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

Asian

Thu May 31, 2018

Smoked Duck Ssam

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Smoked Duck Ssam

I'm not really sure why I don't cook duck more often. In many ways, it reigns supreme over other poultry—it's definitely more flavorful and fattier than your chicken and turkey mainstays, which are huge plusses in my book. I guess the fact that it's not normally out with the standard birds, tucked away often in the freezer section, makes it kind of out of sight and out of mind. When I was considering making ssams—essentially Korean lettuce wraps—for a Meawave recently, duck did jump right up there as a great idea for a meat filling, and I'm glad it did because this smoked duck ssam was really amazing.

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Thu May 10, 2018

Grilled Bok Choy with Ginger-garlic Dressing

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Grilled Bok Choy with Ginger-garlic Dressing

When you discover something simple and delicious, it can be hard not to over do it. I kind of feel I've gone in that direction with grilled cabbage, which I've featured with three different dressings so far. It's difficult not to be repetitive though when just a few modifications can output something both different and equally delicious. I feel I'm going to end up taking the same route with bok choy, which really isn't much different than my cabbage recipes—a leafy green grilled and finished with a dressing. I do think bok choy opens up a door for different flavor pairings though, and the ginger-garlic dressing I used on this one was totally worth documenting and sharing.

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Thu Apr 26, 2018

Korean Barbecue Spicy Pork Walking Tacos

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Daeji Bulgogi Walking Tacos

I'm a kind of quiet and reserved guy, and while I often frequent the same eating and drinking establishments over and over again, my personality ensures I never really become that "regular" every knows and greets upon arrival. While this holds mostly true, one exception is an excellent food truck called Bo's Kitchen that's often in our neighborhood, where the owner instantly recognizes and chats with myself and the wife. We were so excited when Bo's Kitchen expanded into a brick-and-mortar recently, called Namu, which has now become a usual hang out spot for us. On a recent visit there, I ordered a menu special of bulgogi fries, which were waffle fries loaded with your choice of meat, kimchi, scallions, spicy Korean barbecue sauce, and more. I devoured that oversized platter in no time, and while waiting for those more graceful and normal paced eaters to finish their meals, I got to wondering—why are Korean fries and tacos such a big thing, but not walking tacos? So I knew what I had to do with that thought—make some Korean barbecue walking tacos at a Meatwave!

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Tue Apr 24, 2018

Garden of Meaty Delights

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Garden of Meaty Delight

Man, I'm not sure how I survived so long each year when I was in New York without a Meatwave. It was only back in mid-October that we had our last one here in NC, but I've been so itching to get this 15th season started that it's felt way, way longer than that. I think the fact that the cold, snow, and rain put dampers on previous attempts to get things started up again have made things worse, and I felt a growing anxiety as my list of recipe ideas kept getting longer as more time passed. Well, this past Sunday we were finally blessed with a beautiful day to kickoff this season, and I made sure each dish in this cookout really counted.

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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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