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Fri Oct 16, 2009Fried: Pickle Me This It's been over a year since my last recipe post, and what do I go and do for the first post returning this blog to form, toss out the grill and take to the fryer! Don't worry, barbecue and grilling is on the menu, but I recently let you Meatwavers decide what you would like to see at the Meatwave, and a side of fried pickles was unanimously choosen, with one loyal reader asking to see the process. In the interest of giving the people what they want, I proudly present to you the fried pickle. More and recipe after the jump >> 
Thu Oct 15, 2009Meat-o-Matic I had the great pleasure of attending the The Best in the West: Nugget Rib Cook-off in Sparks, Nevada, where I spent Labor Day weekend eating my way through one rib after another, along with other excellent barbecue treats. The weekend in the sun and smoke left me with more than an urge to fire up my smoker churn out some excellent 'cue. That's just what I did for Meat-o-Matic, where pulled pork and smoked sausages were accompanied by a great spread of sides. More after the jump >>
Fri Oct 9, 2009The Meat Shall Inherit the Earth It was only a matter of time before it happened, we've all been enslaved by the meat! I, for one, welcomed out new meat overlords, and quickly adapted to the new world order by grilling up a smorgasbord of Tex-mex and Mexican meaty treats for The Meat Shall Inherit the Earth. More after the jump >>
Mon Oct 5, 2009Choose Your Own Meatwave The end of the Meatwave season has come with a lot of unrealized dreams. Cataloging all that I did not accomplish and trying to decide which of those recipes I should cook up became too daunting of a task, so I'll leave the tough decision making to you. Meatwave readers and eaters alike can choose this weekend's menu, which is classic barbecue style. The only thing I know must be on the menu is my very first smoked brisket, but the rest falls on your shoulders. Get voting! Choose you meat after the jump >> Wed Sep 30, 2009Carne-val 2009 It's not a summer without the celebration of all that is meat, Carne-val! I decided to take things more literally this year and get as many types of meat in as possible. Beef, pork, chicken, and lamb were all on the menu to make the day a feast spanning the spectrum of delicious animals. More after the jump >>
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