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Category: Beef Tue Jul 20, 2010Invasion of the Meatwads There are some people that are just pure genius, my good friend Chris falls into that category. Being separated by the distance between New York and Chicago, we don't see each other much, but when we do, it's often life changing. The last time he was in New York, way back in 2003, he told tales of how the Windy City was experiencing a full on Meatwave, and from that came all of this. He stopped by for a quick visit this winter with another nugget of brilliance, explaining the concept of the meatwad, leaving me once again bowing to his greatness. So without further adieu, I'm ready to drop some Meatwad my knowledge unto you. More and recipe after the jump >> Thu Jul 1, 2010Go Go Bulgogi! It wasn't that long ago that I was answering to the stunned responses I got when I admitted that I had never had Korean BBQ. As such a meat enthusiast, it was dumbfounding to others that I had not experienced the greatness of the cuisine. I had no excuse for not trying it, it was just one of those things that never happened, until this winter, when the wait for Korean fried chicken was too long for my rumbling tummy and Korean BBQ was the inevitable back-up in an area of the city dominated by Korean joints. Maybe it's the fact that I had put Korean BBQ on a pedestal after so many enthusiastically sold it to me, but I was not totally blown away. Don't get me wrong, it was damn good, just not life changing as fabled stories had led me to expect. This rang most true for the bulgogi—marinated thin slices of steak—so much so it never crossed my mind to make it at home, but during last weekend's Korean meat feast, it made the cut, and what came off the grill was not only heads and shoulders above what I experienced at the restaurant, it immediately stole the show from all other meats that day. More and recipe after the jump >> Fri Sep 5, 2008Steaks is High I like cheap meat. Not cheap as in low quality, but I tend to gravitate towards the more inexpensive cuts of beef. I'm pro griller at skirt, flank, and hanger steaks, all on the cheaper side of spectrum, but still delivering a deep, beefy flavor. So when I decided to go for a porterhouse one night, I was steeping into almost uncharted steak territory, feeling both uncomfortable with the price I paid for a steak and my ability to grill such an expense perfectly. More and recipe after the jump >> 
Wed Jul 9, 2008Meat 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. Your meat tips await after the jump >> Fri Jun 27, 2008Kabob Crazy! Asian Beef Skewers Have I mentioned before how much I love kabobs? If I haven't, let me take a second to profess the deepest affection that I have for these sticks of meat. Kabobs done right are just about everything I want out of a grilled food: they're loaded with flavor; they grill fast; they maximize the surface area of the food, which creates more opportunity for wonderful caramelization over the high heat; and they seem to get everyone crowded around the grill, cooking their own food like nothing else can. I realized for all the kabobs I've made, I have not done them justice on the blog, so we're about to go all kabob crazy up in here, coming at you with one kabob recipe after another. First up is an Asian beef skewer, which might not actually be a true kabob, but it's been a mainstay in my repertoire year after year, continually being a Meatwaver favorite, so that makes it number one on my list to share out to the masses. More and recipe after the jump >> |
 Salad with Grilled Radicchio & Knob Onions 
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