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

Asian

Tue Feb 2, 2016

Xi'an Chicken Wings

Posted by

Xi'an Wings

I'm closing out this month of wing recipes with what was easily the most talked about wings I've ever made—Xi'an-flavored chicken wings. This recipe came by way of Serious Eats and looked pretty unassuming, but as with so many Sichuan-style dishes, looks can be deceiving, and that was certainly the case here with lightly browned, crispy wings that had a minimally seasoned appearance, but delivered a mouth numbing heat like none other.

Read more and get recipe >>

Tue Dec 29, 2015

Char Siu Chicken Buns

Posted by

Char Siu Chicken Buns

It's time to make the seasonal pivot from holiday roasts for large family meals to finger foods for the New Years and remainder of football season. For me, this is truly the most magical time of year because party foods just happens to be my favorite culinary genre—I can eat the likes of wings, jalapeño poppers, potato skins, and more until the end of time. One item fitting squarely into that category that I love to order but have never cooked is steamed buns. It doesn't seem to matter what form of roasted or grilled meat that gets sandwiches between these soft Chinese buns, they always seems to hit the spot and their ability to consume easily with one hand in a couple bites make them perfect party fodder. To take my first shot at some great steamed buns, I started with a tried and true char siu recipe applied to chicken that was grilled, sliced, and finished with crisp lettuce, tart pickles, and a slather of sweet hoisin sauce.

Read more and get recipe >>

Tue Dec 15, 2015

Peking Duck

Posted by

Peking Duck

Forget ham. Forget roast beef. Forget pork loin. If you want to make things all right with the world this Christmas, you need to have Chinese turkey—aka: Peking duck.

Read more and get recipe >>

Tue Sep 29, 2015

Tsukune (Japanese Chicken Meatballs)

Posted by

Tsukune

A while back I worked on a recipe for Pakistini chicken keema done in kebab form. This required taking a pretty wet ground chicken mixture and getting it to cling to a skewer, which was no easy feat to accomplish. In my tests, chilling the mixture in the freezer for a little while helped things out, making the meat firm enough to at least withstand the short trip from tray to grill, where it became more solid quickly as it cooked over a very hot fire.

From the comments I got, not everyone had success with it, leaving me wondering what a better solution may be. So I decided to go back at it, but this time using tsukune—Japanese chicken meatballs—as the ground chicken recipe of choice to work out my skewering dilemma.

Read more and get recipe >>

Tue Mar 3, 2015

Sweet and Sour Meatballs

Posted by

Sweet & Sour Meatballs

There's a pretty long list of foods that I semi-secretly love. These are things that people might be surprised that I swoon over, or at least get excited by the sight of. One of them are those saucy, sweet slow cooker cocktail meatballs. Whenever someone shows up at a potluck with a CrockPot, I can't wait to see if it contains a plethora of small, supermarket meatballs swimming in a pool of sugary jelly—they're an odd pairing of sweet and savory that I'm somehow attracted to. I've never made them at home, but I thought I could do something similar and up the game by making my own meatballs and tossing them in a tried and true sweet and sour sauce.

Read more and get recipe >>