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

Recipes

Thu May 25, 2017

Grilled Hanger Steak with Harissa Butter and Cilantro Pesto

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Hanger Steak with Harissa Butter

You may have noticed an influx of beef on the Meatwave recently and this is by no accident. See, I have a new greatest fear in life—a tick the leaves you allergic to red meat. This has my love for the outdoors and eating meat at odds with each other, and I refuse to cease either activity. So now I live by a mantra to always have the beef so, if I ever do get bitten by that tick, I can never say I regretted not having that burger, steak, or hot dog. The reality is that I likely will never get that meat allergy and I'm likely just bringing myself closer to a more drawn out and painful demise brought on by an onslaught of additional red meat consumption, but at least I'm enjoying the moment and here's a great way to make a good thing better—grilled hanger steak with a double dose of sauces, harissa butter and cilantro pesto.

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Thu May 18, 2017

Smoked Beef Barbacoa

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Smoked Beef Barbacoa

I don't really repeat recipes here unless I have a new technique or method that's worth replacing outdated content with. So its with a little hesitancy that I share this recipe for smoked beef barbacoa because in reality, it's the exact same recipe as a lamb barbacoa I made a few years back, just swapping out one protein for another. Still, the results were so good and different enough in flavor that I felt it deserved this second helping.

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Thu May 11, 2017

Seared Scallops with Yuzu Vinaigrette

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Grilled Scallops with Yuzu Vinaigrette

One of my friends here in Durham is a cookbook author and he was inquiring recently why I haven't made the jump into the printed word. The answer would be primarily that seems like a lot of work I don't have time for, but I have had chances through the years to author a book, but most of the time publishers were looking for someone to write a book they had a concept for, not one that was true to my own passions. Only one publisher ever enticed me, enough so that I was even considering taking a sabbatical to develop recipes and write a book, and that pitch was to create a book aimed at the more experienced griller—recipes that involved preparations the novice might find daunting, but accessible for those who have already tested the waters and were ready to dive into the deep end. I feel like a lot of my recipes straddle that line, and in thinking of what might be one the best representations of that topic, these seared scallops with a yuzu vinaigrette and parsnip purée are exemplary.

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Thu May 4, 2017

Blackened Cheeseburgers with Bacon and Louisiana Remoulade

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Blackened Cheeseburger

In the early years of dating my (now) wife, we frequented a burger joint by her school called Island Burgers and Shakes. It wasn't necessarily the quality of the burgers that was the draw, but the shear variety you could choose from—about 30 unique combinations, plus make your own. I grew fond of a Cajun seasoned blackened burger topped with pepper jack, bacon, and a spicy mayo and it became my go-to on just about every trip there. Intensity of flavor is always a hook for me, and that crusty, spicy sear paired with peppery cheese, hot mayo, and smoky bacon may sound over the top to some people, but I loved it. I don't think we actually ever returned to the shop after she graduated, and that burger had pretty much faded into the past until a burger-themed Meatwave back in February, when it creeped back into my head and prodded me to make it, and I'm glad I did because the delicious results brought back some fond memories.

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Thu Apr 27, 2017

How to Grill Bacon

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Grilled Bacon

I was in the process of prepping a post I'm excited to share that involved some blackened burgers topped with pepper jack, bacon, and remoulade. In working out the details of the recipe, I began elaborating on my method to grill bacon and came to the realization that I had never really shared this before on the blog. So I put that burger recipe aside for a week to bring you this special presentation of something we should all know how to do—grill bacon.

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