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

Meatwave

Thu Jul 10, 2014

Meatadata

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Meatadata

The last Meatwave was epic—44 people, 30 burgers, 9 racks of ribs, 4 chickens, 5 coleslaws, 2 barbecues beans, and 2 ice creams. It was a crap load of work and hell of a lot of fun, but I was hoping for something a little more laid back for the next installment, and I got just that. With a more intimate crowd, I grilled up a bunch of meaty delights influenced from the heavily Greek neighborhood that I live in. It's been a while since I've done a Greek menu, but each time I do it, the food always seems perfectly suited for the summer—always fresh, bright, and just filling enough to leave you satisfied without that overly gluttonous feeling the Meatwave usually brings on.

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Thu May 29, 2014

In Meatoriam

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In Meatoriam

You'd think Memorial Day would be my time to shine, but if you take a look back in Meatwave history, you'll see it's actually rare that I host a barbecue on this unofficial start of the grilling season. I'll grill any day of the week, any time of the year, but for most New York City based folks, that's not happening. I've found on Memorial Day though, my fellow city dwellers become industrious and find one way or another to take up the flames to fulfill their desire to grill on this holiday. Part of the original idea of the Meatwave was to influence others in NYC (and all over) to get their grill on, so if it takes a major holiday for my friends to do that, I want to do everything to encourage their grilling and not host a competing cookout.

This year though, I got no sign any friend was going to be hosting a barbecue, and I certainly didn't myself or my friends to have a Memorial Day pass without eating something cooked over a live fire. So I decided it was my duty to fire up the grills and smokers and invite everyone I know out, and that call answered and then some. This was the biggest, and most challenging, Meatwave ever, but man, it was truly fantastic.

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Thu May 15, 2014

Spring Meatacular!

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Spring Meatacular!

It's official, the eleventh season of The Meatwave is underway! On a beautiful, sunny Sunday afternoon this past weekend, those of us neglecting our mothers gathered and partook in what has become a true tradition of the spring and summer. As I prepared for this kickoff throughout the week, finding myself sweeping the leaves from the deck, wiping the dust of the windowsills, and replacing string lights squirrels had confused for food, an inevitable excitement began brewing in anticipation of the fun, food, and overall good times the Meatwave always brings. With the start growing closer, I compulsively checked my guest list and rejoiced in each new rsvp that had me looking forward to being with friends I likely hadn't seen since the fall, as well the ones I was soon to make. When the day finally arrived and I was putting the finising touches on a plethora of kabobs, the doorbell rang, and just like that the meat starting flowing once again.

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Thu Oct 31, 2013

It's Not You, It's Meat

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It's Not You, It's Meat

The end of the Meatwave season, just because it's inevitable doesn't mean it hurts any less. In a normal year, the Meatwave would have been long put to rest by late October, but an Indian summer helped keep things going this season. I couldn't have been more grateful for that one last sunny, 65 degree day. It allowed me to put a nice footnote on the year by giving back to all the great friends who've been persistently supportive by grilling up a Thanksgiving meal done Meatwave style.

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Thu Oct 17, 2013

Meatzcaleria

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Meatzcaleria

August marked the last time we had an official Meatwave, and while there was a pretty kick-ass pizza party and barbecue competition since then, I've been itching to get back at my true love. With fall settling in and time running short for more meat feasts this year, I wanted to make this one count. I started by theming it around a couple of my favorite cuisines—Mexican and Tex-Mex—and filling it with incredible dishes. Then I sent out a call for eaters that was widely answered, added in a couple bottles of smoky mezcal, and all of that added up to one of the best Meatwaves of the season.

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