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

Barbecue

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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Tue Oct 25, 2016

Carne-val 2016

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Carne-val 2016

I haven't been so attentive to the blog recently, but that's for good reason—I've pretty much in non-stop motion for the past four weeks, a period that was kicked off with this Meatwave. The combination of the super hot summer and discovery of what it means to be a homeowner had me putting off the Meatwave ever since my housewarming cookout back in July. Now that I was ready to get things on track again after a prolonged absence, I felt the need to make up for lost time. So I picked up a ton of different meats to throw in the smoker, invited all my friends and neighbors, and put on an event worthy of being this year's Carne-val—our annual celebration of all that is meat!

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Thu Aug 25, 2016

Szechuan-spiced Smoked and Fried Ribs

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Szechuan-spiced Smoked and Fried Ribs

I spend the majority of my year thinking up new or unique recipes to keep this blog at least somewhat fresh, even as I'm close to entering my tenth year of writing. This can be a bit of challenge though when I often just crave the backyard classics such as chicken, ribs, burgers, etc. So I use major grilling holidays like Memorial and Labor Day as an excuse to go with the tried and true standards, but for those unlike me, who may actually only grill or smoke on those holidays and are looking for something different that will impress, do I have a rib recipe here that's anything but usual—these Szechuan-spiced smoked and fried ribs take some American barbecue tradition and marry it with a mouth-numbing Chinese spice.

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Thu Aug 4, 2016

Pastrami Short Ribs

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Pastrami Short Ribs

The fact that this blog is representative of an evolution in learning is both a boon and point of frustration. At the same time that it documents how my methods have changed to get better results, it also keeps alive recipes that I know need fixing. For example, someone searching for "pastrami" will come across my first attempt at it four years ago, and while I was proud of it at the time, it did not represent the juiciest, most tender product I consider ideal. I've learned much about smoking beef in the time that's passed, and there's a constant nagging desire to do a pastrami redux to get it more right. I finally did that, but changed the medium from beef brisket to short ribs, and the results were pretty stellar.

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Thu Jul 7, 2016

Salt and Pepper Beef Back Ribs

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Salt & Pepper Beef Back Ribs

I like to pride myself on my regular posting habits—one new recipe every week for all you Meatwavers. So you may have noticed last week came and went without a new recipe, and on top of that, it was leading up the grand Fourth of July grilling holiday, gasp! While I felt regret letting such a hugely meat-heavy period of time go without new content, I hope my excuse is somewhat good enough—the Meatwave was relocating to its permanent home.

Yup, after years and years of renting in New York, and then testing the waters here in Durham, my wife and I have found the right place for us and settled into our first home and with all the craziness of packing, moving, and unpacking, I had to let a few things slide and the blog happened to be one of them. But I'm never down for the count for long, and I'm back with what's both an appropriately simple, yet hugely beefy recipe for smoked salt and pepper beef back ribs.

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