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

Fruit

Tue Oct 20, 2015

Mojo-Marinated Pork Kebabs With Mango

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Mojo Pork Kebabs

If you ever find yourself married to a Filipino, like I do, you'll quickly learn how proud they are of their nation's mangos—a trip to the Asian market rarely ends without us bringing home at least one bag of dried mangos from the Philippines. So it's a point of contention in our marriage that I'm just not that keen on this one particular fruit. As much as my wife would love a steady influx sweet, orange-fleshed mangos, I hardly ever cook with them. That means when I do, it's considered a treat, which may have been one reason these mojo-marinated pork kebabs with mango went over pretty well.

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Tue Sep 22, 2015

Glazed Shrimp & Pineapple Skewers

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Shrimp & Pineapple Skewers

You ever forget to buy or leave out an ingredient when making a recipe? Well, you're not alone. It may look like I have my shit together, but I'm probably the king of forgetful cooking. I can't even count how many times I've needed to make a second, third, or even fourth return trip to the grocery store for a forgotten item, or gotten through a recipe only to realize after the fact that I left something out—sometimes small, sometimes big. In the case of these shrimp and pineapple skewers I had on the menu for my Tiki-themed Meatwave, I remembered to buy the bacon I planned on wrapping the shrimp in, but only realized I forgot to use it when taking the photos—whoops. Wasn't a huge loss though, because these were damn tasty, bacon or not.

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Tue Sep 15, 2015

Sweet Glazed Pork Belly and Grilled Pineapple Sandwiches

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Sweet Glazed Pork Belly and Grilled Pineapple Sandwiches

Inevitably the Meatwave comes to an end each season—while I'll grill all year long, I have to face the fact that once you hit around or below the 60°F mark, it's not sitting outside and eating weather any longer. Luckily in my new home in North Carolina, the Meatwave season is extended, but back in New York this put a cap on things around early to mid-October. Last year was the first year I scaled back my ambitious every-other weekend Meatwaves to a more reasonable once-a-month affair, and when it came time to close down shop, I was left feeling like I didn't get all my normal summer grilling in. This led me to the idea of keeping that summer feeling alive and I ended the 2014 season with a Tiki-themed menu that admittedly would have been better suited for early summer festivities. I stocked up on pineapple, sugar, and meats and put together a menu filled with sweet and savory items that included some real stand outs like these tiny glazed pork belly and grilled pineapple sandwiches.

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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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