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

Beef

Thu May 12, 2016

Venezuelan Steak Pepito

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Steak Pepito

A lack of ability to get my totally ideal arepa here in Durham led me to throw a Venezuelan Meatwave a few weeks ago. While areapas were the inspiration for that event, I felt like having arepas alone would not offer my guests the diversity they're accustomed to at my meat-filled feasts. So that got me into researching what other Venezuelan staples could be taken to the grill, and I was instantly taken by pepitos. These are sandwiches that seem to be pretty ubiquitous in Venezuela, but have no real hard and fast rule for fillings and toppings. This latitude made me feel comfortable making my own interpretation of this sandwich, and what came out of that was this delicious Venezuelan steak pepito.

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Tue Mar 15, 2016

Perfectly Grilled Ribeye Steaks

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Ribeye Steak

Last month I busted out my seldom used immersion circulator and sous-vided, then grilled some spectacular strip steaks. As much as those steaks were probably the most tender, perfectly cooked pieces of meat I've ever made, they were missing a deep, crusty sear and hint of smokiness that differentiates a great steak and spectacular one to me. So when an opportunity arose to cook a giant bone-in ribeye cut—also called a cowboy steak—I looked to the grill, and the grill alone.

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Tue Feb 16, 2016

Sous Vide and Grilled NY Strip Steaks

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Sous Vide Strip Steak

I'm not one to buy into kitchen gadgets—I try keep my collection of tools and cookware to the essentials. I always classified immersion circulators in that "gadget" category, thinking they were something I really didn't need to cook well and likely wouldn't even use if I did own one. Then a couple years ago, there was a Kickstarer for the Anova Precision Cooker, which brought along with it a pathway to own a quality circulator for a reasonable price and I bought in on impulse. Although I was initially excited when the device came in the mail in Nov of 2014, my instincts were right—I didn't see it as necessity to cook, and therefore it sat untouched for a long time. I decided it was time to change that and have recently starting to experiment with the circulator and the results are beginning to sway my opinion on sous vide being relegated to second string in my cooking arsenal, I mean just look at these gorgeous New York strips that I cooked in a water bath, then finished over the flames.

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Tue Feb 9, 2016

Turkish Beef Kofte

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Turkish Beef Kofte

Turkish grilled meats = kebabs to me. So it would make sense that when going through a bit of Turkish kick at a Meatwave last fall, I relied heavily on skewers for my grilled meat creations that day. Of course, perception isn't reality, and actual orders of fire kissed meats at Turkish restaurants haven't always come in stick form. Just one case in point are these Turkish kofte—spiced beef formed into meatball-like patties, then grilled.

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Tue Dec 1, 2015

Marinated Tri-tip

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Marinated Tri Tip

It took me a long time to get around to making tri-tip, but when I did, I opted to do it in a traditional Santa Maria fashion. I was struck with how tender and juicy this cut from the bottom sirloin was when cooked right, but at the same time, it lacked the substantial beefiness that is the hallmark of my favorites cuts like skirt steak and short ribs. So in an attempt to get more flavor into this great roast for grilling, I devised this excellent marinated tri-tip

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