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Fri Jul 9, 2010Sauced: Maple Mesquite BBQ Sauce Sauce StatsName Maple Mesquite BBQ Sauce Produced by Williams-Sonoma Cost $12.95 at Williams-Sonoma Ingredients Ketchup, water, brown sugar, pure maple syrup, bbq spices, Worcestershire sauce, natural maple flavor, apple cider vinegar, natural mesquite smoke flavor Color Reddish-brown Meatwave Rating More Sauce ReviewsRead the full review after the jump >> 
Fri Jul 9, 2010Sauced: Barbecue Sauce Reviews I’m a DIY type of guy. As a youngster I spent endless hours constructing engineering marvels with Legos, which morphed into a short-lived stint in an extremely indie band, then into a master of darkroom chemistry, and now that spirit lives on in my barbecue and grilling. With a long history of constructing things from scratch, I’ve been a big advocate of bringing that philosophy to barbecue sauce. I can argue endlessly about how throwing a few cupboard staples together in a pot can churn out a sauce that can outdo just about anything you pick up in the store. So as my grill and I have been inseparably going on seven years now, inevitably an ocean of barbecue sauce has flown out of my kitchen. Coming with the territory of being such a barbecue nerd is the perception that I must love any gift that’s related to grilling. Barbecue sauce is up there as a top present, and as I’ve continued to crank out my own sauces, I’ve also amassed a nice collection of unopened bottles. In an effort to reclaim my cabinet space, I decided it was time to put those sauces to work, giving them some proper credit and good use in the form of barbecue sauce reviews. I will still preach that you’ll be better served making your own sauce, but I also relent, knowing that for most Americans it’s the bottle or nothing. There are some great sauces out there, and with my years of sauce making experience, I’m happy to provide some guidance on differentiating the excellent from the horrid along with some best use pointers. More after the jump >>
Tue Jul 6, 2010Hittin' the Sauce Oh, barbecue chicken, what a conundrum. First, it's primarily grilled and not barbecued, so the whole thing gets off on the wrong foot. Second, it's just usually not very good. Chicken marinated in sauce or slathered before being put on the grill seals an unnecessary ill fate for the bird, rendering a mostly burnt result. There's a secret to barbecue chicken though—for all those horrid pieces of bird you've probably endured, there's a way that it can actually be good, great even. So it's time to hit the sauce and make this backyard classic into something we can all be proud to serve. More and recipe after the jump >>
Thu Jul 1, 2010Go Go Bulgogi! It wasn't that long ago that I was answering to the stunned responses I got when I admitted that I had never had Korean BBQ. As such a meat enthusiast, it was dumbfounding to others that I had not experienced the greatness of the cuisine. I had no excuse for not trying it, it was just one of those things that never happened, until this winter, when the wait for Korean fried chicken was too long for my rumbling tummy and Korean BBQ was the inevitable back-up in an area of the city dominated by Korean joints. Maybe it's the fact that I had put Korean BBQ on a pedestal after so many enthusiastically sold it to me, but I was not totally blown away. Don't get me wrong, it was damn good, just not life changing as fabled stories had led me to expect. This rang most true for the bulgogi—marinated thin slices of steak—so much so it never crossed my mind to make it at home, but during last weekend's Korean meat feast, it made the cut, and what came off the grill was not only heads and shoulders above what I experienced at the restaurant, it immediately stole the show from all other meats that day. More and recipe after the jump >> Mon Jun 28, 2010Meat-a-thon Last year a couple Meatwavers maxed out on meat and booze and found themselves incapacitated to make the arduous journey from Queens to Manhattan. So they spent the night and as we all slowly awoke the next morning I got to thinking, what could be a better cure for a meat hangover than more meat! Unfortunately I was unprepared that day, but born was the idea of the Meat-a-thon—an all out meat eating weekend. This past weekend was the first of the Meat-a-thons, which I hope will be become a yearly traditions, that spanned two days, three world cup games, and what seemed to be endless waves of meat. More after the jump >>
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