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

Recipes

Thu Apr 20, 2017

Barbecue Tofu Sandwiches

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Barbecue Tofu

Barbecue tofu—two words I never thought I would write together on my blog proudly dubbed "The Meatwave." In spite of that title, I have always wanted my cookouts to be an open space for all diets alike, although I admit that non-meaty efforts have been half-hearted in the past. My new reality in North Carolina though is I have almost as many vegetarian friends as meat eaters, so making sure everyone leaves stuffed requires greater attention to non-meaty pursuits, which you may have noticed are becoming more numerous in the recipe archive. Still, I've always been a fan of food in natural forms, being turned off from tofu, which I found odd and unappetizing on a personal level. I've been coming around to tofu though—mainly enjoyed in Asian dishes so far—and thought it was time for me to let go of this hang up and use my barbecue know-how to make what would hopefully be the tastiest barbecue tofu for all of my Meatwave guests to enjoy, vegetarian or not.

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Thu Apr 13, 2017

Orange-honey Glazed Ham

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Honey-Orange Glazed Ham

If you want to get real deep with the Meatwave, I'd tell you it all started with ham at the age of four. It was at that fateful time that my parents decided to start keeping kosher and deprive me of my favorite food of all time—ham! I vowed once leaving home, I would never again bound myself to a diet based on religion, mainly because I wanted to eat pork to my heart's content, but also because it was hard to reconcile what was supposed to be positive force in life being one that kept me from achieving a more pure happiness. So it went, once going to college I shunned kashrut and when I got into cooking, you could say my draw to all things smoked hog could have been linked to both an exercise in freedom and making up for lost time. While this blog has been more of a forum for slow smoked ribs, pork shoulders, and the like, sweet city ham will always be my first porcine love, and this orange-honey glazed ham is a representation of that adoration.

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Thu Apr 6, 2017

North Carolina Slaw Dogs

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Carolina Slaw Dog

Well, we hit a milestone here at the Meatwave without me even noticing—my last recipe post clocked in at number 365, which means you can now cook a different dish from this blog every day of the year. Thinking about this achievement had me reminiscing about the early days of my grilling efforts, where hot dogs and frozen burger were served embedded with the faint flavor of lighter fluid as I put my foot forward on a path I would have never guessed would take me to where I am today. So I thought it fitting for recipe 366—which let's you now cook a unique recipe each day in a leap year—to harken back to those simpler days, but mix in some present day know-how with a stamp of where I currently am in life, which combined to equate to these Carolina slaw dogs.

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Thu Mar 30, 2017

Chicken Tikka

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Chicken Tikka

When transitioning from a picky eater to my less-than current state, there were a number of "gateway" foods that led me into enjoying cuisines I normally would have shunned. For Indian food, that item was chicken tikka. It's easy to understand why—these boneless chicken chunks marinated in a fairly mildly spiced-yogurt sauce and then cooked in a tandoor were on the spectrum of the usual type of chicken I enjoyed, just with a slightly different flavor profile. It was my go-to at any Indian meal for a long time, but I can't even remember anymore the last time I ordered chicken tikka, or any tandoori chicken for that matter, as I've found more pleasure in dishes like spicy vindaloo or creamy saag paneer. Still, there will always be a fond place in my heart of chicken tikka, and developing a recipe for it recently brought back some comforting memories.

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Thu Mar 23, 2017

Naan

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Naan

A few weeks back you could find me waxing poetics on tender and flaky paratha. Yes, I do love that bread, but when it comes down to it, I don't think I've ever had an Indian meal where I wasn't compelled to order naan. This simple, soft bread customarily baked in tandoors—large, super hot clay ovens—is a creature comfort of mine and was rightfully one of the first breads I ever attempted to make at home. I have had a sordid past with bread baking, and previous tries at naan had left me frustrated with lackluster results, but that relationship has been growing more prosperous and I assumed with more know-how under my belt, I'm finally in a position to make an ideal naan.

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