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

Bread

Wed Aug 25, 2010

Frustration, Torment, and Pocket Pitas

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Pocket Pitas

Grrrrrrr. Just thinking of working with dough elicits a deep visceral reaction of frustration and torment—"grrrrr" being one of the kinder phrases that comes to mind when trying to describe that feeling. I love bread, and so wish it came to me as naturally as working with meat. Why is proofing such a mystery, while seasoning so simple? Why is rising such a nail-bitter, while marinating is a walk in the park? Why is baking so perilous, while grilling so care free? All of those feelings should keep me a good distance away from any bread-making endeavors, but some perverse force seems to pull me into doughy situations that often result in the free flinging of expletives that, every once in a while, actually end with something that was worth the suffering, like these grilled pocket pitas.

More and recipe after the jump >>

Tue Aug 17, 2010

Fried: Hush, Puppy

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Carne-val

With all this North Carolina talk going on around these parts, it'd be a disservice not to have sides with that, and when I think North Carolina barbecue, hush puppies are right up there with slaw as a must have on each plate. As a kid growing up in suburban Virginia, hush puppies were exclusively found in seafood establishments, and were the only redeeming part of them in my mind. This led me to think of hush puppies as lone wolves—the only thing edible from our otherwise horrendous outings to Red Lobster and Long John Silver's. It wasn't until I had them next to some chopped pork that they were reinvented in my mind as one of the greatest barbecue sides out there.

More and recipe after the jump >>

Tue Jul 20, 2010

Invasion of the Meatwads

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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 >>