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

Grilling

Thu Aug 16, 2018

Grilled Chicken with Lemon, Herbs, and Sumac

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Lemon, Sumac, & Herb Chicken

If you follow the Meatwave, you know by know that I don't hold back at my cookouts. Each one I host is an excuse to make as many new recipes as possible, usually outputting six to eight unique dishes each time. Guests, understandably, want to a try a little of everything, which keeps me focused on items that can be consumed, or at least divided up into, in small sampling portions. For that reason, dishes that can't be made smaller often don't make the menu, and even if they do, I know going in they may not get eaten because the increased stomach space they require make them undesirable within the larger feast. So it was with some reservation that I decided to throw this whole chicken with herbs, lemon, and sumac into an already overcrowded menu, but then realized I was onto something good when the entire plate disappeared.

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Thu Jul 26, 2018

Chicken Shawarma

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Chicken Shawarma

I did a stint studying abroad in Tel Aviv, and during that time, shawarma was the most consistent item in my diet—it was common for it to be my lunch or dinner many, many times a week. This built an unwavering love for this spiced meat usually cooked on a vertical rotisserie and then stuffed into pitas with a multitude of toppings. I've tried shawarma at home before, but my use of lean turkey breast didn't render the glistening, fatty output that's one reason this stuff is so delicious. So it was kind of a no brainer to give shawarma another shot at a Middle Eastern-themed Meatwave I threw earlier this month, and this time, I it fared much better.

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Thu Jul 19, 2018

Grilled Polenta with Fresh Tomatoes and Italian Salsa Verde

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Grilled Polenta with Tomatoes and Salsa Verde

If you go through the Meatwave archives, I bet you'll find a post each year around this time the exults the arrival of tomato season. It's hard for me to understate just how much I love the two or three months a years when the farmer's market tables overflow with tomatoes that are all incredibly sweet and juicy, and during this period, I try to cook with tomatoes as much as possible. This recipe for grilled polenta with fresh tomatoes and Italian salsa verde was really born out of the desire to find another excuse to use tomatoes at the start of the season, but also represented a chance to fix a grilled polenta recipe I worked on about five years ago that didn't really turn out quite right.

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Thu Jul 12, 2018

Grilled Skirt Steak Ssam

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Skirt Steak Ssam

Skirt, flank, and hanger are my personal trifecta of favorite steaks. While I eat skirt and flank fairly regularly due to their easy procurement, hanger tends to be a special occasion type of thing. It's actually been a couple years since I last cooked a hanger, leaving me with an ever increasing desire to grill one up and decided that using Momofuku's hanger steak ssam recipe at my Korean-themed Meatwave would be the perfect occasion to get some of this delicious, beefy steak back into my life. That proved easier said than done as no local shop had any hangers in stock, and I was too late to place a special order. So a bit disappointed, but not defeated, I kept chugging along with the idea, but just swapped the fairly similar skirt steak in place, and really, at the end of the day, when the beef was made into lettuce wraps with a variety of toppings, the difference between skirt and hanger probably would have been pretty indistinguishable.

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Thu Jul 5, 2018

Grilled Za'atar Bread

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Za'atar Bread

There's nothing quite like fresh bread. I was at the end of a long and hot Meatwave this past weekend, having worked through about five hearty recipes that left all my all guests throughly stuffed when I finally got around the grilling this za'atar bread. I worried everyone would be too full to eat much of it, but it only took mere minutes after I put out the six whole pieces bread for them to disappear—the draw of hot, fresh bread is something I feel like you can always make room for, kind of like dessert. There were so many reasons why this bread was extremely pleasing, but being the cook, one of the best parts was how simple it was to make.

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