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

Steak

Tue Aug 25, 2015

Grilled Short Ribs

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Grilled Short Ribs

A business trip is just another excuse for gluttony in my book—after getting out of a long day of conference sessions, what better thing is there to do except eat and drink in excess, packing in as much food into a short trip as possible. Luckily I've been blessed with colleagues with a similar mentality, and boy did my co-worker and I eat well on a three-day jaunt in Seattle last year. Overindulgence comes with the requirement of a reasonable price tag per organizational rules, but usually throw in one splurge meal, and during that trip it was at Miller's Guild—a restaurant I sought out primarily to experience their massive wood-fired grill.

After walking in, my co-worker and I cozied up in front of the warm burning embers of that grill and considered what piece of cow would serve us best that fine evening. I stayed with my tried and true hanger/flank-type steak, while my company opted for short ribs. In my mind, she had just made a critical error.

I've only known short ribs to be either braised or slow smoked, both of which are methods that break down the massive amount of fat and connective tissue and render the meat tender and delicious. Cooked over a hot fire, I thought the short ribs would be tough and chewy. Man, was I ever wrong. We both tried each others cuts and those grilled short ribs put my steak to shame in every way.

I was left feeling concerned that I had wasted so many years of my life not grilling short ribs, and vowed to make up for lost time as soon, and as often, as possible.

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Tue Jun 30, 2015

The Best Way to Grill a T-Bone Steak

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Porterhouse

When it comes to steak, I'm an economy cuts man. Well, I say with a bit of grumble that I was an economy man before my choice cuts of skirt, hanger, or flank became so desirable that their market value shot up beyond "bargain" territory. Still, they're easier on the wallet than the high-end cuts like ribeyes and T-bones, which I certainly love, but can hardly justify buying, knowing that I'll be just as happy with a steak a quarter of the cost.

But I'm also a man who would never pass up a porterhouse under the right circumstances, so when Serious Eats asked me to develop a recipe for perfectly cooked T-bone steaks last year (courtesy of Pat LaFrieda Meat) I jumped at the opportunity. The well-marbled, dry-aged prime steaks that were delivered were so beautiful that I affectionately dubbed them "my babies," and promised myself that no harm would come to them.

I've grilled enough steaks to know how to treat them right, but I did pit a few winning T-bone techniques against each other to see if one would ultimately earn me the title of "#1 Steak Dad."

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Tue May 5, 2015

Grilled Jalapeño-Marinated Steak Sandwiches With Charred Onions and Cotija Mayo

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Jalapeño Hanger Steak Sandwich

Everyone rejoice, Cinco de Mayo is here! In terms of eating holidays, this is my all time favorite due to the fact that I use it as an excuse to combine my love of all things Tex-Mex with my passion for grilling. It was that dynamic duo that led me to create this grilled jalapeño-marinated steak sandwich with charred onions and cotija mayo, which also just so happened to be one of the best sandwiches I have made to date.

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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 29, 2014

Mole-Crusted Fajitas with Ancho Raisin Sauce

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Mole-Crusted Fajitas with Ancho Raisin Sauce

If I ever say I'm not in the mood for fajitas, you'll know I've been abducted and replaced by some evil doppelganger. I really, really love skirt steak, and really, really love eating it wrapped in a flour tortillas with sautéed peppers, onions, and a bit of sour cream. Even though skirt is my favorite of steaks, it's actually been the one I've experimented with the least thanks to the wonderful skirt steak recipe Alton Brown unleashed on Good Eats over ten years ago. I believe that recipe is close to perfection, so why mess with it? Well, I found at least one good reason, these mole-crusted fajitas.

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