Barbecue
Tue Dec 6, 2011
The Next Wave of Meat
It's a new day at the Meatwave!
As you can see, I've been hard at work at a snazzy new design. Pretty sweet, right? Although I've poured hours upon hours into a redesign, that's not the biggest news...you ready for it....the Meatwave will be starting a competition barbecue team.
That's right, the fury of the Meatwave is ready to be unleashed outside of my backyard and the tubes of the internet into the competition barbecue circuit, but I can't start this team without all of my loyal, meaty minions. I'm enlisting all of you to help me build a team and take the Meatwave to bold new and exciting places.
Your support will not go unrewarded. First, as I consider all you part of the Meatwave, you will now also be an intergal part of this new extension. You'll be able to follow the formation and going-ons of the team right here on the blog, and if you happen to be in the competition area, you're welcome to come support me in person and enjoy a rib or two. Second, I have a line up of awesome Meatwave perks to shower on you including buttons, totes, barbecue sauces, and even a barbecue feast that can feed up to 20 people!
So I invite to steak your claim on the Meatwave team as we further spread the Meatwave gospel!
Join the Meatwave BBQ Team Now >>
Tue Nov 15, 2011
Honey-Brined and Smoked Turkey
Thanksgiving has come to represent not just the tradition of my family coming together for a meal we're bound to eating for days, but also the pre-Thanksgiving meal I share with my friends where we enjoy the spoils of my seasonal recipe testing. While I'm keen on keeping a set of solid recipes I make every year with my family, the friends meal is consistently different, which breeds comfort in its own way. For one thing, there will always be a smoked turkey, but the need for a different variety each year makes this an incredibly fun part of the meal to experiment with, most which turn out great, like this honey-brined and smoked turkey.
More and recipe after the jump >>
Thu Aug 11, 2011
Battle of the BBQ Brethren
Ever since my first visit to a barbecue competition I've been thinking about jumping into the game. Joining into a strong community of people who share a similar passion seems like a logical step to take my cooking from the backyard to the next level. Although the basics of cooking in a competition are the same as I'm already doing—rubbed, cooked low-and-slow, then sauced—there are techniques and flavor profiles that set apart award-winning 'cue from what you find in a backyard or at a restaurant. I admittedly know little about this side of barbecue, so I was grateful and excited when Clint Cantwell, the pitmaster behind Smoke in Da Eye, let me join him for a day of cooking at the Battle of the BBQ Brethren, a sanctioned event out on the Island in Manorville, New York.
Fri Jul 1, 2011
Meat Tips: Throwing a Killer BBQ
The backyard barbecue is a thing of glory. I'm not talking about inviting a couple people over in the afternoon for grilled food—that's lunch—I'm exalting the times we get an ass load of meat, invite over a ton of friends, and spend the whole day by the grill—that's something special.
As the Fourth of July is upon us, there is no better way to celebrate our independence than a full-on, all-American barbecue. Throwing one may seem like a no-brainer, but it actually took me years of work to perfect this type of gathering. A lot of wisdom I'm about to impart may be second-nature to the more seasoned grillers, but there will always be those just starting out and everyone should know how to put together a really killer barbecue.
Your meat tips await after the jump >>
Thu Jun 2, 2011
Meat Tips: Cutting a St. Louis Style Rack of Ribs
By far, my favorite cut of ribs are a St. Louis style. This rectangular rack trimmed from a full rack of spare ribs provides the great flavor of spare ribs with the uniformity and manageable size that you get from baby backs. When first starting to learn how to barbecue, I'd go to Whole Foods to pick up racks already trimmed to a St. Louis cut, but I was paying a premium to have the work done for me, so I quickly learned how to butcher these at home, which is quite easy once you learn how.
