Thu Aug 15, 2019
I'll state a probably pretty unpopular opinion—I'm not a big BLT fan. Well, I should probably clarify that, I'm not a big BLT fan most of the year. When a sandwich features only three primary ingredients, all of them need to be on point, but off-season flavorless and mealy tomatoes render BLTs totally unappealing to me and I stay clear. For the two to three months of tomato season though—when the fruit is irresistibly sweet, acidic, and juicy—a BLT is pretty close to sandwich perfection. So it seemed fitting to share my recipe for a grilled BLT while we're still in prime tomato season and I'm enjoying the summer bounty to its fullest.
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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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Thu Dec 6, 2018
After fifteen years of doing the Meatwave, it's kind of invigorating to make something that truly amazes me. This happened over this past season with these Philadelphia Roast Pork Sandwiches. While I will personally always be partial to a cheesesteak, I know this "second" sandwich of Philly is the superior specimen with its amazingly flavorful pork that's enhanced by bitter broccoli rabe and sharp provolone. It's one truly powerful and memorable sandwich, and when I set out to make it at Mid-Atlantic themed cookout, I figured it would probably be on par with my pulled pork, but this pork shoulder blew my standard barbecue away and is what I consider to be my crowning achievement of what ended up being a season filled with many meaty hits.
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Thu Nov 29, 2018
You can't argue with a really good grilled cheese, right? Well, that was my logic when deciding to grill up these pimento cheese sandwiches at a Meatwave a couple months ago. I had a bit of a dilemma in that I was trying to find a suitable grilled vegetarian main to fit with a Mid-Atlantic theme, but kept coming up short of good ideas. I then set my sight a little further South and decided that, even if these sandwiches were a little off the mark geographically, they would certainly hit spot in my guest's hearts and bellies, and they did that quite well.
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Thu Nov 1, 2018
This recipe for Baltimore pit beef has been a long time coming. It was on my radar as something I really want to develop a recipe for from my early days of cooking because it was somewhat familiar to me from past trips to Baltimore and also incorporated both my love for grilling and roast beef. I always kept it on the back burner though because I felt like I really needed a meat slicer to get the ideal thin and even cuts to get it right—I knew my lacking hand slicing skills would not be good enough. While in New York though, a meat slicer was not a practical purchase because the space it would require was never available in our apartment, then when I moved to North Carolina, I felt like I needed to be settled first before adding another bulky item to my kitchen. Well, it took over twelve years for the time to be right to add a meat slicer to my arsenal of tools, but it finally happen last winter when my mom gifted me a Chef's Choice model, and while some adverse weather put delays on earlier attempts to make Baltimore pit beef this year, it finally happen a couple weeks ago and the results were glorious.
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