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

Appetizers

Tue Jan 27, 2015

Tiki Wings

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Tiki Wings

As I write this on a Saturday morning, outside an overnight snow is turning into the inevitable slushy mess that's the worst of winter weather in my opinion. Keeping myself sheltered from that cold, shoe and pant drenching winter mush, my thoughts immediately turn brighter as my attention pivots to these wings. The Tiki-inspired sweet and fruity sauce that coated these crisp skinned chicken has the power to transport me to a warmer, sunnier place, which makes them even better in the winter in my mind than their more apt summer setting. They were my favorite of the lots this month, and I purposefully saved the best for last.

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Tue Jan 20, 2015

Greek Chicken Wings

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Tangy Greek Oregano Wing

My fondness and understanding of Greek cuisine is only natural having lived in the heavily Greek neighborhood of Astoria, Queens for over twelve years now. Those identifying fresh and acidic flavors are so ingrained in me that I find them influencing my everyday cooking, whether it be Greek or not. So when considering yet another chicken wing variation on my month long quest for new and unique recipes, I turned to the Greek food I know so well to give these wings that distinct salty, tangy, and bright flavor that dominates many ubiquitous dishes.

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Tue Jan 13, 2015

Spicy Cumin Wings

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Spicy  Cumin Chicken Wing

I use January recipe testing as an excuse to have a chicken wing gorge-fest. Wings are among my favorite things to cook—variations are limitless—and eat, so with the Super Bowl as a seasonal excuse, I pretty much spend the entire month developing and sharing new wing ideas. Having covered the standard territory and then some, I'm forced into creative new wing ventures, which is great because it leads me to things like these spicy cumin wings

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Tue Jan 6, 2015

MOINK Balls

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Moink Balls

As I start to write this post, I can't decide if it will have a negative or positive impact on my barbecue cred. Those well versed in their barbecue blogs are undoubtedly already well acquainted the MOINK ball—a food concoction attributed to Larry Gaian of Embers and Flame that consists of a frozen beef meatball wrapped in bacon and then grilled or smoked (seasoning the MOINK with a rub and finishing with a brushing of sauce is common, but not required). It's a fun, simple bite that's proliferated through the barbecue world on blogs, message boards, competitions, and backyards, so why would I want to mess with it?

I'm a total DIY guy, so in my eyes, the use of frozen meatballs actually inhibits the MOINK ball from true greatness. Why settle on a semi-dry packaged meatballs when you can make your own supremely beefy, tender, and flavorful ones from scratch? So, whether it's wrong or right in the eyes of MOINK ball purists, that's exactly what I set out to do.

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Thu Sep 18, 2014

Planked Figs with Pancetta and Goat Cheese

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Figs with Pancetta and Goat Cheese

I'm creeping into the mindset that planking is b.s. Well, at least the flavor enhancement part is. Wood flavors food through smoke, and with little to no smoke created when planking, there is little to no benefit in that area, at least in my (changing) opinion. However, I do see a distinct advantage to planking in the realm of convenience—the plank can serve as a great medium for delicate or small foods that would otherwise be difficult to grill, plus it then makes an attractive serving dish (assuming you didn't scorch it to death) that adds the aura of outdoor grilling. So when approaching this recipe for figs with pancetta and goat cheese, I saw the plank as almost essential to be able to grill and serve these small delicious fruits with ease.

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