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

Frying

Thu Feb 1, 2018

Pulled Pork Egg Rolls

Posted by

Pulled Pork Egg Rolls

Sadly, wing month is over, but before we return to our regularly scheduled program, I've got one more game-day themed recipe for all you Meatwavers—pull pork egg rolls! These actually come off a growing list of ideas to make use of a fairly consistent supply of pulled pork in my freezer. So hopefully this will start a new recipe trend for me of transforming meats I have stored in suspended animation into new and incredibly tasty things, and if these egg rolls are going to serve as an example, we're in for a streak of real winners.

Read more and get recipe >>

Thu Jan 25, 2018

Smoked, Fried, and Grilled Barbecue Wings

Posted by

Smoked, Fried, and Grilled Barbecue Wings

During last year's wing month, I made smoked and fried wings in a quest for the ultimate flavor and texture combo. I was pretty damn proud of what I achieved, then commenter Note went and said he goes the extra mile and smokes, fries, and then grills his wings. That left me feeling like I had only finished a 5k while he was out there winning a marathon and I knew that the triple cooking process needed to be the crowning achievement of wing month 2018. So, without further adieu, I present to you the trifecta of smoked, fried, and grilled barbecue wings!

Read more and get recipe >>

Thu Jan 5, 2017

Sriracha Sauced Smoke and Fried Wings

Posted by

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

Read more and get recipe >>

Thu Jun 23, 2016

Tostones with Grilled Skirt Steak

Posted by

Tostones with Skirt Steak

I have a running list of recipes where I can jot things down in any moment of inspiration. It's something I've maintained for many, many years, which means some of those items date back to my earliest days of grilling. One such long standing idea was to use tostones—fried green plantains—as a serving piece with steak and sauce adorning it, a nice little appetizer in my mind. I tend to build Meatwave menus from that recipe list—after forming a theme, I pick and choose from the list to assemble a grand feast. So it came to be at a recent Venezuelan inspired Meatwave that this tostones idea finally found a home, and I was sure glad it did.

Read more and get recipe >>

Thu May 26, 2016

Sweet and Sticky Smoked and Fried Hoisin-glazed Ribs

Posted by

Smoked and Fried Hoisin-glazed Ribs

When it comes to barbecuing, ribs are by far my go-to item. This certainly shows with ribs racking up sixteen unique recipes so far, while other common slow smoked items like pork butts or briskets only have a couple each. This has certainly bred a consistancy in my rib production, but at the same time, also a monotony. In thinking of ways to continue to build pork rib excellence and break repetition at the same time, I though why not try something completely new—smoke, and then fry my ribs. Turns out that was a pretty sweet idea, and these sweet and sticky hoisin-glazed ribs are just one of two prime examples so far.

Read more and get recipe >>