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

Beef

Tue Mar 12, 2013

Montreal Smoked Meat

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Montreal Smoked Meat

When making pastrami for the first time, I pretty much hit the nail on the head on flavor—the meat was smoky and salty, with a highly seasoned peppercorn, coriander, and garlic crust that screams "pastrami." Still, that cured and smoked brisket flat didn't sit right with me, mainly because of one glaring omission, it was never steamed! Wanting to correct that and improve my pastrami texture and tenderness, I set off to try again, but once I had a brisket home, decided to do things a little differently and turn this chunk of beef into Montreal smoked meat.

More and recipe after the jump >>

Tue Jan 29, 2013

Barbecue Meatballs

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Happy Meatday to Me!

So we've come to SuperBowl weekend. Usually I care about this mainly for the excuse to cook as much bad-for-you party food as possible, although last year I found myself oddly engaged with football through the postseason. I'm back to my old ways though, with food more top of mind than the game, which has given me time to consider how to make a good thing even better—barbecue meatballs. Sure a package of frozen meatballs thrown in a CrockPot with a bottle of barbecue sauce is satisfying, but how much better can it get if done from scratch and on the grill?

More and recipe after the jump >>

Tue Jan 15, 2013

Mojo Marinated Flank Steak with Grilled Onions

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Mojo Marinated Flank Steak

In the spirit of getting whatever I want for my birthday, last week I celebrated the occasion with steak. Not just any steak though, I had a hunger for the type of steak I never ever get—a prime dry-aged porterhouse large enough for two. Making that decision too late for a Luger's reservation (still haven't been), I went for what I figured was the next closest thing—Wolfgang's. It was a truly magical piece of meat. The sear was deeply flavored with salt and pepper, it was cooked perfectly medium-rare, and the meat was intensely rich and beefy. This was a steak of kings, and appropriately priced for royalty as well.

While my enthusiasm for that piece of meat may be a bit unbridled right now, it still doesn't change my overall philosophy that the best steaks for your money are the cheap cuts. The hanger, flank, and skirt are some of my favorite steaks to work with, delivering on big flavor for low cost. Need some convincing? How about trying this mojo marinated flank steak.

More and recipe after the jump >>

Wed Jan 2, 2013

Planked Meatloaf

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Planked Meatloaf

New Years resolutions be damned! I ended the year a healthy 10 pounds lighter than I started it, so instead of resolving to eat better and shed extra weight, I'm going to take full comfort in gut busting winter fare. What says that better than meatloaf? Yes, nearly two pounds of sheer meat in a towering loaf with a sweet glaze is just the perfect meal where excess far outweighs nutritional value and, most importantly, tastes awesome.

More and recipe after the jump >>

Thu Oct 4, 2012

Pastrami

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Pastrami

It's well known I have meat on my mind most of the time, but ever since reminiscing about a whole standing rib roast and the subsequent outpouring of love from you all that came with it, gigantic slabs of beef have been dancing in my brain. Staying on that track, I think this pastrami—made from a entire brisket flat—is not only a fitting follow-up, but takes the whole beef affair further with the addition of curing and smoking. Oh man, we're all are in for a treat with this one...

More and recipe after the jump >>