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

Recipes

Thu Aug 10, 2017

Grilled Panzanella Salad

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Grilled Panzanella

There's an episode of King of the Hill where Bobby is waxing poetics about the flavor of his organic, co-op purchased tomato, which leads to a lecturing return from Hank on how tomatoes don't have any flavor, only to be left speechless himself after one bite of what we can only assume is the sweet, savory flavor of a really great tomato. When that episode first aired, I knew exactly what Hank was experiencing—I had thought tomatoes were nothing more than mealy, tasteless orbs my whole life, until one bite of an in-season tomato from my CSA many, many years ago let me know how wrong I was. Now I can't wait for tomato season every year, and when it hits, I make sure to get my fill of them from the farmer's market and restaurants, eating up as many as possible while they're in their prime. Last summer, as part of my tomato fix, I decided to try out a recipe from Serious Eats for a panzanella salad, and the results were so outstanding that the wait for another tomato season to make it again was excruciating, but it finally came, and this year I changed things up a bit to work in the grill, and I think it only made it all the better.

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Thu Aug 3, 2017

Grilled Lemon Pound Cake with Balsamic Berries and Whipped Cream

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Grilled Pound Cake

I'm not a big fan of eating out on common eat-out holidays—the crowds, far advance reservations, and all-too-often prix fixe only menus all add up to make the experience not one entirely fitting with the low key type of celebrations I prefer. So when it came to Mother's Day this year—the first one since high school where my Mom and I have lived in the same city—I decided rather than deal with brunch madness, I'd host and cook a lunch comprised of my Mom's favs, which included eggplant parmesan and asparagus. Then to cap the meal in a fittingly special fashion, I made this grilled lemon pound cake with balsamic berries and whipped cream.

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Thu Jul 27, 2017

Pork Belly Burnt End Buns

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Pork Belly Burnt End Buns

It had literally been years since I had made a brisket when my Carne-val celebration rolled around back in May of this year. I had this gnawing desire to get back into the brisket game and had plans to buy two of them, smoking one whole in a Texas fashion, and splitting the second into the flat and point, turning the flat into pastrami and the point into burnt ends. During my shopping for the event though, I only happened upon one brisket, leaving a hole in the menu that second brisket was to fill. I ended up abandoning the pastrami idea, but thought I could still accomplish the burnt ends, but use pork belly instead of beef. Not sure why I never thought of this before because pork belly burnt ends ended up being amazing, and even more so when served in steamed bun style.

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Thu Jul 20, 2017

Spicy Pork Meatballs with Parmesan Cream Sauce

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Spicy Pork Meatballs with Parmesan Cream Sauce

In the days leading up to a Meatwave, I try to keep my schedule light in order to have enough time to prep for what is usually a fairly labor intensive task. Time was something I didn't have though before Meatball Mania! a couple months ago because my wife and I were hosting a couple of out of town guests and showing them a good time around Durham was top priority. So I was on a hunt for meatball creations that required very minimal effort, and in searching for a recipe for one of my favorite meatballs from my days in New York—the spicy pork meatballs from The Meatball Shop—I found out it was not much more than hot cherry peppers and ground pork. So that quick and easy recipe seemed to fit the bill perfectly and it made the cut for that quick-to-prepare Meatwave.

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Thu Jul 6, 2017

Jerk Tofu Sliders with Grilled Mango-Habanero Salsa

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Jerk Tofu Sliders

So now that I've ventured to the dark side and brought the likes of tofu to these hallowed grounds—and surprisingly didn't hate it—I'm digging in and going deeper. It's not that I'm in a position that I'd choose the tofu over almost anything else, but it is a new medium for me, and with a growing number of friends who apparently have never heard of the food chain, tofu provides a blank slate that I can apply past successes to. In a way, tofu is a lot like chicken in that respect, and so it's apt that my first recipe was for "barbecue" tofu, and now my second is for jerk tofu.

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