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

Appetizers

Thu Feb 2, 2017

ABTs

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ABTs

So The Meatwave's month long dedication to wings is now sadly over, but I'm not ready to move off party foods quite yet, especially with the Super Bowl coming up this weekend. Right behind my favorites of wings and mozzarella sticks in the finger foods category, are jalapeño poppers. These bacon-wrapped, cream cheese-stuffed peppers have been a go-to of mine for just about any type of celebration throughout the years. I've inevitably worked through many variations as well, like wrapping with sausage instead of bacon, doing an Italian take, and planking stuffed peppadews. One version of poppers I've always been aware of, but never tried myself, are ABTs—atomic buffalo turds—which throw a cocktail frank into the fold to make a snack infinitely more enjoyable than the name lets on.

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Thu Jan 26, 2017

Savory Vietnamese Flavored Wings

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Savory Thai Flavored Wings

I remember when Pok Pok opened in New York—I had heard so many good things about this Thai restaurant, which had already been established as a shining star in the Portland scene, that I couldn't wait to go try it myself. Assuming opening crowds, I decided to hold on a visit for a bit, but then days turned into weeks, into months, into years, and I left New York without having ever ventured to Cobble Hill for their food. A renewed excitement brewed though when I noticed the only destination shopping my wife wanted to do on a recent trip to L.A. happened to be in the same building as the Pok Pok there, and with a mere hour or so between a wedding ceremony and reception, I made that time really count with a quick stop in to finally try it out.

Out of everything at Pok Pok, I've heard and read most about their Vietnamese-flavored, fish sauce laden wings, so that was going to be my go-to order until the wife worried that the combination of wings, my one really nice suit, and less than graceful eating habits may be a recipe for disaster. So instead we got some incredible salty and savory ribs (I didn't see ribs as a much better option, but I relented) and left my first Pok Pok experience both pleasantly pleased and slightly disappointed I missed out on the wings.

So now, months later, the thought of those wings has continued to stir in my brain, which led me to create these grilled savory Vietnamese flavored wings.

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Thu Jan 19, 2017

Alabama White Sauce Wings

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Alabama White Sauce Wings

For our third stop on this wingtastic January journey, I'm pulling out an oldie, but goodie. Well, it's not really old as I've never made white sauce chicken previously in a wing-only variation, but it is a recipe I've cooked a number of times over the years in its more common whole bird form. For the uninitiated, slow smoked birds dunked in a mayo-based barbecue sauce is an Alabama tradition, one that I learned from Chris Lilly at Big Bob Gibson in Decatur that has some grand results that transfered exceedingly well to this smaller scale application.

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Thu Jan 12, 2017

Memphis Dry Rub Wings

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Memphis Dry-rubbed Wings

A couple years back I tried my hand at real deal Memphis dry rub ribs—that's where the ribs are cooked over charcoal, brushed with a vinegar-rub mixture while cooking, and finished with a healthy dusting of more dry rub. While the results were undoubtedly tasty, they didn't reach the delectable heights of the more commonplace barbecued rib. This started me thinking if ribs were truly the best medium for this dry-rub application, and I couldn't help but wonder if my so-loved wings might be a more apt choice for delivering the full impact of the sweet, spicy, and herbal rub. Well, I gave it a try and here's how things played out.

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Thu Jan 5, 2017

Sriracha Sauced Smoke and Fried Wings

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Smoked and Fried Wings

The most exciting thing about the New Year? Wing Month!

Followers of this blog know I'm a lover of wings with evidence in the 20 recipes I've amassed to date for these delectable little morsels that I deem king of the finger foods. To start each year off right, I usually dedicate the entire month of January solely to developing new wing recipes and I'm starting 2017 strong with these smoked and fried wings finished with a sriracha sauce

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