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

Sausage

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 >>

Tue Aug 11, 2015

Orange and Leek Loukaniko

Posted by

Loukaniko

One thing I'm missing from my old base of Astoria, Queens is all the great loukaniko. Now strictly speaking, loukaniko is a Greek term for pork sausage, but it most commonly refers to orange-spiced sausages, for which every restaurant in the neighborhood seems to have its own unique recipe. These variations span a spectrum of seasonings like fennel, coriander, oregano, thyme, and marjoram; some are made from pork, others lamb, and still others, a combination of the two. You'll find loukanika either fresh or cured, partially dried, or even, occasionally, smoked. But one common thread between all their magnificent iterations is that they're almost always grilled, usually until they develop a nicely charred, crispy casing.

With so many top-notch loukaniko choices around every corner, I never saw much point to making my own. But eventually, inspiration struck, and I became determined to make a sausage that would capture my favorite traits of the very best loukaniko sausages in Astoria. To kick things off, I took some cues from cook and writer Hank Shaw to get me started on the right path.

Read more and get recipe >>

Tue Aug 4, 2015

Sheftalia (Cypriot Sausages)

Posted by

Sheftalia

I love making sausages. Or rather, I've loved making sausages ever since I made the upgrade from my KitchenAid sausage stuffer to a true vertical stuffer—one that transforms sausage-stuffing into a simple, almost effortless chore. I've created a lot of sausage recipes and over the years my links have only improved. As much as I hope those beautiful images of chorizo, merguez, and tomato and basil chicken sausages will influence others to try their hands at sausage making, I know the investment in both time and expense is likely more than the average home cook can or will take on. I always finish with a disclaimer that all my sausage recipes can be formed into patties rather than stuffed, but let's face it: an uncased sausage just isn't the same.

Read more and get recipe >>

Tue May 19, 2015

8 Awesome Hot Dog Variations

Posted by

Hot Dogs

Ketchup, mustard, relish: classic hot dog toppings, right? Yeah sure, but is anyone going to really give you props for that? If you really want to be a hero of the grill, it's time to step up your hot dog game and I have eight awesome topping ideas to help you do just that.

Read more >>