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

Recipes

Thu Dec 13, 2018

Seattle Dogs

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Seattle Hot Dogs

When I was first telling my friends I was going to be making these Seattle Dogs, whose defining characteristic is the use of cream cheese, there was a little head scratching going on. I, for one, was super exited to try it, because let's face it, cream cheese is amazing stuff and I could only imagine it making a hot dog all the better. In the case of a Seattle-style hot dog though, it made even more sense because that cooling cheese would go on to help strike a balance with the spicy mustard and jalapeños also in play here, and after cooking these up, I can say that this was a truly a winning combination.

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Thu Dec 6, 2018

Philadelphia Roast Pork Sandwiches

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Philly Roast Pork Sandwiches

After fifteen years of doing the Meatwave, it's kind of invigorating to make something that truly amazes me. This happened over this past season with these Philadelphia Roast Pork Sandwiches. While I will personally always be partial to a cheesesteak, I know this "second" sandwich of Philly is the superior specimen with its amazingly flavorful pork that's enhanced by bitter broccoli rabe and sharp provolone. It's one truly powerful and memorable sandwich, and when I set out to make it at Mid-Atlantic themed cookout, I figured it would probably be on par with my pulled pork, but this pork shoulder blew my standard barbecue away and is what I consider to be my crowning achievement of what ended up being a season filled with many meaty hits.

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Thu Nov 29, 2018

Grilled Pimento Cheese Sandwiches

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Grilled Pimento Cheese

You can't argue with a really good grilled cheese, right? Well, that was my logic when deciding to grill up these pimento cheese sandwiches at a Meatwave a couple months ago. I had a bit of a dilemma in that I was trying to find a suitable grilled vegetarian main to fit with a Mid-Atlantic theme, but kept coming up short of good ideas. I then set my sight a little further South and decided that, even if these sandwiches were a little off the mark geographically, they would certainly hit spot in my guest's hearts and bellies, and they did that quite well.

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Thu Nov 15, 2018

Rotisserie Turkey

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Rotisserie Turkey

It should come as no shocker that I like playing host. While my Meatwaves serve as my primary outlet to fulfill that desire, it's always been a little hard to deal with the fact that I could never truly transfer my hosting skills to larger family gatherings at holidays. This was originally due to very limited indoor space in my old Astoria apartment, and then was a problem of my own making when I moved to North Carolina, resulting in isolation from my extended family. For the first time though, this Thanksgiving is different. Family from New York, Virginia, and Texas are all descending upon Durham to partake in our largest holiday feast yet. I originally had a lot of excitement about this development, but that was followed by the realization of the complications it creates when cooking for a crowd when all the food needs to be done at the same time. This will render my oven space inadequate and will force me to consider other means cooking, which is really no problem at my house since I have a couple grills and smokers on hand. Moving in that direction made me consider reviving this rotisserie turkey recipe I made almost eight years ago and never shared on the blog mainly because I didn't feel the photos were up to snuff to my standards. So you'll have to pardon the less than ideal images and know this was a turkey so great that I feel it's a worthy contender to create a best in show bird for my forthcoming large family meal.

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Thu Nov 8, 2018

Old Bay Potato Wedges

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Old Bay Grill Fries

Growing up in close proximity to Maryland meant their hometown Old Bay spice mixture was everywhere. While most equate this regional flavor with crab, my seafood aversion meant it represented something else to me, mainly popcorn and fries. Most all local movie theaters had a bottle of the stuff for shaking on tubs of popcorn, which was really the way I enjoy Old Bay more often than not, while there were numerous french fry shops, usually outposts of joints you find on the shore, that served their fries adorned with Old Bay. This seasoning is so ingrained as part of my personal food history that it felt like there was no way it could be omitted from a Mid-Atlantic influenced menu I served at a recent Meatwave. So it was destined that these Old Bay fries would be served that day and then make their way onto the blog as a result of that.

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