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

Sausage

Tue Apr 22, 2014

Grill-Pressed Chorizo Tortas

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Grill-Pressed Chorizo Tortas

Longtime readers of this blog are probably already familiar with my enthusiasm for Cinco de Mayo. Tex-Mex is up there with barbecue as a favorite cuisine, so a holiday that glorifies the American bastardization (I say that with only the most delicious connotations) of Mexican food culture is something I can take to celebrating. Not that I need an excuse to fill my grill with delicious fajitas, stuffed poblanos, and tacos, but given one, I go with it and then some. I get so excited that I find myself trying out new recipes for Cinco de Mayo most of the month of April. This year it's turning out that I'm all about the torta, which mixes both my love for making sandwiches on the grill with fresh and spicy Tex-Mex flavors, exemplified in these grill-pressed chorizo tortas.

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Tue Mar 11, 2014

Chicken and Sausage Jambalaya

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Chicken and Sausage Jambalaya

I've been undergoing a bit of liberation at the grill lately. First, a slow simmered pot of tomato sauce with grilled Italian meats turned into a excellent Sunday gravy. Second, taking a dry approach with racks of spares, but swapping the standard barbecue rub for Cajun seasoning, produced some incredibly different and tasty bones. Being a man of tradition, both were decidedly non-traditional takes to grilling and smoking that were outside the realm of the type of recipes I tend to tackle. Liking those results, and keeping the experimentation going, I combined the idea of a grilled sauce or stew with Cajun cooking, and out came this grilled chicken and sausage jambalaya.

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Tue Dec 31, 2013

Buffalo Chicken Sausages

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The Meats of Production

I guess it's time to start making those New Years resolutions, right? Usually I tend to join the populous and attempt to make good on shedding excess weight all this recipe testing inevitable leaves me with, but this year I'm thinking of a resolution that spits in the face of slimming down—make more sausage. As I look back at 2013, I'm happy with what I grilled and smoked, but noticed that sausage was strikingly lacking over the year. So that has left with a strengthened resolve to encase more meat in 2014, and to start me off at least thinking in the right direction, I'm busting out this buffalo chicken sausage recipe I made all the way back in 2012, but it envelops the spirit I hope to approach my forthcoming sausage endeavors in the year to come.

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Tue Oct 1, 2013

Roasted Garlic and Feta Chicken Sausage

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Chicken Sausage with Roasted Garlic and Feta

I did a pseudo-catering gig over the weekend for a friend's bachelor/bachelorette camping party. I haven't done many events like that, and my first thought was to put together a grand, cohesive meal for a special dinner. The groom-to-be had other thoughts though—grill up a bunch of awesome small bites to last from lunch through the late night. To me, that's just a Meatwave and totally in my comfort zone. The only problem was that I had little advance notice, leaving a tight schedule for prep, and while I wanted to deliver on all the menu suggestions, I ultimately had to let one fall by the wayside—sausage. If time was no issue, there would certainly have been some home ground and encased meats at the party, and I'm sure this roasted garlic and feta chicken sausage would have gone over great.

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Tue Aug 6, 2013

Smoked Bologna

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Smoked Bologna

I'm fresh of a weekend spent away at a barbecue competition, and man does all that work and travel take a hell of a lot out of you. It obviously won't rob me of the desire to grill and smoke—it only makes that stronger—but it does leave me feeling like I need to kick back and take things easy for a week or two. So if I want to combine smoking as well as east, it doesn't come much more simple than smoked bologna.

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