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


Tue Jul 29, 2014

Spicy and Chunky Baba Ghanoush

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Chunky & Spicy Baba Ghanoush

While in Southern Spain last spring, I came across a baba ghanoush in a Moroccan restaurant that was so starkly different than what I make that it ignited a desire to try to put together something similar as soon as I got home. It took me a few years to get a baba ghanoush recipe I really loved, and since then, I haven't changed a thing, but this new variation challenged me to rethink how to put together this smoky eggplant dip. My recipe was smooth, this dip was chunky. My recipe was mellow, this had a kick of heat to it. My recipe was thick and creamy, this one was thinner and oily (in a good way). So I had my work cut out for me, but I was up to the task and this spicy and chunky baba ghanoush is what came out of it.

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Thu Jan 30, 2014

10 Grilled Chicken Wing Recipes for your Super Bowl Party

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Grilled Wings

It's not a Super Bowl party without wings—well, no party is a party without wings in my opinion. My insatiable appetite for these tiny delectable pieces of poultry have led to a plethora of grilled wing recipes over the years and I've complied my ten favorites here. Spanning the standard Buffalo to Italian parmesan-garlic to sweet and spicy Korean, there's a wing here to suit just about every taste.

See the wing line-up >>

Tue Jan 28, 2014

Old Bay Chicken Wings

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Old Bay Wings

Oh how sad it is, wing month is coming to end. I could easily do a whole wing year, but alas, there are so many other things to grill and smoke that there comes a time to move on. I definitely wanted to end this special edition of the Meatwave with a bang though, which brought me to these Old Bay Wings. It's a tried and true recipe, one I developed years ago and, since then, has proven to be a faithful crowd-pleasing alternative to the standard Buffalo.

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Tue Jan 21, 2014

Filipino Chicken Adobo Wings

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Filipino Adobo Chicken Wings

My gateway food into Filipino cuisine was chicken adobo. In the early years of dating my wife (a Filipina), the bright red meats, chocolate laden rice, fried pork knuckles, and other traditional dishes served to me were hard pills to swallow as I was trying to navigate a way into liking Filipino food. Back then I was not an adventurous eater, so I needed something familiar enough that I would want to eat, and that came in the form of chicken adobo.

This dish is comprised of chicken pieces simmered in a mixture of vinegar, soy sauce, garlic, bay leaf, and black pepper. It's simple, which made it appealing, but also provided a taste of the garlicky and sour flavors that are a common part of the Filipino territory. From that singular dish, I opened up and have embraced the food culture of this Southeast Asian nation. Chicken adobo has actually become one dish I rarely eat anymore—why get flabby chicken when you can have crackling lechon kawali or sweet barbecue—so I thought it was time to get back to a first love and see how I could translate into chicken wings.

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Tue Jan 14, 2014

Sweet and Spicy Korean Chicken Wings

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They say to leave the best for last, but I'm just too excited about these sweet and spicy Korean wings to save them until the end of this special Meatwave wing-month. If you're not familiar with Korean fried chicken yet, you should be. Over the past ten years or so, this twice fried, super crispy style of fried chicken has made its way across our nation, finding a lot of love and for good reason. The ultra-crunchy, ultra-light skin achieved is just part of the attraction though for me—the sauces that these wings are coated in are equally delectable. I find the spicy variation particular intoxicating. It delivers a deep and earthy chili flavor that starts with a bit of sweetness before the heat kicks and is unique from any other wing sauce I've had before.

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