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

Pork

Tue Jun 2, 2015

Memphis-Style Dry Ribs

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Memphis Dry-rubbed Ribs

Back in the day, I'd call pretty much any rib I didn't slather with sauce, "dry ribs." Not only were they indeed dry, but they looked and tasted like the dry ribs I've always been served at restaurants. It wasn't until I had some excellent dry ribs at Peg Leg Porker, down in Nashville, that I understood just what I'd been missing. So I got to talking to pitmaster Carey Bringle about what sets his ribs apart from the crowd.

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Tue Apr 14, 2015

Carne Enchilada Torta

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Carne Enchilada Torta

A while back, my buddy James invited me to help him eat through almost every torta at Tortas Neza in Corona, Queens for a video he was making. I had read odes to the overstuffed tortas made by Galdino Molinero out of his truck that resides under the elevated 7 train at the corner of Roosevelt and 111th, but never tried them, so was only too happy to oblige. There wasn't a low point in the 10 or so sandwiches we ate that day, but a few really haunted my dreams like Tortas Monarcas (carnitas) and Tortas Regias (carne enchilada). The later stuck with me due its profoundly spicy meat that was at the same time crisp and tender, having a saucy, caramelized, and charred exterior that coated slices of pork that were nice and juicy. It was something I wished I could have in my life more often, so attempted a version of it at my grill.

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Tue Mar 10, 2015

Chinese Char Siu Spare Ribs

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Char Siu Spareribs

It's very likely my first pork rib was at a Chinese restaurant. Growing up in the suburbs of D.C., barbecue was not prolific, but Chinese restaurants were, and boy did my family love going to them. A dinner out for Chinese meant one thing to me back then—pu pu platter. In a love for all things appetizers, which still persists today, the pu pu platter was like mecca. I got to have it all—beef skewers, fried wontons, egg rolls, and, of course, spare ribs. I became aquatinted with these sweet and sticky, sometimes tough, spare ribs at a young age, and my fondness for them has yet to cease. It only made sense that I learn to cook them myself so I could have great Chinese spare ribs all the time, especially since I'm stuck in the weird bad-Chinese-food vortex for Astoria, Queens, in a city otherwise known for excellent Chinese.

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Tue Jan 6, 2015

MOINK Balls

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Moink Balls

As I start to write this post, I can't decide if it will have a negative or positive impact on my barbecue cred. Those well versed in their barbecue blogs are undoubtedly already well acquainted the MOINK ball—a food concoction attributed to Larry Gaian of Embers and Flame that consists of a frozen beef meatball wrapped in bacon and then grilled or smoked (seasoning the MOINK with a rub and finishing with a brushing of sauce is common, but not required). It's a fun, simple bite that's proliferated through the barbecue world on blogs, message boards, competitions, and backyards, so why would I want to mess with it?

I'm a total DIY guy, so in my eyes, the use of frozen meatballs actually inhibits the MOINK ball from true greatness. Why settle on a semi-dry packaged meatballs when you can make your own supremely beefy, tender, and flavorful ones from scratch? So, whether it's wrong or right in the eyes of MOINK ball purists, that's exactly what I set out to do.

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Tue Dec 16, 2014

Coke and Pineapple Glazed Ham

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Coke and Pineapple Glazed City Ham

I'm a ham fiend, but this sweet swine is usually relegated to a once-a-year occasion, when it takes center stage at my in-laws Christmas party. In that one night, I bask in the ecstasy of the cured and smoked meat, stuffing myself well beyond reason.

While I'm pretty well versed in ham consumption, when I was plotting to prepare one myself last fall, I realized that my experience cooking it was limited to a single prior attempt. Although it's a seemingly simple prospect—hell, the thing is already cooked—I learned that the devil is in the details and decided to do a test run, which led to this amazing Coke-and pineapple-glazed ham.

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