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

Tue Oct 28, 2014

Hot Soppressata Pie

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Hot Sopressata Pie

I really, really, really love my KettlePizza—it's the only piece of grilling equipment I've dedicated an entire post to. It goes against reason then that it's also my least used accessory as well. I'd like nothing more than be outside and quickly cooking one beautiful pizza after another in the blazing heat I can create in this grill-to-pizza oven conversion kit, but I have responsibilities to grilling recipes that always take precedence and force my pizza making ambitions to sit resting quietly in the corner. In an attempt to change that, I decided I should start sharing what comes out of my KettlePizza, since if I'm using it to produce content for the blog, it's certain to see more action. So from a grand pizza party I hosted over the summer, where there were numerous incredible pies, I wanted to introduce you to my favorite of them all—hot soppressata pizza with ricotta and fresh basil.

Read more and get recipe >>

Thu Oct 23, 2014

Sauced: Hak's Habanero Pineapple BBQ Sauce

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Hak's BBQ Sauce Habanero Pineapple

Sauce Stats

Name
Hak's Habanero Pineapple BBQ Sauce
Produced by
Cost
$8 for 15.5oz at Hak's BBQ
Ingredients
Apple Cider Vinegar, Tomato Paste, Molasses, Brown Sugar, Pineapple, Onion, Garlic, Chiles, Less Than 2% Of: Salt, Spices, Natural Flavors, Acetic Acid
Color
Dark Maroon
Meatwave Rating
410
out of 10
Just OK
More Sauce Reviews

An overwhelming heat is this sauce's downfall, as it comes in so quickly and so strongly that any enjoyment all the other good things going on here are incredibly fleeting.

Tue Oct 21, 2014

Smoked Lamb Barbacoa

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Meatzcaleria

It's a sad truth that cooking purely for myself and the wife has fallen the wayside in my life. Between increasing demand from my nine-to-five and developing and writing recipes regularly for two food blogs, a majority of my free time is spoken for. Those nights I'm not cooking for the blogs, I'm usually more keen on getting delivery or quickly grabbing something out in order to give me the most time for photo editing, writing, content entry, and/or sleep (I have remember to work that last one into my schedule too). So over the past couple years as I've been cooking less and less for myself, I've collected a growing number of recipes I've really wanted to try out, but never found the time for. One of those was this beef barbacoa.

Constantly in the back of my mind as something I must try, I finally decided the best way to give it a go would be to rework it into a recipe I could also use as a blog post. This manifested itself as smoked lamb barbacoa, which I contend is probably equally, if not more, delicious as the inspiration point.

Read more and get recipe >>

Tue Oct 14, 2014

Chicken Keema Kebabs

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Chicken Keema

At the start of last summer, my buddy Tyson rolled into the Meatwave toting a bag of mustard-hued ground chicken spotted with green chilies and cilantro. He said it was chicken keema, procured from a Pakistani butcher who informed him not to waste time with the mild keema and to go straight to the spicy. It took some care to get that loose chicken formed around skewers and on the grill, but once there, they cooked up to be a beautiful vibrant yellow that drew the attention of many in the crowd.

I was eager to dig in and found myself instantly smitten with the supreme heat of this chicken mixture. That butcher wasn't messing around when he labeled his keema spicy—this stuff burned, but not so much that it masked the plethora of earthy spices also present, making it one complexly flavored skewer of meat.

I knew right away that I wanted to make my own keema recipe and I made good on that goal after spending time tinkered away with a barrage of spices and some damn hot chilies to get a keema Kebabs that lived up to that first taste many months earlier.

Read more and get recipe >>

Thu Oct 9, 2014

Sauced: Garland Jack's Secret Six Country Honey Barbecue Sauce

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Garland Jack's Secret Six Country Honey Barbecue Sauce

Sauce Stats

Name
Garland Jack's Secret Six Country Honey Barbecue Sauce
Produced by
Cost
Approximately $2.19 for 18oz at your local grocery
Ingredients
Sugar, Tomato Puree, Vinegar, Water, Apple Cider Vinegar, Modified Food Starch, Molasses, Honey, Salt, Contains Less Than 2% of Natural Hickory Smoke Flavor, Mustard Flour, Dried Garlic, Spice, Potassium Sorbate, Dried Onion, Paprika
Color
Reddish-brown
Meatwave Rating
510
out of 10
Middle of the Road
More Sauce Reviews

Its "Country Honey" label lets you know upfront that this is one sweet sauce, but it's not overpoweringly sugary, making it a decent supermarket choice for those needing to feed their sweet tooth in barbecue sauce form.