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

Thu Oct 19, 2017

Mushroom, Sweet Potato, and Poblano Tacos

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Sweet Potato, Mushroom, and Roasted Poblano Tacos

Oh fall, what a wonderful time of year for orange foods, and in my opinion, there's none better than sweet potatoes. Once the weather turns to those crisp and cool days, my desire for these sweet spuds ramps way up and I find myself grilling frying, and baking them often. My go-to preparation is to just straight up roast wedges and enjoy them with a spiced yogurt dip, but I had this idea to make them into tacos with mushrooms and poblano peppers this time around, which didn't disappoint.

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Tue Oct 17, 2017

Sauced: Hak's BBQ Sauce Thai Chili Tamarind

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Hak's Thai Chili Tamarind BBQ Sauce

Sauce Stats

Name
Hak's Thai Chili Tamarind BBQ Sauce
Produced by
Cost
$8.00 for 15.5oz from Hak's
Ingredients
Apple Cider Vinegar, Molasses, Tomato Paste, Cane Sugar, Water, Soy Sauce, Onions, Garlic, Salt, Tamarind Concentrate, Tapioca Starch, Ancho Chili Powder, Spices, Dates, Chile Pepper, Habanero Powder, Sesame Oil, Natural Ginger Flavor. Contains Soy
Color
Maroon
Meatwave Rating
510
out of 10
Middle of the Road
More Sauce Reviews

Tamarind lends a unique flavor to this sauce, also upping the sourness to create a very tangy profile that's backed up with a good kick of heat.

Thu Oct 12, 2017

Scallion Pancake Beef Rolls

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Scallion Pancake Beef Rolls

What restaurant stops seating 45 minutes before closing? Well, if you're in Vancouver, the answer is just about all of them. After attending the usual equally awkward and fun conference party while in the Canadian city over the summer, my co-worker and I hightailed it to grab some soup dumplings at Dinesty Dumpling House, where I was also intrigued by a scallion pancake beef roll I had seen photos of. Arriving over thirty minutes before closing, we were informed seating was closed for the night, so we disappointingly made our way down Robson street, stopping at more restaurants of interest, only to be informed none would seat us, even though some of their closing times were above 45 minutes away. As we wondered what the hell was wrong with this city, we finally found a late night spot that could placate our hunger, but not in the way those Chinese goodies would have. I haven't forgotten that night, nor my desire for that beef roll, so decided I needed to make it for myself.

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Tue Oct 10, 2017

Meat and You, and You and Meat

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Meat and You, and You and Meat

I was in Chicago a couple weekends ago, staying with past die-hard Meatwavers Lindsay and Brandon, and they asked how things have changed with the cookouts since moving to North Carolina. Mainly I think about how we've shifted the season to happen more during spring and fall rather than summer, have more vegetarians, and already have a regular crowd size that took many, many years to build up in New York. My wife had a different answer though, she sees me going more all out in Durham than I ever did before, and I never really stopped to consider that. Putting together this recap post though, it proves to be very true—where I used to try to get three or four new recipes out of a Meatwave, this one clocked in with eight dishes that I can share on the blog, and past events tell similar stories. So without further ado, I present to you the massive spread we had going on at this Chinese-inspired feast.

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Thu Oct 5, 2017

Scallion Pancakes

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Scallion Pancakes

One day last fall I got up from working, only realizing that it was now well into the evening and my intent focus had left me hungry and with little energy to either go out or make anything elaborate for dinner. Well, making anything was kind of a moot point as there was little in the house, but after scouring the shelves, I found that the few ingredients required for scallion pancakes were available—flour, water, scallions, and sesame oil. I had never made these crisp Chinese bread appetizers/snacks before, but I love ordering them and knew I'd be pretty assured of making great ones if I followed the recipe by Kenji on Serious Eats. So I did just that and came out with some of the best scallion pancakes I've had, and ever since that fateful night, they've become a regular part of my repertoire, so much so that I figured I should bring them to a grill to help round out the menu at a recent Meatwave.

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