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

Asian

Thu Jan 4, 2018

General Tso's Chicken Wings

Posted by

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.

Read more and get recipe >>

Thu Nov 30, 2017

Chinese Eggplant with Yu Xiang Sauce

Posted by

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.

Read more and get recipe >>

Thu Oct 12, 2017

Scallion Pancake Beef Rolls

Posted by

Scallion Pancake Beef Rolls

What restaurant stops seating 45 minutes before closing? Well, if you're in Vancouver, the answer is just about all of them. After attending the usual equally awkward and fun conference party while in the Canadian city over the summer, my co-worker and I hightailed it to grab some soup dumplings at Dinesty Dumpling House, where I was also intrigued by a scallion pancake beef roll I had seen photos of. Arriving over thirty minutes before closing, we were informed seating was closed for the night, so we disappointingly made our way down Robson street, stopping at more restaurants of interest, only to be informed none would seat us, even though some of their closing times were above 45 minutes away. As we wondered what the hell was wrong with this city, we finally found a late night spot that could placate our hunger, but not in the way those Chinese goodies would have. I haven't forgotten that night, nor my desire for that beef roll, so decided I needed to make it for myself.

Read more and get recipe >>

Tue Oct 10, 2017

Meat and You, and You and Meat

Posted by

Meat and You, and You and Meat

I was in Chicago a couple weekends ago, staying with past die-hard Meatwavers Lindsay and Brandon, and they asked how things have changed with the cookouts since moving to North Carolina. Mainly I think about how we've shifted the season to happen more during spring and fall rather than summer, have more vegetarians, and already have a regular crowd size that took many, many years to build up in New York. My wife had a different answer though, she sees me going more all out in Durham than I ever did before, and I never really stopped to consider that. Putting together this recap post though, it proves to be very true—where I used to try to get three or four new recipes out of a Meatwave, this one clocked in with eight dishes that I can share on the blog, and past events tell similar stories. So without further ado, I present to you the massive spread we had going on at this Chinese-inspired feast.

Read more >>

Thu Oct 5, 2017

Scallion Pancakes

Posted by

Scallion Pancakes

One day last fall I got up from working, only realizing that it was now well into the evening and my intent focus had left me hungry and with little energy to either go out or make anything elaborate for dinner. Well, making anything was kind of a moot point as there was little in the house, but after scouring the shelves, I found that the few ingredients required for scallion pancakes were available—flour, water, scallions, and sesame oil. I had never made these crisp Chinese bread appetizers/snacks before, but I love ordering them and knew I'd be pretty assured of making great ones if I followed the recipe by Kenji on Serious Eats. So I did just that and came out with some of the best scallion pancakes I've had, and ever since that fateful night, they've become a regular part of my repertoire, so much so that I figured I should bring them to a grill to help round out the menu at a recent Meatwave.

Read more and get recipe >>