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Archive: June 2007 Wed Jun 27, 2007Meat a Meatwaver: Mike It's obvious I love to grill and barbecue, but it means little to me if I can't share the foods I make. I created The Meatwave mostly to have a time to get together with friends and make news ones, while collectively enjoying some meat, of course. So it seems right that this blog expand past waves of meat alone to let you know a little more about The Meatwavers that enjoy these barbecues. This week fittingly starts with Mike, who (besides Kris) has the best Meatwave attendance record, easily eating more of the meat than any others past or present. Meat Mike after the Jump >> 
Tue Jun 26, 2007What to do When You Can't Get Sausage Off Your Mind Is there something wrong with you when almost every moment of your day, waking and sleeping, is filled with thoughts of juicy, spicy hot sausages? This is what life has been for me ever since the Big Apple Barbecue Block Party three weeks ago. After consuming a hot link made by Southside Market, it's seemed as if my whole goal in life is to eat more of these overly delicious tubes of spiced beef. I'm even considering taking 1/2 a day of an upcoming 2 day trip to Houston to drive to Elgin to feed my addiction, but even that seems too far away and has not released my brain for alternative thoughts (it's amazing how my designs at work have become very sausage centric). I had to have more, and I had to have it now, so I did the best thing I could think of, and made some of my own. More and recipe after the jump >> Thu Jun 21, 2007Ribs a Long Time Coming I'm assuming that by now you are armed with a spice grinder and a homemade, world class rub. If you're not, you should know that I am very disappointed with you. I mean, you had two days to get this together, how much more time and motivation do you need?!!?! Well, if it is a matter of motivation, how about making something insanely delicious out of that rub...something like Mike Mill's Apple City Barbecue Grand World Champion Ribs? More after the jump >> Tue Jun 19, 2007Ay, there's the Rub Ok, let's talk rub. Yes, I know that most people will have to take your head upon divulging the secrets of their master rub onto your ears, but I'm hear to state a proclamation, you don't need them or their rub. What I've found after cooking a lot of barbecue at home is that, while the rub is extremely important, there's too much fussing over a little bit of secret spice that ends up being almost indiscernible in the end, unless you're tasting 2 different ribs, with 2 different rubs, at the same time. So stop sweating the small things in the rub and start thinking of the bigger picture if you really want your barbecue to shine. More and recipes after the jump >>
Mon Jun 18, 2007Meatup After last weekend's Big Apple BBQ Block Party, I had an itch to make barbecue for The Meatwave. I went crazy for Meatup, smoking some ribs, sausage, and beans for the masses to enjoy. I did not take into consideration that Sunday was also Father's Day, and apparently people do spend the day with their fathers, who knew? So the masses were more like a small huddle, but everyone came with a ferocious appetite, devouring all meat in site. More after the jump >>
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