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

Asian

Tue Feb 2, 2016

Xi'an Chicken Wings

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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.

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Tue Dec 29, 2015

Char Siu Chicken Buns

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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.

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Tue Dec 15, 2015

Peking Duck

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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.

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Tue Sep 29, 2015

Tsukune (Japanese Chicken Meatballs)

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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.

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Tue Mar 10, 2015

Chinese Char Siu Spare Ribs

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Char Siu Spareribs

It's very likely my first pork rib was at a Chinese restaurant. Growing up in the suburbs of D.C., barbecue was not prolific, but Chinese restaurants were, and boy did my family love going to them. A dinner out for Chinese meant one thing to me back then—pu pu platter. In a love for all things appetizers, which still persists today, the pu pu platter was like mecca. I got to have it all—beef skewers, fried wontons, egg rolls, and, of course, spare ribs. I became aquatinted with these sweet and sticky, sometimes tough, spare ribs at a young age, and my fondness for them has yet to cease. It only made sense that I learn to cook them myself so I could have great Chinese spare ribs all the time, especially since I'm stuck in the weird bad-Chinese-food vortex for Astoria, Queens, in a city otherwise known for excellent Chinese.

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