Pork rinds. Cracklins. Grattons. Chicharrones.
Whatever the name, each is synonymous with crispy, crunchy, fried pig skin. While there may be slight variances between each, they all have a rich and regional culinary history. I...
https://ilovemeat.com
Homemade Bacon : Part 2 The Smoke
At the end of Part 1 we made sure we had our salt levels where we want them and our...
11,797 Views
Homemade Bacon : Part 1 The Cure
If bacon had it’s own Twitter account it would have more followers than Katy Perry, Justin Bieber, and Barack Obama...
42,144 Views
Grilled oysters with habanero butter
A group of friends and I have started an annual tradition of traveling to Austin, TX for the United States...
127 Views
Beef Jerky
When it’s time for a road trip, the one thing that must accompany me is a bag of beef jerky. ...
2,313 Views
Sweet molasses BBQ sauce
“Hello, my name is Andrew, and I’m a sauceaholic and condiment hoarder.” At least that’s what my wife would lead...
1,206 Views
Classic BBQ rub
Having a good dry rub is essential if you are going to master the grilled arts. This recipe compliments chicken,...
847 Views
St. Louis spare ribs
For the first entry on ilovemeat.com I knew I wanted a real softball of a dish. Loft it up and hit it out of the park. Something barbecued was the...
Classic Buffalo wings
When I get cravings it’s usually for something salty, savory, and spicy. I’ve never been much of a sweets person. I suppose that’s why this website isn’t “I Love Sweets.” ...
Grilled whole red snapper
One theme you will start to become fairly familiar with in my posts is I love to grill. I’m convinced...
1,439 Views