Meatwave
Tue May 31, 2011
The Meat Goes On
Oh man, what a way to start the Meatwave. I went out on a limb and said this would not only be the biggest Meatwave yet, but also the best, and I don't think anyone could argue that those promises were fulfilled. Nearly 25 Meatwavers crowded onto the deck to devour 6 pounds of beef tenderloin, 5 racks of ribs, 4 pounds of burgers, 2 dishes of mac and cheese, a pot of beans, fried pickles, cornbread, apple turnovers, and ice cream. No one left without feeling the raw power of the Meatwave as it nearly drowned us all, to much delight.
More meaty goodness after the jump >>
Tue Oct 5, 2010
A Meats to an End
The end of the Meatwave season was come and just because it happens every year, doesn't make it any easier. A summer full of excellent grilling and barbecue finally succumbs to cold, darker days where sitting outside around the grill becomes an effort of endurance rather than pleasure. Throughout the season, I subject my loyal followers to a smorgasbord of meats, always curiously trying new recipes for better or worse, but when it comes to the last hurray, I like to give Meatwavers exactly what they want, lots of good old fashioned barbecue!
Wed Sep 22, 2010
Meaterial Girl
The Meatwave is 7 years in now, and during this time I've learned an important thing, ladies love the meat. Now I'd like to think my chiseled good looks (yeah, right) bring them in, but faced with the reality of the situation, I know they're coming for one thing and one thing only, lots o' meat! So this past weekend's Meatwave was dedicated to all the meat-loving ladies out there, with a menu devised and mostly prepared by the one that I'm honored to call my wife, and with that came a food that's fairly uncommon around these parts, fish!
Tue Aug 31, 2010
The Meat Also Rises
Despite a distaste for making bread, my pursuits of grilling bread tend to be at least marginally successful. So I thought a Meatwave revolving around grilled bread would equal some good times and good eats.
When considering what type of meats to fill this bread, I came the the decision that an all out Greek feast would fit the bill quite nicely. I started researching how to make those soft pocketless Greek pitas, but the more I read, the more it sounded like they really needed to be made in the oven to get the correct consistency. Already excited about a menu of souvlaki, bifteki, and gyros, I decided to ditch the bread making and side with the meat—purchasing pitas to be filled an array of delicious grilled meats.
Mon Aug 9, 2010
Meatomic Bomb
BOOM! That's the sound of the Meatomic Bomb dropping, and the resulting shockwaves of meat hit us all hard this past Sunday. Fiery foods ripped through the neighborhood all day long, while the Meatwavers attempted to counteract all the destruction being imparted with the introduction of sweets. It was to little avail though, as we're all still suffering from the immense fallout left behind.
