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

Asian

Thu Feb 9, 2017

Broccoli with Hoisin-Ginger Glaze

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Grilled Hoisin Broccoli

Growing up, broccoli was one of the select few vegetables I would stomach. It was also one of the first vegetables I willing cooked for a meal—albeit I choose to batter and fry it, the fact that I made any veggie for myself was notable. As I grew out of juvenile eating, broccoli didn't become any less loved, although it became more rare as I opted for things like brussels sprouts, cabbage, and green beans instead. Given my warm history with broccoli, it's kind of odd that it wasn't until last year that I first took it to the grill, but now that I know how a hot fire makes it all the better, I'm ready to make up for lost time and this hoisin-ginger glazed broccoli is likely to be just one of what will become many recipes as I rekindle my flame with this green veg.

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Thu Jan 26, 2017

Savory Vietnamese Flavored Wings

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Savory Thai Flavored Wings

I remember when Pok Pok opened in New York—I had heard so many good things about this Thai restaurant, which had already been established as a shining star in the Portland scene, that I couldn't wait to go try it myself. Assuming opening crowds, I decided to hold on a visit for a bit, but then days turned into weeks, into months, into years, and I left New York without having ever ventured to Cobble Hill for their food. A renewed excitement brewed though when I noticed the only destination shopping my wife wanted to do on a recent trip to L.A. happened to be in the same building as the Pok Pok there, and with a mere hour or so between a wedding ceremony and reception, I made that time really count with a quick stop in to finally try it out.

Out of everything at Pok Pok, I've heard and read most about their Vietnamese-flavored, fish sauce laden wings, so that was going to be my go-to order until the wife worried that the combination of wings, my one really nice suit, and less than graceful eating habits may be a recipe for disaster. So instead we got some incredible salty and savory ribs (I didn't see ribs as a much better option, but I relented) and left my first Pok Pok experience both pleasantly pleased and slightly disappointed I missed out on the wings.

So now, months later, the thought of those wings has continued to stir in my brain, which led me to create these grilled savory Vietnamese flavored wings.

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Thu Dec 1, 2016

Galbi (Korean Grilled Short Ribs)

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Galbi

I used to think beef short ribs were reserved for the likes of smoking and braising only in order to render them tender and edible. Then one day I tried grilling short ribs like a steak and my perception of this super beefy, delicious cut was forever changed. Those short rib "steaks" were some of the best beef to come off my grill—intensely flavored with a pleasant chew akin to a perfectly medium-rare New York strip. It took me years to stumble upon this revelation, but Koreans have long been on the grilled short rib train with their version—galbi.

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Thu Oct 27, 2016

Sweet & Spicy Edamame

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Sweet & Spicy Edamame

For the past four weeks, my life has pretty much been lived on the road, with only a handful of nights spent in my own bed. This time away from home has left with with a backlog of work that has me trying to play catch up as quickly as possibly. Don't feel too bad for me though, because almost half of that time was spent on vacation, where my wife and I indulged in grand meals on a daily basis, leaving me returning home to pants that now fit a bit snugger than I'm used when. When thinking of the best post-vacation recipe to go with, this sweet and spicy grilled edamame seemed like the perfect choice—it is at the same time incredibly quick and easy, as well as fairly healthy (and boy do I need to get some healthy stuff back into my diet).

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Thu Oct 20, 2016

Gai Yang (Thai Grilled Chicken)

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Gai Yang

It's safe to say that I know my way around cooking chicken pretty damn well. Long gone are days of dry, overcooked chicken breasts—I have my technique down well enough that I don't think I've turned out a bird that wasn't juicy and moist for a long time. Still, chicken has fallen to the wayside in my normal rotation because, given everything else there is to cook, chicken kinda pales in comparison (unless it's fried, of course). So when I do decide to grill up a bird, I'm usually in search of a recipe that will inject a ton of seasoning to make up for its rather drab flavor, and that's what I saw in this one for Gai Yang—Thai Grilled Chicken.

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