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Category: Kabobs Mon Sep 22, 2008(Sans)Tandoori Chicken Indian is one cuisine I have rarely attempted to make at home. Since the closest grocery to my house abounds with Indian specialties, I always feel like I should be cooking it, but Indian recipes' lists of ingredients and procedures usually tend to be prohibitive, especially with such an inexpensive and delicious Indian restaurant only blocks away. Contemplating a move in the new year, I thought I should take advantage of the access I have to these spices and pastes and learn how to cook some of my Indian favorites. The grill, of course, was the first place I started. 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 >> Mon Jun 30, 2008Kabob Crazy! Pork and Mango Skewers 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. More and recipe 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 >> Tue Jun 5, 2007A Trip Back to the Islands What was I thinking when I attempted to make Filipino BBQ last week from a cookbook? Why would I ever do that when I have direct connections to family from the Philippines that could have warned me what I was doing was wrong? I don't really know why I chose to do things the way I did, but I made sure to correct the problem before the grand Filimeato Feast. I went straight to the source for a recipe, provided by the bbq maker in the gf's family, and the end result was everything I ever wanted. More and recipe after the jump >> |
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