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

Recipes

Tue Jul 22, 2014

Moroccan-spiced Meatballs

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Moroccan-spiced Meatballs

Meatballs aren't usually associated with the grill, but they're becoming the meat form of choice for me when I want to do a ground meat creation that brings in influence from other cuisines and cultures. When done with the right consistency, meatballs actually cook incredibly well over a live fire and are so quick to make and versatile, they've served me well again and again in many variations, including: Greek, barbecue, Italian, and now, Moroccan.

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Tue Jul 15, 2014

Moroccan Chicken Brouchettes

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Continuing on the Moroccan road I'm treading this month, I was looking for short cut to bring me another North African dish without the amount of work I had to put in for merguez or the resulting sandwiches. That path led me to these chicken brochettes (otherwise known as skewers). Just about every culture has their own variation of meat on a stick, and I can attest that these little cubes of marinated chicken just went to further prove why that tradition is one that will never die.

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Tue Jul 8, 2014

Merguez Sandwiches with Caramelized Onions, Manchego, and Harissa Mayonnaise

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Meatroccan Nights

I was pretty damn proud of myself that I pulled off making merguez at home. I thought I hit a high point in my exploration into Moroccan-influenced grilling with those links, but then I took those little sausages and put them between a toasted baguette, added some caramelized onions, cilantro, Manchego, and harissa mayo and created one of my favorite things I've ever grilled.

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Tue Jun 24, 2014

Grilled Lobster with Lemon-Shallot Butter

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Grilled Lobster

For all the meat I've gone through over the years, I've yet to ever kill what I eat. The idea doesn't bother me, but I'm a city boy and hunting isn't some dream I feel like I need to fulfill. Not being much of seafood guy either, I've never even experienced probably the easiest of kills to deal with—lobster. That was until last summer when Serious Eats was in the midst of some intense lobster coverage and I decided I wanted in on the action to try my hand at grilling these tasty crustaceans. So I dropped a line to my editor, and before I knew it, a package of lobsters shipped direct from Maine the day before was waiting at my doorstep.

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Tue Jun 10, 2014

Bacon-Wrapped Chicken Skewers with Pineapple and Teriyaki Sauce

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Bacon-wrapped Chicken Skewers

Although not one of my top foods, skewers do tend to be one of my favorite things to do at the Meatwave. They're an awesome party food and especially apt for the medium-sized get togethers I frequently host. For one, the small cubes of meat on a stick cook fast and are easy to manage, shortening my time by the grill and increasing my ability to socialize. Second, I can prepare them ahead of time, so it's just grab and go from the fridge when guests are here. Third, I can grill up a variety of different skewers at once as opposed to the singular focus on one recipe at a time that's required for more complicated dishes. Finally, the ease of eating meat on a stick makes skewers just a better experience for all involved.

For all the pluses, there are an equal amount of minuses like they tend to put more limits on creativity, they require a more watchful eye to ensure they don't overcook, and all too often are just comparatively dull compared to other backyard staples like burgers and ribs.

So I'm left balancing my desire to make skewers, but continuing the tradition of delivering only the best to my guests, and that's where these bacon-wrapped chicken skewers with pineapple and teriyaki sauce really hit the mark.

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