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

Recipes

Tue Mar 22, 2016

Adana Kebabs

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Adana Kebabs

A couple weeks ago, the early spring weather and approaching Easter holiday got me in the mood for lamb, which lead to some seasonally appropriate yogurt- and mint-marinated lamb skewers. Those were mighty fine, but if you asked me what the most delicious lamb creation I grilled over the past year was, there's no doubt that these Turkish Adana kebabs took the cake.

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Tue Mar 15, 2016

Perfectly Grilled Ribeye Steaks

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Ribeye Steak

Last month I busted out my seldom used immersion circulator and sous-vided, then grilled some spectacular strip steaks. As much as those steaks were probably the most tender, perfectly cooked pieces of meat I've ever made, they were missing a deep, crusty sear and hint of smokiness that differentiates a great steak and spectacular one to me. So when an opportunity arose to cook a giant bone-in ribeye cut—also called a cowboy steak—I looked to the grill, and the grill alone.

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Tue Mar 8, 2016

Yogurt- and Mint-Marinated Lamb Skewers

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Yogurt & Mint Marinated Lamb Skewers

Man, time is moving fast. Relocating South has made winter a much shorter affair, and I feel like there should have been more suffering of cold and snow before the arrival of spring. But it's already happening, and with it I realized Easter is just a few weeks away. For me, Easter first and foremost means it's time to get my lamb on, which perfectly brings up these yogurt- and mint-marinated lamb skewers.

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Tue Mar 1, 2016

Patatesli Pide

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Patatesli Pide

As much as I love my KettlePizza, it does take about an hour to get it fully fired up and ready to cook with, then extra time to dissemble and put away. That added time and maintenance translates to me not using it nearly as much as I'd like to. When I do get it going, I try to make the best use of that blazing hot fire as possible. So when I decided to try my hand in making pides—Turkish stuffed flatbreads—I went for broke and did three distinct recipes. The original inspiration was a minced lamb pide that turned out incredible, but my second variation, a spiced potato or patatesli pide, turned out equally great.

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Tue Feb 23, 2016

Simple Grilled Broccoli

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Grilled Broccoli

Last month, a series of unfortunate events prevented me from celebrating my birthday over three consecutive weekends. One of the things I was looking forward to the most was a dinner at a local tapas joint, so when the time finally came dine there after numerous reservation changes, I was extra eager to make the best of that meal.

Upon sitting down, the waitress recommend the special broccoli dish, which seemed like a bit of a gamble as it was large format, meaning it would take the place of two or three normal tapas-sized items. I went for it though, and while the flavors the broccoli was dressed with were excellent, the vegetable itself was less than ideal. Their fault in my eyes—they boiled the broccoli.

As I was eating that soft broccoli, I couldn't help but wonder why they would choose to boil instead of roast it, robbing the green vegetable of a lot of its great natural flavor. Exiting that dinner with just the slightest pang of disappointment—everything else we ordered was on point—I was left with a desire to make broccoli the way I think it should be, slow roasted until crisp-tender, rendering it as tasty as it can be.

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