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

Barbecue

Thu Feb 15, 2018

Char Siu Pork Belly Buns

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Char Siu Pork Belly Buns

Pork belly buns have become a theme for me over the past few years. The first ones I did used a sous vide and grilling double cooking method, then I started going for straight up smoked pork belly and had some pretty fantastic results doing them both in Texas- and burnt ends-style. Since you can never have too much of a good thing, I just kept rolling with my belly buns and have now a fourth incarnation to share, this time doing them up with a char siu sauce.

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Thu Feb 1, 2018

Pulled Pork Egg Rolls

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Pulled Pork Egg Rolls

Sadly, wing month is over, but before we return to our regularly scheduled program, I've got one more game-day themed recipe for all you Meatwavers—pull pork egg rolls! These actually come off a growing list of ideas to make use of a fairly consistent supply of pulled pork in my freezer. So hopefully this will start a new recipe trend for me of transforming meats I have stored in suspended animation into new and incredibly tasty things, and if these egg rolls are going to serve as an example, we're in for a streak of real winners.

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Thu Jan 25, 2018

Smoked, Fried, and Grilled Barbecue Wings

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Smoked, Fried, and Grilled Barbecue Wings

During last year's wing month, I made smoked and fried wings in a quest for the ultimate flavor and texture combo. I was pretty damn proud of what I achieved, then commenter Note went and said he goes the extra mile and smokes, fries, and then grills his wings. That left me feeling like I had only finished a 5k while he was out there winning a marathon and I knew that the triple cooking process needed to be the crowning achievement of wing month 2018. So, without further adieu, I present to you the trifecta of smoked, fried, and grilled barbecue wings!

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Thu Dec 21, 2017

Dr Pepper Glazed Ham

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Dr. Pepper Glazed Ham

Longtime readers already know this, but ham is my jam. I'm an equal opportunity ham lover, but when we get down to it, it's sweet city ham with a sugary glaze that really has my heart. For the past few years I've begun serving ham alongside turkey at my family Thanksgivings even though a bird alone is more than enough food for my clan. Thinking of the extra work and cost, I almost didn't make a ham this year, then, just a couple weeks away from the big day, I had a gnawing craving that forced me into an action that ended with a seven pound pig rump being sent to me via the mail. Glad that happened because this year I tried out a new glaze featuring Dr Pepper as the base, and I can say I think I've finally found my full ham master recipe.

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Thu Nov 23, 2017

Pulled Barbecue Turkey Sandwiches

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Barbecue Turkey Sandwiches

Happy Thanksgiving Meatwavers! If you're anything like me, you're probably busy in the kitchen right now prepping everything for a gigantic and delicious feast this evening. Then you get to enjoy that meal again the next day, and the next, and the next thanks to what feels like endless leftovers. Seeing as I'm not much of a leftovers guy, the repetitiveness of eating the same thing over and over becomes unappetizing, so I'm always looking at ways to reuse that holiday spread in creative ways that makes it feel new again and I had what I think is a pretty good idea this year—pulled barbecue turkey sandwiches.

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