The Meatwave

Stuck on the Southside

Mon, 18 Aug 2008 08:05:00 EST

So once again I might have left you asking, "Where's the Meat?"

The Meatwave went on a little hiatus as I traveled deep into the heart of Texas to my personal mecca, Southside Market. Once there, the power of Elgin sausage and smoked brisket took hold and I just never left (well, mentally at least). Of lesser importance, I also shot a wedding in the land where the stars shine bright, and the aftermath of that has left me temporarily indisposed back at the homestead. I hope to have things back on track next week with tales of tangy pit beans, smoked short ribs, and a foray into fish.

In the meantime, enjoy a chimichurri-stuffed flank steak with a side of sweet onion salad, and end it with some grilled peaches with fresh raspberry sauce.

Meat the Parents

Mon, 04 Aug 2008 16:25:00 EST

The addition of the Bolt, Vamoose, and Megabus haven't made DC any closer, but they sure have made it a lot cheaper. This has driven my Mother to take up residence in New York more weekends than I can count. Prior to this past Sunday, none of her recent visits have coincided with a Meatwave, but she made sure that this last one did. So with my Mom on the Meatlist, and bringing my Poppy and Uncle Ronny in tow, I invited all Meatwavers to come out and Meat the Parents.

Ribs Gone Tropical

Thu, 31 Jul 2008 16:30:00 EST

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).

Legs of the Beast

Tue, 29 Jul 2008 10:15:00 EST

I grew up in a Shakespeare loving household, where my Mother whispered "Parting is such sweet sorrow, That I shall say good night to let be morrow" as she closed the door after tucking me into bed every night. Yearly trips to the area's Renaissance Faire came with the territory, and while these, thankfully, did not end with me dressing in tights and speaking in Victorian English, they did leave me with two very important things: a ceramic pig shaped piggy bank won in a Ren Fest photo contest, and a taste for giant smoked turkey legs.

Pork Roll Up

Fri, 25 Jul 2008 09:15:00 EST

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.

Behold the Glory of Bacon Ice Cream

Wed, 23 Jul 2008 09:30:00 EST

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!

Carne-val 2008

Mon, 21 Jul 2008 10:45:00 EST

As I've mentioned before, Meatwave themes are rarely followed through. Take Carne-val for example, this yearly Meatwave should have some Brazilian influence, but the past has proven it's only been an excuse to cook up more meat than we'd ever need, and nothing more. I made a decision that after failing to hold-up the roots of Carne-val for so long, it was time to channel some South American energy and come up with something truly fitting for the occasion.

Meat Tips: A Meat for Every Kabob

Wed, 09 Jul 2008 09:25:00 EST

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.

Meatenanny

Mon, 07 Jul 2008 10:15:00 EST

It's Meatenanny! No, it's Meat-Down! Call it whatever you will, but the Meatwave got down Southern style on Sunday. Meatwavers were treated to a feast meant to stick your ribs (and arteries). Turkey legs, chicken, biscuits, potato salad, and ice cream all filled our palates with a richness that can only be attributed to our Southern kin, leaving us all in a heavy meat-coma as the Meatwave saddled up and rode into the sunset.

Kabob Crazy! Pork and Mango Skewers

Mon, 30 Jun 2008 11:50:00 EST

The kabob craziness continues, with the second installment featuring pork and mango skewers. This recipe featured a lot of firsts at the Meatwave; the first dry rubbed kabob, the first grilled mangoes, and the first grilled green onions. In the spirit of always wanting to find something new to throw on the grill, these kabobs really captured my attention when I cozied up with one of many pieces of grilling literature on a rainy evening not far back.