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

Fruit

Thu Sep 18, 2014

Planked Figs with Pancetta and Goat Cheese

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Figs with Pancetta and Goat Cheese

I'm creeping into the mindset that planking is b.s. Well, at least the flavor enhancement part is. Wood flavors food through smoke, and with little to no smoke created when planking, there is little to no benefit in that area, at least in my (changing) opinion. However, I do see a distinct advantage to planking in the realm of convenience—the plank can serve as a great medium for delicate or small foods that would otherwise be difficult to grill, plus it then makes an attractive serving dish (assuming you didn't scorch it to death) that adds the aura of outdoor grilling. So when approaching this recipe for figs with pancetta and goat cheese, I saw the plank as almost essential to be able to grill and serve these small delicious fruits with ease.

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Tue Aug 12, 2014

Peach-Bourbon Barbecue Sauce

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Peach Bourbon Barbecue Sauce

It's peach season! Peaches seem to be match made in heaven for the grill—they not only compliment fire kissed meats so well (especially pork), but are great when grilled themselves. In all honesty, I'm not a huge peach guy, but give me a grill and some peaches and this fruit goes from one I'd easily pass up to something I can find a million delicious ways to use.

So it stands to reason peach barbecue sauce is a good thing, but I've rarely had a peach barbecue sauce that lives up to its fruity promise—this stands true for so many fruit sauces, actually. Putting the peach fruit and center, this recipe set out to fix that problem, which I think it did, and then some.

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Tue Jun 10, 2014

Bacon-Wrapped Chicken Skewers with Pineapple and Teriyaki Sauce

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Bacon-wrapped Chicken Skewers

Although not one of my top foods, skewers do tend to be one of my favorite things to do at the Meatwave. They're an awesome party food and especially apt for the medium-sized get togethers I frequently host. For one, the small cubes of meat on a stick cook fast and are easy to manage, shortening my time by the grill and increasing my ability to socialize. Second, I can prepare them ahead of time, so it's just grab and go from the fridge when guests are here. Third, I can grill up a variety of different skewers at once as opposed to the singular focus on one recipe at a time that's required for more complicated dishes. Finally, the ease of eating meat on a stick makes skewers just a better experience for all involved.

For all the pluses, there are an equal amount of minuses like they tend to put more limits on creativity, they require a more watchful eye to ensure they don't overcook, and all too often are just comparatively dull compared to other backyard staples like burgers and ribs.

So I'm left balancing my desire to make skewers, but continuing the tradition of delivering only the best to my guests, and that's where these bacon-wrapped chicken skewers with pineapple and teriyaki sauce really hit the mark.

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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 Aug 20, 2013

Spicy Grilled Watermelon

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Spicy Grilled Watermelon

When it comes to developing grilling recipes, it's only best of the lot that have been tested and proven that make their way up here. A lot of thought goes into selecting and creating each recipe, picking things I think all you Meatwavers would like and then ensuring they'll turn out just as tasty for you as they did for me. Still, even with a good sense what will work and what won't, there are some duds, and then others that are a bit confounding, like this spicy grilled watermelon.

On paper it all sounds great—grilled watermelon with a cayenne lime sauce to contrast against the sweetness—but in practice the dish garnered a diverse response from those who weren't feeling it to others who found it quite tasty. Without total buy-in, I wondered if it's even worth sharing, but I think there's value in this type of recipe that might not find universal love, but could serve as a source of inspiration to make it better.

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