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

Tue Apr 1, 2014

Welcome to the Veggiewave!

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Vegetarian Grilling Recipes

Hello Meatwavers!

Or should I rather say, Veggiewavers!

Yup, that's right, the Meatwave is going vegetarian. Right now I'm sure you're having thoughts like, "How can this be?" or "Judas!" or simply "Noooooooo!!?!?!?!," but please, before you pass judgement and jump ship, let me explain...

Read why the Meatwave is going veggie >>

Tue Mar 25, 2014

Shrimp Boil Skewers

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Shrimp Boil Skewers

From jambalaya to blackened catfish, getting myself acquainted with Cajun cuisine this past month (by way of the grill) has be fun and a bit exhilarating. That earthy, herbal, and hot Cajun spice mix has yet to do any wrong, making everything it touches all the better. To finish out this lot of recipes, I took some inspiration from a traditional shrimp boil, but instead of a giant pot of simmering shrimp, potatoes, sausage, and corn, I put all the ingredients on a stick and took them to the flames.

Read more and get recipe >>

Thu Mar 20, 2014

Sauced: Guy Fieri Kansas City Smokey & Sweet Barbeque Sauce

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Guy Fieri Kansas City Smokey and Sweet Barbeque Sauce Review

Sauce Stats

Name
Guy Fieri Kansas City Smokey & Sweet Barbeque Sauce
Produced by
Cost
Approximately $4.79 for 19oz at your local grocery
Ingredients
Tomato Puree, Sugar, Vinegar, Molasses, Cornstarch, Salt, Smoke Flavoring, Worcestershire Sauce, Pepper, Caramel Coloring, Onion Powder, Garlic Powder
Color
Dark Maroon
Meatwave Rating
510
out of 10
Middle of the Road
More Sauce Reviews

Clean, bright flavors are overshadowed by a bombardment of sweetness in this sauce that lessens its depth and complexity to a sugary fault.

Tue Mar 18, 2014

Blackened Catfish with Creole Sauce

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Blackened Catfish with Creole Sauce

A Cajun bender is a good type of bender to be on, right? A massive amount of Cajun seasoning I put together worked wonders on wings, ribs, and in jambalaya, so why stop there? If it made me love all of those things even more, could it make something I don't have much admiration for—fish—equally irresistible? I figured it could, so married the two to form the classic blackened catfish.

Read more and get recipe >>

Tue Mar 11, 2014

Chicken and Sausage Jambalaya

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Chicken and Sausage Jambalaya

I've been undergoing a bit of liberation at the grill lately. First, a slow simmered pot of tomato sauce with grilled Italian meats turned into a excellent Sunday gravy. Second, taking a dry approach with racks of spares, but swapping the standard barbecue rub for Cajun seasoning, produced some incredibly different and tasty bones. Being a man of tradition, both were decidedly non-traditional takes to grilling and smoking that were outside the realm of the type of recipes I tend to tackle. Liking those results, and keeping the experimentation going, I combined the idea of a grilled sauce or stew with Cajun cooking, and out came this grilled chicken and sausage jambalaya.

Read more and get recipe >>