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

Beef

Thu Dec 28, 2017

Grilled Ribeye with Brown Butter and Herb Sauce

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Grilled Ribeye with Herbed Brown Butter Sauce

To date, I've steered pretty clear of grass fed beef. The main reason being is that my favorite part of a cow is fat, and grass fed beef is notoriously lean, making my main impetus for purchasing steaks nearly null and void. Still, I've heard good things, and constant meals of grass means the cattle are grazing on their natural diet, which I'm on board with. So when the folks at Wild Sky Beef made me an offer to try some of their grass fed beef, I let go of my hang ups and took them up on their deal and ended up with both ribeyes and strip steaks to use for recipes like this one that pairs grilled steak with a delicious brown butter and herb sauce.

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Thu Oct 12, 2017

Scallion Pancake Beef Rolls

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Scallion Pancake Beef Rolls

What restaurant stops seating 45 minutes before closing? Well, if you're in Vancouver, the answer is just about all of them. After attending the usual equally awkward and fun conference party while in the Canadian city over the summer, my co-worker and I hightailed it to grab some soup dumplings at Dinesty Dumpling House, where I was also intrigued by a scallion pancake beef roll I had seen photos of. Arriving over thirty minutes before closing, we were informed seating was closed for the night, so we disappointingly made our way down Robson street, stopping at more restaurants of interest, only to be informed none would seat us, even though some of their closing times were above 45 minutes away. As we wondered what the hell was wrong with this city, we finally found a late night spot that could placate our hunger, but not in the way those Chinese goodies would have. I haven't forgotten that night, nor my desire for that beef roll, so decided I needed to make it for myself.

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Thu Aug 31, 2017

Texas Style Brisket

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Texas Brisket

I really love Texas barbecue. I know I moved to NC and should be partial to hog, but seriously, how can you beat luscious, molten beef fat that's so good that nothing more than salt and pepper is needed. As much as I love Texas barbecue, it's remained my most unattainable item to cook at home. Sure, I've had successes to varying degrees over time, but I have never really matched that trifecta of perfectly juicy, smoky, and tender beef in my backyard, and just kind of resigned myself to that fact that my home smoking setup wasn't conducive to producing true facsimiles of Texas style barbecue. That was until I smoked this particular brisket, which has changed my outlook on what I can output in my backyard and my view of myself as a pitmaster.

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Thu Jun 22, 2017

Marinated Flank Steak Sandwiches with Charred Onions

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Steak & Onion Sandwich

I used to have a pretty solid hate relationship with steak sandwiches—more than one too many tough, overly chewy specimens soured me on the genre altogether (except for cheesesteaks, because I could never turn my back on a proper cheesesteak). As I learned to cook, I realized that the folly in steak sandwiches was usually improper cooking or slicing, both things easily correctible when playing on my own turf. So now that I've warmed back up to the steak sandwich, the halls of the Meatwave past is filled with prime examples of how to put together an excellent one, and adding one more to that trove are these marinated flank steak sandwiched with provolone and charred onions.

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Thu Jun 1, 2017

MOINK Ball Heroes

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MOINK Ball Heroes

So I did the barbecue competition thing, and while it was tons of fun, it was also expensive (unless you're winning a lot), exhausting, and ate into vacation days. I learned a lot in the couple summers I cooked competitively, but ultimately decided to focus my efforts more on home cooking. This year I'm having a hankering to get back into competitions again though. One reason is it'll just be a whole lot easier out of North Carolina—no more dragging smokers down stairs or pulling canopies out of a storage unit—and I also have something I was missing previously, friends who can easily join up for the fun (a lack of cars was a persistent issue in New York). Pondering re-upping in competition brought thoughts MOINK balls back into my mind. These beef meatballs wrapped in bacon are a pitmaster favorite and can be a common snack around competitions, and for all the times I've had them, I realized I had never seen them in sandwich form, so jumped on the idea to create these MOINK ball heroes.

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