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

Beef

Thu May 18, 2017

Smoked Beef Barbacoa

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Smoked Beef Barbacoa

I don't really repeat recipes here unless I have a new technique or method that's worth replacing outdated content with. So its with a little hesitancy that I share this recipe for smoked beef barbacoa because in reality, it's the exact same recipe as a lamb barbacoa I made a few years back, just swapping out one protein for another. Still, the results were so good and different enough in flavor that I felt it deserved this second helping.

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Thu May 4, 2017

Blackened Cheeseburgers with Bacon and Louisiana Remoulade

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Blackened Cheeseburger

In the early years of dating my (now) wife, we frequented a burger joint by her school called Island Burgers and Shakes. It wasn't necessarily the quality of the burgers that was the draw, but the shear variety you could choose from—about 30 unique combinations, plus make your own. I grew fond of a Cajun seasoned blackened burger topped with pepper jack, bacon, and a spicy mayo and it became my go-to on just about every trip there. Intensity of flavor is always a hook for me, and that crusty, spicy sear paired with peppery cheese, hot mayo, and smoky bacon may sound over the top to some people, but I loved it. I don't think we actually ever returned to the shop after she graduated, and that burger had pretty much faded into the past until a burger-themed Meatwave back in February, when it creeped back into my head and prodded me to make it, and I'm glad I did because the delicious results brought back some fond memories.

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Thu Mar 16, 2017

French Onion Burgers

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French Onion Burger

Having a blog where I commit myself to delivering a new recipe every week requires some deep exploration and thinking to keep the content at least somewhat fresh. This mentality sends me on hunts for grilled goodies the world around with no corner too obscure to become fodder for the collection. In this pursuit, I often become blinded to the more common options sitting right in front of my nose, opting for items like Indian kati rolls over more simple things like sandwiches or hot dogs. So when I decided to make my last Meatwave a hamburger affair, at first I resigned myself to that translating to the production of no new recipes, but then I wised up and realized that burgers themselves are a treasure trove of content as my ideas for dressing them up are limitless. So I present to you what comes out of my head when I pivot to the classics done with a touch of Meatwave flare—French onion burgers.

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Thu Mar 9, 2017

Chili-Rubbed Smoked Ribeye with Cilantro-Lime Butter

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Smoked Ribeye with Cilantro-Lime Butter

I commonly exalt the virtues of the (comparatively) inexpensive and intensely beefy cuts of steak like skirt and hanger, and my previous bovine pursuits are documented proof that, more often than not, these are what I eat and develop recipes for. As much as that has held true over the years, I can't deny that given the opportunity, I'd jump on the high-end stuff like porterhouses and ribeyes. Whenever I do though, my characteristic anxiety kicks in and I worry I will inevitably mess up my meat, laying to waste a prime piece of beef. That leads me to take extra caution to ensure that I really make these steaks count, and man, did everything come together with this chili-rubbed smoked ribeye with cilantro-lime butter.

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Thu Dec 1, 2016

Galbi (Korean Grilled Short Ribs)

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Galbi

I used to think beef short ribs were reserved for the likes of smoking and braising only in order to render them tender and edible. Then one day I tried grilling short ribs like a steak and my perception of this super beefy, delicious cut was forever changed. Those short rib "steaks" were some of the best beef to come off my grill—intensely flavored with a pleasant chew akin to a perfectly medium-rare New York strip. It took me years to stumble upon this revelation, but Koreans have long been on the grilled short rib train with their version—galbi.

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