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

Grilling

Thu Oct 12, 2017

Scallion Pancake Beef Rolls

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Scallion Pancake Beef Rolls

What restaurant stops seating 45 minutes before closing? Well, if you're in Vancouver, the answer is just about all of them. After attending the usual equally awkward and fun conference party while in the Canadian city over the summer, my co-worker and I hightailed it to grab some soup dumplings at Dinesty Dumpling House, where I was also intrigued by a scallion pancake beef roll I had seen photos of. Arriving over thirty minutes before closing, we were informed seating was closed for the night, so we disappointingly made our way down Robson street, stopping at more restaurants of interest, only to be informed none would seat us, even though some of their closing times were above 45 minutes away. As we wondered what the hell was wrong with this city, we finally found a late night spot that could placate our hunger, but not in the way those Chinese goodies would have. I haven't forgotten that night, nor my desire for that beef roll, so decided I needed to make it for myself.

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Thu Oct 5, 2017

Scallion Pancakes

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Scallion Pancakes

One day last fall I got up from working, only realizing that it was now well into the evening and my intent focus had left me hungry and with little energy to either go out or make anything elaborate for dinner. Well, making anything was kind of a moot point as there was little in the house, but after scouring the shelves, I found that the few ingredients required for scallion pancakes were available—flour, water, scallions, and sesame oil. I had never made these crisp Chinese bread appetizers/snacks before, but I love ordering them and knew I'd be pretty assured of making great ones if I followed the recipe by Kenji on Serious Eats. So I did just that and came out with some of the best scallion pancakes I've had, and ever since that fateful night, they've become a regular part of my repertoire, so much so that I figured I should bring them to a grill to help round out the menu at a recent Meatwave.

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Thu Sep 28, 2017

Smoked Porchetta Sandwiches

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Smoked Porchetta

When I decided to make smoked porchetta, the impetus was really to have these very specific sandwiches. See, the week prior to that Meatwave I was in Vancouver for a conference and right next to the venue was a sandwich shop I had read about and always wanted to try—Meat & Bread. They're signature item is a sandwich that combines porchetta meat, crackling pork skin, and Italian salsa verde together on a toasty ciabatta roll. Of course, I had to get this while there, and while the sandwich looks and sounds seemingly simple, it was an incredible powerhouse of flavors and textures that left me craving more after finishing the last bite. So what was the best way to get more once 3000 miles away from the restaurant? Make it at home!

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Thu Sep 21, 2017

Barbecue Portobello Burgers

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Barbecue Portobello Burgers

After scoring a win with barbecue tofu—which just further went to prove that most anything can be made better with barbecue—I decided to take a chance on a repeat vegetarian success, but this time using portobello mushrooms. I've always been told, but have never quite been sold on the idea that portobellos are "meaty," which really just speaks to their heartiness more than flavor or texture in my opinion. That notion though led me to treat these mushrooms as "burgers," and one of my favorite burger topping combinations is grilled onions, cheddar, and barbecue sauce, so that was exactly how I served these up.

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Thu Sep 14, 2017

Buffalo Chicken Meatballs

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Buffalo Chicken Meatballs

I keep a Google Doc of recipe ideas where I can quickly jot down thoughts during moments of inspiration, which I then organize into themed Meatwaves as the list grows. For as long as that document has existed, Buffalo chicken meatballs has been on it. It's something I've had a hankering to do for a very long time, but it's also well treaded territory around other food blogs and I've let that fact influence my decision not to make them in and effort to be somewhat innovative and not another platform for repetition. I finally just said screw it though, and during a meatball-themed Meatwave, Buffalo chicken meatballs seemed too good not to make, and the only thing I regret is not doing them sooner.

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