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

Sausage

Tue Sep 2, 2014

Cevapi

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Cevapi

After tackling merguez—a Moroccan lamb sausage that required a lot of spices, a hefty time commitment, and some frustration working with finicky sheep casings—I wanted my next sausage endeavor to be quick and easy. I found that in cevapi, a Balkan uncased sausage that, in my experience, tastes mainly of just meat, garlic, salt, and pepper.

Of course, it couldn't be quite so simple.

As I looked into origins and recipes, I found no clear path to follow in making it. The diverse states in the Balkan region—Serbia, Bosnia, Croatia, and Macedonia, to name a few—each lay claim to their own nuanced versions on this finger-sized sausage, utilizing different combinations of meats and spices. So I decided to find my own favorite version of cevapi by building it from the ground up, creating variations until I struck meaty gold with the best one possible.

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Tue Jul 8, 2014

Merguez Sandwiches with Caramelized Onions, Manchego, and Harissa Mayonnaise

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Meatroccan Nights

I was pretty damn proud of myself that I pulled off making merguez at home. I thought I hit a high point in my exploration into Moroccan-influenced grilling with those links, but then I took those little sausages and put them between a toasted baguette, added some caramelized onions, cilantro, Manchego, and harissa mayo and created one of my favorite things I've ever grilled.

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Tue Jul 1, 2014

Homemade Merguez

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Meatroccan Nights

There can't be a bad Meatwave—as long as I'm with my friend and grilling, I'm happy—but some certainly stand out as true achievements. One of those was last summer's Meatroccan Nights, where I decided to do an entirely Moroccan-themed menu that spanned eight different recipes. I tend to overdue the amount of recipes I tackle each time I have an audience, but that's part of the game, especially considering they won't all be winners. On that day last June though, each thing I pulled off the grill just seemed better than the last, and by the end of the day I remember feeling very accomplished and proud of what had just transpired. So to relive one of my prouder grilling moments, I'm dedicating the entire month of July to the Moroccan-influenced recipes from that day, beginning with the one that sparked the idea in the first place—merguez.

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Thu May 1, 2014

10 Grilling Recipes for Cinco de Mayo

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10 Cinco de Mayo Recipes

It's no secret that I have a strong affinity for Mexican and Tex-Mex cuisine. Having grown up in a wasteland of mediocre to bad Mexican restaurants, it wasn't until my (now) wife brought me down to her home state of Texas for the first time that I realized how incredible Mexican food really is. The flavors often invoke a freshness and brightness that pairs with spicy and fruity peppers that combine into plates that are as exhilarating as they are beautiful. Alongside barbecue, Mexican, and its cross-border incarnations, have become the backbone of what I cook at home, and so over the years, it only makes sense that I've collected a slew of really great Mexican grilling recipes on the blog. It's more than enough to put together an excellent spread for Cinco de Mayo (or any party for that matter).

See the Cinco de Mayo recipe line-up >>

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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