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

Tue Oct 14, 2014

Chicken Keema Kebabs

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Chicken Keema

At the start of last summer, my buddy Tyson rolled into the Meatwave toting a bag of mustard-hued ground chicken spotted with green chilies and cilantro. He said it was chicken keema, procured from a Pakistani butcher who informed him not to waste time with the mild keema and to go straight to the spicy. It took some care to get that loose chicken formed around skewers and on the grill, but once there, they cooked up to be a beautiful vibrant yellow that drew the attention of many in the crowd.

I was eager to dig in and found myself instantly smitten with the supreme heat of this chicken mixture. That butcher wasn't messing around when he labeled his keema spicy—this stuff burned, but not so much that it masked the plethora of earthy spices also present, making it one complexly flavored skewer of meat.

I knew right away that I wanted to make my own keema recipe and I made good on that goal after spending time tinkered away with a barrage of spices and some damn hot chilies to get a keema Kebabs that lived up to that first taste many months earlier.

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Thu Oct 9, 2014

Sauced: Garland Jack's Secret Six Country Honey Barbecue Sauce

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Garland Jack's Secret Six Country Honey Barbecue Sauce

Sauce Stats

Name
Garland Jack's Secret Six Country Honey Barbecue Sauce
Produced by
Cost
Approximately $2.19 for 18oz at your local grocery
Ingredients
Sugar, Tomato Puree, Vinegar, Water, Apple Cider Vinegar, Modified Food Starch, Molasses, Honey, Salt, Contains Less Than 2% of Natural Hickory Smoke Flavor, Mustard Flour, Dried Garlic, Spice, Potassium Sorbate, Dried Onion, Paprika
Color
Reddish-brown
Meatwave Rating
510
out of 10
Middle of the Road
More Sauce Reviews

Its "Country Honey" label lets you know upfront that this is one sweet sauce, but it's not overpoweringly sugary, making it a decent supermarket choice for those needing to feed their sweet tooth in barbecue sauce form.

Tue Oct 7, 2014

Smoked Chicken Salad

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Smoked Chicken Salad

I like to fill my smoker as much as possible whenever running it—why waste good heat and space? Plus, I contend that the more meat in there, the better things seem to come out. So when I started a fire primarily to smoke only a few duck breasts to make duck pastrami, it seemed almost criminal not to throw in some additional items that I could potentially eat throughout the week. That's how this idea for a smoked chicken salad was born—to make use of that prime smoking space now and end with something that will hold in the fridge and can enjoyed over the coming week.

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Thu Oct 2, 2014

Board Meating

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Board Meating

The last Meatwave was over two months ago. That's what I believe is colloquially referred to as a "bloody shame." You loyal readers may not have noticed because I've kept those meaty recipes coming consistently throughout the summer, but the last time I hosted my friends for an all out meat-filled bash was all the way back at the end of July. It had been way too long, so I rectified the situation this past weekend with an immense Tiki-inspired feast, served against the backdrop of a beautifully sunny and unseasonably warm 80 degree fall day.

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Tue Sep 30, 2014

Cremini Mushrooms Stuffed with Basil and Parmesan Mayo

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Revenge of the Meatwads

Right now I'm suffering from a lack of vacation. Sure I've done a few long weekend outings and had time off with the family, but nothing really where I've been able to get away and remove myself from the world in a way that my brain seems to require at least once a year. I have something on the books to look forward to, but right now that can't soon enough and I've found myself reminiscing on vacations of yore to remember the feeling of escape that I'm in eager anticipation of right now. My last real getaway was to Spain over a year and half ago, and as part of my looking back, I've been awash in the fondness of all that I ate there. Mostly those meals were tapas, and I surprisingly found my favorite dishes were those that included only a few ingredients, but they came together in such a way that their centerpiece was heightened to a type of deliciousness I hadn't quite experienced before.

One example of that were these unassuming grilled mushroom caps stuffed with a green mayo that had a great herbal and garlicky flavor. I tried to recreate something similar after I got home, and am proud to say that even if these cremini mushrooms stuffed with basil and parmesan mayo are not a 100% direct copy, they're every bit as incredible as their inspiration.

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