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

Meatwave

Tue Mar 28, 2017

Meat Casa es su Casa

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Meat Casa es su Casa

With the Meatwave turning 13 this year, we've run through a whole lot of meat puns for names to date. So much so that I feel like I'm often scraping the bottom of the barrel these days, picking up names that years ago we rejected as not being quality enough. So I when I decided to do another Mexican-inspired spread for this latest meaty installment, I spent days trying to think of a new name that was at least halfway decent. I came up with enough passable options, but then late one night with my eyes starting to shutter from exhaustion, it just popped into my head—Meat Casa es su Casa. It was so perfect and worked on so many levels that I couldn't believe no Meatwaver had previously thought of it. Proud of my fleeting moment of brilliance (or what passes for brilliance in my mind), I slapped the name on the calendar, sent out an invite, and what follows are the delectable delights born to fill out the menu.

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Tue Feb 28, 2017

Winter Meating

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Winter Meating

Part of the allure of a move south was an extended Meatwave season. I assumed this meant I could host barbecues starting late March and into November, but I was a bit unprepared for the stray 70 and 80 degree days in the dead of winter. Last winter I had taken on a large freelancing load, so when that beautiful 70-plus day in the middle of February struck, I was sadly chained to my computer, unable to be outside basking in grilled glory. I vowed not to let that happen this year, but when the first really warm weekend of the winter rolled around, I was still in full loaf mode and didn't quit feel like working nights in the kitchen to cook up an elaborate feast. My wife reminded me that not everything I do needs to be so involved and to just go classic with a simple hot dog and hamburger affair, so I took her advise, enlisted my friends, and put together the very first February Meatwave on a beautifully sunny and warm winter day.

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Tue Dec 6, 2016

Meat Your Match

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Meat Your Match

It felt weird putting a Meatwave on the schedule for mid-November—in New York the season was pretty much always brought to a halt halfway through October due to the fall chill, but I was hopeful that North Carolina would do me right and produce one more 60°F day to allow me to put a nice cap on 2016. Luckily I was not disappointed and got a beautiful sunny and warm, albeit windy, afternoon where I was able to host my friends one last time this year, serving up a menu full of Indian-inspired meats and more at Meat Your Match.

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Tue Nov 8, 2016

Meateorology

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Meateorology

I notoriously hate leftovers. I always feel bad tossing any remaining morsels from a meal or Meatwave, but the reality is I save them in a guise of not being wasteful, but I know they're just going to sit in my fridge for a week until I deem them too old for consumption, at which point they ultimately get the boot. So it's a little odd that I architected my last Meatwave to result in an abundance of leftovers, but I had good plans for all those smoked meats, forming them into new dishes that even I would be eager to consume, and so was born Meateorology.

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Tue Oct 25, 2016

Carne-val 2016

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Carne-val 2016

I haven't been so attentive to the blog recently, but that's for good reason—I've pretty much in non-stop motion for the past four weeks, a period that was kicked off with this Meatwave. The combination of the super hot summer and discovery of what it means to be a homeowner had me putting off the Meatwave ever since my housewarming cookout back in July. Now that I was ready to get things on track again after a prolonged absence, I felt the need to make up for lost time. So I picked up a ton of different meats to throw in the smoker, invited all my friends and neighbors, and put on an event worthy of being this year's Carne-val—our annual celebration of all that is meat!

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