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

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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 Dec 3, 2013

Charred Radicchio With Balsamic Vinegar and Bacon

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Charred Raddichio with Balsamic and Bacon

Adam Perry Lang's books are some of my favorite to flip through when I'm in need of inspiration. The photos are beautiful and recipes show a skill of building flavor and an attention to detail that makes them unique among grilling cookbooks. As much as I'm quick to shower praise on these books, the truth is I actually rarely cook from them. The same factors that make the recipes so inspirational are also a hinderance to actually making them attractive to tackle—extended ingredient lists, long processes, and uncommon techniques. So you'll find bits and pieces of influence from Lang in my recipes, but almost no recipes done explicitly step-by-step. One exception are these charred radicchio with balsamic vinegar and bacon, which is one of the more straightforward recipes from Charred and Scruffed. Lack of complexity is by no means an indicator that these are any lesser of a dish—in fact, they're an incredible combination of textures and flavors.

Read more and get recipe >>

Tue Nov 19, 2013

Sweet Potato and Corn Salad

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Sweet Potato and Corn Salad

One Thanksgiving staple I've never really been able to get behind are candied sweet potatoes. The natural sweetness of these tubers are one of my fall and winter pleasures, so why would you go and mask that with more sugar and marshmallows? Makes no sense to me and the dish feels as if I'm eating my dessert next to my main course. If I were to do a sweet potato side for the big holiday meal, it would be more in line with this sweet potato and corn salad, which I first came across when I was hosted at a tasting of recipes from the Brother Jimmy's BBQ Book.

Read more and get recipe >>

Tue Aug 20, 2013

Spicy Grilled Watermelon

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Spicy Grilled Watermelon

When it comes to developing grilling recipes, it's only best of the lot that have been tested and proven that make their way up here. A lot of thought goes into selecting and creating each recipe, picking things I think all you Meatwavers would like and then ensuring they'll turn out just as tasty for you as they did for me. Still, even with a good sense what will work and what won't, there are some duds, and then others that are a bit confounding, like this spicy grilled watermelon.

On paper it all sounds great—grilled watermelon with a cayenne lime sauce to contrast against the sweetness—but in practice the dish garnered a diverse response from those who weren't feeling it to others who found it quite tasty. Without total buy-in, I wondered if it's even worth sharing, but I think there's value in this type of recipe that might not find universal love, but could serve as a source of inspiration to make it better.

Read more and get recipe >>

Tue Aug 13, 2013

Jalapeno Potato Salad

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Jalapeno Potato Salad

I remember a time when potato salad was the enemy—bland potatoes served in an unsuccessful attempt to make them creamy and tasty by adding an unforgiving onslaught of mayonnaise. That stuff is not for me. I need my potato salad bursting with flavor, assembled in a way that properly cooked spuds are layered with both complimenting and contrasting ingredients to make it a side to lust after. So far I've found this in a grilled new potato salad, and a German potato salad, and today I'm proud to say that adding to that list with a jalapeno potato salad.

Read more and get recipe >>