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

Beef

Tue Jul 21, 2015

Mini Gyro Burgers

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Mini-gyro Burgers

I have to start out this post giving credit where credit is due—these mini-gyro burgers are a direct inspiration from MP Taverna in Astoria, Queens mixed with a Greek-America gyro loaf recipe devised by my editor at Serious Eats, Kenji. Although the translation of trying to make a really good gyro-inspired burger ended up being pretty direct, the road to it came with some learnings on building a small-scale burger for the grill, and striking just the right balance between this being able to be considered a burger, but still taste distinctly like a gyro.

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Tue Jun 30, 2015

The Best Way to Grill a T-Bone Steak

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Porterhouse

When it comes to steak, I'm an economy cuts man. Well, I say with a bit of grumble that I was an economy man before my choice cuts of skirt, hanger, or flank became so desirable that their market value shot up beyond "bargain" territory. Still, they're easier on the wallet than the high-end cuts like ribeyes and T-bones, which I certainly love, but can hardly justify buying, knowing that I'll be just as happy with a steak a quarter of the cost.

But I'm also a man who would never pass up a porterhouse under the right circumstances, so when Serious Eats asked me to develop a recipe for perfectly cooked T-bone steaks last year (courtesy of Pat LaFrieda Meat) I jumped at the opportunity. The well-marbled, dry-aged prime steaks that were delivered were so beautiful that I affectionately dubbed them "my babies," and promised myself that no harm would come to them.

I've grilled enough steaks to know how to treat them right, but I did pit a few winning T-bone techniques against each other to see if one would ultimately earn me the title of "#1 Steak Dad."

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Tue Jun 23, 2015

Santa Maria Tri-tip

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Santa Maria Tritip

One thing I'll miss about about New York is you can get just about anything here, although not always without effort. Case in point, tri-tip. I've been aware of this staple of central coastal California "barbecue" for a long time, but it's not a cut the common butcher or supermarket will carry in New York. Due to the inconvenience of searching for, and then traveling to get tri-tip in this city, I never tried making it myself, but last summer I decided it was high time I get off my lazy ass and took on this complex cut with a couple different recipes, the first being done in the vein of traditional Santa Maria-style.

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Tue May 19, 2015

8 Awesome Hot Dog Variations

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Hot Dogs

Ketchup, mustard, relish: classic hot dog toppings, right? Yeah sure, but is anyone going to really give you props for that? If you really want to be a hero of the grill, it's time to step up your hot dog game and I have eight awesome topping ideas to help you do just that.

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Tue May 12, 2015

How to Grill Hot Dogs

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Hot Dogs

There's rarely a day in the summer when there aren't hot dogs in my refrigerator. No matter what fancy thing I may be grilling, they're always a welcome fallback for when a recipe goes wrong or I have guests over and need a little extra meat to throw on the grill.

On one level, cooking them is a somewhat foolproof process—they come precooked and their high fat content helps keep them moist even after they've been on the grill a little too long. But on another, there's definitely a difference between a good grilled hot dog and great one. Although it may sound a little counterintuitive, there are tricks to grilling these emulsified sausages that can make them the best they can be.

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