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

Dessert

Tue Sep 17, 2013

Banana Boats

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Banana Boats

I'm currently in prep mode for a forthcoming competition this weekend. For the first time ever, I've found myself with an actual "team"—we have many friends coming out the entire weekend to help out, eat, and party. So on top of my sauces, rubs, and meats, I'm considering what I can cook for the team that's quick, simple, inexpensive, and doesn't take up much, or any, room in the already overstuffed coolers. Instantly I thought of these banana boats I made a Meatwave last year. For a grilled dessert, they're exceedingly easy and also quite the crowd pleaser.

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Tue Jul 30, 2013

Pecan Stuffed Apples with Caramel Sauce

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Hudson Valley Ribfest

So my first competition of the year is finally upon me this weekend, and that means you only have to endure one more neurotic post of me over analyzing what I did last year and how to make things better this time around. Like the barbecue chicken pizza I broke down a couple weeks ago, these pecan stuffed apples with caramel sauce were pretty labor intensive and kept me prepping and cooking for a while with no real idea if all the work would pay off. With another dessert category in my forthcoming comp, I thought it would be good for me to see why I thought this entry was pretty kick ass, but maybe wasn't the right recipe or idea for the battle.

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Thu May 31, 2012

Rum-Glazed Pineapple with Toasted Coconut and Vanilla Ice Cream

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Total Meatclipse of the Heart

Hope you had a great Memorial Day weekend Meatwavers! I couldn't have asked for a better one as I relinquished my usual grilling duties and let some top chefs cook for me at the first annual Montana Master Grillers weekend at The Resort at Paws Up. An immaculate weekend from start to finish—look for the full low-down on Serious Eats shortly—the only downside was leaving 80 degree and sunny New York for 50 degree and snowy (yes, snowy) Montana. The weather was part of the novelty of the weekend, but returning home to true summer warmth from the mountain cold left me in the mood for something more tropical, with a bit of cooling power, and this rum-glazed grilled pineapple with toasted coconut and vanilla ice will do quite nicely.

More and recipe after the jump >>

Mon Nov 22, 2010

The Saving Graces of Pears

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Bartlett Pears a la Mode

Thanksgiving excitement is brewing—meal is planned, shopping list is with my Mom, and packing has commenced. With all of that behind, now starts the plotting of a cooking strategy, the enormous process of putting together a dinner big enough for 12, to be eaten by 6 (leftovers! leftovers!), in a kitchen made for 2. The task can be daunting and a timeline almost down to the minute is a must. It's a given that with such a large meal prepared in tight quarters, tensions will be high, and I look to the grill as my godsend. Not only can it move some cooking outside of the kitchen, it can also offer a well needed moment of solitude in any otherwise hectic and social day. After the total gluttony of the feast, I see dessert as a great time to retreat to the grill and put together something a little lighter, more simple, but no less delicious to finish the night—like this recipe for Bartlett pears a la mode.

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Wed Jul 23, 2008

Behold the Glory of Bacon Ice Cream

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Bacon Ice Cream

Ice cream has been a long Meatwave tradition. There's a rarely been a time that I haven't churned up some creamy deliciousness to accompany whatever meat was being smoked or grilled. Since the two have gone hand in hand so long, the conservation of mixing them has been inevitable. No combination has been so widely discussed as the joining of bacon to ice cream. All of this lived in our fantasy world, the one where the streets are lined with sausage and it hails meatballs, and I don't think anyone ever expected this creation to see the light of day. But it did, last Sunday, and oh, what glory it held!

More and recipe after the jump >>