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

Beef

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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Tue Sep 2, 2014

Cevapi

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Cevapi

After tackling merguez—a Moroccan lamb sausage that required a lot of spices, a hefty time commitment, and some frustration working with finicky sheep casings—I wanted my next sausage endeavor to be quick and easy. I found that in cevapi, a Balkan uncased sausage that, in my experience, tastes mainly of just meat, garlic, salt, and pepper.

Of course, it couldn't be quite so simple.

As I looked into origins and recipes, I found no clear path to follow in making it. The diverse states in the Balkan region—Serbia, Bosnia, Croatia, and Macedonia, to name a few—each lay claim to their own nuanced versions on this finger-sized sausage, utilizing different combinations of meats and spices. So I decided to find my own favorite version of cevapi by building it from the ground up, creating variations until I struck meaty gold with the best one possible.

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Tue Aug 26, 2014

Texas-Style Beef Short Ribs

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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.

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Tue Jul 22, 2014

Moroccan-spiced Meatballs

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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.

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