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

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Thu Sep 8, 2016

Szechuan Green Beans

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Szechuan Green Beans

I just returned home from a long weekend in Houston, and while you may think my trips down to Texas are all about barbecue—smoked beef was definitely on the agenda—it's actually veered more towards Asian cuisine. One thing I do miss after leaving New York is the ample amount of truly excellent Asian options, so that tends to top my list of must-eats whenever I'm in an region that excels in that area, Houston being one of the them. This lack of everyday availability of items I truly love has driven a bigger desire to learn how to cook my favorite dishes at home, and Szechuan green beans is no-brainer place to start—it's one of the items my wife and I also always order.

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Thu Jul 28, 2016

Khao Jee (Thai Grilled Sticky Rice with Egg)

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Grilled Sticky Rice

Having been at the grilling game now for going on 13 years, it's rare that I cook up something that surprises anyone—a need for a constant stream of recipes has meant covering a lot of items seemingly not made for the grill. So whenever I come upon a dish that can pique interest and curiosity in that way, it feels a bit exhilarating, returning me to my earlier, more experimental cooking days. This grilled sticky rice was one such item, eliciting some initial confusion that I would be grilling rice, then astonishment when that rice was also coated in egg.

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Thu Jul 14, 2016

Grilled Bok Choy with Honey-soy Dressing

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Grilled Bok Choy with Honey-soy Dressing

Serving both a grilled main and grilled side together can be a delicate balance—trying to get two things done in perfect harmony is tricky at best. So I'm always on the hunt for grilled accompaniments that can be cooked up super quick, say in the time it takes for a piece of steak, chicken, or pork to rest before serving. This grilled bok choy is designed to do just that, and besides being fast, it's also dead simple and really delicious with the equally easy honey-soy dressing.

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Thu Jun 9, 2016

Grilled Korean Cauliflower

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Grilled Korean Cauliflower

Whenever anyone asks me what my favorite wings are, it's a quick and simple answer—these crispy Korean wings. Those wings have a great heat and light sweetness with so much more depth than the standard buffalo thanks to the fermented pepper paste, gochujang. Having almost an equal amount of vegetarian and meat-eating friends now, I was feeling insufficient as a host by not being able to share one of my all-time favorite recipes with everyone. Then I had the idea to use that excellent sauce on grilled cauliflower, which can get some nice crisp to it along with hearty, almost meaty innards that aren't a one-to-one with wings, but check some similar boxes.

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Tue Nov 3, 2015

Sweet and Moist Northern-Style Cornbread

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Northern-style Cornbread

Back in college, I celebrated a cousin's birthday at the low-cost rotisserie chicken 'n' ribs joint Dallas BBQ. Don't let the name fool you, you won't find old fashioned wood burning pits out back at this New York-based institution—it was the"Texas-sized" frozen margaritas that were our main draw. As the meal came to an end, we requested a cake and candle (little more than an excuse for our inebriated group to sing "Happy Birthday" as loudly and off-key as possible). The waiter promptly returned with a slice of cornbread, topped with whipped cream and a sole lit candle. We all kind of laughed at the "cake," but as we ate it, it didn't feel so out of place.

Their cornbread was sweet, moist, tender, and springy—very much like a cake after all. The namesake corn flavor was there, but not in a way that made a dollop of whipped cream feel out of place. As a Northerner, this was the exact type of cornbread I grew up on.

In my early days of barbecuing, I thought I needed to go for authenticity and started experimenting with Southern-style cornbread for my cookouts. But those denser, drier, and more intensely corn-flavored loaves never sat quite right with me. So I abandoned them pretty quickly and instead fully embraced the Northern-style cornbread that I know and love, in all of its sugary glory.

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