Archive: July 2010
Thu Jul 29, 2010
Carne-val 2010
Oh glory of glories, it's Carne-val time once again, the celebration of everything that is meat! While last year's feast focused on many varieties of meat, this year honed in on the swine, and a lot of it. A whopping 27 pounds of raw hog—divided equally between ribs and butts—went into the smoker and emerged many hours later as some of finest barbecue one can find (at least around these city parts). Despite some rainfall, most made it out to revel in the meat and make this year's Carne-val fantastic.
Mon Jul 26, 2010
Watermelon and Haloumi, So Happy Together
It's kind of embarrassing that my recipe reserve currently out numbers what's actually on the blog. I'm sure you can understand that's hard to find the time to actually write about something when the grill sits just feet away, constantly beckoning. Being more prolific in cooking than writing, I often forget all of those photos laying dormant in Lightroom, just waiting to see the light of day. It's thanks to super Meatwaver Lindsay that this little gem came out of the closet.
She was talking up some exciting changes to a local bar at our Meativersary and got into how they even have a watermelon and haloumi salad, although it didn't compare to the one I had made a couple years back. With that, all the fond memories of this simple and wildly awesome salad came back, forcing me to spew out words to you describing the deliciousness a salty cheese and sweet melon can create when combined together.
More and recipe after the jump >>
Thu Jul 22, 2010
Joshua Bousel
Sauced: Butterscotch Bourbon Sauce
Sauce Stats
Name
Blackjack Barbecue Butterscotch Bourbon Sauce
Produced by
Blackjack Barbecue
Cost
$6.99 at BBQ Pro Shop
Ingredients
Ketchup, butterscotch, bourbon, white vinegar, garlic, Worcestershire sauce, lemon juice, soy, dry mustard, black pepper
Color
Smokey light red
Meatwave Rating
More Sauce ReviewsTue Jul 20, 2010
Invasion of the Meatwads
There are some people that are just pure genius, my good friend Chris falls into that category. Being separated by the distance between New York and Chicago, we don't see each other much, but when we do, it's often life changing. The last time he was in New York, way back in 2003, he told tales of how the Windy City was experiencing a full on Meatwave, and from that came all of this. He stopped by for a quick visit this winter with another nugget of brilliance, explaining the concept of the meatwad, leaving me once again bowing to his greatness. So without further adieu, I'm ready to drop some Meatwad my knowledge unto you.
More and recipe after the jump >>
Thu Jul 15, 2010
Meativersary
Whew, time has flown! It was only a year ago that I was wed in Holy Meatrimony, and our first Meativersary in already upon us. Sounds like a call for a party to me! Party down we did this past weekend, Meatwave style, with one wave of grilled party food after another in celebration of the union between of husband, wife, and meat.
