The Meatwave: Barbecue & Grilling Recipes, Reviews, Tips, and Tricks

Thu May 26, 2016

Sweet and Sticky Smoked and Fried Hoisin-glazed Ribs

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Smoked and Fried Hoisin-glazed Ribs

When it comes to barbecuing, ribs are by far my go-to item. This certainly shows with ribs racking up sixteen unique recipes so far, while other common slow smoked items like pork butts or briskets only have a couple each. This has certainly bred a consistancy in my rib production, but at the same time, also a monotony. In thinking of ways to continue to build pork rib excellence and break repetition at the same time, I though why not try something completely new—smoke, and then fry my ribs. Turns out that was a pretty sweet idea, and these sweet and sticky hoisin-glazed ribs are just one of two prime examples so far.

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Tue May 24, 2016

Firing Up with the BBQ Guru's CyberQ, Plus Giveaway

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BBQ Guru CyberQ

Prior to firing up my first grill, I had little interest in cooking and eating—my diet consisted of mainly fast food, frozen pizzas, Hot Pockets, and TGIFridays appetizers. After lighting up that fateful first batch of coals though, I felt an immediate connection to my food I hadn't before. I attribute this to cooking at a fundamental level where I'm not only in control of my food, but also the heat source, which requires an extra level of attention and understanding. To me, this is what cooking needed to feel like for it to click, and because of this, I've pretty much shunned technology that aids in the process at all, save for a few digital thermometers that keep me clued into what's happening with my fire and meats.

Of course, that's just a personal preference, and once I entered the barbecue competition circuits, most all teams around me used some sort of digital device to maintain proper temperatures in their pits. The BBQ Guru—a small computer that monitors the fire's temperature and adjusts it using a fan—seemed to be the most popular choice in this arena. While I watched many teams use this device to set-it-and-forget-it, I always kept an eagle eye on my smoker and felt as if I had a connection to what I was cooking that others were missing out on.

With that hard headiness also came sleepless nights, increased anxiety, and additional work. So after grilling and smoking now for thirteen years without extra assistance, I decided it was time to see what all the fuss was about and took up an offer to try out and review the BBQ Guru's CyberQ.

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Thu May 19, 2016

Balsamic Marinated Vegetable Skewers

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Balsamic Marinated Vegetable Kebabs

Woot, spring veggies are here! I won't try to play off the fact that no matter the season, I eat pretty horribly, but the arrival of the farmers market filled with early spring vegetables does lead me to at least a few veggie-centric dishes during the period when an initial enthusiasm for quality fresh produce takes hold. If you're like myself and are thinking of dishes that celebrate this arrival of the spring harvest, these balsamic marinated vegetable skewers do just that.

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Tue May 17, 2016

Sauced: Deaf Man's BBQ Sauce California Mild & Giveaway

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Deaf Man's BBQ Sauce California Mild

Sauce Stats

Deaf Man's BBQ Sauce California Mild
Produced by
$6.95 for 19oz at Deaf Man's BBQ
Tomato Puree, Sugar, Honey, Yellow Mustard, Molasses, Apple Cider Vinegar, Worcestershire Sauce, Salt, Natural Smoke Flavor, Hydrolyzed Soy Protein, Spices, Dehydrated Garlic, Dehydrated Onion, Dried Habanero
Rusty Red
Meatwave Rating
out of 10
Middle of the Road
More Sauce Reviews

An intense tang leads to masking of the great complexity that this tart and well layered sauce possesses.

Thu May 12, 2016

Venezuelan Steak Pepito

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Steak Pepito

A lack of ability to get my totally ideal arepa here in Durham led me to throw a Venezuelan Meatwave a few weeks ago. While areapas were the inspiration for that event, I felt like having arepas alone would not offer my guests the diversity they're accustomed to at my meat-filled feasts. So that got me into researching what other Venezuelan staples could be taken to the grill, and I was instantly taken by pepitos. These are sandwiches that seem to be pretty ubiquitous in Venezuela, but have no real hard and fast rule for fillings and toppings. This latitude made me feel comfortable making my own interpretation of this sandwich, and what came out of that was this delicious Venezuelan steak pepito.

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