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

Chicken

Thu Sep 1, 2016

Venezuelan Chicken Pepito

Posted by

Chicken Pepito

When planning out a Meatwave menu, the hardest thing is often figuring out what not to cook. Once I get a theme in my head, I usually spin off one recipe idea after another, and variations within those too. It's my wife who keeps me in check, making sure I'm not going overboard on the food and ambition which, if left to my own devices, can easily turn a pleasant afternoon cookout into a work-a-thon for me with contentious outcomes due to overspending and over producing.

Sometimes I just can't help myself though from sneaking in more than I settled on. This chicken pepito serves as a great example—I had decided to make a steak version of this Venezuelan sandwich already, but while grocery shopping I thought, all I need to pick up to make a different variation is a package of low cost chicken thighs, and went ahead and did it. Yes, we had too much food in the end. Yes, everyone would have been totally content with just the steak sandwich, but the chicken was so good and different, I have no regrets.

Read more and get recipe >>

Thu Jun 2, 2016

Reina Pepiada Arepas

Posted by

Reina Pepiada Arepas

Ever order one of your favorite things while not at your normal restaurant and just can't shake that, while it may be good, it's not exactly what you want? That's what happened with me after moving to Durham with reina pepiada arepas—Venezuelan corn cakes stuffed with an avocado chicken salad. I was pleasantly surprised I could even get reina arepas here in multiple locations, but none are what I'm used to getting at my old haunt in New York, Arepas Cafe. So I had to take matters into my own hand and learned how to make them myself, and the results were incredibly close to ideal.

Read more and get recipe >>

Tue Feb 2, 2016

Xi'an Chicken Wings

Posted by

Xi'an Wings

I'm closing out this month of wing recipes with what was easily the most talked about wings I've ever made—Xi'an-flavored chicken wings. This recipe came by way of Serious Eats and looked pretty unassuming, but as with so many Sichuan-style dishes, looks can be deceiving, and that was certainly the case here with lightly browned, crispy wings that had a minimally seasoned appearance, but delivered a mouth numbing heat like none other.

Read more and get recipe >>

Tue Jan 26, 2016

Kanat (Turkish Chicken Wings)

Posted by

Kanat

For a man who loves wings, I'm grateful to have a base recipe that has given my consistently excellent results on the grill. Since finding that method—which involves coating the wings with baking powder and letting them air dry overnight to achieve crackling skin—my focus has been solely on variations in flavor, of which, the possibilities are endless. Even though each new recipe has had its own distinct end result, I feel a bit like a broken record, writing essentially about the same procedure post after post. That left me considering how I could possibly change things up a bit without sacrificing the quality my tried and true method affords. I found this in a Turkish take on wings—Kanat—that were worlds different in method and flavor, but just as incredibly awesome.

Read more and get recipe >>

Tue Jan 19, 2016

Lemon Pepper Chicken Wings

Posted by

Lemon Pepper Wings

I'm not a graceful eater and my love for wings brings along with it an inevitable amount of mess—no matter how hard I try, I'm always left with a beard embarrassingly stained with bright orange sauce. That has led me to veer toward "dry" wings when I find myself in situations that requires me to be self-conscious about my appearance. Of all the dry varieties of wings out there, it's usually a safe bet that lemon pepper will be good, making it my most commonly ordered wing if normal Buffalo is out of the question. The simple mixture of bright lemon and the light spicy bite of black pepper is a pretty fantastic one and definitely worthy of replication at home.

Read more and get recipe >>