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

Asian

Thu Sep 29, 2016

Grilled Banana Wrapped in Sticky Rice

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Grilled Banana Wrapped in Sticky Rice

In my last post, I reminisced on how my past picky eating habits led me to a love of Vietnamese barbecue beef—it was the only thing that sounded non-frightening to me at my first Vietnamese dining experience. I also found humor in that my old self wouldn't venture past that singular item once I deemed it an appropriate fit for my palette. In contrast, this week I'm finding another Vietnamese item as example of the distance I still have yet to go to become the ideal eater I wish I was, because while I cooked up these grilled bananas wrapped in sticky rice, they represented food aversions I'm still not able to shake.

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Thu Sep 22, 2016

Vietnamese Barbecue Beef

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Vietnamese Barbecue Beef

When I arrived in New York for college, my diet pretty much consisted of various forms of fried chicken and pizza. To say I was a picky, not adventurous eater is a bit of an understatement, and, more-or-less, I was able to keep my horizons from expanding during my tenure as a student. The one big exception was when my Vietnamese roommate wanted to head to Chinatown for some of his own comfort food. Me being who I was, I gravitated to the one thing on the menu that sounded familiar and non-threatening—barbecue beef over white rice—and that's what I ordered year after year every time we ended up at this spot. Since then I've obviously expanded my palate and other items have replaced this once mainstay for me, but I recently had a hankering for it and since I'm no longer located in New York, it was up to me to recreate it the best I could.

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Thu Sep 8, 2016

Szechuan Green Beans

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Szechuan Green Beans

I just returned home from a long weekend in Houston, and while you may think my trips down to Texas are all about barbecue—smoked beef was definitely on the agenda—it's actually veered more towards Asian cuisine. One thing I do miss after leaving New York is the ample amount of truly excellent Asian options, so that tends to top my list of must-eats whenever I'm in an region that excels in that area, Houston being one of the them. This lack of everyday availability of items I truly love has driven a bigger desire to learn how to cook my favorite dishes at home, and Szechuan green beans is no-brainer place to start—it's one of the items my wife and I also always order.

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Thu Aug 25, 2016

Szechuan-spiced Smoked and Fried Ribs

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Szechuan-spiced Smoked and Fried Ribs

I spend the majority of my year thinking up new or unique recipes to keep this blog at least somewhat fresh, even as I'm close to entering my tenth year of writing. This can be a bit of challenge though when I often just crave the backyard classics such as chicken, ribs, burgers, etc. So I use major grilling holidays like Memorial and Labor Day as an excuse to go with the tried and true standards, but for those unlike me, who may actually only grill or smoke on those holidays and are looking for something different that will impress, do I have a rib recipe here that's anything but usual—these Szechuan-spiced smoked and fried ribs take some American barbecue tradition and marry it with a mouth-numbing Chinese spice.

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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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