Meat Tips
Fri Jun 13, 2008
Meat Tips: A Beef for Burgers
Burgers are so simple, yet took me so many years to figure out. A food that is such a staple in our American diet should be something we should all be able to master, but you're not going to get anywhere without the right piece of beef. So I bring you another addition of Meat Tips in order to aid in making good meat decisions to set us all on the road to burger success.
Your meat tips await after the jump >>
Thu May 22, 2008
Meat Tips: Keeping a Happy Grill
The Meatwave is proud to introduce Meat Tips, a break from the usual recipe to dole out some hints and tips on meat selection, preparation, and general grilling topics.
I learned the hard way, if you don't treat your grill with the proper care, it's bound to suffer a slow and painful death right in front of your eyes. My first grill was one of those squat 12" squares you can find at most discount stores around the city, but it didn't make it past a few uses before it's sad trek to curb to await an untimely fate. For my next grill, I went bigger, a 22 inch kettle, but not much better; it was a super sale item at Home Depot, costing about half as much as the comparable Weber, and delivering about half the quality as well. Despite my inability to afford a Weber at the time, I was determined to make this grill last as long as possible, and I'm proud to say that 5 years and countless grilling sessions later, it's still going strong. With the proper basic maintenance, you can keep almost any charcoal grill alive and well, dependably churning out one bbq after another.
