Thu Jun 13, 2013
The ten year anniversary kick-off of the Meatwave was a cold and rainy affair that resembled March more than May. Fast-forward two weeks and we found ourselves in the midst of an intense heatwave that felt like we were stuck in the depth of muggy August hell, with a total abandon of those perfectly warm and crisp Spring days that usually start off the Meatwave. Still, that didn't stop anyone from coming out and joining the hunt for the elusive Meatsquatch!—a mythical beast with an insatiable appetite for meat that can never be fulfilled.
More after the jump >>
Tue Jun 11, 2013
I may talk a barbecue game, but when it comes to cooking swine, Filipinos are at the top of their game. For all the Carolina whole hogs, smoked pork shoulders, and braised bellies I've had, nothing quite matches the simplicity and utter mastery of Filipino lechon—whole roast pig. I'd love nothing more than to learn this fine art of rotisserie swine cooking, but I'm short on a giant rotisserie, hogs, and a mentor. So when wanting to do some Filipino style pork, I took things to a smaller scale and looked to lechon liempo—Filipino roast pork belly.
More and recipe after the jump >>
Thu Jun 6, 2013
Sauce Stats
Name
Goode's Original BBQ Sauce Review
Ingredients
Tomato Sauce, Water, Karo Syrup, Pure Natural Honey, Vinegar, Cooked Bacon, Cooked Onions, Beef Fat, Brown Sugar, Salt, Black Pepper, Powdered Worcestershire
A fresh tomato and vegetable character may sound appealing, but it leaves Goode Co.'s Original BBQ Sauce tasting like it's meant more for pasta than smoked meat.
Tue Jun 4, 2013
Don't know how Spring is playing out near you, but in New York it seems like we made the jump from cold and rainy to hot and humid with the absence of those sunny pleasant days where being outside presents absolutely no challenges to personal comfort. With the heat comes the constant need to cool down, and perhaps there's no better way to achieve that with maximum seasonal refreshment than lemonade.
Oh, you say lemonade isn't grilled? That's where you're wrong!
More and recipe after the jump >>
Thu May 30, 2013
After posting the delicious Cornell chicken a couple weeks ago, I got a call on Twitter to elaborate on the char speckled spuds seen resting next to the bird. I'm all to happy to oblige and delve into the nuances of those taters, which I gave a salt and vinegar treatment to specifically compliment the tangy chicken they were served with.
More and recipe after the jump >>
