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Archive: May 2008 Wed May 28, 2008Meatmorial Day: Take II It's hard to believe that it's been five years since The Meatwave's humble beginnings. Who knew it would come this far, and we would continue to consume all pieces of meat that dare cross our path. I know our stomaches have been thankful, although our waist lines and hearts less so. Even with all that has been achieved, there is still one wrong that was never set right, the Meatwave began with a rained out Meatmorial day. This was the year to set things straight, as we fully celebrated this delicious holiday on one of the most perfect Mondays to ever grace this planet. More after the jump >> 
Sun May 25, 2008Pork Triumph It's been a little over a year since my infamous pork disaster, a pork tenderloin that neither cooked well or tasted that great. I think that experience left me skittish on the whole tenderloin thing, not even attempting a second shot at something that I know should be delicious. I figured it was high time to lay my fears aside and take another go at it, and the result this time not only quelled any self-doubt, but also have left me wanting more. More and recipe after the jump >>
Thu May 22, 2008Meat Tips: Keeping a Happy Grill The Meatwave is proud to introduce Meat Tips, a break from the usual recipe to dole out some hints and tips on meat selection, preparation, and general grilling topics. I learned the hard way, if you don't treat your grill with the proper care, it's bound to suffer a slow and painful death right in front of your eyes. My first grill was one of those squat 12" squares you can find at most discount stores around the city, but it didn't make it past a few uses before it's sad trek to curb to await an untimely fate. For my next grill, I went bigger, a 22 inch kettle, but not much better; it was a super sale item at Home Depot, costing about half as much as the comparable Weber, and delivering about half the quality as well. Despite my inability to afford a Weber at the time, I was determined to make this grill last as long as possible, and I'm proud to say that 5 years and countless grilling sessions later, it's still going strong. With the proper basic maintenance, you can keep almost any charcoal grill alive and well, dependably churning out one bbq after another. Your meat tips await after the jump >> Sun May 18, 2008Chipotle Lime Chicken I'm so over boneless skinless chicken breasts. There was a time where I could not survive without them, but unless I'm frying them to make schnitzel, they no longer have any place in my diet. They represent a lifeless lazy food to me and their convenience does not out weigh the often dry, tasteless meals they produce. That being said, last week I played the role of total hypocrite by reverting to my old ways in the name of saving time for weeknight grilling, but the end results were pleasant enough that I feel confident in passing them along to you. More and recipe after the jump >>
Wed May 7, 2008Meat Me Over ThereThe official start of the Meatwave is slated forI'm pleased to direct you to Serious Eats, where the Meatmaster will be doling out his grilling wisdom to the masses. Look for me in the grilling section, but stay and read the entire site. Serious Eats has been the center of my food blog universe since it launched, and if you don't read it already (shame on you), I think you'll also find it the most excellent and comprehensive food blog around these parts. Outward and Onward >> |
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