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

Grilling

Thu Jan 19, 2017

Alabama White Sauce Wings

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Alabama White Sauce Wings

For our third stop on this wingtastic January journey, I'm pulling out an oldie, but goodie. Well, it's not really old as I've never made white sauce chicken previously in a wing-only variation, but it is a recipe I've cooked a number of times over the years in its more common whole bird form. For the uninitiated, slow smoked birds dunked in a mayo-based barbecue sauce is an Alabama tradition, one that I learned from Chris Lilly at Big Bob Gibson in Decatur that has some grand results that transfered exceedingly well to this smaller scale application.

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Thu Jan 12, 2017

Memphis Dry Rub Wings

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Memphis Dry-rubbed Wings

A couple years back I tried my hand at real deal Memphis dry rub ribs—that's where the ribs are cooked over charcoal, brushed with a vinegar-rub mixture while cooking, and finished with a healthy dusting of more dry rub. While the results were undoubtedly tasty, they didn't reach the delectable heights of the more commonplace barbecued rib. This started me thinking if ribs were truly the best medium for this dry-rub application, and I couldn't help but wonder if my so-loved wings might be a more apt choice for delivering the full impact of the sweet, spicy, and herbal rub. Well, I gave it a try and here's how things played out.

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Thu Dec 22, 2016

Pulled Pork Nachos

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Pulled Pork Nachos

I've admitted in the past that I'm notoriously horrible at eating leftovers—I'll save them with best intentions, but the reality is leftovers are unappealing to me and they usually meet a fate whose wastefulness is a point of shame. There are some exceptions to my leftover aversion though, with pulled pork being one of those outliers. I love leftover pulled pork so much that I tend to smoke twice as many pork butts as I need at any given time so I can divvy up the second one into small servings and freeze for later use. One reason pulled pork breaks from leftover norms is due to its versatility—the options beyond a bun and slaw are almost limitless. While I'm sure you need no proof to deem that statement true, I present to you these pulled pork nachos as an exhibit anyways.

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Thu Dec 1, 2016

Galbi (Korean Grilled Short Ribs)

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Galbi

I used to think beef short ribs were reserved for the likes of smoking and braising only in order to render them tender and edible. Then one day I tried grilling short ribs like a steak and my perception of this super beefy, delicious cut was forever changed. Those short rib "steaks" were some of the best beef to come off my grill—intensely flavored with a pleasant chew akin to a perfectly medium-rare New York strip. It took me years to stumble upon this revelation, but Koreans have long been on the grilled short rib train with their version—galbi.

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Thu Nov 17, 2016

Smoked Turkey Stuffed Potato Skins

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Smoked Turkey Potato Skins

I'll wager a good bet that come next Friday, you'll have a whole mess of turkey leftovers you need to find something to do with. I personally can usually only handle reheated plain turkey once—let's face it, it's never as good reheated and there are only so many sub-standard meals I can willing prepare for myself. That leaves me finding ways to reuse those leftovers in forms that are more exciting and delicious, such as in sandwiches, salads, and the like. While it wasn't a Thanksgiving bird, I did find myself with a generous amount of leftover Texas-style smoked turkey a few weeks ago, and I really don't think I could have put it to better use than in these smoked turkey stuffed potato skins.

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