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

Pork

Thu May 24, 2018

Bruleed Ribs

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Bruleed Ribs

I know relocating south put me in the heart of barbecue country, but I actually felt more connected to the community when I was in New York. A big part of that was due to the Big Apple Barbecue Block Party, which brings pitmasters from across the country into the city for one fantastic weekend. As this year's event approaches, I feel a longing for the times when I could see all my friends I've made over the years all in one weekend, not to mention partaking in the excellent meats being smoked up. One such past offering from the event that holds a warm spot in my heart are the ribs from Pappy's Smokehouse, which are finished with a torching to give them a really unique, sweet crust. In honor of of those ribs, I tried out the method myself with my standard spare ribs recipe, ending up with what I'm calling "bruleed ribs."

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Thu May 17, 2018

Chili-rubbed Smoked Pork Shoulder Burritos

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Chili-rubbed Smoked Pork Shoulder Burritos

If you're anything like me, your Memorial Day prep is already underway. I actually used to not host cookouts on the big grilling holidays because, chances were, someone else was planning one. That changed in recent years though, and I've found that when you invite people over for Memorial Day, Fourth of July, or Labor Day, everyone shows up. That translates to cooking up large smoked meats, where just a few things can feed the immense crowd. Pork shoulder is my go-to, and the recipe from Big Bob Gibson is my standard, but I do get tired of always doing pulled pork the exact same way, so I came up with something different to offer as an alternative to the usual—a chili-rubbed smoked pork shoulder served as burritos.

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Thu Apr 26, 2018

Korean Barbecue Spicy Pork Walking Tacos

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Daeji Bulgogi Walking Tacos

I'm a kind of quiet and reserved guy, and while I often frequent the same eating and drinking establishments over and over again, my personality ensures I never really become that "regular" every knows and greets upon arrival. While this holds mostly true, one exception is an excellent food truck called Bo's Kitchen that's often in our neighborhood, where the owner instantly recognizes and chats with myself and the wife. We were so excited when Bo's Kitchen expanded into a brick-and-mortar recently, called Namu, which has now become a usual hang out spot for us. On a recent visit there, I ordered a menu special of bulgogi fries, which were waffle fries loaded with your choice of meat, kimchi, scallions, spicy Korean barbecue sauce, and more. I devoured that oversized platter in no time, and while waiting for those more graceful and normal paced eaters to finish their meals, I got to wondering—why are Korean fries and tacos such a big thing, but not walking tacos? So I knew what I had to do with that thought—make some Korean barbecue walking tacos at a Meatwave!

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Thu Mar 8, 2018

Cheese-stuffed Italian Meatballs

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Cheese-stuffed Italian Meatballs

Italian meatballs were the mother of all my meatball grilling efforts. That initial recipe was so good and successful, I've made meatballs a constant theme throughout the years, and while I've developed some other greats, I often return to that original Italian inspiration source. While I'm happy that I have a recipe that works over and over again, I had the idea to take these meatballs to the next level recently and stuff them with cheese, which ended up being an exercise in making an already good thing even better.

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Thu Feb 15, 2018

Char Siu Pork Belly Buns

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Char Siu Pork Belly Buns

Pork belly buns have become a theme for me over the past few years. The first ones I did used a sous vide and grilling double cooking method, then I started going for straight up smoked pork belly and had some pretty fantastic results doing them both in Texas- and burnt ends-style. Since you can never have too much of a good thing, I just kept rolling with my belly buns and have now a fourth incarnation to share, this time doing them up with a char siu sauce.

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