We love Meathenge in this house. We think you will too.
Meathenge is one of the most unabashedly celebratory praise songs to meat you will ever find on the internet. Since 2003, Dr. Biggles (as he is known on the site) has been taking photos, writing recipes, and living the grilling dream. Word has it that the man has more barbeques and smokers than you ever will. And he’s funny, to boot.
What’s not to like?
Don’t go to his site if you’re hungry, and you enjoy pork. You’ll find yourself salivating on your keyboard, open-mouthed and wanting. Doubt us? Take a look at some of these posts throughout the years:
A Pork, A Salt, and A Blowtorch
Pork Loin Roast with Bacon Twizzles and 3-Cheese Gratin
Hickory Grilled Center Cut Chops with Sausages of Love
I Got Pork, I Got Chop, I Got Gravy
And finally, My Smoker Can Totally Kick Your Smoker’s Ass.
That’s only the smallest smattering of delectable choices at his smoky, roasted site.
I have it on good authority that the man grills his bacon on the barbeque. We want some.
Hey Biggles, you reading? Feel like coming to Seattle to make us some?
{ 5 comments… read them below or add one }
Daaaaang, I’m all blushin’ an junk. Thank you! Seattle? That sounds like a great idea! I do my best work by digging a hole in the ground and tossing a grate over it. Cheaper that way too. I put bacon in the smoker yesterday! Some on the grill too, next to the chicken and asparagus.
xo, Biggles
Okay I just checked out the site and I love the black background and the whole look but that first picture on there is as you say mouthwatering good looking I love barbecue chicken, especially smoked chicken but when you just don’t have the time for smokeing grilling is just as good and a good sauce like that is like the cherry on top. Oh by the way love your new blog. I love pork to, wanting to get out the grill soon and whip up a killer rib recipe and enter in our local Ribs Run and Family Fun 4th of July rib contest. Been wanting to enter for a couple of years and with the early warm weather I have more time to perfect a recipe and method. Please do a video on grilling ribs just on a simple charcoal grill that’s all we can use and give us some good methods I am new to grilling and just a bit intimidated. I promise I won’t copy your recipe just need some good ideas and a good method to cooking them with out over or under cooking. I would be eternally happy. I love your blogs and your family, by the way how is Little Bean. My step cousin just had her little girl a Ada Ester DiFrancisco. 8lbs 6 oz 19 inches long and just adorable with lots of silky black hair. Aren’t baby’s the greatest.
Biggles has a very good site indeed. I am fortunate enough to say I get a front row seat to some of the finest he’s had to offer. Oh the time we roasted the turkeys in the Vietnamese roasting coffin! We ended up with 2 gallons of turkey drippings. Magic moments in Meathenge history.
Seattle, huh? I bet if you just dangle a pig in front of him he’ll come a’runnnin’.
Hmmm, grilling ribs for a beginner sounds like a disaster to me. I know what I’m doing and still blow it from time to time. 1 good spike in temp and you’re a gonner.
I have my new recipe for smoked or grilled ribs/pork. So far, out of 34 people surveyed, they all chose my new marination 100% over other rubs. Kosher salt. Rub the night before, or just a few hours, I’ve never had anything like it. The absolute abundance of juice retained in the meat is amazing, the skin goes snappy and it translates the pork flavors to your mouth without anything getting in the way. It’s all about the pork & smoke. That’s it. It’s so good that after nearly a year, I still have no hankering for any other rub.
Cheers!
Good Morning,
Let me quantify my comment, don’t want to come across like the snot that I am.
Grilling can be easy, but over the years I’ve found it a lot tougher than smoking. You’re putting food over a very hot heat source, or close to it. The chance of screwing it up is a lot higher than tossing something in to a smoker where the heat doesn’t come anywhere close to the food. Ribs & brisket are the two toughest cuts to cook whether you’re a beginner or not.
It’s not about the recipe or method. It’s all about the fire, the fuel and the maintenance of it all. If you can build and maintain a good cooking fire, you can cook ANYTHING well and have it come out great. I can put a pork roast in my smoker and add nothing but heat/smoke and have everyone rave about it, same for the grill.
Fire is a living, breathing animal and needs to be looked after from start to finish. If you’re not at your grill while cooking, you’re doing it wrong. Go buy some cheap food, chicken, sirloin pork chops, things like that. Get used to starting, watching and playing with your fire to make sure you get it down. Before your coals start to drop, start new coals so you can add already burning lumps to your existing fire and you won’t get a large drop in temp. Good leather gloves make moving the grill easy so you can get to the fire. Unless you have a grill where you can actually get to the fire without messing with the grill. Wrapping bricks in foil and building a little wall around your fire will give you an excellent deflection for cooking indirectly, and give you a great place to sear anything you need to.
It’s all about the fire. Once you’ve mastered that, you will be able to do anything you want to, really well.
Biggles