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

Grilling

Tue Mar 24, 2015

Smoky and Spicy Yogurt Marinated Chicken Kebabs

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Smoky and Spicy Yogurt Marinated Chicken Skewers

I went a little kebab crazy at the Meatwave opener last summer. In all, I made nine different skewers that day, and the full aftermath will be coming to you all Meatwavers over the next few months. I've already unleashed the super beefy steakhouse kebabs and the extra flavorful herb-crusted lamb skewers, so for a change meat this time, I'm presenting these smoky and spicy yogurt marinated chicken kebabs.

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Tue Mar 17, 2015

Grilled Eggplant Rollatini

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Eggplant Rollatini

Italians have a way with eggplant and cheese—it seems like there's endless variations on the theme, all of them incredibly delicious. I had an idea to make one of my favorite incarnations, eggplant parm, on the grill, but while collecting ingredients, had a bit of a change of heart and went another route with grilled eggplant rollantini. I thought this would be a better use of the flames since tender, grilled eggplant are the perfect medium for stuffing and rolling.

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Tue Mar 10, 2015

Chinese Char Siu Spare Ribs

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Char Siu Spareribs

It's very likely my first pork rib was at a Chinese restaurant. Growing up in the suburbs of D.C., barbecue was not prolific, but Chinese restaurants were, and boy did my family love going to them. A dinner out for Chinese meant one thing to me back then—pu pu platter. In a love for all things appetizers, which still persists today, the pu pu platter was like mecca. I got to have it all—beef skewers, fried wontons, egg rolls, and, of course, spare ribs. I became aquatinted with these sweet and sticky, sometimes tough, spare ribs at a young age, and my fondness for them has yet to cease. It only made sense that I learn to cook them myself so I could have great Chinese spare ribs all the time, especially since I'm stuck in the weird bad-Chinese-food vortex for Astoria, Queens, in a city otherwise known for excellent Chinese.

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Tue Mar 3, 2015

Sweet and Sour Meatballs

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Sweet & Sour Meatballs

There's a pretty long list of foods that I semi-secretly love. These are things that people might be surprised that I swoon over, or at least get excited by the sight of. One of them are those saucy, sweet slow cooker cocktail meatballs. Whenever someone shows up at a potluck with a CrockPot, I can't wait to see if it contains a plethora of small, supermarket meatballs swimming in a pool of sugary jelly—they're an odd pairing of sweet and savory that I'm somehow attracted to. I've never made them at home, but I thought I could do something similar and up the game by making my own meatballs and tossing them in a tried and true sweet and sour sauce.

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Tue Feb 24, 2015

Herb-Crusted Lamb Skewers with Dijon Mustard

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Spring Meatacular!

Last summer I went on a mission to create some the most flavorful skewers of meat as possible. That led me to awesome things like beefy steakhouse kebabs, sweet and salty yakitori, tangy mojo pork skewers, and a host of others I'll be sharing in the coming months. Of them all though, these herb-crusted lamb skewers tugged at my heart the most. I'm a man who gives preference to strong over subtle flavors, and with a heavy base like lamb that's built upon with spicy Dijon and a mixture of fresh herbs, these kebabs delivered so much for me to love.

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