Thu Jun 20, 2019
These grilled tuna wonton nachos might just be the start of something that will probably make a lot of readers happy—more seafood recipes! My Meatwave constituency has seen the addition of pescatarians this year, and that's what pushed me into thinking about a seafood addition to my Tiki-themed cookout a couple months ago. I personally am not big on fish, but I'm always trying to broaden my horizons and become a better eater, so I came up with a recipe that sounded so delicious to me, there was no way I wasn't going to eat. At the end of the day though, I wasn't the only one who found some love for these nachos—so many of my guests were gushing about this dish.
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Tue Jun 18, 2019
Ah, Carne-val, my favorite day of the year. This celebration of meat has been an annual occurrence since our inaugural season in 2004, and in recent years it's become the one time in the season that I bust out both smokers, load them up completely with meats and other goodies, and then invite the entire neighborhood over to dig in. I relish the long night and day of low and slow cooking, and while that usually means the same few cuts of meat grace plates at every Carne-val, I try to do new and creative things with them each time, and this year's menu line-up was no different.
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Thu Jun 13, 2019
I'm now enjoying my fifth summer here in Durham, which also marks the amount of time I've been more consciously cooking vegetarian recipes at The Meatwave. That fateful move had a rather unexpected outcome of my meatless constituency rising dramatically, and I've become a lot more adept at vegetarian grilling since then. I've realized recently that in doing that, I've fallen into a predicable pattern of picking up some extra-firm tofu and just marinading it in whatever sauce I already have going for other meat dishes. This has undoubtedly resulted in some rather tasty concoctions, and also allows my vegetarian guests have an experience similar to the meat-eaters, but it's also kind of left me in a rut where I'm not considering all the possibilities out there to make things more unique and even more delicious. So when I was planning my large Carne-val celebration this year, where pulled pork is often on the menu, I didn't go straight for the tofu (which I've done before) and instead looked to smoked and pulled jackfruit to deliver up a great barbecue experience that every Meatwaver could enjoy.
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Tue Jun 11, 2019
Boss Bell's BBQ Brew
Ketchup, BBQ Sauce, Apple Cider Vinegar, Sugar, Margarine, Tomato Puree, High Fructose Corn Syrup, Raisin Paste, Crushed Orange Puree, Xanthan Gum, Anchovies, Tamarind Extract, Propylene Glycol Alginate Soy, Spices, Potassium Sorbate, Sodium Benzoate
A unique mixture of ingredients makes this sauce have a special complexity and delicious nuances that leaves it worthy of seeking out.
Thu Jun 6, 2019
This post is sponsored by The Home Depot.
I grew up with a mother who had a soft spot for fast food roast beef sandwiches, so it's no surprise that I also have an engrained fondness for this staple, and marrying someone who shares this love means it's steadily remained in my diet, and will likely do so for a long time. As much as fast food roast beef will always provide me with a level of comfort, I can still admit that they're really not all that good. That got me to thinking, what would a true beef and cheddar sandwich taste like, one that starts with a whole beef roast cooked medium-rare on the grill, that is then topped with a real cheddar cheese sauce, and a spiced ketchup made with ingredients you can pronounce—well the result is these incredible homemade beef and cheddar sandwiches.
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