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

Appetizers

Thu Dec 22, 2016

Pulled Pork Nachos

Posted by

Pulled Pork Nachos

I've admitted in the past that I'm notoriously horrible at eating leftovers—I'll save them with best intentions, but the reality is leftovers are unappealing to me and they usually meet a fate whose wastefulness is a point of shame. There are some exceptions to my leftover aversion though, with pulled pork being one of those outliers. I love leftover pulled pork so much that I tend to smoke twice as many pork butts as I need at any given time so I can divvy up the second one into small servings and freeze for later use. One reason pulled pork breaks from leftover norms is due to its versatility—the options beyond a bun and slaw are almost limitless. While I'm sure you need no proof to deem that statement true, I present to you these pulled pork nachos as an exhibit anyways.

Read more and get recipe >>

Thu Nov 17, 2016

Smoked Turkey Stuffed Potato Skins

Posted by

Smoked Turkey Potato Skins

I'll wager a good bet that come next Friday, you'll have a whole mess of turkey leftovers you need to find something to do with. I personally can usually only handle reheated plain turkey once—let's face it, it's never as good reheated and there are only so many sub-standard meals I can willing prepare for myself. That leaves me finding ways to reuse those leftovers in forms that are more exciting and delicious, such as in sandwiches, salads, and the like. While it wasn't a Thanksgiving bird, I did find myself with a generous amount of leftover Texas-style smoked turkey a few weeks ago, and I really don't think I could have put it to better use than in these smoked turkey stuffed potato skins.

Read more and get recipe >>

Tue Feb 2, 2016

Xi'an Chicken Wings

Posted by

Xi'an Wings

I'm closing out this month of wing recipes with what was easily the most talked about wings I've ever made—Xi'an-flavored chicken wings. This recipe came by way of Serious Eats and looked pretty unassuming, but as with so many Sichuan-style dishes, looks can be deceiving, and that was certainly the case here with lightly browned, crispy wings that had a minimally seasoned appearance, but delivered a mouth numbing heat like none other.

Read more and get recipe >>

Tue Jan 26, 2016

Kanat (Turkish Chicken Wings)

Posted by

Kanat

For a man who loves wings, I'm grateful to have a base recipe that has given my consistently excellent results on the grill. Since finding that method—which involves coating the wings with baking powder and letting them air dry overnight to achieve crackling skin—my focus has been solely on variations in flavor, of which, the possibilities are endless. Even though each new recipe has had its own distinct end result, I feel a bit like a broken record, writing essentially about the same procedure post after post. That left me considering how I could possibly change things up a bit without sacrificing the quality my tried and true method affords. I found this in a Turkish take on wings—Kanat—that were worlds different in method and flavor, but just as incredibly awesome.

Read more and get recipe >>

Tue Jan 19, 2016

Lemon Pepper Chicken Wings

Posted by

Lemon Pepper Wings

I'm not a graceful eater and my love for wings brings along with it an inevitable amount of mess—no matter how hard I try, I'm always left with a beard embarrassingly stained with bright orange sauce. That has led me to veer toward "dry" wings when I find myself in situations that requires me to be self-conscious about my appearance. Of all the dry varieties of wings out there, it's usually a safe bet that lemon pepper will be good, making it my most commonly ordered wing if normal Buffalo is out of the question. The simple mixture of bright lemon and the light spicy bite of black pepper is a pretty fantastic one and definitely worthy of replication at home.

Read more and get recipe >>