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

Barbecue

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I don't really repeat recipes here unless I have a new technique or method that's worth replacing outdated content with.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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Thu Apr 20, 2017

Barbecue Tofu Sandwiches

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Barbecue Tofu

Barbecue tofu—two words I never thought I would write together on my blog proudly dubbed "The Meatwave." In spite of that title, I have always wanted my cookouts to be an open space for all diets alike, although I admit that non-meaty efforts have been half-hearted in the past. My new reality in North Carolina though is I have almost as many vegetarian friends as meat eaters, so making sure everyone leaves stuffed requires greater attention to non-meaty pursuits, which you may have noticed are becoming more numerous in the recipe archive. Still, I've always been a fan of food in natural forms, being turned off from tofu, which I found odd and unappetizing on a personal level. I've been coming around to tofu though—mainly enjoyed in Asian dishes so far—and thought it was time for me to let go of this hang up and use my barbecue know-how to make what would hopefully be the tastiest barbecue tofu for all of my Meatwave guests to enjoy, vegetarian or not.

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Thu Apr 13, 2017

Orange-honey Glazed Ham

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Honey-Orange Glazed Ham

If you want to get real deep with the Meatwave, I'd tell you it all started with ham at the age of four. It was at that fateful time that my parents decided to start keeping kosher and deprive me of my favorite food of all time—ham! I vowed once leaving home, I would never again bound myself to a diet based on religion, mainly because I wanted to eat pork to my heart's content, but also because it was hard to reconcile what was supposed to be positive force in life being one that kept me from achieving a more pure happiness. So it went, once going to college I shunned kashrut and when I got into cooking, you could say my draw to all things smoked hog could have been linked to both an exercise in freedom and making up for lost time. While this blog has been more of a forum for slow smoked ribs, pork shoulders, and the like, sweet city ham will always be my first porcine love, and this orange-honey glazed ham is a representation of that adoration.

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