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

Recipes

Thu Mar 8, 2018

Cheese-stuffed Italian Meatballs

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Cheese-stuffed Italian Meatballs

Italian meatballs were the mother of all my meatball grilling efforts. That initial recipe was so good and successful, I've made meatballs a constant theme throughout the years, and while I've developed some other greats, I often return to that original Italian inspiration source. While I'm happy that I have a recipe that works over and over again, I had the idea to take these meatballs to the next level recently and stuff them with cheese, which ended up being an exercise in making an already good thing even better.

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Thu Mar 1, 2018

Grilled Eggplant Parmesan

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Grilled Eggplant Parmesan

I've always been an all things parm lover, but then again, who isn't? Bread and fried something, top it with marinara and cheese, and cook until hot and melty...what's not to love? My lifelong go-to has been chicken parm (aka: chicky chicky parm parm) but I've been drawn more and more to eggplant parm in recent years. The reasons being are that eggplant makes a gut busting dish just slightly lighter, the somewhat flavorless fruit lets the sauce and cheese shine even more, and that creamy eggplant texture is really just fantastic. So when I had an Italian-themed Meatwave happening and was looking for dishes that could easily feed a crowd, eggplant parm was top of mind, and the results didn't disappoint.

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Thu Feb 22, 2018

Char Siu Tofu Buns

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Char Siu Tofu Buns

I was pretty excited for the char siu pork belly buns I decided to make at a Meatwave this past season, but felt a little bad that the item I was looking forward to the most couldn't be enjoyed by about a third of my guests since they were vegetarians. Not wanting to leave anyone out of a centerpiece dish for the day, I decided to make the exact same buns, expect sub out the slow smoked char siu pork belly in exchange for marinated and grilled char siu tofu, and while on the surface the recipes are fairly similar, the final outcome of the vegetarian option was pretty different and unique.

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Thu Feb 15, 2018

Char Siu Pork Belly Buns

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Char Siu Pork Belly Buns

Pork belly buns have become a theme for me over the past few years. The first ones I did used a sous vide and grilling double cooking method, then I started going for straight up smoked pork belly and had some pretty fantastic results doing them both in Texas- and burnt ends-style. Since you can never have too much of a good thing, I just kept rolling with my belly buns and have now a fourth incarnation to share, this time doing them up with a char siu sauce.

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Thu Feb 8, 2018

Herbed-crusted Grilled Mushrooms

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Herb Crusted Grilled Mushrooms

Mushrooms are such a great side for steak—they're heartiness stands up well against filling steak and their woodsy and earthy quality is a great compliment to intense beefiness. The only problem is that one too many times (once is really too often here), my wife and I have ordered the mushroom in steakhouses only be disappointed with sour, mushy canned mushrooms swimming in a pool of butter and not much else. So when cooking a couple steaks at home recently, I wondered if I were to make some shrooms worthy to sit alongside grilled beef, what would they be? The answer were these herb-crusted grilled mushrooms.

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