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

Frying

Thu Jun 23, 2016

Tostones with Grilled Skirt Steak

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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.

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Thu May 26, 2016

Sweet and Sticky Smoked and Fried Hoisin-glazed Ribs

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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.

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Wed Jul 6, 2011

Fried: Tostones

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Tostones

Before I digressed into the virtues of an all-out barbecue bash, and how to plan one, I was on a bit of Cuban kick with pernil, followed by Cubanos. Picking back up from there, I can't image how you could have either of those without plantains— inseparable in my book. Of course, grilled plantains can be excellent, but I have a sweet spot in my clogged arteries for tostones—twice fried green plantains.

More and recipe after the jump >>

Tue Dec 21, 2010

Fried: Fantastic Fungus

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Fried Mushrooms

It's been a bad year. Ok, we had an awesome Meatwave season, tons of excellent food, and I got to enjoy it all with my best friends. So I guess I had a pretty great year, but what I meant to say is, I've been bad. I've reached the point in my life where I can no longer eat whatever the hell I want without it adversely affecting my waist line and overall health. I came to realize this last year, but still went about this past year with little care into what I was putting into my stomach, and I've rightfully come out with pants that no longer fit and shirts that now accentuate some not-so-pleasant features. Next yea will be different (easy to say that now), but with the holidays and an extended stay in Houston on the horizon, there's no point in taking corrective measures quite yet. So from now until the end of the year, bring on the smoked, grilled, and fried, I'm here and ready to devour it all!

More and recipe after the jump >>

Tue Aug 17, 2010

Fried: Hush, Puppy

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Carne-val

With all this North Carolina talk going on around these parts, it'd be a disservice not to have sides with that, and when I think North Carolina barbecue, hush puppies are right up there with slaw as a must have on each plate. As a kid growing up in suburban Virginia, hush puppies were exclusively found in seafood establishments, and were the only redeeming part of them in my mind. This led me to think of hush puppies as lone wolves—the only thing edible from our otherwise horrendous outings to Red Lobster and Long John Silver's. It wasn't until I had them next to some chopped pork that they were reinvented in my mind as one of the greatest barbecue sides out there.

More and recipe after the jump >>