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

Chicken

Thu Jan 19, 2017

Alabama White Sauce Wings

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Alabama White Sauce Wings

For our third stop on this wingtastic January journey, I'm pulling out an oldie, but goodie. Well, it's not really old as I've never made white sauce chicken previously in a wing-only variation, but it is a recipe I've cooked a number of times over the years in its more common whole bird form. For the uninitiated, slow smoked birds dunked in a mayo-based barbecue sauce is an Alabama tradition, one that I learned from Chris Lilly at Big Bob Gibson in Decatur that has some grand results that transfered exceedingly well to this smaller scale application.

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Thu Jan 12, 2017

Memphis Dry Rub Wings

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Memphis Dry-rubbed Wings

A couple years back I tried my hand at real deal Memphis dry rub ribs—that's where the ribs are cooked over charcoal, brushed with a vinegar-rub mixture while cooking, and finished with a healthy dusting of more dry rub. While the results were undoubtedly tasty, they didn't reach the delectable heights of the more commonplace barbecued rib. This started me thinking if ribs were truly the best medium for this dry-rub application, and I couldn't help but wonder if my so-loved wings might be a more apt choice for delivering the full impact of the sweet, spicy, and herbal rub. Well, I gave it a try and here's how things played out.

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Thu Jan 5, 2017

Sriracha Sauced Smoke and Fried Wings

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Smoked and Fried Wings

The most exciting thing about the New Year? Wing Month!

Followers of this blog know I'm a lover of wings with evidence in the 20 recipes I've amassed to date for these delectable little morsels that I deem king of the finger foods. To start each year off right, I usually dedicate the entire month of January solely to developing new wing recipes and I'm starting 2017 strong with these smoked and fried wings finished with a sriracha sauce

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Thu Oct 20, 2016

Gai Yang (Thai Grilled Chicken)

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Gai Yang

It's safe to say that I know my way around cooking chicken pretty damn well. Long gone are days of dry, overcooked chicken breasts—I have my technique down well enough that I don't think I've turned out a bird that wasn't juicy and moist for a long time. Still, chicken has fallen to the wayside in my normal rotation because, given everything else there is to cook, chicken kinda pales in comparison (unless it's fried, of course). So when I do decide to grill up a bird, I'm usually in search of a recipe that will inject a ton of seasoning to make up for its rather drab flavor, and that's what I saw in this one for Gai Yang—Thai Grilled Chicken.

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Thu Sep 1, 2016

Venezuelan Chicken Pepito

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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.

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