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

Beef

Thu Mar 16, 2017

French Onion Burgers

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French Onion Burger

Having a blog where I commit myself to delivering a new recipe every week requires some deep exploration and thinking to keep the content at least somewhat fresh. This mentality sends me on hunts for grilled goodies the world around with no corner too obscure to become fodder for the collection. In this pursuit, I often become blinded to the more common options sitting right in front of my nose, opting for items like Indian kati rolls over more simple things like sandwiches or hot dogs. So when I decided to make my last Meatwave a hamburger affair, at first I resigned myself to that translating to the production of no new recipes, but then I wised up and realized that burgers themselves are a treasure trove of content as my ideas for dressing them up are limitless. So I present to you what comes out of my head when I pivot to the classics done with a touch of Meatwave flare—French onion burgers.

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Thu Mar 9, 2017

Chili-Rubbed Smoked Ribeye with Cilantro-Lime Butter

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Smoked Ribeye with Cilantro-Lime Butter

I commonly exalt the virtues of the (comparatively) inexpensive and intensely beefy cuts of steak like skirt and hanger, and my previous bovine pursuits are documented proof that, more often than not, these are what I eat and develop recipes for. As much as that has held true over the years, I can't deny that given the opportunity, I'd jump on the high-end stuff like porterhouses and ribeyes. Whenever I do though, my characteristic anxiety kicks in and I worry I will inevitably mess up my meat, laying to waste a prime piece of beef. That leads me to take extra caution to ensure that I really make these steaks count, and man, did everything come together with this chili-rubbed smoked ribeye with cilantro-lime butter.

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Thu Dec 1, 2016

Galbi (Korean Grilled Short Ribs)

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Galbi

I used to think beef short ribs were reserved for the likes of smoking and braising only in order to render them tender and edible. Then one day I tried grilling short ribs like a steak and my perception of this super beefy, delicious cut was forever changed. Those short rib "steaks" were some of the best beef to come off my grill—intensely flavored with a pleasant chew akin to a perfectly medium-rare New York strip. It took me years to stumble upon this revelation, but Koreans have long been on the grilled short rib train with their version—galbi.

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Thu Sep 22, 2016

Vietnamese Barbecue Beef

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Vietnamese Barbecue Beef

When I arrived in New York for college, my diet pretty much consisted of various forms of fried chicken and pizza. To say I was a picky, not adventurous eater is a bit of an understatement, and, more-or-less, I was able to keep my horizons from expanding during my tenure as a student. The one big exception was when my Vietnamese roommate wanted to head to Chinatown for some of his own comfort food. Me being who I was, I gravitated to the one thing on the menu that sounded familiar and non-threatening—barbecue beef over white rice—and that's what I ordered year after year every time we ended up at this spot. Since then I've obviously expanded my palate and other items have replaced this once mainstay for me, but I recently had a hankering for it and since I'm no longer located in New York, it was up to me to recreate it the best I could.

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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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