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

Asian

Thu Apr 19, 2018

Grilled Kimchi

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Grilled Kimchi

You'd be hard pressed to call this last month "spring." If it was really spring, we would have been Meatwaving, and at this time last year I already had two cookouts under my belt. I was planning to have a similar schedule this year, but cold, rain, and snow have persisted for so long that it has felt unrelenting. It became clear a winter Meatwave wasn't going to happen, but it started warming up a bit around mid-March and I set my sights on getting things up and running by month's end, planning out a whole Korean-themed menu I couldn't wait to execute. A week prior to my selected start date, I even began working on a recipe for grilled kimchi, knowing I would need at least seven days to let it ferment nicely prior to serving. Then that hopeful start of the season came and went without any cookout—mother nature decided it would be better to have snow and a high in the low 40s rather than letting me begin my Meatwaves. Sad, but not never defeated, I pushed my first event back month and figured my kimchi would just get to ferment longer, which may not be a bad thing. It's felt like forever since then, but this weekend we finally kickoff the season and it was finally time to crack open that kimchi and see how it did.

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Thu Feb 22, 2018

Char Siu Tofu Buns

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Char Siu Tofu Buns

I was pretty excited for the char siu pork belly buns I decided to make at a Meatwave this past season, but felt a little bad that the item I was looking forward to the most couldn't be enjoyed by about a third of my guests since they were vegetarians. Not wanting to leave anyone out of a centerpiece dish for the day, I decided to make the exact same buns, expect sub out the slow smoked char siu pork belly in exchange for marinated and grilled char siu tofu, and while on the surface the recipes are fairly similar, the final outcome of the vegetarian option was pretty different and unique.

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Thu Feb 15, 2018

Char Siu Pork Belly Buns

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Char Siu Pork Belly Buns

Pork belly buns have become a theme for me over the past few years. The first ones I did used a sous vide and grilling double cooking method, then I started going for straight up smoked pork belly and had some pretty fantastic results doing them both in Texas- and burnt ends-style. Since you can never have too much of a good thing, I just kept rolling with my belly buns and have now a fourth incarnation to share, this time doing them up with a char siu sauce.

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Thu Jan 4, 2018

General Tso's Chicken Wings

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General Tso's Chicken Wings

We may have just ended the "most wonderful time of the year" for most folks, but for me, that period is just beginning because January is wing month! For those just tuning into the Meatwave, I dedicate the beginning of each new year to one of my all time favorite foods—chicken wings—and we're now nearly twenty five recipes deep and I have no intention of quitting developing new wing recipes anytime soon. To get us started off on a high note (well, they're all high notes, but this one is particular ear piercing) I present to you General Tso's chicken wings.

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Thu Nov 30, 2017

Chinese Eggplant with Yu Xiang Sauce

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Chinese Eggplant with Yu Xiang Sauce

I've never been too keen on Chinese eggplant dishes where the thick, syrupy sauce fuses with the overly softened eggplant to create a kind of overall mushy experience that isn't quite for my personal palate. I tried to make this type of eggplant a couple times in my early days of recipe development to see if I could do anything more appetizing to me, but never got results I was all that happy with. Then, while researching ideas for a Chinese-influenced Meatwave, I came across a few recipes for eggplant with yu xiang sauce and the looks of that tangy and spicy Sichuan sauce seemed like something I could really get behind. So I took another stab at an eggplant-plus-sauce type of recipe, and this time I was left absolutely smitten.

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