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

Recipes

Tue Apr 22, 2014

Grill-Pressed Chorizo Tortas

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Grill-Pressed Chorizo Tortas

Longtime readers of this blog are probably already familiar with my enthusiasm for Cinco de Mayo. Tex-Mex is up there with barbecue as a favorite cuisine, so a holiday that glorifies the American bastardization (I say that with only the most delicious connotations) of Mexican food culture is something I can take to celebrating. Not that I need an excuse to fill my grill with delicious fajitas, stuffed poblanos, and tacos, but given one, I go with it and then some. I get so excited that I find myself trying out new recipes for Cinco de Mayo most of the month of April. This year it's turning out that I'm all about the torta, which mixes both my love for making sandwiches on the grill with fresh and spicy Tex-Mex flavors, exemplified in these grill-pressed chorizo tortas.

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Tue Apr 15, 2014

Roasted Garlic and Mint Pesto Stuffed Leg of Lamb

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Roasted Garlic and Mint Pesto Stuffed Leg of Lamb

Like many of us, I use holidays as an excuse to to forgo the usual watchful eye on the budget. That means top dollar meats like rib roast, tenderloin, and ham all become fair game. When it comes to Easter, there's always one pricey cut I choose above them all—leg of lamb. I noticed that it's pretty consistently been my choice year after year, and thought maybe I should change things up this time around, but as I considered my alternatives, I couldn't mask my true desire for that wonderful rich and tender leg of lamb. So I went for it again, but gave it a little twist from the usual by stuffing it was roasted garlic and mint pesto.

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Tue Apr 8, 2014

Grilled Ratatouille

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Grilled Ratatouille

If you'd be so kind as to indulge me in one more consecutive veggie post, I promise we'll get back to the meat next week. Usually multiple vegetable recipes would be a difficult thing to pull off in my meat-centric diet, but as spring starts to settle in, I find I have a somewhat short-lived love affair with fresh vegetables as a response to the winter thaw. It's not just that I want some vegetables here and there, I want them all, and I want them now. Making use of a lot of different veggies at once (well, one is fruit, if you want to get technical), this grilled ratatouille fulfills on those veggie cravings like nothing else.

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Thu Apr 3, 2014

Pimientos de Padrón

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Pimientos de Padrón

So the Veggiewave was just another cruel April Fool's joke, the meat will continue! There was a little truth in that prank though—it's becoming clear I need to balance my diet better to ensure I'm around for a long to keep enjoying the meaty delights of life. So while you can breath a sigh of relief that we won't be all veggie, all the time, there will certainly be some more sides and main that could be construed as a "healthier options," but that doesn't mean they aren't incredibly delicious. Take these pimientos de Padrón for example. They're basically just peppers (fruit), olive oil (good for you oil), and a little sea salt, but they're so tasty that I have no problem devouring an entire plate of them in one sitting.

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Tue Apr 1, 2014

Welcome to the Veggiewave!

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Vegetarian Grilling Recipes

Hello Meatwavers!

Or should I rather say, Veggiewavers!

Yup, that's right, the Meatwave is going vegetarian. Right now I'm sure you're having thoughts like, "How can this be?" or "Judas!" or simply "Noooooooo!!?!?!?!," but please, before you pass judgement and jump ship, let me explain...

Read why the Meatwave is going veggie >>