The Meatwave: Barbecue & Grilling Recipes, Reviews, Tips, and Tricks

Baking

Thu Aug 3, 2017

Grilled Lemon Pound Cake with Balsamic Berries and Whipped Cream

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Grilled Pound Cake

I'm not a big fan of eating out on common eat-out holidays—the crowds, far advance reservations, and all-too-often prix fixe only menus all add up to make the experience not one entirely fitting with the low key type of celebrations I prefer. So when it came to Mother's Day this year—the first one since high school where my Mom and I have lived in the same city—I decided rather than deal with brunch madness, I'd host and cook a lunch comprised of my Mom's favs, which included eggplant parmesan and asparagus. Then to cap the meal in a fittingly special fashion, I made this grilled lemon pound cake with balsamic berries and whipped cream.

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Tue Nov 3, 2015

Sweet and Moist Northern-Style Cornbread

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Northern-style Cornbread

Back in college, I celebrated a cousin's birthday at the low-cost rotisserie chicken 'n' ribs joint Dallas BBQ. Don't let the name fool you, you won't find old fashioned wood burning pits out back at this New York-based institution—it was the"Texas-sized" frozen margaritas that were our main draw. As the meal came to an end, we requested a cake and candle (little more than an excuse for our inebriated group to sing "Happy Birthday" as loudly and off-key as possible). The waiter promptly returned with a slice of cornbread, topped with whipped cream and a sole lit candle. We all kind of laughed at the "cake," but as we ate it, it didn't feel so out of place.

Their cornbread was sweet, moist, tender, and springy—very much like a cake after all. The namesake corn flavor was there, but not in a way that made a dollop of whipped cream feel out of place. As a Northerner, this was the exact type of cornbread I grew up on.

In my early days of barbecuing, I thought I needed to go for authenticity and started experimenting with Southern-style cornbread for my cookouts. But those denser, drier, and more intensely corn-flavored loaves never sat quite right with me. So I abandoned them pretty quickly and instead fully embraced the Northern-style cornbread that I know and love, in all of its sugary glory.

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