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Mon Aug 18, 2008 Stuck on the Southside  So once again I might have left you asking, "Where's the Meat?" The Meatwave went on a little hiatus as I traveled deep into the heart of Texas to my personal mecca, Southside Market. Once there, the power of Elgin sausage and smoked brisket took hold and I just never left (well, mentally at least). Of lesser importance, I also shot a wedding in the land where the stars shine bright, and the aftermath of that has left me temporarily indisposed back at the homestead. I hope to have things back on track next week with tales of tangy pit beans, smoked short ribs, and a foray into fish. In the meantime, enjoy a chimichurri-stuffed flank steak with a side of sweet onion salad, and end it with some grilled peaches with fresh raspberry sauce. More photos from Southside Market after the jump >> Mon Aug 4, 2008 Meat the Parents  The addition of the Bolt, Vamoose, and Megabus haven't made DC any closer, but they sure have made it a lot cheaper. This has driven my Mother to take up residence in New York more weekends than I can count. Prior to this past Sunday, none of her recent visits have coincided with a Meatwave, but she made sure that this last one did. So with my Mom on the Meatlist, and bringing my Poppy and Uncle Ronny in tow, I invited all Meatwavers to come out and Meat the Parents. More after the jump >> 
Ribs Gone Tropical  I have to thank the barbecue gods for Mike Mill's Apple City Ribs. That recipe has provided me with rib perfection, leaving no good reason to stray, but for the sake of diversity, I decided to go out on a limb and try something a little different. If I was going to venture into the new, I wanted it to be in uncharted Meatwave territory, leading me to a recipe that featured different flavors (pineapple, honey, garlic), different method (braising), and a different pitmaster (the great Chris Lilly). More and recipe after the jump >> Tue Jul 29, 2008 Legs of the Beast  I grew up in a Shakespeare loving household, where my Mother whispered "Parting is such sweet sorrow, That I shall say good night to let be morrow" as she closed the door after tucking me into bed every night. Yearly trips to the area's Renaissance Faire came with the territory, and while these, thankfully, did not end with me dressing in tights and speaking in Victorian English, they did leave me with two very important things: a ceramic pig shaped piggy bank won in a Ren Fest photo contest, and a taste for giant smoked turkey legs. More and recipe after the jump >>
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 >>
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 Peaches with Fresh Raspberry Sauce Charred Onion Salad with Prosciutto and Parmigiano Chimichurri-Stuffed Flank Steak Grilled Halloumi and Watermelon Salad TagsAsian (5) Barbecue (12) Beef (11) Chicken (9) Dessert (1) Duck (1) Event (3) Filipino (4) Grilling (27) History (1) Kabobs (5) Lamb (1) Meat Tips (3) Meatwave (14) Meatwavers (2) Mexican (2) Pork (14) Recipes (36) Ribs (4) Salad (2) Sausage (5) Sides (5) Superstar (2) Thai (2) Turkey (1) Veal (1) Vegetables (4) Archive August 2008 (2) July 2008 (7) June 2008 (8) May 2008 (6) October 2007 (2) September 2007 (2) August 2007 (7) July 2007 (9) June 2007 (11) May 2007 (10) April 2007 (4)  Subscribe
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