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

Thu Nov 15, 2018

Rotisserie Turkey

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Rotisserie Turkey

It should come as no shocker that I like playing host. While my Meatwaves serve as my primary outlet to fulfill that desire, it's always been a little hard to deal with the fact that I could never truly transfer my hosting skills to larger family gatherings at holidays. This was originally due to very limited indoor space in my old Astoria apartment, and then was a problem of my own making when I moved to North Carolina, resulting in isolation from my extended family. For the first time though, this Thanksgiving is different. Family from New York, Virginia, and Texas are all descending upon Durham to partake in our largest holiday feast yet. I originally had a lot of excitement about this development, but that was followed by the realization of the complications it creates when cooking for a crowd when all the food needs to be done at the same time. This will render my oven space inadequate and will force me to consider other means cooking, which is really no problem at my house since I have a couple grills and smokers on hand. Moving in that direction made me consider reviving this rotisserie turkey recipe I made almost eight years ago and never shared on the blog mainly because I didn't feel the photos were up to snuff to my standards. So you'll have to pardon the less than ideal images and know this was a turkey so great that I feel it's a worthy contender to create a best in show bird for my forthcoming large family meal.

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Tue Nov 13, 2018

Sauced: Country Boy's Mustard Spice Num Num Sauce

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Country Boy's Mustard Spice Num Num Sauce

Sauce Stats

Name
Country Boy's Mustard Spice Num Num Sauce
Produced by
Cost
$5.99 for 10oz at Num Num Sauce
Ingredients
Mustard Paste, Tomatoes, Cane Sugar, Apple Cider Vinegar, Distilled Vinegar, Spices, Onion Powder, Garlic Powder, Salts, Vitamin C, Turmeric
Color
Orange
Meatwave Rating
910
out of 10
Doesn't Get Much Better Than This
More Sauce Reviews

Starting with an overall bright and fresh taste, this sauce leans heavily into mustard pungency to make it unique, but also delivers all the other layers of barbecue flavor in an extremely well balanced manner to make it a sauce work seeking out.

Thu Nov 8, 2018

Old Bay Potato Wedges

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Old Bay Grill Fries

Growing up in close proximity to Maryland meant their hometown Old Bay spice mixture was everywhere. While most equate this regional flavor with crab, my seafood aversion meant it represented something else to me, mainly popcorn and fries. Most all local movie theaters had a bottle of the stuff for shaking on tubs of popcorn, which was really the way I enjoy Old Bay more often than not, while there were numerous french fry shops, usually outposts of joints you find on the shore, that served their fries adorned with Old Bay. This seasoning is so ingrained as part of my personal food history that it felt like there was no way it could be omitted from a Mid-Atlantic influenced menu I served at a recent Meatwave. So it was destined that these Old Bay fries would be served that day and then make their way onto the blog as a result of that.

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Thu Nov 1, 2018

Baltimore Pit Beef

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Baltimore PIt Beef

This recipe for Baltimore pit beef has been a long time coming. It was on my radar as something I really want to develop a recipe for from my early days of cooking because it was somewhat familiar to me from past trips to Baltimore and also incorporated both my love for grilling and roast beef. I always kept it on the back burner though because I felt like I really needed a meat slicer to get the ideal thin and even cuts to get it right—I knew my lacking hand slicing skills would not be good enough. While in New York though, a meat slicer was not a practical purchase because the space it would require was never available in our apartment, then when I moved to North Carolina, I felt like I needed to be settled first before adding another bulky item to my kitchen. Well, it took over twelve years for the time to be right to add a meat slicer to my arsenal of tools, but it finally happen last winter when my mom gifted me a Chef's Choice model, and while some adverse weather put delays on earlier attempts to make Baltimore pit beef this year, it finally happen a couple weeks ago and the results were glorious.

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Tue Oct 30, 2018

Sauced: 17th Street Hog Warsh

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17th Street Hog Warsh

Sauce Stats

Name
17th Street Barbecue Sauce: Hog Warsh
Produced by
Cost
$18 for 3 18oz bottles at 17th Street Barbecue
Ingredients
Apple Cider Vinegar, Ketchup, Cane Sugar, Worcestershire Sauce, Red Pepper Flakes
Color
Maroon
Meatwave Rating
710
out of 10
Pretty Damn Good
More Sauce Reviews

A super tangy vinegar sauce with a nice kick of heat, in the North Carolina tradition, makes this a solid choice for adorning piles of smoked hog.