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

Barbecue

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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Tue Mar 4, 2014

Cajun Spiced Ribs

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Cajun Spiced Ribs

This has hands down been one of the most depressing winters I can remember. If it wasn't a polar vortex, it was snow, ice, and rain. The elements seemed to have it in for me, keeping me from my grill during those fleeting hours I could comfortably be tending to a fire. As the days are finally growing longer and weather slowly taking an upward turn, I needed a little pick-me-up to get me out of the funk I've found myself in and renew my spirit to tend to the flames. I decided a great prescription would be to relive the glory of a Cajun grilling kick I went on two summers ago. From jambalaya, to blackened catfish, to shrimp skewers, each dish during this time seemed to turn out incredible, and taking top honors among that crowded field were these Cajun spiced spare ribs.

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Tue Feb 25, 2014

Smoked Char Siu Pork Shoulder Steaks

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Smoked Char Siu Pork Shoulder Steaks

If there's a defining attribute of New York City barbecue, it's the loss of definition. North Carolina has whole hog, Texas has brisket, Kansas City had ribs, and New York City has pitmasters who are trying their best to emulate all of those traditions, but at the same time, not feeling beholden to them in a way a Southern local pitmaster may feel. That means you can get pretty stellar pork, brisket, and ribs in the city, but on the menu you may find smoke meats you wouldn't not see normally, like lamb ribs, coriander pork steaks, pastrami, and more.

One joint that embodies this spirit more than most is Fletcher's in Gowanus, who proudly advertise they serve "Brooklyn Barbecue." Unfortunately I've only gotten there once, but that one time I went, among the standard spare ribs and brisket, my tray also had a pile of sliced char siu pork shoulder steak. This clash of Chinese and American influence left a strong impression on me—it was unique, it was delicious, and I knew I needed to try to make it myself.

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