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

Sandwiches

Thu Sep 1, 2016

Venezuelan Chicken Pepito

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Chicken Pepito

When planning out a Meatwave menu, the hardest thing is often figuring out what not to cook. Once I get a theme in my head, I usually spin off one recipe idea after another, and variations within those too. It's my wife who keeps me in check, making sure I'm not going overboard on the food and ambition which, if left to my own devices, can easily turn a pleasant afternoon cookout into a work-a-thon for me with contentious outcomes due to overspending and over producing.

Sometimes I just can't help myself though from sneaking in more than I settled on. This chicken pepito serves as a great example—I had decided to make a steak version of this Venezuelan sandwich already, but while grocery shopping I thought, all I need to pick up to make a different variation is a package of low cost chicken thighs, and went ahead and did it. Yes, we had too much food in the end. Yes, everyone would have been totally content with just the steak sandwich, but the chicken was so good and different, I have no regrets.

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Thu May 12, 2016

Venezuelan Steak Pepito

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Steak Pepito

A lack of ability to get my totally ideal arepa here in Durham led me to throw a Venezuelan Meatwave a few weeks ago. While areapas were the inspiration for that event, I felt like having arepas alone would not offer my guests the diversity they're accustomed to at my meat-filled feasts. So that got me into researching what other Venezuelan staples could be taken to the grill, and I was instantly taken by pepitos. These are sandwiches that seem to be pretty ubiquitous in Venezuela, but have no real hard and fast rule for fillings and toppings. This latitude made me feel comfortable making my own interpretation of this sandwich, and what came out of that was this delicious Venezuelan steak pepito.

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Tue Sep 15, 2015

Sweet Glazed Pork Belly and Grilled Pineapple Sandwiches

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Sweet Glazed Pork Belly and Grilled Pineapple Sandwiches

Inevitably the Meatwave comes to an end each season—while I'll grill all year long, I have to face the fact that once you hit around or below the 60°F mark, it's not sitting outside and eating weather any longer. Luckily in my new home in North Carolina, the Meatwave season is extended, but back in New York this put a cap on things around early to mid-October. Last year was the first year I scaled back my ambitious every-other weekend Meatwaves to a more reasonable once-a-month affair, and when it came time to close down shop, I was left feeling like I didn't get all my normal summer grilling in. This led me to the idea of keeping that summer feeling alive and I ended the 2014 season with a Tiki-themed menu that admittedly would have been better suited for early summer festivities. I stocked up on pineapple, sugar, and meats and put together a menu filled with sweet and savory items that included some real stand outs like these tiny glazed pork belly and grilled pineapple sandwiches.

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Tue May 5, 2015

Grilled Jalapeño-Marinated Steak Sandwiches With Charred Onions and Cotija Mayo

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Jalapeño Hanger Steak Sandwich

Everyone rejoice, Cinco de Mayo is here! In terms of eating holidays, this is my all time favorite due to the fact that I use it as an excuse to combine my love of all things Tex-Mex with my passion for grilling. It was that dynamic duo that led me to create this grilled jalapeño-marinated steak sandwich with charred onions and cotija mayo, which also just so happened to be one of the best sandwiches I have made to date.

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Tue Apr 14, 2015

Carne Enchilada Torta

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Carne Enchilada Torta

A while back, my buddy James invited me to help him eat through almost every torta at Tortas Neza in Corona, Queens for a video he was making. I had read odes to the overstuffed tortas made by Galdino Molinero out of his truck that resides under the elevated 7 train at the corner of Roosevelt and 111th, but never tried them, so was only too happy to oblige. There wasn't a low point in the 10 or so sandwiches we ate that day, but a few really haunted my dreams like Tortas Monarcas (carnitas) and Tortas Regias (carne enchilada). The later stuck with me due its profoundly spicy meat that was at the same time crisp and tender, having a saucy, caramelized, and charred exterior that coated slices of pork that were nice and juicy. It was something I wished I could have in my life more often, so attempted a version of it at my grill.

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