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

Thu Jun 21, 2018

Grilled Tteokbokki

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Grilled Tteokbokki

I'm in a love affair with Korean rice cakes—aka: tteokbokki—right now. I've been enjoying them in restaurants for many, many years, but it's only been in the last year that I started cooking with them at home and it's been kind of live altering. I'll toss rice cake into the usual stir-fries or sauces I commonly make and immediately they're transformed into something a hundred times more delicious. I think their pleasing chewiness, heartiness, and ability to take on any flavor, make tteokbokki a totally versatile ingredient with endless possibilities that I'm just starting to explore. I've been so enamored with them lately and I wanted to share that feeling with my friends, so made these grilled tteokbokki at a recent Meatwave hoping my guests would be as taken with them as I am.

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Tue Jun 19, 2018

Carne-val 2018

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Carne-val 2018

I used to never threw cookouts on the big grilling holidays—I figured chances were high someone else would be playing host on those days, so it was my time to take a break and just be a guest. That changed last year when I mashed-up our annual Carne-val celebration with Memorial Day, and the turnout was so great, I decided to do a repeat again this year. With a growing base of friends here in Durham, this equated to probably 50 or more folks showing up, and while I was armed with more than enough meat, feeding so many, so quickly had me ending the day with something that has never really happened before—being so busy I had almost no time to take photos. So while the day was great, albeit exhausting, I'm relying a bit on past photos to tell the story, which feels a little weird to me, but I still wanted to document all the greatness that was Carne-val 2018.

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Thu Jun 14, 2018

Barbecue Beef Lettuce Wraps

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Barbecue Beef Lettuce Wraps

It's kind of odd that barbecue is a summertime cuisine—is large amounts of hefty, fatty meat really what you're craving when it's scorching hot and humid outside? I think we only really say "yes" because of the years of tradition behind smoked and grilled meats, but I wondered, in a more pragmatic reality, if I wanted something grilled on an oppressively hot day, what would that be? At least one answer to that question ended up being these barbecue beef lettuce wraps, which deliver a ton of familiar summertime flavors in a more light and refreshing manner.

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Tue Jun 12, 2018

Sauced: Buxton Hall Red BBQ Sauce

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Buxton Hall Red BBQ Sauce

Sauce Stats

Name
Red BBQ Sauce
Produced by
Cost
$6.00 for 12.7oz Buxton Hall Barbecue
Ingredients
Ketchup, Vinegar, Brown Sugar, Hog Stock, Black Pepper, Red Pepper, Mustard, Onion
Color
Rusty Orange-Red
Meatwave Rating
810
out of 10
Approaching Greatness
More Sauce Reviews

A well balanced standard barbecue profile, with a notable freshness and meaty quality, makes Buxton Hall's Red BBQ Sauce a great choice for most applications.

Thu Jun 7, 2018

Pastrami Reubens

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Pastrami Reubens

I've done pastrami all sorts of ways at home—traditional, with short ribs, with duck, and even the Montreal equivalent—but for some reason, I've never made it into reubens at a Meatwave. I know, I know, a traditional reuben is made with corned beef, but given the choice between pastrami or corned beef, are you really going to opt for the later, less tasty, cured meat? So when I decided I wanted to make some pastrami for my Memorial Day blowout this year, it was a no brainer to finally assemble it some ruebens to share with my guests and all of you!

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