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

Grilling

Thu Feb 14, 2019

Tijuana Dogs

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Tijuana Dogs

I had a hard time deciding what to call this recipe because this style of hot dog goes by a number of names—Danger dogs, Mexican hot dogs, Tijuana dogs, etc. The major defining trait of this hot dog is that it's bacon-wrapped, and more often than not, deep fried. It's then topped with any number of Mexican-influenced toppings, so can take many unique forms from there. My lockdown on the name and topping combination ended up being decided by an illustration by Hawk Krall that labeled a Tijuana dog with an array of add-ons that sounded perfect in my mind—pico, jalapeños, pineapple, avocado, and crema. In the end, this led me down a very delicious path.

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Thu Feb 7, 2019

Barbecue Chicken French Bread Pizzas

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French Bread Pizza

It's hard to remember the last time I had a French bread pizza—it had to be while I was still in high school when boxes of Stouffer's pizza were not an uncommon item to find in our freezer. I guess once I left home, I also left behind French bread pizza altogether, and there really isn't a good reason for that because it's not like I didn't like this garlic bread and pizza amalgamation. When putting together a last minute Meatwave during an unseasonably warm Sunday this past December, I thought pizza would be something I could pull off on short notice, although pizza events always tend to a lot of work for me during the actual cookout due to the time and attention it takes to prepare pies with fresh dough. So I got to thinking how much easier it would be to swap dough for bread and, all of sudden, French bread pizza was back in my life!

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Thu Jan 31, 2019

Thai Chicken Satay Wings

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Satay Wings

I'm closing out an epic five-recipe Wing Month with an oldie, but goodie. Well, the wing recipe is technically new, but it's comprised of a marinade and sauce for Thai chicken satay that I've been using for many, many years. I actually was never much a fan of chicken satay until I started using this specific recipe, which I find much more flavorful and exciting than the satay that most commonly graces plates at Thai restaurants. I also have never been a lover of peanut dipping sauces, but the one here is incredible and I literally can't get enough of it—I'll eat it by the spoonful! So put these two things together, and it makes for one mighty fine chicken wing.

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Thu Jan 24, 2019

Peruvian Chicken Wings

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Peruvian Chicken Wings

I'm lucky to have a really great and prolific Peruvian chicken spot in my neighborhood. The joint is called Alpaca (when I first moved to town it was still Mama Nora's) and their chicken is seasoned perfectly, then roasted using charcoal so it gets a nice smoky touch, and finally they let you get as much aji verde as you desire, and I can never get enough of the amazingly spicy and flavorful sauce. Since it's so easy for me to get awesome Peruvian chicken, I never even think of making it home, but when planning out Wing Month, I thought Peruvian wings would make a grand addition to the line-up and decided to try out a recipe. It would have been hard to go wrong here, so it was no surprise that these ended up being wings I highly suggest you give a whirl out at home too.

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Thu Jan 17, 2019

Jalapeño Wings

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Jalapeño Wings

Do you know that amazing feeling when you keep trying something, but just can't get it right, then all of a sudden, you got it? Well, that was the exact reaction these jalapeño wings elicited in me when I made them over the summer. Jalapeño wings have been a recipe I've been trying to lock down for many, many years, but could never get it quite right. My folly ended up being focusing on using only a jalapeño hot sauce when I really needed to broaden my horizons—it took jalapeños in three different forms to make these wings as stellar as they could be!

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