Into the Meating
Yes, finally, I’ve given the Meatist its very own home. Which means more meat, more days, more ways than ever before.
For those of you new around here, the Meatist is my alter-ego. Or maybe Bradford Schmidt is the Meatist’s alter-ego. I do tend to get them confused at times, particularly after ingesting large quantities of pork.
At any rate, the Meatist had a weekly column that appeared in the alt-weekly New Times in South Florida, where I currently live, since last year. And as much as I loved writing for New Times, and I did, the time came to give the Meatist a little more elbow room, and I found it here.
You can consider meatist.com a meaty magazine if you wish, albeit a meaty magazine that gets updated regularly. I’m opening it up with a collection of pieces that are based off of things originally published in the paper, though they’ve been extensively rewritten. So they’re are fresh, and not just in a “I rinsed it off and hit it with lemon juice” way, either (well, mostly). But you read it and tell me… And, starting in the next day or two, I’ll be publishing regular updates, new food reviews, and other meat adventures every weekday.
In the meantime, enjoy this photo of me and my plate of pork (two ways!). And please keep coming back (better yet, do us both a solid and subscribe to the feed via RSS or email updates using the links in the sidebar) and point your meat loving friends my way. Cuz it’s gonna get all meaty up in here.
Looking forward to future posts Brad. I might think about bringing you on as a guest on my Every Other Thursday podcast (everyotherthursday.com). We’re a bunch of dads who happen to love meat. LOL.
Nice job on this though. Should be informative and make me hungry on a regular basis.
Thanks Don – you’re a man after my own heart. Wait until you read about the bacon explosion…..
My love for meat is only surpassed by my love for you, Brad.
You fucking rule, Hanser.
Just found you from Jan’s website – yay! I am a big time carnivore and look forward to following you on your fabulous new website! OK, I am craving bacon all of a sudden – damn, you’re good!
Thanks Stephanie! I’ll be publishing the bacon explosion piece for memorial day (I think that fits) so keep coming back. If you hit the email link at the top of the right hand column, you can subscribe to a daily email synopsis of what’s new, too – and of course folling @meatist on Twitter will keep you up to date as well.
Oh – and I have a bacon shootout coming up soon too.
Sorry…got lost on my way from Bone In the Fan to here. That’s how it is with the directionally and temporally challenged.
This site looks great already! And, I can see from the above photo just why Joanna loves you so! =)
Hey Meatist,
I was recently at a party where I was handed a tiny baby lamb chop, rare on the inside and coated in garlic/herb/breadcrumbs on the outside. I thought it was one of the best things I ever had, so I spent the evening chasing the servers around, eating an embarrassing number of them.
Afterwards I thought about the other great way to eat tiny lamb chops: barbecued (charred on a proper grill). So I thought hey, is it insane to think you could do both? Grill it first, then pan fry in buttery breadcrumb mix?
It might be insane – like Einstein was insane. Or more like Heisenberg, actually.
I leave you to figure it out and report back; run with it, big dog.
-Keith