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

Meat Tips

Thu Sep 5, 2013

Meat Tips: Lump vs. Briquette Charcoal

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Charcoal Test

It's a common occurrence that I'm poised with the question of which form of charcoal—briquette or lump—do I use an why. It's a fiercely debated topic in the grilling world with die-hard loyalists who will go to all lengths to defend their fire source. It's much more of a gray area for me, as I see the ups and downs of both and have reasons to pick one or the other based on the application. After receiving a bag of lump charcoal from Cowboy Brand, I decided to take this edition of Meat Tips to go through the different qualities of charcoal and pit briquette against lump and see how each fair within each category.

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Thu May 16, 2013

Meat Tips: How to Smoke on a Charcoal Kettle Grill

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Smoking on a Kettle

There's equal comfort in both smoking and grilling at home for me—whether it be a 16-hour slow smoked pork shoulder or quickly fired skirt steak, both are easily achievable. I often forget that the recipes I post for smoked ribs, brisket, and turkey may seem daunting or unachievable to the standard backyard chef with only one kettle grill. This isn't the case though, and nobody should be denied the satisfaction of taking a large, tough piece of meat and transforming it into something of sheer ecstasy by smoking it low-and-slow—and yes, this can be accomplished on the grill.

More after the jump >>

Tue Jul 24, 2012

Meat Tips: Butterflying a Chicken

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Butterflying a Chicken

Throughout the years of recipes, I often call for a butterflied chicken, to which there's always at least one comment asking how to do that exactly. So I thought it was time to resurrect the Meat Tips and answer this very important question. Whether you call it spatchcocked or butterflied—both refer the same thing—this method of preparing a chicken only takes a few minutes has so many advantages that every home cook should know how to do it.

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Fri Jul 1, 2011

Meat Tips: Throwing a Killer BBQ

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Yes Meat Can

The backyard barbecue is a thing of glory. I'm not talking about inviting a couple people over in the afternoon for grilled food—that's lunch—I'm exalting the times we get an ass load of meat, invite over a ton of friends, and spend the whole day by the grill—that's something special.

As the Fourth of July is upon us, there is no better way to celebrate our independence than a full-on, all-American barbecue. Throwing one may seem like a no-brainer, but it actually took me years of work to perfect this type of gathering. A lot of wisdom I'm about to impart may be second-nature to the more seasoned grillers, but there will always be those just starting out and everyone should know how to put together a really killer barbecue.

Your meat tips await after the jump >>

Thu Jun 2, 2011

Meat Tips: Cutting a St. Louis Style Rack of Ribs

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Coffee-rubbed Ribs

By far, my favorite cut of ribs are a St. Louis style. This rectangular rack trimmed from a full rack of spare ribs provides the great flavor of spare ribs with the uniformity and manageable size that you get from baby backs. When first starting to learn how to barbecue, I'd go to Whole Foods to pick up racks already trimmed to a St. Louis cut, but I was paying a premium to have the work done for me, so I quickly learned how to butcher these at home, which is quite easy once you learn how.

Your meat tips await after the jump >>