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

Recipes

Tue Mar 25, 2014

Shrimp Boil Skewers

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Shrimp Boil Skewers

From jambalaya to blackened catfish, getting myself acquainted with Cajun cuisine this past month (by way of the grill) has be fun and a bit exhilarating. That earthy, herbal, and hot Cajun spice mix has yet to do any wrong, making everything it touches all the better. To finish out this lot of recipes, I took some inspiration from a traditional shrimp boil, but instead of a giant pot of simmering shrimp, potatoes, sausage, and corn, I put all the ingredients on a stick and took them to the flames.

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Tue Mar 18, 2014

Blackened Catfish with Creole Sauce

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Blackened Catfish with Creole Sauce

A Cajun bender is a good type of bender to be on, right? A massive amount of Cajun seasoning I put together worked wonders on wings, ribs, and in jambalaya, so why stop there? If it made me love all of those things even more, could it make something I don't have much admiration for—fish—equally irresistible? I figured it could, so married the two to form the classic blackened catfish.

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Tue Mar 11, 2014

Chicken and Sausage Jambalaya

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Chicken and Sausage Jambalaya

I've been undergoing a bit of liberation at the grill lately. First, a slow simmered pot of tomato sauce with grilled Italian meats turned into a excellent Sunday gravy. Second, taking a dry approach with racks of spares, but swapping the standard barbecue rub for Cajun seasoning, produced some incredibly different and tasty bones. Being a man of tradition, both were decidedly non-traditional takes to grilling and smoking that were outside the realm of the type of recipes I tend to tackle. Liking those results, and keeping the experimentation going, I combined the idea of a grilled sauce or stew with Cajun cooking, and out came this grilled chicken and sausage jambalaya.

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Tue Mar 4, 2014

Cajun Spiced Ribs

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Cajun Spiced Ribs

This has hands down been one of the most depressing winters I can remember. If it wasn't a polar vortex, it was snow, ice, and rain. The elements seemed to have it in for me, keeping me from my grill during those fleeting hours I could comfortably be tending to a fire. As the days are finally growing longer and weather slowly taking an upward turn, I needed a little pick-me-up to get me out of the funk I've found myself in and renew my spirit to tend to the flames. I decided a great prescription would be to relive the glory of a Cajun grilling kick I went on two summers ago. From jambalaya, to blackened catfish, to shrimp skewers, each dish during this time seemed to turn out incredible, and taking top honors among that crowded field were these Cajun spiced spare ribs.

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Tue Feb 25, 2014

Smoked Char Siu Pork Shoulder Steaks

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Smoked Char Siu Pork Shoulder Steaks

If there's a defining attribute of New York City barbecue, it's the loss of definition. North Carolina has whole hog, Texas has brisket, Kansas City had ribs, and New York City has pitmasters who are trying their best to emulate all of those traditions, but at the same time, not feeling beholden to them in a way a Southern local pitmaster may feel. That means you can get pretty stellar pork, brisket, and ribs in the city, but on the menu you may find smoke meats you wouldn't not see normally, like lamb ribs, coriander pork steaks, pastrami, and more.

One joint that embodies this spirit more than most is Fletcher's in Gowanus, who proudly advertise they serve "Brooklyn Barbecue." Unfortunately I've only gotten there once, but that one time I went, among the standard spare ribs and brisket, my tray also had a pile of sliced char siu pork shoulder steak. This clash of Chinese and American influence left a strong impression on me—it was unique, it was delicious, and I knew I needed to try to make it myself.

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