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

Mexican

Thu Jun 29, 2017

Grilled Esquites

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Grilled Esquites

Back in my early days in New York, a good friend of mine had a place across from Cafe Habana on Elizabeth and no trip to see her was ever complete without stopping by the take-out window for some elote either pre- or post-visit. This Mexican corn—slathered in spicy mayo, rolled in cotija cheese, and served with a slice of lime—became so ingrained as part of my diet by the time I took up grilling, it was among the first sides I ever tried cooking myself. Since then, it has continued to be my go-to for many cookouts, Mexican-themed or not, but while this satisfies a craving, it also means no new fodder for recipes to share. Then I realized there's a way to have my elote and still blog about it too—make it in salad form (otherwise known as esquites)!

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Thu May 18, 2017

Smoked Beef Barbacoa

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Smoked Beef Barbacoa

I don't really repeat recipes here unless I have a new technique or method that's worth replacing outdated content with. So its with a little hesitancy that I share this recipe for smoked beef barbacoa because in reality, it's the exact same recipe as a lamb barbacoa I made a few years back, just swapping out one protein for another. Still, the results were so good and different enough in flavor that I felt it deserved this second helping.

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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 Apr 28, 2015

Cilantro-and-Lime Marinated Chicken Fajita Kebabs

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Chicken Fajita Kebabs

I was never a chicken fajita type a guy—why settle for comparatively flavorless and dry chicken when you can have juicy, tender, and beefy skirt steak, a king among cuts. I held onto that unwavering opinion for a long time, until one day a few years I devised a marinade for chicken fajitas so delicious that I not only found myself enjoying them, I actually endorsed it as a recipe you really need to make. Even though I've remained steadfast in my use of beef for fajitas since then, there's been a lingering desire to make those chicken fajitas again. As I was working on a whole slew of skewers last summer, I thought why not give myself my fix, and threw a chicken fajita skewer into the menu line up with my other lamb, beef, and chicken creations.

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Tue Apr 21, 2015

Grilled Queso Panela with Roasted Tomatillo and Poblano Salsa

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Queso Panela

Yes, you can grill cheese. I'm not talking about cheese between two slices of bread—also grillable—but bare slices of cheese thrown directly over the flames. Longtime readers of this blog probably already know this thanks to my obsession by one of the greatest cheeses of all time—halloumi. Halloumi is a very firm, salty goat and sheep's milk cheese from Cyprus that's a bit too hard when it's cold, but turns wonderfully creamy and squeaky when grilled or pan-fried. While I'll probably always advocate for halloumi as the best grilling cheese, it doesn't have a monopoly on the genre, and I tried out a whole host of others last summer including this queso panela that I served with a roasted tomato and poblano salsa.

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