Tuesday, November 3, 2009


Yes, Meatpaper. That's the name of this unapologetically carnivorous magazine. It is the brain child of Sasha Wizansky and Amy Standen, and even includes a vegetarian on their writing staff.

A description from their website reads "At once divisive and universal, delicious and disturbing, funny and dead-serious, meat polarizes us unlike any other food. Us, we’re ambidextrous here at Meatpaper — no agenda except to gnaw on the ideas, artistic excursions and bone-deep emotions the subject inspires. We invite you to dig in with us."

I've dug in to my first two issues after recently subscribing. The first image inside every cover is a meat centerfold showing two full color pages of borderless meat. While I haven't found anything strictly BBQ related, the articles about meat consumption and animal slaughter, and the poetic odes to boudin and bacon are both thought provoking, humorous, intelligently written, and downright enjoyable.

- BBQ Snob

1 comment:

Don O. said...

Meat centerfolds. This is awesome!


Each joint is judged on the essence of Texas 'cue...sliced brisket and pork ribs. Sausage is only considered if house made. Sauce is good, but good meat needs no adornment to satisfy. Each review can only be based on specific cuts of meat on that particular day. Finally, if the place fries up catfish or serves a caesar salad, then chances are they aren't paying enough attention to the pits, so we mostly steered clear.