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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. Your meat tips await after the jump >> Sun May 18, 2008 Chipotle Lime Chicken  I'm so over boneless skinless chicken breasts. There was a time where I could not survive without them, but unless I'm frying them to make schnitzel, they no longer have any place in my diet. They represent a lifeless lazy food to me and their convenience does not out weigh the often dry, tasteless meals they produce. That being said, last week I played the role of total hypocrite by reverting to my old ways in the name of saving time for weeknight grilling, but the end results were pleasant enough that I feel confident in passing them along to you. More and recipe after the jump >> 
Meat Me Over There The official start of the Meatwave is slated for I'm pleased to direct you to Serious Eats, where the Meatmaster will be doling out his grilling wisdom to the masses. Look for me in the grilling section, but stay and read the entire site. Serious Eats has been the center of my food blog universe since it launched, and if you don't read it already (shame on you), I think you'll also find it the most excellent and comprehensive food blog around these parts. Outward and Onward >> Mon May 5, 2008 Where's the Meat? Pt. II Inquiring minds have been wondering, "Where's the Meat?" Despite my best intentions, I have officially been bad to my blog and for that, I hang my head in shame. But things are looking up. Warm weather is prevailing over this great city, knocking me out of my hibernation ritual of endless Super Mario Galaxy and into extreme motivation to yet again bring on the meat! Keep your eyes peeled, because soon the Meatwave will be coming back at you in full force! Sun Oct 14, 2007 National Meatloaf Appreciation Day or: How I Learned to Stopped Worrying and Love the Loaf  It was bound to come to this. The warm summer days have finally relinquished their hold and we're left with a cooling trend that finds me more indoors than out. That means less grilling, less barbecue, but not less meat. As we shift gears from summer to fall eats, there aren't many other dishes I can think of that can signal the seasonal change more than meatloaf. Considering this, I think back to a day when, for reasons beyond my comprehension, I did not like meatloaf. I was, and at times still tend to be, a finicky eater, and meatloaf was just one of those absurd food idiosyncrasies I clung onto until sometime after college. As I continue to conquer my aversions one at a time (I'm currently on mushrooms), meatloaf proudly stands not only as an early testament to my personal quest as an eater, but also as a food that defines a welcomed time of change. More and recipe after the jump >> |
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