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

Thu Jun 2, 2016

Reina Pepiada Arepas

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Reina Pepiada Arepas

Ever order one of your favorite things while not at your normal restaurant and just can't shake that, while it may be good, it's not exactly what you want? That's what happened with me after moving to Durham with reina pepiada arepas—Venezuelan corn cakes stuffed with an avocado chicken salad. I was pleasantly surprised I could even get reina arepas here in multiple locations, but none are what I'm used to getting at my old haunt in New York, Arepas Cafe. So I had to take matters into my own hand and learned how to make them myself, and the results were incredibly close to ideal.

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Tue May 31, 2016

Sauced: Swanky Sauce Habanero Honey & Giveaway

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Swanky Sauce Habanero Honey

Sauce Stats

Swanky Sauce Habanero Honey
Produced by
$14.00 for 12oz at Swanky Sauce
Tomato Concentrate, Water, Chipotle Peppers, Tomatoes, Honey, Dark Brown Sugar, White Onion, Vinegar, Molasses, Garlic, Mustard, Soybean Oil, Paprika, Onion Powder, Salt, Smoked Habanero Peppers, and Natural Spices
Rusty Orange
Meatwave Rating
out of 10
Approaching Greatness
More Sauce Reviews

An intense earthy and smoky heat doesn't mask the excellent progression of flavors in this sauce that includes a honey-molasses sweetness, fruity tomato, onion, and garlic.

Thu May 26, 2016

Sweet and Sticky Smoked and Fried Hoisin-glazed Ribs

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Smoked and Fried Hoisin-glazed Ribs

When it comes to barbecuing, ribs are by far my go-to item. This certainly shows with ribs racking up sixteen unique recipes so far, while other common slow smoked items like pork butts or briskets only have a couple each. This has certainly bred a consistancy in my rib production, but at the same time, also a monotony. In thinking of ways to continue to build pork rib excellence and break repetition at the same time, I though why not try something completely new—smoke, and then fry my ribs. Turns out that was a pretty sweet idea, and these sweet and sticky hoisin-glazed ribs are just one of two prime examples so far.

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Tue May 24, 2016

Firing Up with the BBQ Guru's CyberQ, Plus Giveaway

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BBQ Guru CyberQ

Prior to firing up my first grill, I had little interest in cooking and eating—my diet consisted of mainly fast food, frozen pizzas, Hot Pockets, and TGIFridays appetizers. After lighting up that fateful first batch of coals though, I felt an immediate connection to my food I hadn't before. I attribute this to cooking at a fundamental level where I'm not only in control of my food, but also the heat source, which requires an extra level of attention and understanding. To me, this is what cooking needed to feel like for it to click, and because of this, I've pretty much shunned technology that aids in the process at all, save for a few digital thermometers that keep me clued into what's happening with my fire and meats.

Of course, that's just a personal preference, and once I entered the barbecue competition circuits, most all teams around me used some sort of digital device to maintain proper temperatures in their pits. The BBQ Guru—a small computer that monitors the fire's temperature and adjusts it using a fan—seemed to be the most popular choice in this arena. While I watched many teams use this device to set-it-and-forget-it, I always kept an eagle eye on my smoker and felt as if I had a connection to what I was cooking that others were missing out on.

With that hard headiness also came sleepless nights, increased anxiety, and additional work. So after grilling and smoking now for thirteen years without extra assistance, I decided it was time to see what all the fuss was about and took up an offer to try out and review the BBQ Guru's CyberQ.

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Thu May 19, 2016

Balsamic Marinated Vegetable Skewers

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Balsamic Marinated Vegetable Kebabs

Woot, spring veggies are here! I won't try to play off the fact that no matter the season, I eat pretty horribly, but the arrival of the farmers market filled with early spring vegetables does lead me to at least a few veggie-centric dishes during the period when an initial enthusiasm for quality fresh produce takes hold. If you're like myself and are thinking of dishes that celebrate this arrival of the spring harvest, these balsamic marinated vegetable skewers do just that.

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