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

Steak

Thu Jul 21, 2016

Crying Tiger Steak

Posted by

Meat Me at Home

Most Thai restaurants stick to a pretty formulaic menu structure—there's the rice, noodles, or curry with choice of meat I would wager the majority of people order off of, then the specialities. Those specialities almost always sound the most interesting (to me anyway), but also fetch a higher price, making them feel like a splurge from the normal Thai night out. It was on one of those evenings I felt like shaking things up and ordered off of the specialities that I discovered Crying Tiger Steak, and it's since become hard for me not order it whenever I see it. It's a pretty simple dish—grilled steak with a spicy chili dipping sauce—but so good that it's totally worthy of the extra spend on an regular basis.

Read more and get recipe >>

Thu Jun 23, 2016

Tostones with Grilled Skirt Steak

Posted by

Tostones with Skirt Steak

I have a running list of recipes where I can jot things down in any moment of inspiration. It's something I've maintained for many, many years, which means some of those items date back to my earliest days of grilling. One such long standing idea was to use tostones—fried green plantains—as a serving piece with steak and sauce adorning it, a nice little appetizer in my mind. I tend to build Meatwave menus from that recipe list—after forming a theme, I pick and choose from the list to assemble a grand feast. So it came to be at a recent Venezuelan inspired Meatwave that this tostones idea finally found a home, and I was sure glad it did.

Read more and get recipe >>

Thu May 12, 2016

Venezuelan Steak Pepito

Posted by

Steak Pepito

A lack of ability to get my totally ideal arepa here in Durham led me to throw a Venezuelan Meatwave a few weeks ago. While areapas were the inspiration for that event, I felt like having arepas alone would not offer my guests the diversity they're accustomed to at my meat-filled feasts. So that got me into researching what other Venezuelan staples could be taken to the grill, and I was instantly taken by pepitos. These are sandwiches that seem to be pretty ubiquitous in Venezuela, but have no real hard and fast rule for fillings and toppings. This latitude made me feel comfortable making my own interpretation of this sandwich, and what came out of that was this delicious Venezuelan steak pepito.

Read more and get recipe >>

Tue Mar 15, 2016

Perfectly Grilled Ribeye Steaks

Posted by

Ribeye Steak

Last month I busted out my seldom used immersion circulator and sous-vided, then grilled some spectacular strip steaks. As much as those steaks were probably the most tender, perfectly cooked pieces of meat I've ever made, they were missing a deep, crusty sear and hint of smokiness that differentiates a great steak and spectacular one to me. So when an opportunity arose to cook a giant bone-in ribeye cut—also called a cowboy steak—I looked to the grill, and the grill alone.

Read more and get recipe >>

Tue Feb 16, 2016

Sous Vide and Grilled NY Strip Steaks

Posted by

Sous Vide Strip Steak

I'm not one to buy into kitchen gadgets—I try keep my collection of tools and cookware to the essentials. I always classified immersion circulators in that "gadget" category, thinking they were something I really didn't need to cook well and likely wouldn't even use if I did own one. Then a couple years ago, there was a Kickstarer for the Anova Precision Cooker, which brought along with it a pathway to own a quality circulator for a reasonable price and I bought in on impulse. Although I was initially excited when the device came in the mail in Nov of 2014, my instincts were right—I didn't see it as necessity to cook, and therefore it sat untouched for a long time. I decided it was time to change that and have recently starting to experiment with the circulator and the results are beginning to sway my opinion on sous vide being relegated to second string in my cooking arsenal, I mean just look at these gorgeous New York strips that I cooked in a water bath, then finished over the flames.

Read more and get recipe >>