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

Thu Jan 19, 2017

Alabama White Sauce Wings

Posted by

Alabama White Sauce Wings

For our third stop on this wingtastic January journey, I'm pulling out an oldie, but goodie. Well, it's not really old as I've never made white sauce chicken previously in a wing-only variation, but it is a recipe I've cooked a number of times over the years in its more common whole bird form. For the uninitiated, slow smoked birds dunked in a mayo-based barbecue sauce is an Alabama tradition, one that I learned from Chris Lilly at Big Bob Gibson in Decatur that has some grand results that transfered exceedingly well to this smaller scale application.

Read more and get recipe >>

Thu Jan 12, 2017

Memphis Dry Rub Wings

Posted by

Memphis Dry-rubbed Wings

A couple years back I tried my hand at real deal Memphis dry rub ribs—that's where the ribs are cooked over charcoal, brushed with a vinegar-rub mixture while cooking, and finished with a healthy dusting of more dry rub. While the results were undoubtedly tasty, they didn't reach the delectable heights of the more commonplace barbecued rib. This started me thinking if ribs were truly the best medium for this dry-rub application, and I couldn't help but wonder if my so-loved wings might be a more apt choice for delivering the full impact of the sweet, spicy, and herbal rub. Well, I gave it a try and here's how things played out.

Read more and get recipe >>

Tue Jan 10, 2017

Sauced: Pork and Peck'r BBQ Sauce

Posted by

Pork and Peck'r BBQ Sauce

Sauce Stats

Name
Pork and Peck'r BBQ Sauce
Produced by
Broadway Sauce Company
Cost
Approximately $3.69 in North Carolina local grocery stores
Ingredients
Ketchup, Mustard, Sugar, Worcestershire Sauce; Wine, Peppers, Lemon Juice, Salt, Black Pepper
Color
Rusty Orange
Meatwave Rating
710
out of 10
Pretty Damn Good
More Sauce Reviews

A play between mustard and ketchup gives this sauce its unique stamp that's backed up by the clean barbecue sauce flavors of sugar, vinegar, and Worcestershire.

Thu Jan 5, 2017

Sriracha Sauced Smoke and Fried Wings

Posted by

Smoked and Fried Wings

The most exciting thing about the New Year? Wing Month!

Followers of this blog know I'm a lover of wings with evidence in the 20 recipes I've amassed to date for these delectable little morsels that I deem king of the finger foods. To start each year off right, I usually dedicate the entire month of January solely to developing new wing recipes and I'm starting 2017 strong with these smoked and fried wings finished with a sriracha sauce

Read more and get recipe >>

Thu Dec 29, 2016

Smoked Pork Belly Buns

Posted by

Barbecue Pork Belly Buns

A couple weeks ago I basked in a personal Texas-style pork belly achievement. I also mentioned that pork belly rarely stands out to me in smoke joints due to its lackluster flavor when compared to the super beefy beef ribs and briskets that serve as better ordering options. The real attraction to the pork belly for me is its immense amount of soft, luscious fat that gives it a texture unlike any other smoked meat. So in thinking of a way to best feature smoked pork belly's top trait while enhancing its overall flavor, I came up with these smoked belly buns, which just so happen would make for an excellent New Year's celebration treat.

Read more and get recipe >>