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

Beef

Tue Aug 26, 2014

Texas-Style Beef Short Ribs

Posted by

Texas-style Beef Ribs

Texas has bred in me a true appreciation for beef barbecue—it is my favorite type, but also the hardest for me to get right. While I love a great brisket, a perfect beef rib is even better with its super beefy flavor, luscious soft fat, and blackened peppery crust. Stick me in Louie Mueller and tell me I can only order one item, and I'm going for that damn beef rib, it's just so good. I've been in a constant state of trying to find a path to transcendent beef ribs like that using my Weber bullet, which looks like a cute little play thing compared to those giant Texas tanks. I can't say these ribs are there yet, but this represents a big step up from past attempts.

Read more and get recipe >>

Tue Jul 22, 2014

Moroccan-spiced Meatballs

Posted by

Moroccan-spiced Meatballs

Meatballs aren't usually associated with the grill, but they're becoming the meat form of choice for me when I want to do a ground meat creation that brings in influence from other cuisines and cultures. When done with the right consistency, meatballs actually cook incredibly well over a live fire and are so quick to make and versatile, they've served me well again and again in many variations, including: Greek, barbecue, Italian, and now, Moroccan.

Read more and get recipe >>

Thu May 1, 2014

10 Grilling Recipes for Cinco de Mayo

Posted by

10 Cinco de Mayo Recipes

It's no secret that I have a strong affinity for Mexican and Tex-Mex cuisine. Having grown up in a wasteland of mediocre to bad Mexican restaurants, it wasn't until my (now) wife brought me down to her home state of Texas for the first time that I realized how incredible Mexican food really is. The flavors often invoke a freshness and brightness that pairs with spicy and fruity peppers that combine into plates that are as exhilarating as they are beautiful. Alongside barbecue, Mexican, and its cross-border incarnations, have become the backbone of what I cook at home, and so over the years, it only makes sense that I've collected a slew of really great Mexican grilling recipes on the blog. It's more than enough to put together an excellent spread for Cinco de Mayo (or any party for that matter).

See the Cinco de Mayo recipe line-up >>

Tue Apr 29, 2014

Mole-Crusted Fajitas with Ancho Raisin Sauce

Posted by

Mole-Crusted Fajitas with Ancho Raisin Sauce

If I ever say I'm not in the mood for fajitas, you'll know I've been abducted and replaced by some evil doppelganger. I really, really love skirt steak, and really, really love eating it wrapped in a flour tortillas with sautéed peppers, onions, and a bit of sour cream. Even though skirt is my favorite of steaks, it's actually been the one I've experimented with the least thanks to the wonderful skirt steak recipe Alton Brown unleashed on Good Eats over ten years ago. I believe that recipe is close to perfection, so why mess with it? Well, I found at least one good reason, these mole-crusted fajitas.

Read more and get recipe >>

Tue Oct 29, 2013

Meatball Parmesan Hero

Posted by

Meatball Parm

My day job has me commuting up to the Bronx Monday through Friday, where my office's close proximity to Arthur Ave finds me awash in great Italian cured meat sandwiches, pastas, and pizza to stuff me silly at lunch. For those not familiar with the area, Arthur Ave is boastingly known as "The Real Little Italy," and pretty rightfully so. While the few blocks that comprise Little Italy in Manhattan are a bona fide tourist trap, up in the Bronx, "The Ave" is lined with shops where you can find homemade sopressata hanging from the ceiling, fresh mozzarella that you can watch being pulled as you order, and cannolis only filled on demand—all done with a sense of tradition and without a drop of pretension. So it's kind of dumbfounding why so many chicken, eggplant, or meatball parmesan heroes up there fail miserably.

Too often these shops fry up the main ingredient and let it sit in a sea of tomato sauce, topped with mozzarella, nestled in a steam table all day. By the time its piled into a roll and served, any trace of crunch from the breadcrumb coating has vanished and the entire thing is a mushy, unappealing mess. There's one place that gets it right though.

Tucked into the back corner of the Arthur Avenue market is Cafe al Mercato, where each ingredient is kept separate, only assemble on order, combined in the right balance between sauce, cheese, meat, and bread. Then the entire thing is heated in the oven. This creates a sandwich with awesome flavor and texture—a parm hero that, while not the best in the world, is incredibly satisfying. Knowing that right procedure to a successful parm, I took to the task of making a great one at home—on the grill (of course).

Read more and get recipe >>