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

Barbecue

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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Thu May 26, 2016

Sweet and Sticky Smoked and Fried Hoisin-glazed Ribs

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Smoked and Fried Hoisin-glazed Ribs

When it comes to barbecuing, ribs are by far my go-to item. This certainly shows with ribs racking up sixteen unique recipes so far, while other common slow smoked items like pork butts or briskets only have a couple each. This has certainly bred a consistancy in my rib production, but at the same time, also a monotony. In thinking of ways to continue to build pork rib excellence and break repetition at the same time, I though why not try something completely new—smoke, and then fry my ribs. Turns out that was a pretty sweet idea, and these sweet and sticky hoisin-glazed ribs are just one of two prime examples so far.

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Tue May 24, 2016

Firing Up with the BBQ Guru's CyberQ, Plus Giveaway

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BBQ Guru CyberQ

Prior to firing up my first grill, I had little interest in cooking and eating—my diet consisted of mainly fast food, frozen pizzas, Hot Pockets, and TGIFridays appetizers. After lighting up that fateful first batch of coals though, I felt an immediate connection to my food I hadn't before. I attribute this to cooking at a fundamental level where I'm not only in control of my food, but also the heat source, which requires an extra level of attention and understanding. To me, this is what cooking needed to feel like for it to click, and because of this, I've pretty much shunned technology that aids in the process at all, save for a few digital thermometers that keep me clued into what's happening with my fire and meats.

Of course, that's just a personal preference, and once I entered the barbecue competition circuits, most all teams around me used some sort of digital device to maintain proper temperatures in their pits. The BBQ Guru—a small computer that monitors the fire's temperature and adjusts it using a fan—seemed to be the most popular choice in this arena. While I watched many teams use this device to set-it-and-forget-it, I always kept an eagle eye on my smoker and felt as if I had a connection to what I was cooking that others were missing out on.

With that hard headiness also came sleepless nights, increased anxiety, and additional work. So after grilling and smoking now for thirteen years without extra assistance, I decided it was time to see what all the fuss was about and took up an offer to try out and review the BBQ Guru's CyberQ.

Read more and enter for a chance to win a CyberQ >>