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

Tue Mar 10, 2015

Chinese Char Siu Spare Ribs

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Char Siu Spareribs

It's very likely my first pork rib was at a Chinese restaurant. Growing up in the suburbs of D.C., barbecue was not prolific, but Chinese restaurants were, and boy did my family love going to them. A dinner out for Chinese meant one thing to me back then—pu pu platter. In a love for all things appetizers, which still persists today, the pu pu platter was like mecca. I got to have it all—beef skewers, fried wontons, egg rolls, and, of course, spare ribs. I became aquatinted with these sweet and sticky, sometimes tough, spare ribs at a young age, and my fondness for them has yet to cease. It only made sense that I learn to cook them myself so I could have great Chinese spare ribs all the time, especially since I'm stuck in the weird bad-Chinese-food vortex for Astoria, Queens, in a city otherwise known for excellent Chinese.

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Tue Mar 3, 2015

Sweet and Sour Meatballs

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Sweet & Sour Meatballs

There's a pretty long list of foods that I semi-secretly love. These are things that people might be surprised that I swoon over, or at least get excited by the sight of. One of them are those saucy, sweet slow cooker cocktail meatballs. Whenever someone shows up at a potluck with a CrockPot, I can't wait to see if it contains a plethora of small, supermarket meatballs swimming in a pool of sugary jelly—they're an odd pairing of sweet and savory that I'm somehow attracted to. I've never made them at home, but I thought I could do something similar and up the game by making my own meatballs and tossing them in a tried and true sweet and sour sauce.

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Thu Feb 26, 2015

Sauced: Butcher BBQ Sweet BBQ Sauce

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Butcher BBQ Sweet BBQ Sauce

Sauce Stats

Butcher BBQ Sweet BBQ Sauce
Produced by
$5.00 for 18oz at Butcher BBQ
Ketchup, Brown Sugar, High Fructose Corn Syrup, Granulated Sugar, Distilled Vinegar, Water, Apple Cider Vinegar, Corn Syrup, Worcestershire Sauce, Hydrogenized Vegetable Protein, Spice Blend, Mustard Flour, Salt, Black Pepper, Ground Red Pepper, Onion Powder, Garlic Powder, Ground Allspice, Sodium Benzoate
Dark Brown
Meatwave Rating
out of 10
Approaching Greatness
More Sauce Reviews

A sweet molasses sauce on the surface has a whole lot more going on under the hood with a plethora of spices that give a unique and delicious flavor profile.

Tue Feb 24, 2015

Herb-Crusted Lamb Skewers with Dijon Mustard

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Spring Meatacular!

Last summer I went on a mission to create some the most flavorful skewers of meat as possible. That led me to awesome things like beefy steakhouse kebabs, sweet and salty yakitori, tangy mojo pork skewers, and a host of others I'll be sharing in the coming months. Of them all though, these herb-crusted lamb skewers tugged at my heart the most. I'm a man who gives preference to strong over subtle flavors, and with a heavy base like lamb that's built upon with spicy Dijon and a mixture of fresh herbs, these kebabs delivered so much for me to love.

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Tue Feb 17, 2015

Chicken Yakitori

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For years, my seafood aversion left me being that person who only orders off the "kitchen" menu at Japanese restaurants. During those days when I wasn't the eater I am today, I knew exactly what I was getting each and every time I stepped inside a Japanese place—chicken teriyaki. As I slowly branched out to other items—katsu, negimaki, tempura, curry...basically anything not seafood based—I left teriyaki behind and anything that resembled it, feeling like I was closing a shameful chapter of my life. So it was with a little trepidation that I decided to do a recipe for yakitori, because this simple grilled chicken skewer with a sweet teriyaki-like glaze seemed like a reversion to days I would like to forget. In making it though, I found that yakitori was nothing to be ashamed of, but rather something to exalt.

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