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

Recipes

Tue Oct 21, 2014

Smoked Lamb Barbacoa

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Meatzcaleria

It's a sad truth that cooking purely for myself and the wife has fallen the wayside in my life. Between increasing demand from my nine-to-five and developing and writing recipes regularly for two food blogs, a majority of my free time is spoken for. Those nights I'm not cooking for the blogs, I'm usually more keen on getting delivery or quickly grabbing something out in order to give me the most time for photo editing, writing, content entry, and/or sleep (I have remember to work that last one into my schedule too). So over the past couple years as I've been cooking less and less for myself, I've collected a growing number of recipes I've really wanted to try out, but never found the time for. One of those was this beef barbacoa.

Constantly in the back of my mind as something I must try, I finally decided the best way to give it a go would be to rework it into a recipe I could also use as a blog post. This manifested itself as smoked lamb barbacoa, which I contend is probably equally, if not more, delicious as the inspiration point.

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Tue Oct 14, 2014

Chicken Keema Kebabs

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Chicken Keema

At the start of last summer, my buddy Tyson rolled into the Meatwave toting a bag of mustard-hued ground chicken spotted with green chilies and cilantro. He said it was chicken keema, procured from a Pakistani butcher who informed him not to waste time with the mild keema and to go straight to the spicy. It took some care to get that loose chicken formed around skewers and on the grill, but once there, they cooked up to be a beautiful vibrant yellow that drew the attention of many in the crowd.

I was eager to dig in and found myself instantly smitten with the supreme heat of this chicken mixture. That butcher wasn't messing around when he labeled his keema spicy—this stuff burned, but not so much that it masked the plethora of earthy spices also present, making it one complexly flavored skewer of meat.

I knew right away that I wanted to make my own keema recipe and I made good on that goal after spending time tinkered away with a barrage of spices and some damn hot chilies to get a keema Kebabs that lived up to that first taste many months earlier.

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Tue Oct 7, 2014

Smoked Chicken Salad

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Smoked Chicken Salad

I like to fill my smoker as much as possible whenever running it—why waste good heat and space? Plus, I contend that the more meat in there, the better things seem to come out. So when I started a fire primarily to smoke only a few duck breasts to make duck pastrami, it seemed almost criminal not to throw in some additional items that I could potentially eat throughout the week. That's how this idea for a smoked chicken salad was born—to make use of that prime smoking space now and end with something that will hold in the fridge and can enjoyed over the coming week.

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Tue Sep 30, 2014

Cremini Mushrooms Stuffed with Basil and Parmesan Mayo

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Revenge of the Meatwads

Right now I'm suffering from a lack of vacation. Sure I've done a few long weekend outings and had time off with the family, but nothing really where I've been able to get away and remove myself from the world in a way that my brain seems to require at least once a year. I have something on the books to look forward to, but right now that can't soon enough and I've found myself reminiscing on vacations of yore to remember the feeling of escape that I'm in eager anticipation of right now. My last real getaway was to Spain over a year and half ago, and as part of my looking back, I've been awash in the fondness of all that I ate there. Mostly those meals were tapas, and I surprisingly found my favorite dishes were those that included only a few ingredients, but they came together in such a way that their centerpiece was heightened to a type of deliciousness I hadn't quite experienced before.

One example of that were these unassuming grilled mushroom caps stuffed with a green mayo that had a great herbal and garlicky flavor. I tried to recreate something similar after I got home, and am proud to say that even if these cremini mushrooms stuffed with basil and parmesan mayo are not a 100% direct copy, they're every bit as incredible as their inspiration.

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Tue Sep 23, 2014

Spicy Cumin Lamb Skewers

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Spicy Cumin Lamb Skewers

If you're from New York, I doubt you need to hear another love story about Xi'an Famous Foods—a now prolific restaurant that made the cuisine of the northwestern Chinese city of Xi'an fairly well known here. Still, I need to give full credit to them for igniting my love for the marriage of cumin and lamb. This pairing makes up most of their best dishes and are the ones I found myself ordering time and again in different forms under the flickering fluorescent lights in the subterranean Golden Mall in Flushing, Queen where they got their start. These particular spicy cumin lamb skewers are a direct influence of that, bringing together the flavors I'm now quite familiar with onto one easily grill-able stick.

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