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

Sausage

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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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 >>