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

Sausage

Tue May 19, 2015

8 Awesome Hot Dog Variations

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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.

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Tue May 12, 2015

How to Grill Hot Dogs

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Hot Dogs

There's rarely a day in the summer when there aren't hot dogs in my refrigerator. No matter what fancy thing I may be grilling, they're always a welcome fallback for when a recipe goes wrong or I have guests over and need a little extra meat to throw on the grill.

On one level, cooking them is a somewhat foolproof process—they come precooked and their high fat content helps keep them moist even after they've been on the grill a little too long. But on another, there's definitely a difference between a good grilled hot dog and great one. Although it may sound a little counterintuitive, there are tricks to grilling these emulsified sausages that can make them the best they can be.

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Tue Oct 28, 2014

Hot Soppressata Pie

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Hot Sopressata Pie

I really, really, really love my KettlePizza—it's the only piece of grilling equipment I've dedicated an entire post to. It goes against reason then that it's also my least used accessory as well. I'd like nothing more than be outside and quickly cooking one beautiful pizza after another in the blazing heat I can create in this grill-to-pizza oven conversion kit, but I have responsibilities to grilling recipes that always take precedence and force my pizza making ambitions to sit resting quietly in the corner. In an attempt to change that, I decided I should start sharing what comes out of my KettlePizza, since if I'm using it to produce content for the blog, it's certain to see more action. So from a grand pizza party I hosted over the summer, where there were numerous incredible pies, I wanted to introduce you to my favorite of them all—hot soppressata pizza with ricotta and fresh basil.

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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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