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

Beef

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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Tue Oct 6, 2015

Ginger-Teriyaki Beef Kebabs

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Ginger-Teriyaki Beef Kebabs

It's been a challenging couple weeks here in North Carolina. I've slowly made some friends and felt settled enough to finally start up the Meatwave at my new residences. After weeks of beautiful weather, of course the weekend I picked for the first Meatwave had to be a rain out, so I moved it to the next weekend. Rain out once again, but the thing is, it never stopped raining between the two. I've had a hankering to get my grill on, but we've been going on nearly two weeks of damp, cold, and rainy days that are not well suited for outdoor activities. This is the exact type of weather I loath too—nothing makes me feel more sluggish and uninspired than extended periods of grayness. So I've been in need of a pick-me-up, something to brighten my thoughts, and I found that in reminiscing about these ginger-teriyaki beef kebabs.

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Tue Aug 25, 2015

Grilled Short Ribs

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Grilled Short Ribs

A business trip is just another excuse for gluttony in my book—after getting out of a long day of conference sessions, what better thing is there to do except eat and drink in excess, packing in as much food into a short trip as possible. Luckily I've been blessed with colleagues with a similar mentality, and boy did my co-worker and I eat well on a three-day jaunt in Seattle last year. Overindulgence comes with the requirement of a reasonable price tag per organizational rules, but usually throw in one splurge meal, and during that trip it was at Miller's Guild—a restaurant I sought out primarily to experience their massive wood-fired grill.

After walking in, my co-worker and I cozied up in front of the warm burning embers of that grill and considered what piece of cow would serve us best that fine evening. I stayed with my tried and true hanger/flank-type steak, while my company opted for short ribs. In my mind, she had just made a critical error.

I've only known short ribs to be either braised or slow smoked, both of which are methods that break down the massive amount of fat and connective tissue and render the meat tender and delicious. Cooked over a hot fire, I thought the short ribs would be tough and chewy. Man, was I ever wrong. We both tried each others cuts and those grilled short ribs put my steak to shame in every way.

I was left feeling concerned that I had wasted so many years of my life not grilling short ribs, and vowed to make up for lost time as soon, and as often, as possible.

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Tue Jul 21, 2015

Mini Gyro Burgers

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Mini-gyro Burgers

I have to start out this post giving credit where credit is due—these mini-gyro burgers are a direct inspiration from MP Taverna in Astoria, Queens mixed with a Greek-America gyro loaf recipe devised by my editor at Serious Eats, Kenji. Although the translation of trying to make a really good gyro-inspired burger ended up being pretty direct, the road to it came with some learnings on building a small-scale burger for the grill, and striking just the right balance between this being able to be considered a burger, but still taste distinctly like a gyro.

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