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

Recipes

Thu Jul 14, 2016

Grilled Bok Choy with Honey-soy Dressing

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Grilled Bok Choy with Honey-soy Dressing

Serving both a grilled main and grilled side together can be a delicate balance—trying to get two things done in perfect harmony is tricky at best. So I'm always on the hunt for grilled accompaniments that can be cooked up super quick, say in the time it takes for a piece of steak, chicken, or pork to rest before serving. This grilled bok choy is designed to do just that, and besides being fast, it's also dead simple and really delicious with the equally easy honey-soy dressing.

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Thu Jul 7, 2016

Salt and Pepper Beef Back Ribs

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Salt & Pepper Beef Back Ribs

I like to pride myself on my regular posting habits—one new recipe every week for all you Meatwavers. So you may have noticed last week came and went without a new recipe, and on top of that, it was leading up the grand Fourth of July grilling holiday, gasp! While I felt regret letting such a hugely meat-heavy period of time go without new content, I hope my excuse is somewhat good enough—the Meatwave was relocating to its permanent home.

Yup, after years and years of renting in New York, and then testing the waters here in Durham, my wife and I have found the right place for us and settled into our first home and with all the craziness of packing, moving, and unpacking, I had to let a few things slide and the blog happened to be one of them. But I'm never down for the count for long, and I'm back with what's both an appropriately simple, yet hugely beefy recipe for smoked salt and pepper beef back ribs.

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Thu Jun 23, 2016

Tostones with Grilled Skirt Steak

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Tostones with Skirt Steak

I have a running list of recipes where I can jot things down in any moment of inspiration. It's something I've maintained for many, many years, which means some of those items date back to my earliest days of grilling. One such long standing idea was to use tostones—fried green plantains—as a serving piece with steak and sauce adorning it, a nice little appetizer in my mind. I tend to build Meatwave menus from that recipe list—after forming a theme, I pick and choose from the list to assemble a grand feast. So it came to be at a recent Venezuelan inspired Meatwave that this tostones idea finally found a home, and I was sure glad it did.

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Thu Jun 16, 2016

Sous Vide and Grilled Pork Belly Buns

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Pork Belly Buns

My Anova Precision Cooker was totally an impulse buy when I saw I could still get in on the ground level during their Kickstarter campaign a couple years back. I never really felt the need to own a sous vide-style device before, but there was something appealing to having it at my disposal. After finally receiving it though, I couldn't think what I normally cook that I wanted to try to improve via sous vide, but then it hit me—pork belly! My pork belly has been alright, but never as soft and luscious as what I get in a restaurant, and saw a slow, controlled cook as being a way of bringing my belly game into the big leagues, and these buns certainly did that.

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Thu Jun 9, 2016

Grilled Korean Cauliflower

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Grilled Korean Cauliflower

Whenever anyone asks me what my favorite wings are, it's a quick and simple answer—these crispy Korean wings. Those wings have a great heat and light sweetness with so much more depth than the standard buffalo thanks to the fermented pepper paste, gochujang. Having almost an equal amount of vegetarian and meat-eating friends now, I was feeling insufficient as a host by not being able to share one of my all-time favorite recipes with everyone. Then I had the idea to use that excellent sauce on grilled cauliflower, which can get some nice crisp to it along with hearty, almost meaty innards that aren't a one-to-one with wings, but check some similar boxes.

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