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

Sandwiches

Thu Jun 22, 2017

Marinated Flank Steak Sandwiches with Charred Onions

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Steak & Onion Sandwich

I used to have a pretty solid hate relationship with steak sandwiches—more than one too many tough, overly chewy specimens soured me on the genre altogether (except for cheesesteaks, because I could never turn my back on a proper cheesesteak). As I learned to cook, I realized that the folly in steak sandwiches was usually improper cooking or slicing, both things easily correctible when playing on my own turf. So now that I've warmed back up to the steak sandwich, the halls of the Meatwave past is filled with prime examples of how to put together an excellent one, and adding one more to that trove are these marinated flank steak sandwiched with provolone and charred onions.

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Thu Jun 1, 2017

MOINK Ball Heroes

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MOINK Ball Heroes

So I did the barbecue competition thing, and while it was tons of fun, it was also expensive (unless you're winning a lot), exhausting, and ate into vacation days. I learned a lot in the couple summers I cooked competitively, but ultimately decided to focus my efforts more on home cooking. This year I'm having a hankering to get back into competitions again though. One reason is it'll just be a whole lot easier out of North Carolina—no more dragging smokers down stairs or pulling canopies out of a storage unit—and I also have something I was missing previously, friends who can easily join up for the fun (a lack of cars was a persistent issue in New York). Pondering re-upping in competition brought thoughts MOINK balls back into my mind. These beef meatballs wrapped in bacon are a pitmaster favorite and can be a common snack around competitions, and for all the times I've had them, I realized I had never seen them in sandwich form, so jumped on the idea to create these MOINK ball heroes.

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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 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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