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

Thu Mar 9, 2017

Chili-Rubbed Smoked Ribeye with Cilantro-Lime Butter

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Smoked Ribeye with Cilantro-Lime Butter

I commonly exalt the virtues of the (comparatively) inexpensive and intensely beefy cuts of steak like skirt and hanger, and my previous bovine pursuits are documented proof that, more often than not, these are what I eat and develop recipes for. As much as that has held true over the years, I can't deny that given the opportunity, I'd jump on the high-end stuff like porterhouses and ribeyes. Whenever I do though, my characteristic anxiety kicks in and I worry I will inevitably mess up my meat, laying to waste a prime piece of beef. That leads me to take extra caution to ensure that I really make these steaks count, and man, did everything come together with this chili-rubbed smoked ribeye with cilantro-lime butter.

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Tue Mar 7, 2017

Sauced: Mrs. Renfro's Ghost Pepper Barbecue Sauce

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Mrs. Renfro's Ghost Pepper Barbecue Sauce

Sauce Stats

Name
Mrs. Renfro's Ghost Pepper Barbecue Sauce
Produced by
Cost
$3.95 for 16oz at Mrs. Renfro's
Ingredients
Water, Tomato Paste, Sugar, Molasses, Vinegar, Brown Sugar, Hickory Smoke Flavor, Worcestershire Sauce (Water, Vinegar, Salt, Caramel Color, Malic Acid, Molasses, Citric Acid, Dehydrated Onion, Dehydrated Garlic, Gums [Arabic, Guar, Xanthan, Cellulose], Dextrose Spices, Chili Pepper, Spice Extractives, Smoke Flavor) BBQ Seasoning (Rice Flour, Dehydrated Garlic, Spices, Sucrose, Dehydrated Onion, Salt, Ghost Pepper, Gums (guar, Tragacanth, Xanthan), Canola Oil
Color
Rusty Reddish-Orange
Meatwave Rating
610
out of 10
Above Average
More Sauce Reviews

Out of the jar, this sauce has an overpowering intense burn, but after being cooked, it retains its heat, but comes into balance with the other barbecue components to create a profile that would please any heat seeking barbecue lover.

Thu Mar 2, 2017

Paneer Kati Rolls

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Paneer Kati Roll

You may have noticed an Indian theme over the last few weeks here with a recipe for paneer skewers followed by one for flaky, tender paratha. While both of those stand as greats on their own, the real purpose for why they were developed was to join them together into one of the greatest of snack foods of all time—kati rolls.

A running thread through the Meatwave since I moved to North Carolina has been creating recipes for things I used to enjoy in New York, but can't get regularly anymore, and kati rolls fall into this category. These stuffed and rolled parathas combine all the excellent and intense flavors of Indian food intoa hand held delight, with one roll being able to satisfy a slight hunger, or multiple eaten together to create a meal. I have found similar items in Durham, but for some reason they're always made with naan, which is a tad too filling and doesn't deliver the textural superiority of paratha. Luckily I feel like I nailed those paneer and paratha recipes, which translated to these kati rolls tasting pretty damn near perfect to me.

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Tue Feb 28, 2017

Winter Meating

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Winter Meating

Part of the allure of a move south was an extended Meatwave season. I assumed this meant I could host barbecues starting late March and into November, but I was a bit unprepared for the stray 70 and 80 degree days in the dead of winter. Last winter I had taken on a large freelancing load, so when that beautiful 70-plus day in the middle of February struck, I was sadly chained to my computer, unable to be outside basking in grilled glory. I vowed not to let that happen this year, but when the first really warm weekend of the winter rolled around, I was still in full loaf mode and didn't quit feel like working nights in the kitchen to cook up an elaborate feast. My wife reminded me that not everything I do needs to be so involved and to just go classic with a simple hot dog and hamburger affair, so I took her advise, enlisted my friends, and put together the very first February Meatwave on a beautifully sunny and warm winter day.

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Thu Feb 23, 2017

Paratha

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Paratha

No Indian meal feels complete to me without some form of bread. I tend to opt for buttery, soft naan, but equally delicious are light and airy poori and flaky, layered paratha. I've been on kick of making Chinese scallion pancakes at home lately, and I couldn't help but notice that the interior texture of those layered breads were very similar to paratha. Not only did this make me crave some of that Indian bread, but also made me think I could essentially use the same process as scallion pancakes, just swapping some ingredients, and end up with pretty perfect paratha, so I tried just that.

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