Barbecue
Thu Feb 2, 2012
We Did It!
Thanks to all of my supportive family, friends, and fans, The Meatwave Competition BBQ Team has reached its goal and will hit the BBQ trail this summer. Applications to compete in the Hudson Valley Ribfest and The Battle of the BBQ Brethren are already in the mail and I'm working on putting everything together we need to participate.
The outpouring of support to get to this goal has meant the world to me, and I'm currently hard at work on the buttons, totes, sauces, and more that funders will receive in return for their generous donations.
Of course, The Meatwave is always thinking big and looking above and beyond what I set out to do.
The amount raised was the bare minimum to get us to two competitions, but I'm already planning to try to enter one more contest. Response to my barbecue sauce has also been so overwhelming that research has started to see what it would take to get it bottled and sold in stores. Finally, an idea is brewing to hold a public charitable barbecue event that would mix my love for smoked meats and dedication to non-profits together as one.
As you can see, even though the initial goal was reached, every additional dollar will be a big step to help realizing what will hopefully be a bigger and meatier future for The Meatwave.
I can only do these things with your help, and there's still time to join The Meatwave Team to make it happen.
Join the Meatwave BBQ Team Now >>
Tue Jan 31, 2012
Salt and Pepper Smoked Short Ribs
Usually the Superbowl for me is nothing more than an excuse to make as much food to fatten up me and my guests—football is just a side note to the event. Something different happened this year though. Through the post-season, I've entertained and cooked for most of the games and I've found myself more into football than usual, especially with the special surprise the Giants pulled off. So with bigger interest comes loftier goals for food. I was thinking of trading in a batch of wings for pork ribs, but then I thought, why stop there? So I went upward, looking to a bone of meat that can mae a baby back quiver in fear—beef short ribs.
More and recipe after the jump >>
Tue Jan 24, 2012
An Ode to City Market
I decided early on that I wouldn't do restaurant reviews on this blog, keeping the focus on cooking, where my true heart lies. Still, there's some barbecue experiences that are just worth sharing, like my recent trip to City Market in Luling, Texas. So think of this as more of an ode to one of the truly great meat markets that dot the Lone Star state.
Mon Jan 9, 2012
The Rib Alphabet
Behold, the rib alphabet in all of its greasy glory!
So what's this all about?
In case you don't know, I'm starting a barbecue competition team with the help of all of my meaty minions (that's you!). In the month since I started fundraising, I've been overwhelmed with the outpouring of support for this next wave of meat. As everyone has so generously given to me, I'm working on giving back by fulfilling the perks donors get with their contribution. One of these is your name written out in ribs, which will adorn the wall of the team tent everywhere it travels—hence the rib alphabet.
While the support of my friends, family, and readers has been humbling so far, I'm still working on reaching my goal to get the Meatwave team off the ground and out competing this summer. There's still time for you steak your claim on the team and get yourself on the "ribs of fame."
Will you answer the call of the meat?
Join the Meatwave BBQ Team Now >>
Thu Jan 5, 2012
Mini Pulled Pork Empanadas
Happy New Year Meatwavers! I just got back from a nice break in Texas, where I reveled with my mighty merry family for Christmas and New Years, with a jaunt in between making meatwads over a big fire deep in the heart of Hill Country (oh, and let's not forget the magical stop at City Market in Luling). After two weeks away, it's nice to be home, but how did NYC great me this year? With a high of 26 degrees! Now I'm not scared to be out cooking in the cold, but sometimes days like these call for staying inside and making due with barbecue I froze during the warmer months, which is how I originally came up with these superb pulled pork empanadas.
