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

Asian

Thu Jul 28, 2016

Khao Jee (Thai Grilled Sticky Rice with Egg)

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Grilled Sticky Rice

Having been at the grilling game now for going on 13 years, it's rare that I cook up something that surprises anyone—a need for a constant stream of recipes has meant covering a lot of items seemingly not made for the grill. So whenever I come upon a dish that can pique interest and curiosity in that way, it feels a bit exhilarating, returning me to my earlier, more experimental cooking days. This grilled sticky rice was one such item, eliciting some initial confusion that I would be grilling rice, then astonishment when that rice was also coated in egg.

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Thu Jul 21, 2016

Crying Tiger Steak

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Meat Me at Home

Most Thai restaurants stick to a pretty formulaic menu structure—there's the rice, noodles, or curry with choice of meat I would wager the majority of people order off of, then the specialities. Those specialities almost always sound the most interesting (to me anyway), but also fetch a higher price, making them feel like a splurge from the normal Thai night out. It was on one of those evenings I felt like shaking things up and ordered off of the specialities that I discovered Crying Tiger Steak, and it's since become hard for me not order it whenever I see it. It's a pretty simple dish—grilled steak with a spicy chili dipping sauce—but so good that it's totally worthy of the extra spend on an regular basis.

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Thu Jun 16, 2016

Sous Vide and Grilled Pork Belly Buns

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Pork Belly Buns

My Anova Precision Cooker was totally an impulse buy when I saw I could still get in on the ground level during their Kickstarter campaign a couple years back. I never really felt the need to own a sous vide-style device before, but there was something appealing to having it at my disposal. After finally receiving it though, I couldn't think what I normally cook that I wanted to try to improve via sous vide, but then it hit me—pork belly! My pork belly has been alright, but never as soft and luscious as what I get in a restaurant, and saw a slow, controlled cook as being a way of bringing my belly game into the big leagues, and these buns certainly did that.

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Thu Jun 9, 2016

Grilled Korean Cauliflower

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Grilled Korean Cauliflower

Whenever anyone asks me what my favorite wings are, it's a quick and simple answer—these crispy Korean wings. Those wings have a great heat and light sweetness with so much more depth than the standard buffalo thanks to the fermented pepper paste, gochujang. Having almost an equal amount of vegetarian and meat-eating friends now, I was feeling insufficient as a host by not being able to share one of my all-time favorite recipes with everyone. Then I had the idea to use that excellent sauce on grilled cauliflower, which can get some nice crisp to it along with hearty, almost meaty innards that aren't a one-to-one with wings, but check some similar boxes.

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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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