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

Thu Mar 30, 2017

Chicken Tikka

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Chicken Tikka

When transitioning from a picky eater to my less-than current state, there were a number of "gateway" foods that led me into enjoying cuisines I normally would have shunned. For Indian food, that item was chicken tikka. It's easy to understand why—these boneless chicken chunks marinated in a fairly mildly spiced-yogurt sauce and then cooked in a tandoor were on the spectrum of the usual type of chicken I enjoyed, just with a slightly different flavor profile. It was my go-to at any Indian meal for a long time, but I can't even remember anymore the last time I ordered chicken tikka, or any tandoori chicken for that matter, as I've found more pleasure in dishes like spicy vindaloo or creamy saag paneer. Still, there will always be a fond place in my heart of chicken tikka, and developing a recipe for it recently brought back some comforting memories.

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Tue Mar 28, 2017

Meat Casa es su Casa

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Meat Casa es su Casa

With the Meatwave turning 13 this year, we've run through a whole lot of meat puns for names to date. So much so that I feel like I'm often scraping the bottom of the barrel these days, picking up names that years ago we rejected as not being quality enough. So I when I decided to do another Mexican-inspired spread for this latest meaty installment, I spent days trying to think of a new name that was at least halfway decent. I came up with enough passable options, but then late one night with my eyes starting to shutter from exhaustion, it just popped into my head—Meat Casa es su Casa. It was so perfect and worked on so many levels that I couldn't believe no Meatwaver had previously thought of it. Proud of my fleeting moment of brilliance (or what passes for brilliance in my mind), I slapped the name on the calendar, sent out an invite, and what follows are the delectable delights born to fill out the menu.

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Thu Mar 23, 2017

Naan

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Naan

A few weeks back you could find me waxing poetics on tender and flaky paratha. Yes, I do love that bread, but when it comes down to it, I don't think I've ever had an Indian meal where I wasn't compelled to order naan. This simple, soft bread customarily baked in tandoors—large, super hot clay ovens—is a creature comfort of mine and was rightfully one of the first breads I ever attempted to make at home. I have had a sordid past with bread baking, and previous tries at naan had left me frustrated with lackluster results, but that relationship has been growing more prosperous and I assumed with more know-how under my belt, I'm finally in a position to make an ideal naan.

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Tue Mar 21, 2017

Sauced: Kingsford Brown Sugar Applewood Barbecue Sauce

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Kingsford Brown Sugar Applewood Barbecue Sauce

Sauce Stats

Name
Kingsford Brown Sugar Applewood Barbecue Sauce
Produced by
Cost
Approximately $2.98 for 18oz at your local grocery
Ingredients
Tomato Puree, Brown Sugar, Sugar, Vinegar, Apple Juice Concentrate, Salt, Natural Applewood Smoke Flavor, Spices, Onion, Garlic, Natural Flavor, Turmeric, Paprika Extracts
Color
Maroon
Meatwave Rating
610
out of 10
Above Average
More Sauce Reviews

A robust tomato-based barbecue sauce with the molasses and vinegar standard bearers gets an upfront, but natural, smoky character that one-ups the competition of similar supermarket barbecue sauces.

Thu Mar 16, 2017

French Onion Burgers

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French Onion Burger

Having a blog where I commit myself to delivering a new recipe every week requires some deep exploration and thinking to keep the content at least somewhat fresh. This mentality sends me on hunts for grilled goodies the world around with no corner too obscure to become fodder for the collection. In this pursuit, I often become blinded to the more common options sitting right in front of my nose, opting for items like Indian kati rolls over more simple things like sandwiches or hot dogs. So when I decided to make my last Meatwave a hamburger affair, at first I resigned myself to that translating to the production of no new recipes, but then I wised up and realized that burgers themselves are a treasure trove of content as my ideas for dressing them up are limitless. So I present to you what comes out of my head when I pivot to the classics done with a touch of Meatwave flare—French onion burgers.

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