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

Vegetables

Thu May 10, 2018

Grilled Bok Choy with Ginger-garlic Dressing

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Grilled Bok Choy with Ginger-garlic Dressing

When you discover something simple and delicious, it can be hard not to over do it. I kind of feel I've gone in that direction with grilled cabbage, which I've featured with three different dressings so far. It's difficult not to be repetitive though when just a few modifications can output something both different and equally delicious. I feel I'm going to end up taking the same route with bok choy, which really isn't much different than my cabbage recipes—a leafy green grilled and finished with a dressing. I do think bok choy opens up a door for different flavor pairings though, and the ginger-garlic dressing I used on this one was totally worth documenting and sharing.

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Thu Apr 19, 2018

Grilled Kimchi

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Grilled Kimchi

You'd be hard pressed to call this last month "spring." If it was really spring, we would have been Meatwaving, and at this time last year I already had two cookouts under my belt. I was planning to have a similar schedule this year, but cold, rain, and snow have persisted for so long that it has felt unrelenting. It became clear a winter Meatwave wasn't going to happen, but it started warming up a bit around mid-March and I set my sights on getting things up and running by month's end, planning out a whole Korean-themed menu I couldn't wait to execute. A week prior to my selected start date, I even began working on a recipe for grilled kimchi, knowing I would need at least seven days to let it ferment nicely prior to serving. Then that hopeful start of the season came and went without any cookout—mother nature decided it would be better to have snow and a high in the low 40s rather than letting me begin my Meatwaves. Sad, but not never defeated, I pushed my first event back month and figured my kimchi would just get to ferment longer, which may not be a bad thing. It's felt like forever since then, but this weekend we finally kickoff the season and it was finally time to crack open that kimchi and see how it did.

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Thu Apr 5, 2018

Spicy Grilled Brussels Sprouts and Broccoli

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Spicy Grilled Brussels Sprouts and Broccoli

Each Thanksgiving I like to keep the menu mostly the same, but change up a couple things so the meal always feels comforting while also leaving some room for creativity and anticipation for the new. This past year I decided it was the green vegetable's turn to make the switch from my standard green bean casserole to something different. Not quite sure what to make, I asked my sister, who said both her and my Dad were quite fond of both brussels sprout and broccoli. I wasn't a hundred percent clear if those were meant to be considered separately, but I decided to do a combo of both hearty veggies that have similar roasting times, and paired them with a Spanish chorizo that I was hoping would add some heat along with its meatiness. I got the later out of the sausage, but no real spice, which left the side lacking in my opinion, so I decided to give spicy roasted brussels and broccoli another shot, and this time I ended up with what I was previously hoping for.

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Thu Mar 22, 2018

Greek-influenced Planked Zucchini Boats

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Greek-influenced Zucchini Boats

A few years back I received a set of grilling planks and took up this unique method of cooking directly on top of wood. I kept using that same batch of planks over and over again to make things like flounder with cilantro-lime butter, mustard-crusted pork tenderloin, meatloaf, and more, until the wood was so worn out it was rendered unusable. I've let planking fall to the wayside recently, but about a month ago, the folks at Wildwood Grilling sent me a care package filled to the brim with planks and wood wraps, and that ignited a stroke of new recipe ideas on how to use the subtle woodsy flavor planks impart, starting with these Greek-influenced planked zucchini boats.

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Thu Mar 15, 2018

Grilled Asparagus with Lemon and Parmesan

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Grilled Asparagus with Parmesan

I like to schedule my posts a couple months in advance, and back in January I thought by mid-March things would be warming up (at least here in Durham), I'd be feeling the desire to switch from orange to green veggies, and asparagus season would not be long off. As I'm sitting down to actually write the post a couple days before it goes live, I'm both watching a winter storm unfold outside of my window and will soon be venturing to the kitchen to cook burgers and roasted carrots for dinner—not quite the picture of a coming spring I imagined a couple months ago. So this post is more aspirational than realistic, but when that fresh, inexpensive asparagus starts to hit the markets soon, at least you'll be armed with this recipe to do it up right.

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