Pork
Wed Aug 11, 2010
The Most Divine Swine
Compared to ribs, pulled pork didn't take me long to get it to a place I was happy with. In just about one and half Meatwave seasons, I felt my recipe for a smoked pork butt was pretty top notch. I actually preferred my homemade pork to most I got in restaurants and at the Big Apple BBQ Block Party, with one big exception, Big Bob Gibson's. To this day, I have not eaten a barbecued pork shoulder that is as juicy, tender, and flavorful as the ones that pitmaster Chris Lilly churns out. I figured that I could never match such a seasoned pro, and was perfectly fine with my own pork, so never bothered trying to match it.
Having a chance to sit down and talk swine with Chris Lilly the day prior to this year's Block Party, then getting some pork making tips the following day, and having eaten another one of his fantastic sandwiches, I thought I really should be shooting for the stars and decided to amp up my pulled pork game. After this resolve, was there any place else to start except for the recipe that I aspire to?
More and recipe after the jump >>
Thu Jul 31, 2008
Ribs Gone Tropical
I have to thank the barbecue gods for Mike Mill's Apple City Ribs. That recipe has provided me with rib perfection, leaving no good reason to stray, but for the sake of diversity, I decided to go out on a limb and try something a little different. If I was going to venture into the new, I wanted it to be in uncharted Meatwave territory, leading me to a recipe that featured different flavors (pineapple, honey, garlic), different method (braising), and a different pitmaster (the great Chris Lilly).
More and recipe after the jump >>
Fri Jul 25, 2008
Pork Roll Up
A couple months ago I attempted to grill a wet rubbed pork tenderloin with varying success. The heart of the problem was the rub burning away during cooking, and I kindly received a reader suggestion that asked, if it burns on the outside, why not move it to the inside? Made sense to me. So I decided to tackle this predicament with one of my favorite wet rubs, jerk sauce, whose great flavor has been claimed by the intense heat of the grill during my previous forays.
More and recipe after the jump >>
Wed Jul 23, 2008
Behold the Glory of Bacon Ice Cream
Ice cream has been a long Meatwave tradition. There's a rarely been a time that I haven't churned up some creamy deliciousness to accompany whatever meat was being smoked or grilled. Since the two have gone hand in hand so long, the conservation of mixing them has been inevitable. No combination has been so widely discussed as the joining of bacon to ice cream. All of this lived in our fantasy world, the one where the streets are lined with sausage and it hails meatballs, and I don't think anyone ever expected this creation to see the light of day. But it did, last Sunday, and oh, what glory it held!
More and recipe after the jump >>
Wed Jul 9, 2008
Meat Tips: A Meat for Every Kabob
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.
