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

Recipes

Thu Nov 16, 2017

Cranberry Barbecue Sauce

Posted by

Cranberry Barbecue Sauce

Thanksgiving time is upon us, and I'm in the process of plotting out my menu, making recipe swaps and adjustments to ensure this year is an improvement over the last. As I was working through this, I realized one recipe that has held strong and seen no changes over the years was my cranberry sauce—if you're not making your own, your missing out on how just a few ingredients and about 10 minutes of effort is a huge improvement over store bought. This got me thinking about what I could do different with cranberry sauce, and while I'll likely always opt for my tried and true recipe, the slight off topic thought of a cranberry barbecue sauce entered my mind and I just had to act on it.

Read more and get recipe >>

Thu Nov 9, 2017

Grilled Cabbage with Mustard Vinaigrette

Posted by

Grilled Cabbage with Mustard Vinaigrette

There was a time, not that far in the past, that I would have never thought I would be exalting the virtues of grilled cabbage, but here we are today. Not only is grilling cabbage one of the best ways to cook this vegetable, it's endlessly versatile, making it an easy choice to fit into just about any menu, and it's saved me on numerous occasions when I either couldn't think of an appropriate side or didn't have time to make something more elaborate. My last German-themed Meatwave is one such example—I had my prep time filled making sausages and other mains as well as was having a difficult time coming up with a fitting vegetarian side dish. I thought I was going to have to pull a cop out and just buy some bags of chips or pretzels, but then grilled cabbage creeped into my brain and saved the day. Quick to put together and dressed with a mustard vinaigrette, it fit seamlessly into the day.

Read more and get recipe >>

Thu Nov 2, 2017

Currywurst

Posted by

Currywurst

While I'm starting to move into the mindset that the process of making sausages is not so arduous that it can't be done on a regular basis, the fact of the matter is it's still more time consuming than the majority of other recipes I do. So, when it does come time to work on some links, I usually make it count and do at least five pound batches, which both leaves me in a position to not have go back and remake the sausages anytime soon, but I also usually end up with more than I know what to do with. Luckily, I had a perfect use for some excess bratwurst I had on hand at the last Meatwave—serve them as currywurst!

Read more and get recipe >>

Thu Oct 26, 2017

German Bratwurst

Posted by

Bratwurst

In my earlier days of cooking, sausage seemed like a next logical step after a few years of throwing Meatwaves and developing recipes. At that time I opted to just buy the sausage stuffer attachment for my KitchenAid meat grinder, which was a bitch to use and, paired with less than stellar sausage results, made the effort feel arduous and pointless. Still, I'm not one to give up and I kept making sausages again and again, incrementally improving, but never quite reaching what I considered to be their full potential. The addition of a vertical sausage stuffer certainly made the process a lot easier and faster, and while I was getting better at seasoning and achieving ideally juicy links, the years of past memories always lingered. This made sausages something I still considered comparatively difficult and risky, leading to only taking a crack at them once a year or less. I think my perception of sausage making has finally turned a corner though with these German bratwurst, whose production felt totally manageable and with end results that I considered on par with top quality specimens.

Read more and get recipe >>

Thu Oct 19, 2017

Mushroom, Sweet Potato, and Poblano Tacos

Posted by

Sweet Potato, Mushroom, and Roasted Poblano Tacos

Oh fall, what a wonderful time of year for orange foods, and in my opinion, there's none better than sweet potatoes. Once the weather turns to those crisp and cool days, my desire for these sweet spuds ramps way up and I find myself grilling frying, and baking them often. My go-to preparation is to just straight up roast wedges and enjoy them with a spiced yogurt dip, but I had this idea to make them into tacos with mushrooms and poblano peppers this time around, which didn't disappoint.

Read more and get recipe >>