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

Tue Aug 12, 2014

Peach-Bourbon Barbecue Sauce

Posted by

Peach Bourbon Barbecue Sauce

It's peach season! Peaches seem to be match made in heaven for the grill—they not only compliment fire kissed meats so well (especially pork), but are great when grilled themselves. In all honesty, I'm not a huge peach guy, but give me a grill and some peaches and this fruit goes from one I'd easily pass up to something I can find a million delicious ways to use.

So it stands to reason peach barbecue sauce is a good thing, but I've rarely had a peach barbecue sauce that lives up to its fruity promise—this stands true for so many fruit sauces, actually. Putting the peach fruit and center, this recipe set out to fix that problem, which I think it did, and then some.

Read more and get recipe >>

Thu Aug 7, 2014

Carne-val 2014

Posted by

Carne-val 2014

Carne-val has been one of the finest Meatwave traditions. This celebration of all that is meat has been taking place since our first year back in 2004, making this summer's Crane-val the 11th annual! To bring an even truer meaning to the name, I devised a 100% all-beef menu that I was sure would result in a bovine good time.

Read more >>

Tue Aug 5, 2014

Halloumi and Vegetable Skewers

Posted by

Halloumi and Vegetable Skewers

My discovery of halloumi cheese is worthy of being called a "life changing moment." I remember it clearly—BZ Grill, a (then) new gyro shop opened up a few blocks away from where I was living in Astoria, Queens. My wife and I went for the gryos, which still rank as the best I've ever had, but upon perusing the menu, my better half opted for a halloumi sandwich.

Having never seen or heard of this hard Cypriot goat or sheep's milk cheese before, I was in awe as I watched the cook cut off slices and place them directly on the grill. The cheese not only kept its shape, but browned like a meat or veggie would over the high, direct heat. As if that weren't enough, the flavor and texture were incredible—slighty salty, a little tangy with a chew and squeak that I found really satisfying.

Ever since then, halloumi has become a regular item on my grill, but I tend to not do much with it beyond piling it into a pita or putting it in the occasional salad. Trying to think of different ways to use this grillable cheese, I came up with these halloumi and vegetable skewers, where it continued to triumph.

Read more and get recipe >>

Thu Jul 31, 2014

Sauced: Sticky Fingers Habañero Hot Barbecue Sauce

Posted by

Sticky Fingers Habañero Hot Barbecue Sauce

Sauce Stats

Name
Sticky Fingers Smokehouse Habañero Hot Barbecue Sauce
Cost
$4.29 for 18oz at Sticky Fingers
Ingredients
Water, Vinegar, Tomato Paste, Molasses, Sugar, Aged Cayenne Pepper, Salt, Modified Food Starch, Natural Smoke Flavor, Lime Juice Concentrate, Spices, Dextrose, Garlic, Corn Syrup, Caramel Color, Xanthan Gum, Sodium Benzoate, Lemon Juice Concentrate, Maltodextrin, Habañero Pepper, Onion, Tamarind, Natural Flavor, Yeast Extract, Sunflower Oil
Color
Dark Brown
Meatwave Rating
210
out of 10
Take a Pass
More Sauce Reviews

Sticky fingers not worth licking is a troubling proposition, but that's exactly what this sauce delivers with its overly smoky and acrid flavor that tastes unnatural and over processed.

Tue Jul 29, 2014

Spicy and Chunky Baba Ghanoush

Posted by

Chunky & Spicy Baba Ghanoush

While in Southern Spain last spring, I came across a baba ghanoush in a Moroccan restaurant that was so starkly different than what I make that it ignited a desire to try to put together something similar as soon as I got home. It took me a few years to get a baba ghanoush recipe I really loved, and since then, I haven't changed a thing, but this new variation challenged me to rethink how to put together this smoky eggplant dip. My recipe was smooth, this dip was chunky. My recipe was mellow, this had a kick of heat to it. My recipe was thick and creamy, this one was thinner and oily (in a good way). So I had my work cut out for me, but I was up to the task and this spicy and chunky baba ghanoush is what came out of it.

Read more and get recipe >>