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

Recipes

Thu May 11, 2017

Seared Scallops with Yuzu Vinaigrette

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Grilled Scallops with Yuzu Vinaigrette

One of my friends here in Durham is a cookbook author and he was inquiring recently why I haven't made the jump into the printed word. The answer would be primarily that seems like a lot of work I don't have time for, but I have had chances through the years to author a book, but most of the time publishers were looking for someone to write a book they had a concept for, not one that was true to my own passions. Only one publisher ever enticed me, enough so that I was even considering taking a sabbatical to develop recipes and write a book, and that pitch was to create a book aimed at the more experienced griller—recipes that involved preparations the novice might find daunting, but accessible for those who have already tested the waters and were ready to dive into the deep end. I feel like a lot of my recipes straddle that line, and in thinking of what might be one the best representations of that topic, these seared scallops with a yuzu vinaigrette and parsnip purée are exemplary.

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Thu May 4, 2017

Blackened Cheeseburgers with Bacon and Louisiana Remoulade

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Blackened Cheeseburger

In the early years of dating my (now) wife, we frequented a burger joint by her school called Island Burgers and Shakes. It wasn't necessarily the quality of the burgers that was the draw, but the shear variety you could choose from—about 30 unique combinations, plus make your own. I grew fond of a Cajun seasoned blackened burger topped with pepper jack, bacon, and a spicy mayo and it became my go-to on just about every trip there. Intensity of flavor is always a hook for me, and that crusty, spicy sear paired with peppery cheese, hot mayo, and smoky bacon may sound over the top to some people, but I loved it. I don't think we actually ever returned to the shop after she graduated, and that burger had pretty much faded into the past until a burger-themed Meatwave back in February, when it creeped back into my head and prodded me to make it, and I'm glad I did because the delicious results brought back some fond memories.

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Thu Apr 27, 2017

How to Grill Bacon

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Grilled Bacon

I was in the process of prepping a post I'm excited to share that involved some blackened burgers topped with pepper jack, bacon, and remoulade. In working out the details of the recipe, I began elaborating on my method to grill bacon and came to the realization that I had never really shared this before on the blog. So I put that burger recipe aside for a week to bring you this special presentation of something we should all know how to do—grill bacon.

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Thu Apr 20, 2017

Barbecue Tofu Sandwiches

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Barbecue Tofu

Barbecue tofu—two words I never thought I would write together on my blog proudly dubbed "The Meatwave." In spite of that title, I have always wanted my cookouts to be an open space for all diets alike, although I admit that non-meaty efforts have been half-hearted in the past. My new reality in North Carolina though is I have almost as many vegetarian friends as meat eaters, so making sure everyone leaves stuffed requires greater attention to non-meaty pursuits, which you may have noticed are becoming more numerous in the recipe archive. Still, I've always been a fan of food in natural forms, being turned off from tofu, which I found odd and unappetizing on a personal level. I've been coming around to tofu though—mainly enjoyed in Asian dishes so far—and thought it was time for me to let go of this hang up and use my barbecue know-how to make what would hopefully be the tastiest barbecue tofu for all of my Meatwave guests to enjoy, vegetarian or not.

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Thu Apr 13, 2017

Orange-honey Glazed Ham

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Honey-Orange Glazed Ham

If you want to get real deep with the Meatwave, I'd tell you it all started with ham at the age of four. It was at that fateful time that my parents decided to start keeping kosher and deprive me of my favorite food of all time—ham! I vowed once leaving home, I would never again bound myself to a diet based on religion, mainly because I wanted to eat pork to my heart's content, but also because it was hard to reconcile what was supposed to be positive force in life being one that kept me from achieving a more pure happiness. So it went, once going to college I shunned kashrut and when I got into cooking, you could say my draw to all things smoked hog could have been linked to both an exercise in freedom and making up for lost time. While this blog has been more of a forum for slow smoked ribs, pork shoulders, and the like, sweet city ham will always be my first porcine love, and this orange-honey glazed ham is a representation of that adoration.

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