Tue Mar 26, 2013
I was looking back at all my Easter recipes and noticed that year after year I've been cooking the same thing—leg of lamb. I had a bit of a breakdown thinking I've lost some creativity and fallen into a predicable pattern that's not representative of the experimentation that I love in cooking. So I went off racking my brain about what else I would love on Easter, and the more I thought, the more nothing came up that could rival a leg of lamb. Instead of making something inferior, I decided that maybe the repetition isn't such a bad thing. For one, it's incredibly delicious and a treat that I usually need an excuse like a holiday to make. Second, there are no limitations on how to introduce new flavors into a leg of lamb—while I've been doing the same cut each year, each subsequent recipe is pretty unique from the last. So another leg of lamb it is, this year adorned with a rosemary, garlic, and mustard crust.
More and recipe after the jump >>
Tue Mar 20, 2012
A week at SXSW (where I managed to fit in five TX barbecue instituions during the madness of the conference) has left me really drained, luckily I have my first barbecue comp this weekend to breath life into my exhausted body. Each night I have plan to slowly get everything together, so when the alarm buzzes at an ungodly hour on Saturday, all I have to do is roll out of bed, jump in the van, and head down to Sheepshead Bay. While I have a plan for each category at this point, I still find myself second guessing my decisions. For example, I think I have a solid dish for the ambiguous "chef's choice," but is it's really unique enough? Will it wow the judges? Should I go for something completely different instead, perhaps this incredibly delicious rotisserie leg of lamb with lemon, rosemary, and garlic?
More and recipe after the jump >>
Tue Sep 6, 2011
Sorry if I left you hanging a little last week without any grand gesture for labor day—although, if you tried the beef satay, you know that it's nothing to scoff at—but I'm keeping good to my word and giving you something special now, this mustard and herb-crusted rack of lamb. Whether you consider this grandiose is subjective, but for me, I rarely cook lamb at home, and a doing a whole rack of lamb is like dream come true.
More and recipe after the jump >>
Tue Sep 14, 2010
Shame on me, back in the winter my wife most lovingly gave me the gift of endless rotating meats with the Weber rotisserie attachment, and up until now, all of my exploits with my favorite grilling accessory have been shared with my fellow Serious Eaters, leaving my meaty minions here in the dark. That comes to an end today with one of the most ubiquitous of revolving meats—gyros. While my past adventures with the rotisserie have focused mainly on duplicating one of my favorite chickens, this gyro represents new ground for the Meatwave, so get excited as I bring you into the tasty, tasty land of the lamb gyro loaf.
More and recipe after the jump >>
Wed Jul 9, 2008
A kabob is only as good as the meat you put into it, and I've found kabobs are pretty particular with the meats they like. So I have another addition of Meat Tips, and a continuation of the kabob craziness, to help make sure you're buying the right meat to ensure skewer success.
Your meat tips await after the jump >>
