey Mountain Sauce
Produced by
Cost
$4.50 for one pint at blueshog.com
Ingredients
Ketchup, Brown Sugar, Apple Cider Vinegar, Sugar, Salt, Water, Spices, Worcestershire Sauce, Hickory Smoke Flavor, Chili Powder, Paprika, Dried Garlic, Dried Onion, Flavoring, Chipotle Pepper
Color
Maroon
Meatwave Rating
810
out of 10
Approaching Greatness
More Sauce Reviews

Delivering the great sweet, tangy, and fruity balance of the original Blues Hog with added depth by way of smoke and spice, Smokey Mountain Sauce has a whole lot of good going on.

Tue Nov 4, 2014

Grilled Cabbage with Ginger-Miso Dressing

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Grilled Cabbage with Ginger-Miso Dressing

Unless it's turned into coleslaw, I can't say cabbage is a very attractive vegetable to me. I've had it in the back of my mind to try grilling cabbage for years, but all the recipes I came across relied on roasting it, with or without a stuffing, until tender. I see little to no appeal in mushy, soft cabbage, so it never popped out at something I should make over anything else. Then over at Serious Eats, Kenji did a post on grilling cabbage that kept it tender-crisp, had an excellent char, and paired it with a number of dressings I could totally get behind. Instantly cabbage turned from something to actively avoid into a dish I needed to grill as soon as possible, which is exactly what I did.

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