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

Tue Sep 2, 2014


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After tackling merguez—a Moroccan lamb sausage that required a lot of spices, a hefty time commitment, and some frustration working with finicky sheep casings—I wanted my next sausage endeavor to be quick and easy. I found that in cevapi, a Balkan uncased sausage that, in my experience, tastes mainly of just meat, garlic, salt, and pepper.

Of course, it couldn't be quite so simple.

As I looked into origins and recipes, I found no clear path to follow in making it. The diverse states in the Balkan region—Serbia, Bosnia, Croatia, and Macedonia, to name a few—each lay claim to their own nuanced versions on this finger-sized sausage, utilizing different combinations of meats and spices. So I decided to find my own favorite version of cevapi by building it from the ground up, creating variations until I struck meaty gold with the best one possible.

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Thu Aug 28, 2014

Sauced: Eat Barbecue IPO

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Eat Barbecue IPO

Sauce Stats

Eat Barbecue IPO
Produced by
$7 for 16oz at Eat Barbecue
Sugar, Apple Cider Vinegar, Vinegar, Tomato Paste, Water, Molasses, Salt, Spices Including Paprika, Ancho Pepper, Natural Vanilla Flavor, Natural Smoke Flavor, Onion Powder, Garlic, Tamarind Concentrate
Dark Maroon
Meatwave Rating
out of 10
Approaching Greatness
More Sauce Reviews

A vinegar sauce with a lot of depth, IPO brings waves of sweetness, tang, smokiness, and a complex mix of spices to create lots of layers to make it an incredibly interesting sauce out of the jar.

Tue Aug 26, 2014

Texas-Style Beef Short Ribs

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Texas-style Beef Ribs

Texas has bred in me a true appreciation for beef barbecue—it is my favorite type, but also the hardest for me to get right. While I love a great brisket, a perfect beef rib is even better with its super beefy flavor, luscious soft fat, and blackened peppery crust. Stick me in Louie Mueller and tell me I can only order one item, and I'm going for that damn beef rib, it's just so good. I've been in a constant state of trying to find a path to transcendent beef ribs like that using my Weber bullet, which looks like a cute little play thing compared to those giant Texas tanks. I can't say these ribs are there yet, but this represents a big step up from past attempts.

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Thu Aug 21, 2014

Meat Tips: How to Control Flare-ups

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For the final installment of this summer's "basic grilling knowledge I should have imparted many years ago," it's time to handle the flare-up. You know the score—you're rolling along, bringing some steaks to a perfect medium-rare with a beautiful crusty sear, then, without a moment's notice, those grilled beauties are engulfed in fire, bringing on the possibility of burning them beyond recognition. Will you let all your hard work up go up in flames? With a little understanding of the problem at hand, the answer is most certainty a "no."


Tue Aug 19, 2014

Prosciutto-Wrapped Shrimp with Mozzarella and Basil

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Prosciutto Wrapped Shrimp

Longtime readers already know I'm a bit seafood averse. I feel like I'm doing a disservice to all of you by not taking advantage of how great the grill is at cooking up fish, shellfish, and more, but when it comes down it, I'm probably never going to opt for any of those over meat. In order to make seafood a more appealing prospect to me, I need to doctor it up in a way that's appetizing to my taste buds, and sometimes when I do this, I surprise myself by actually liking the dish a lot. That was certainly the case with bacon-wrapped, jalapeño and cheese-stuffed shrimp, where a little Tex-Mex love did a lot to entice my appetite for these little crustaceans. Trying to replicate some of that success, I took the same method I employed in that recipe and gave it an Italian influence to make these prosciutto-wrapped shrimp with mozzarella and basil.

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