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

Recipes

Tue Dec 29, 2015

Char Siu Chicken Buns

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Char Siu Chicken Buns

It's time to make the seasonal pivot from holiday roasts for large family meals to finger foods for the New Years and remainder of football season. For me, this is truly the most magical time of year because party foods just happens to be my favorite culinary genre—I can eat the likes of wings, jalapeño poppers, potato skins, and more until the end of time. One item fitting squarely into that category that I love to order but have never cooked is steamed buns. It doesn't seem to matter what form of roasted or grilled meat that gets sandwiches between these soft Chinese buns, they always seems to hit the spot and their ability to consume easily with one hand in a couple bites make them perfect party fodder. To take my first shot at some great steamed buns, I started with a tried and true char siu recipe applied to chicken that was grilled, sliced, and finished with crisp lettuce, tart pickles, and a slather of sweet hoisin sauce.

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Tue Dec 22, 2015

Barbecue Ribs with South Carolina Mustard Sauce

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South Carolina Mustard Ribs

Part of my holiday planning is mapping out what I'm going to bring to three different potlucks that happen annually between Christmas in New Years. Being at my in-laws in Texas without a smoker has forced my hand to look towards braised meats and baked pastas in the past, but I've helped remedy that situation by somewhat-selfishly gifting my brother-in-law with a kamado cooker as a housewarming gift, which is now ready for use. While I've loved all the chilis, barbacoas, and lasagnas I've made, I'm finally opened to explore my true calling and great pot luck fare—barbecue. In testing the waters for what might make a suitable dish, I tried out a few racks of pork ribs finished with a golden South Carolina-style mustard sauce.

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Tue Dec 15, 2015

Peking Duck

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Peking Duck

Forget ham. Forget roast beef. Forget pork loin. If you want to make things all right with the world this Christmas, you need to have Chinese turkey—aka: Peking duck.

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Tue Dec 8, 2015

Turkish Minced Lamb Pide

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Turkish Lamb Pide

A few months before I left Astoria, a Turkish spot opened up right at the steps of the elevated Ditmars station I used daily, making it an easy destination that quickly became a regular for me. With the little amount of time I had to spend there, I was able to explore the vast majority of the menu that included various kebabs, shawarmas, manti, breads, and salads. One of the few items I hadn't experienced previously and instantly loved were the delicious pides—which are essentially like a pizza with a topping spread along an elongated football shape dough that's baked in a very hot oven. Of the variety of pides I was able to sample, I was most smitten with the minced lamb version and decided I wanted to try to make it at home since it's not something I can get quite as easily here in Durham.

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Tue Dec 1, 2015

Marinated Tri-tip

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Marinated Tri Tip

It took me a long time to get around to making tri-tip, but when I did, I opted to do it in a traditional Santa Maria fashion. I was struck with how tender and juicy this cut from the bottom sirloin was when cooked right, but at the same time, it lacked the substantial beefiness that is the hallmark of my favorites cuts like skirt steak and short ribs. So in an attempt to get more flavor into this great roast for grilling, I devised this excellent marinated tri-tip

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