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

Sausage

Thu Nov 2, 2017

Currywurst

Posted by

Currywurst

While I'm starting to move into the mindset that the process of making sausages is not so arduous that it can't be done on a regular basis, the fact of the matter is it's still more time consuming than the majority of other recipes I do. So, when it does come time to work on some links, I usually make it count and do at least five pound batches, which both leaves me in a position to not have go back and remake the sausages anytime soon, but I also usually end up with more than I know what to do with. Luckily, I had a perfect use for some excess bratwurst I had on hand at the last Meatwave—serve them as currywurst!

Read more and get recipe >>

Thu Oct 26, 2017

German Bratwurst

Posted by

Bratwurst

In my earlier days of cooking, sausage seemed like a next logical step after a few years of throwing Meatwaves and developing recipes. At that time I opted to just buy the sausage stuffer attachment for my KitchenAid meat grinder, which was a bitch to use and, paired with less than stellar sausage results, made the effort feel arduous and pointless. Still, I'm not one to give up and I kept making sausages again and again, incrementally improving, but never quite reaching what I considered to be their full potential. The addition of a vertical sausage stuffer certainly made the process a lot easier and faster, and while I was getting better at seasoning and achieving ideally juicy links, the years of past memories always lingered. This made sausages something I still considered comparatively difficult and risky, leading to only taking a crack at them once a year or less. I think my perception of sausage making has finally turned a corner though with these German bratwurst, whose production felt totally manageable and with end results that I considered on par with top quality specimens.

Read more and get recipe >>

Thu Apr 6, 2017

North Carolina Slaw Dogs

Posted by

Carolina Slaw Dog

Well, we hit a milestone here at the Meatwave without me even noticing—my last recipe post clocked in at number 365, which means you can now cook a different dish from this blog every day of the year. Thinking about this achievement had me reminiscing about the early days of my grilling efforts, where hot dogs and frozen burger were served embedded with the faint flavor of lighter fluid as I put my foot forward on a path I would have never guessed would take me to where I am today. So I thought it fitting for recipe 366—which let's you now cook a unique recipe each day in a leap year—to harken back to those simpler days, but mix in some present day know-how with a stamp of where I currently am in life, which combined to equate to these Carolina slaw dogs.

Read more and get recipe >>

Thu Feb 2, 2017

ABTs

Posted by

ABTs

So The Meatwave's month long dedication to wings is now sadly over, but I'm not ready to move off party foods quite yet, especially with the Super Bowl coming up this weekend. Right behind my favorites of wings and mozzarella sticks in the finger foods category, are jalapeño poppers. These bacon-wrapped, cream cheese-stuffed peppers have been a go-to of mine for just about any type of celebration throughout the years. I've inevitably worked through many variations as well, like wrapping with sausage instead of bacon, doing an Italian take, and planking stuffed peppadews. One version of poppers I've always been aware of, but never tried myself, are ABTs—atomic buffalo turds—which throw a cocktail frank into the fold to make a snack infinitely more enjoyable than the name lets on.

Read more and get recipe >>

Tue Jan 5, 2016

Barbecue Scotch Eggs

Posted by

Barbecue Scotch Eggs

The New Year has brought with it a spirit to try new things. While the nature of the blog requires me to cook different recipes constantly, at this point they're tending to become mostly variations on a theme. So it was actually not the easiest thing to come up with something completely different, but I finally found it in these barbecued scotch eggs—a recipe that ended up being equally challenging and rewarding.

Read more and get recipe >>