Tue Jun 12, 2012
"10th annual," the phrase that preceded this year's Big Apple BBQ Block Party, is an open invitation to reminisce. Right behind the most common question of my favorite bite, everyone was asking what number year it was for me at the party. I hadn't really thought about it much before this past weekend, but the realization that this was my eighth Block Party—missed the first year because I didn't know about it, and one other year because I was out of town—had me awash in gluttonous, slow-smoked memories and how far I've come from secretly sneaking shots of the pitmasters I admired to now regarding many as friends. The Meatwave's presence at the Block Party runs just as deep, with a tradition of procuring a Fast Pass, inviting all Meatwavers, and then wallowing in the immense seas of stellar barbecue flowing off the smokers in the streets surrounding Madison Square Park. It's an event that's now engrained in my heart, and this year just added another great memory to look back on, along with a few extra deposits in the old arteries.
More after the jump >>
Tue Apr 24, 2012
I wonder if other competition teams out there are thinking, "Why the hell did I get myself into this, and why can't I stop?"
This was the arc of my weekend at The Meatwave's first Kansas City Barbecue Society (KCBS) competition, where a combination disorganization, rain, cold, and a poor cook should have been a complete spirit killer, but in the end, all I could think about was the next competition couldn't come soon enough.
Read more after the jump >>
Tue Mar 27, 2012
The is it folks, the day has come that you can now add the words "Award Winning" in front of "Meatwave BBQ." This is a journey nearly nine years in the making, and the road was not without its challenges, but I'm incredibly proud that we've made it and forever grateful for all the people who helped me get here. Ok, enough with generalizations, you wanna know how it all went down—with all of the highs and lows? I'm ready to share all (which I warn, may be a little overshare for some).
Continue on the fantastic journey of the Meatwave BBQ Team >>
Thu Aug 11, 2011
Ever since my first visit to a barbecue competition I've been thinking about jumping into the game. Joining into a strong community of people who share a similar passion seems like a logical step to take my cooking from the backyard to the next level. Although the basics of cooking in a competition are the same as I'm already doing—rubbed, cooked low-and-slow, then sauced—there are techniques and flavor profiles that set apart award-winning 'cue from what you find in a backyard or at a restaurant. I admittedly know little about this side of barbecue, so I was grateful and excited when Clint Cantwell, the pitmaster behind Smoke in Da Eye, let me join him for a day of cooking at the Battle of the BBQ Brethren, a sanctioned event out on the Island in Manorville, New York.
More after the jump >>
Tue Jun 14, 2011
Hells yeah! In the 9th year of the Big Apple BBQ Block Party I finally accomplished what I've failed to due previously, sample every single piece barbecue being smoked up by the 16 pitmasters that assembled onto Madison Square Park this past weekend. I believe I've been to all of the previous Block Parties except two, and while I've strived so hard to
meet meat my goal each summer, I ultimately left dejected and a feeling more like a glutton than meaty achiever. This has all changed now—I am triumphant, feeling well-deserved of my self-described title of "Meatmaster." In a celebration of my victory, you will now have to endure a mega-post of everything I ate on this Meatwave field trip, which would have never had been accomplished without the help the great Meatwavers I'm lucky to have as friends.
More meaty goodness after the jump >>