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

Barbecue

Thu Aug 17, 2017

Smoked Porchetta

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Smoked Porchetta

I had it all planned out, the centerpiece of my Italian-themed Meatwave was going to be a massive pork loin that I was going to butterfly, stuff with prosciutto, sopressata, provolone, and basil, then roll close and grill. I'm sure it would have been impressive and excellent, but a slight wrench was thrown into my plans—I was given a BBQ Guru CyberQ Cloud to take for a spin, and with a lot time away from home recently, if I didn't try it out on that Meatwave weekend, I probably wouldn't get to it until at least a couple months later. I could have chosen to smoke the pork loin in order to make use of the device, but the rather fat-devoid loin isn't ripe fodder for low and slow cooking, which favors fattier cuts. Then the perfect idea came into my head—ditch the stuffed loin and do a smoked porchetta. The fat-laden pork belly required for porchetta is perfect smoking, and a porchetta would be equally worthy to serve as the centerpiece meat for the day.

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Tue Aug 15, 2017

Becoming Your Best Pitmaster with the BBQ Guru CyberQ Cloud

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CyberQ Cloud

From the time I started smoking meats, I've taken pride in tending to a fire—learning how to control its temperature, knowing when it needs more fuel, and sitting beside it with not much else to do except down some beers. To me, that was as much part of the barbecue equation as the meat itself and I kind of scoffed at those using devices and crutches to help maintain a fire. So it was with a some reservation that I took up the offer to try out the BBQ Guru's CyberQ last summer, having more interest in its networking capabilities than its core function of fire and food temperature management.

It only took one cook though for me to be totally sold—it kind of brought set-it-and-forget-it functionality to my Weber Smokey Mountain, freeing my to do so much more in the time I would have normally been fussing with the coals, including food prep, blogging, and, most importantly, uninterrupted sleep. After a few more cooks where I experienced more consistent results in my smoked meats and my fires ran at ideal temperatures for longer periods of time than I was used to, I was fully able to set aside my low tech barbecue pride and embrace the help of the Guru, so much so that when the BBQ Guru team extended another offer to try out their CyberQ Cloud model this summer, I was so excited I couldn't get it fast enough.

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Thu Jul 27, 2017

Pork Belly Burnt End Buns

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Pork Belly Burnt End Buns

It had literally been years since I had made a brisket when my Carne-val celebration rolled around back in May of this year. I had this gnawing desire to get back into the brisket game and had plans to buy two of them, smoking one whole in a Texas fashion, and splitting the second into the flat and point, turning the flat into pastrami and the point into burnt ends. During my shopping for the event though, I only happened upon one brisket, leaving a hole in the menu that second brisket was to fill. I ended up abandoning the pastrami idea, but thought I could still accomplish the burnt ends, but use pork belly instead of beef. Not sure why I never thought of this before because pork belly burnt ends ended up being amazing, and even more so when served in steamed bun style.

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Thu Jul 13, 2017

Indian-spiced Ribs

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Indian-spiced Ribs

I view ribs much in the way I do chicken—a blank slate just waiting for any type of introduction of flavor. Ribs offer me a great way to experiment with rub and sauce pairings, and my love for that can clearly be traced by venturing through my now twenty-plus rib recipes I've amassed. I feel like no matter what theme my Meatwaves take on, I can always think of a rib recipe that could fit in. While crafting an Indian-inspired menu for a cookout last year, I made a bet that I could use all the spices that were seasoning my chicken and veggies and put them together into a rib recipe that would be both awesome and like none other I've done before, and that's exactly what I got with these Indian-spiced ribs.

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Thu May 18, 2017

Smoked Beef Barbacoa

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Smoked Beef Barbacoa

I don't really repeat recipes here unless I have a new technique or method that's worth replacing outdated content with. So its with a little hesitancy that I share this recipe for smoked beef barbacoa because in reality, it's the exact same recipe as a lamb barbacoa I made a few years back, just swapping out one protein for another. Still, the results were so good and different enough in flavor that I felt it deserved this second helping.

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