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

Barbecue

Thu Aug 9, 2018

Pulled Pork Fries

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Pulled Pork Fries

My kitchen is stocked to the point where I really don't need to add anything to accomplish just about any task I want to. This can be frustrating for someone who likes new toys like myself, and it's really just a waiting game until something breaks or outlives its usefulness to be able to replace it and be able to purchase new and improved model. This happened recently to my old mandoline, whose feet broke off in a way that was not fixable and rendered it unsafe for use. That mandoline put in about 10 years of great service, but the thought of replacing it left me more excited for the new than sad about the lost of the past. I went straight into research mode and after some time, settled on an OXO brand mandoline that seemed to strike the perfect balance of features, positive reviews, and value and went out and bought it post haste. One of those new features for me was a shoestring slicing option, and it didn't take me too long to make use of it when I decided I needed these pulled pork fries in my life.

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Thu Aug 2, 2018

Cherry-chipotle Barbecue Sauce

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Cherry-chipotle Barbecue Sauce

To date, I've shared almost everything I've made—at least all recipes worthy of sharing—just as I made them so you can hopefully grill and smoke up dishes that come out exactly how they did for me. The only thing I've held back on are my exact recipes for the sauces and I rubs I used in competition, and at one point, even considered bottling and selling. I have not done any comps in a long time and have no plans to sell my stuff, so I don't really see a reason to guard these few recipes any longer. So to release one such item from the vault, I decided to share my cherry-chipotle barbecue sauce, which is a sauce that's equally delicious and unique, making it something you likely won't find on grocery shelves and should definitely try out at home.

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Tue Jun 19, 2018

Carne-val 2018

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Carne-val 2018

I used to never threw cookouts on the big grilling holidays—I figured chances were high someone else would be playing host on those days, so it was my time to take a break and just be a guest. That changed last year when I mashed-up our annual Carne-val celebration with Memorial Day, and the turnout was so great, I decided to do a repeat again this year. With a growing base of friends here in Durham, this equated to probably 50 or more folks showing up, and while I was armed with more than enough meat, feeding so many, so quickly had me ending the day with something that has never really happened before—being so busy I had almost no time to take photos. So while the day was great, albeit exhausting, I'm relying a bit on past photos to tell the story, which feels a little weird to me, but I still wanted to document all the greatness that was Carne-val 2018.

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Thu Jun 7, 2018

Pastrami Reubens

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Pastrami Reubens

I've done pastrami all sorts of ways at home—traditional, with short ribs, with duck, and even the Montreal equivalent—but for some reason, I've never made it into reubens at a Meatwave. I know, I know, a traditional reuben is made with corned beef, but given the choice between pastrami or corned beef, are you really going to opt for the later, less tasty, cured meat? So when I decided I wanted to make some pastrami for my Memorial Day blowout this year, it was a no brainer to finally assemble it some ruebens to share with my guests and all of you!

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Thu May 24, 2018

Bruleed Ribs

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Bruleed Ribs

I know relocating south put me in the heart of barbecue country, but I actually felt more connected to the community when I was in New York. A big part of that was due to the Big Apple Barbecue Block Party, which brings pitmasters from across the country into the city for one fantastic weekend. As this year's event approaches, I feel a longing for the times when I could see all my friends I've made over the years all in one weekend, not to mention partaking in the excellent meats being smoked up. One such past offering from the event that holds a warm spot in my heart are the ribs from Pappy's Smokehouse, which are finished with a torching to give them a really unique, sweet crust. In honor of of those ribs, I tried out the method myself with my standard spare ribs recipe, ending up with what I'm calling "bruleed ribs."

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