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

Recipes

Thu Jun 21, 2018

Grilled Tteokbokki

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Grilled Tteokbokki

I'm in a love affair with Korean rice cakes—aka: tteokbokki—right now. I've been enjoying them in restaurants for many, many years, but it's only been in the last year that I started cooking with them at home and it's been kind of live altering. I'll toss rice cake into the usual stir-fries or sauces I commonly make and immediately they're transformed into something a hundred times more delicious. I think their pleasing chewiness, heartiness, and ability to take on any flavor, make tteokbokki a totally versatile ingredient with endless possibilities that I'm just starting to explore. I've been so enamored with them lately and I wanted to share that feeling with my friends, so made these grilled tteokbokki at a recent Meatwave hoping my guests would be as taken with them as I am.

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Thu Jun 14, 2018

Barbecue Beef Lettuce Wraps

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Barbecue Beef Lettuce Wraps

It's kind of odd that barbecue is a summertime cuisine—is large amounts of hefty, fatty meat really what you're craving when it's scorching hot and humid outside? I think we only really say "yes" because of the years of tradition behind smoked and grilled meats, but I wondered, in a more pragmatic reality, if I wanted something grilled on an oppressively hot day, what would that be? At least one answer to that question ended up being these barbecue beef lettuce wraps, which deliver a ton of familiar summertime flavors in a more light and refreshing manner.

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Thu Jun 7, 2018

Pastrami Reubens

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Pastrami Reubens

I've done pastrami all sorts of ways at home—traditional, with short ribs, with duck, and even the Montreal equivalent—but for some reason, I've never made it into reubens at a Meatwave. I know, I know, a traditional reuben is made with corned beef, but given the choice between pastrami or corned beef, are you really going to opt for the later, less tasty, cured meat? So when I decided I wanted to make some pastrami for my Memorial Day blowout this year, it was a no brainer to finally assemble it some ruebens to share with my guests and all of you!

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Thu May 31, 2018

Smoked Duck Ssam

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Smoked Duck Ssam

I'm not really sure why I don't cook duck more often. In many ways, it reigns supreme over other poultry—it's definitely more flavorful and fattier than your chicken and turkey mainstays, which are huge plusses in my book. I guess the fact that it's not normally out with the standard birds, tucked away often in the freezer section, makes it kind of out of sight and out of mind. When I was considering making ssams—essentially Korean lettuce wraps—for a Meawave recently, duck did jump right up there as a great idea for a meat filling, and I'm glad it did because this smoked duck ssam was really amazing.

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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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