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

Recipes

Thu Oct 20, 2016

Gai Yang (Thai Grilled Chicken)

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Gai Yang

It's safe to say that I know my way around cooking chicken pretty damn well. Long gone are days of dry, overcooked chicken breasts—I have my technique down well enough that I don't think I've turned out a bird that wasn't juicy and moist for a long time. Still, chicken has fallen to the wayside in my normal rotation because, given everything else there is to cook, chicken kinda pales in comparison (unless it's fried, of course). So when I do decide to grill up a bird, I'm usually in search of a recipe that will inject a ton of seasoning to make up for its rather drab flavor, and that's what I saw in this one for Gai Yang—Thai Grilled Chicken.

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Thu Oct 6, 2016

Grilled Cheese with Butternut Squash, Ricotta, Parmesan, Fontina, and Sage

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Grilled Cheese with Butternut Squash

The brutal heat made summer feel like forever this year, but the tides are finally changing and shorter days and a chill in the air has me craving the backbone of my fall diet—orange veggies. Sweet potatoes are my go-to, but butternut squash plays an import back-up roll when I'm craving sweet, long roasted vegetables that have the taste of seasonal comfort. I'll cook them every which way—as soups, salads, pasta sauces, etc.—but this time around I went for a new idea—stuffing some seriously delicious grilled cheese with grill-roasted butternut squash.

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Thu Sep 29, 2016

Grilled Banana Wrapped in Sticky Rice

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Grilled Banana Wrapped in Sticky Rice

In my last post, I reminisced on how my past picky eating habits led me to a love of Vietnamese barbecue beef—it was the only thing that sounded non-frightening to me at my first Vietnamese dining experience. I also found humor in that my old self wouldn't venture past that singular item once I deemed it an appropriate fit for my palette. In contrast, this week I'm finding another Vietnamese item as example of the distance I still have yet to go to become the ideal eater I wish I was, because while I cooked up these grilled bananas wrapped in sticky rice, they represented food aversions I'm still not able to shake.

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Thu Sep 22, 2016

Vietnamese Barbecue Beef

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Vietnamese Barbecue Beef

When I arrived in New York for college, my diet pretty much consisted of various forms of fried chicken and pizza. To say I was a picky, not adventurous eater is a bit of an understatement, and, more-or-less, I was able to keep my horizons from expanding during my tenure as a student. The one big exception was when my Vietnamese roommate wanted to head to Chinatown for some of his own comfort food. Me being who I was, I gravitated to the one thing on the menu that sounded familiar and non-threatening—barbecue beef over white rice—and that's what I ordered year after year every time we ended up at this spot. Since then I've obviously expanded my palate and other items have replaced this once mainstay for me, but I recently had a hankering for it and since I'm no longer located in New York, it was up to me to recreate it the best I could.

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Thu Sep 15, 2016

Grilled Cabbage with Chili-lime Dressing

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Grilled Cabbage with Chili-Lime Dressing

My mind almost exploded when I saw shelves begin to be lined with Halloween candy and decorations at the end of August—seriously, too soon...it was still damn hot, damn humid, and back-to-school season wasn't even over. Now that we're entering mid-September, I've finally found expectance though, but our current spat of ideal 80 degree days also doesn't have me letting go of summer quite yet. As an ode to this hybrid summer-fall time we have going on, I'm busting out this very fitting recipe for grilled cabbage with chili-lime dressing.

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