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

Barbecue

Tue Dec 16, 2014

Coke and Pineapple Glazed Ham

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Coke and Pineapple Glazed City Ham

I'm a ham fiend, but this sweet swine is usually relegated to a once-a-year occasion, when it takes center stage at my in-laws Christmas party. In that one night, I bask in the ecstasy of the cured and smoked meat, stuffing myself well beyond reason.

While I'm pretty well versed in ham consumption, when I was plotting to prepare one myself last fall, I realized that my experience cooking it was limited to a single prior attempt. Although it's a seemingly simple prospect—hell, the thing is already cooked—I learned that the devil is in the details and decided to do a test run, which led to this amazing Coke-and pineapple-glazed ham.

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Tue Oct 21, 2014

Smoked Lamb Barbacoa

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Meatzcaleria

It's a sad truth that cooking purely for myself and the wife has fallen the wayside in my life. Between increasing demand from my nine-to-five and developing and writing recipes regularly for two food blogs, a majority of my free time is spoken for. Those nights I'm not cooking for the blogs, I'm usually more keen on getting delivery or quickly grabbing something out in order to give me the most time for photo editing, writing, content entry, and/or sleep (I have remember to work that last one into my schedule too). So over the past couple years as I've been cooking less and less for myself, I've collected a growing number of recipes I've really wanted to try out, but never found the time for. One of those was this beef barbacoa.

Constantly in the back of my mind as something I must try, I finally decided the best way to give it a go would be to rework it into a recipe I could also use as a blog post. This manifested itself as smoked lamb barbacoa, which I contend is probably equally, if not more, delicious as the inspiration point.

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Tue Oct 7, 2014

Smoked Chicken Salad

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Smoked Chicken Salad

I like to fill my smoker as much as possible whenever running it—why waste good heat and space? Plus, I contend that the more meat in there, the better things seem to come out. So when I started a fire primarily to smoke only a few duck breasts to make duck pastrami, it seemed almost criminal not to throw in some additional items that I could potentially eat throughout the week. That's how this idea for a smoked chicken salad was born—to make use of that prime smoking space now and end with something that will hold in the fridge and can enjoyed over the coming week.

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Tue Aug 26, 2014

Texas-Style Beef Short Ribs

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Texas-style Beef Ribs

Texas has bred in me a true appreciation for beef barbecue—it is my favorite type, but also the hardest for me to get right. While I love a great brisket, a perfect beef rib is even better with its super beefy flavor, luscious soft fat, and blackened peppery crust. Stick me in Louie Mueller and tell me I can only order one item, and I'm going for that damn beef rib, it's just so good. I've been in a constant state of trying to find a path to transcendent beef ribs like that using my Weber bullet, which looks like a cute little play thing compared to those giant Texas tanks. I can't say these ribs are there yet, but this represents a big step up from past attempts.

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Tue May 27, 2014

Balsamic Glazed Baby Back Ribs

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Balsamic Galzed Baby Back Ribs

I know most of us are not only fair-weather grillers, but still, there's something magical in the air after grilling season comes to a somewhat official start on Memorial Day. Everywhere I turn, I feel like the grilling gods are once again shinning down on us—stores pile bags of charcoal out front, butchers fill their cases with the best cuts for grilling, and pyramids of barbecue sauce await you at the entry of many groceries. This is our time, and I feel a need to make the best of it.


When it comes to kicking off the season at home, there's nothing that fulfills the desire more than ribs. Let everyone else have their burgers and hot dogs, for a man who loves smoking and is in it to win it, ribs are the way to go, and that's exactly how I celebrated Memorial Day this past weekend. If you're looking for a little extra inspiration this summer, I have a recipe that captures everything you'd want in a rib with a bit of a twist—balsamic-glazed baby back ribs.

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