Tue Dec 6, 2016
It felt weird putting a Meatwave on the schedule for mid-November—in New York the season was pretty much always brought to a halt halfway through October due to the fall chill, but I was hopeful that North Carolina would do me right and produce one more 60°F day to allow me to put a nice cap on 2016. Luckily I was not disappointed and got a beautiful sunny and warm, albeit windy, afternoon where I was able to host my friends one last time this year, serving up a menu full of Indian-inspired meats and more at Meat Your Match.
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Thu Dec 1, 2016
I used to think beef short ribs were reserved for the likes of smoking and braising only in order to render them tender and edible. Then one day I tried grilling short ribs like a steak and my perception of this super beefy, delicious cut was forever changed. Those short rib "steaks" were some of the best beef to come off my grill—intensely flavored with a pleasant chew akin to a perfectly medium-rare New York strip. It took me years to stumble upon this revelation, but Koreans have long been on the grilled short rib train with their version—galbi.
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Tue Nov 29, 2016
Heinz Texas Style Bold and Style BBQ Sauce
Approximately $2.19 for 19.5oz at your local grocery
Distilled White Vinegar, Tomato Paste, Water, Cane Sugar, Dark Brown Sugar, Salt, Blackstrap Molasses, Lemon Juice Concentrate, Spices, Corn Starch, Natural Flavors, Onion Powder, Garlic Powder, Paprika, Natural Smoke Flavor, Mustard Seed, Tamarind Concentrate, Xanthan Gum, Anchovies, Onions, Garlic, Turmeric, Natural Extractive of Paprika
This sauce makes good on its bold promise, but that comes at the expense of a balance between some of the other more nuanced flavors that don't get a chance to make their mark.
Thu Nov 17, 2016
I'll wager a good bet that come next Friday, you'll have a whole mess of turkey leftovers you need to find something to do with. I personally can usually only handle reheated plain turkey once—let's face it, it's never as good reheated and there are only so many sub-standard meals I can willing prepare for myself. That leaves me finding ways to reuse those leftovers in forms that are more exciting and delicious, such as in sandwiches, salads, and the like. While it wasn't a Thanksgiving bird, I did find myself with a generous amount of leftover Texas-style smoked turkey a few weeks ago, and I really don't think I could have put it to better use than in these smoked turkey stuffed potato skins.
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Tue Nov 15, 2016
Joe Joe's Hog Shack Carolina Sauce
Ketchup, Apple Cider Vinegar, Worcestershire Sauce, Sugar, Prepared Mustard, Hot Sauce, Lemon Juice, Garlic Powder, Spices, Chili Pepper
A base of sweet tomato gives this vinegar sauce a balance that lessens the extreme tartness and heat that defines the average Carolina-style sauce.