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

Beef

Tue May 5, 2015

Grilled Jalapeño-Marinated Steak Sandwiches With Charred Onions and Cotija Mayo

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Jalapeño Hanger Steak Sandwich

Everyone rejoice, Cinco de Mayo is here! In terms of eating holidays, this is my all time favorite due to the fact that I use it as an excuse to combine my love of all things Tex-Mex with my passion for grilling. It was that dynamic duo that led me to create this grilled jalapeño-marinated steak sandwich with charred onions and cotija mayo, which also just so happened to be one of the best sandwiches I have made to date.

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Tue Mar 3, 2015

Sweet and Sour Meatballs

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Sweet & Sour Meatballs

There's a pretty long list of foods that I semi-secretly love. These are things that people might be surprised that I swoon over, or at least get excited by the sight of. One of them are those saucy, sweet slow cooker cocktail meatballs. Whenever someone shows up at a potluck with a CrockPot, I can't wait to see if it contains a plethora of small, supermarket meatballs swimming in a pool of sugary jelly—they're an odd pairing of sweet and savory that I'm somehow attracted to. I've never made them at home, but I thought I could do something similar and up the game by making my own meatballs and tossing them in a tried and true sweet and sour sauce.

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Tue Jan 6, 2015

MOINK Balls

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Moink Balls

As I start to write this post, I can't decide if it will have a negative or positive impact on my barbecue cred. Those well versed in their barbecue blogs are undoubtedly already well acquainted the MOINK ball—a food concoction attributed to Larry Gaian of Embers and Flame that consists of a frozen beef meatball wrapped in bacon and then grilled or smoked (seasoning the MOINK with a rub and finishing with a brushing of sauce is common, but not required). It's a fun, simple bite that's proliferated through the barbecue world on blogs, message boards, competitions, and backyards, so why would I want to mess with it?

I'm a total DIY guy, so in my eyes, the use of frozen meatballs actually inhibits the MOINK ball from true greatness. Why settle on a semi-dry packaged meatballs when you can make your own supremely beefy, tender, and flavorful ones from scratch? So, whether it's wrong or right in the eyes of MOINK ball purists, that's exactly what I set out to do.

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Tue Dec 23, 2014

Steakhouse Kebabs

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Steakhouse Beef Kebabs

As I look a week ahead, the season of large hearty roasts quickly shifts gears into my favorite food group—party foods. New Years kind of kicks off a month long obsession with meals comprised of bite sized portions as I use New Years Eve and the end of the football season as excuses to fill my diet with all the wings, nachos, and stuffed jalapeños my heart desires. To mash-up finger foods with comforting steak—another item I let into my winter rotation in unhealthy quantities—I bring you these steakhouse kebabs, delivering big beefy flavor on a stick.

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Tue Dec 9, 2014

Spinach and Mushroom-Stuffed Beef Tenderloin

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Mushroom & Spinach Stuffed Beef Tenderloin

A grand holiday like Christmas requires a fitting centerpiece on the table, and the enormity and richness of a large slab of beef seems an apt player for that role. For a special occasion such as this, I'd probably shell out for an incredibly flavorful rib roast, give it a lot of salt and pepper, roast it on the grill until medium-rare, serve, and then take my seat behind Santa in delivering some joy to the day.

Partly because that seemed too easy, and partly because a straightforward rib roast is covered territory, I wanted to take on a more involved beef project for my Christmas main, which is how I came to make this spinach and mushroom stuffed beef tenderloin.

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