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

Tue Aug 26, 2014

Texas-Style Beef Short Ribs

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Texas-style Beef Ribs

Texas has bred in me a true appreciation for beef barbecue—it is my favorite type, but also the hardest for me to get right. While I love a great brisket, a perfect beef rib is even better with its super beefy flavor, luscious soft fat, and blackened peppery crust. Stick me in Louie Mueller and tell me I can only order one item, and I'm going for that damn beef rib, it's just so good. I've been in a constant state of trying to find a path to transcendent beef ribs like that using my Weber bullet, which looks like a cute little play thing compared to those giant Texas tanks. I can't say these ribs are there yet, but this represents a big step up from past attempts.

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Thu Aug 21, 2014

Meat Tips: How to Control Flare-ups

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For the final installment of this summer's "basic grilling knowledge I should have imparted many years ago," it's time to handle the flare-up. You know the score—you're rolling along, bringing some steaks to a perfect medium-rare with a beautiful crusty sear, then, without a moment's notice, those grilled beauties are engulfed in fire, bringing on the possibility of burning them beyond recognition. Will you let all your hard work up go up in flames? With a little understanding of the problem at hand, the answer is most certainty a "no."


Tue Aug 19, 2014

Prosciutto-Wrapped Shrimp with Mozzarella and Basil

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Prosciutto Wrapped Shrimp

Longtime readers already know I'm a bit seafood averse. I feel like I'm doing a disservice to all of you by not taking advantage of how great the grill is at cooking up fish, shellfish, and more, but when it comes down it, I'm probably never going to opt for any of those over meat. In order to make seafood a more appealing prospect to me, I need to doctor it up in a way that's appetizing to my taste buds, and sometimes when I do this, I surprise myself by actually liking the dish a lot. That was certainly the case with bacon-wrapped, jalapeño and cheese-stuffed shrimp, where a little Tex-Mex love did a lot to entice my appetite for these little crustaceans. Trying to replicate some of that success, I took the same method I employed in that recipe and gave it an Italian influence to make these prosciutto-wrapped shrimp with mozzarella and basil.

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Thu Aug 14, 2014

Sauced: Jeaux's Boys Cajun Tailgate BBQ Sauce

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Jeauxs Boys Cajun Tailgate BBQ Sauce

Sauce Stats

Jeaux's Boys Cajun Tailgate BBQ Sauce
Produced by
$7.50 for 16oz at Cajun Grocer
Sugar, Distilled Vinegar, Wine Vinegar, Garlic Powder, Salt, Onion Salt, Xanthan Gum, Chili Powder, Paprika, Red Pepper, Lemon Pepper, Potassium Sorbate, Sodium Benzoate, and Spices
Light Orange
Meatwave Rating
out of 10
Above Average
More Sauce Reviews

Coming from a Cajun influence, this sauce uses a lot of spices to deliver a garlicky, oniony, and spicy experience against a sweet and tart base.

Tue Aug 12, 2014

Peach-Bourbon Barbecue Sauce

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Peach Bourbon Barbecue Sauce

It's peach season! Peaches seem to be match made in heaven for the grill—they not only compliment fire kissed meats so well (especially pork), but are great when grilled themselves. In all honesty, I'm not a huge peach guy, but give me a grill and some peaches and this fruit goes from one I'd easily pass up to something I can find a million delicious ways to use.

So it stands to reason peach barbecue sauce is a good thing, but I've rarely had a peach barbecue sauce that lives up to its fruity promise—this stands true for so many fruit sauces, actually. Putting the peach fruit and center, this recipe set out to fix that problem, which I think it did, and then some.

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