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

Barbecue

Thu Jan 5, 2017

Sriracha Sauced Smoke and Fried Wings

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Smoked and Fried Wings

The most exciting thing about the New Year? Wing Month!

Followers of this blog know I'm a lover of wings with evidence in the 20 recipes I've amassed to date for these delectable little morsels that I deem king of the finger foods. To start each year off right, I usually dedicate the entire month of January solely to developing new wing recipes and I'm starting 2017 strong with these smoked and fried wings finished with a sriracha sauce

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Thu Dec 29, 2016

Smoked Pork Belly Buns

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Barbecue Pork Belly Buns

A couple weeks ago I basked in a personal Texas-style pork belly achievement. I also mentioned that pork belly rarely stands out to me in smoke joints due to its lackluster flavor when compared to the super beefy beef ribs and briskets that serve as better ordering options. The real attraction to the pork belly for me is its immense amount of soft, luscious fat that gives it a texture unlike any other smoked meat. So in thinking of a way to best feature smoked pork belly's top trait while enhancing its overall flavor, I came up with these smoked belly buns, which just so happen would make for an excellent New Year's celebration treat.

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Thu Dec 22, 2016

Pulled Pork Nachos

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Pulled Pork Nachos

I've admitted in the past that I'm notoriously horrible at eating leftovers—I'll save them with best intentions, but the reality is leftovers are unappealing to me and they usually meet a fate whose wastefulness is a point of shame. There are some exceptions to my leftover aversion though, with pulled pork being one of those outliers. I love leftover pulled pork so much that I tend to smoke twice as many pork butts as I need at any given time so I can divvy up the second one into small servings and freeze for later use. One reason pulled pork breaks from leftover norms is due to its versatility—the options beyond a bun and slaw are almost limitless. While I'm sure you need no proof to deem that statement true, I present to you these pulled pork nachos as an exhibit anyways.

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Thu Dec 15, 2016

Texas-style Smoked Pork Belly

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Texas-style Pork Belly

I'm starting to get ready for my annual pilgrimage to Texas. While holidays with the in-laws serves as the official reason for the trip, I use this time of year to also try out at least a couple new (to me) barbecue joints. Luckily the barbecue scene in Houston is starting to take off—what used to be slim pickin's has bloomed into numerous really excellent options for slow smoked meats. Killen's is regarded as one of the best-in-breed in Houston, and I totally concur after ordering all the meats on my first trip there, plus a side of chicken fried steak for good measure. While there wasn't one low point in that meal, it was oddly the pork belly that left an impression on me since this cut has rarely stood up against the beef ribs and briskets at other establishments. This particular piece of belly had luscious, soft, and flavorful fat paired with the ubiquitous Texas salt and pepper bark that combined to make some fine slices of barbecue. So in anticipation of a trip filled with such delectables, I decided it's an apt time to share my attempt at some Texas-style smoked pork belly.

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Thu Nov 3, 2016

Texas-style Smoked Turkey

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Texas-style Smoked Turkey

You can bet beef ribs and brisket top my list of things to eat each time I'm in Texas, but I've oddly become drawn another meat that's growing more common around smokehouses in the Lone Star state—turkey. Yup, you read that right, my go-to has become a three meat trifecta, leaving to the wayside things like pork ribs and pulled pork, which usually aren't shining stars of Texas barbecue in my opinion. It's the simplicity that works so well with turkey—a mere salt and pepper rub and slow smoke renders a meat juicier and tastier than what often graces my holiday table. So with Thanksgiving on the horizon, I thought now was a fitting time to give Texas-style smoked turkey a try at home.

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