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

Vegetables

Tue Aug 18, 2015

Mustard Coleslaw

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Mustard Slaw

When getting into barbecue, I had to take a long time enemy face on—coleslaw. I knew coleslaw only as that tough, bland salad doled out in medicine cups at Greek dinners, dressed with mayo as if that would make such an undesirable side more palatable. When I became a barbecue fiend, I was confronted with slaw in larger portions, and guiltily left it remaining on my plate after finishing all the glorious smoked meats that sat next to it. It took some time, but I couldn't rightfully keep being so wasteful, so started to cautiously indulge in coleslaw, and while mostly I remained unimpressed, I came across a few that surprised me with how delicious they were. Over my many years of cooking, I made it a point to whip up some coleslaw now and again in an attempt to make it match, or better, those that I found worthy of being served with barbecue, and I'm happy to say I've finally found slaw nirvana in this unassuming mustard coleslaw.

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Wed Jul 15, 2015

Grilled Pasta Primavera

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Grilled Pasta Primavera

Pasta primavera was once my answer to an almost weekly problem—what to do with loads of veggies from our CSA. For me, roasting whatever bounty we received that week and then tossing them with pasta was an easy, and consistently delicious, solution. The repetitiveness of the CSA ultimately led me to jump ship, but pasta primavera has remained in my life as a fairly healthy meal that's quick enough to put together on a weeknight and makes for good leftovers. I'm not sure why, but I've always roasted my veggies in the over for this and never thought of utilizing my grill until recently, which is a shame, because the results were decidedly even more awesome.

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Tue Apr 7, 2015

Foil-Wrapped Potatoes With Shallots, Lemon, and Thyme

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Campfire Potatoes

I've prepared potatoes in more ways than I can count, but no matter how deep down the recipe hole I go, it seems like there's always something new to explore. Lucky for me, I can't think of many main courses that wouldn't be made just a bit happier with a pile of spuds sitting alongside.

On the grill alone, I've done potatoes as wedges, salads, hasselbacks, twice-baked, skins, slices, and more. This time, I'm trying out a technique I spotted in Bon Appetit's The Grilling Book. They go by many names—hobo packets, campfire potatoes, foiled potatoes—but the method is all the same: wrap the potatoes in foil, and place them on the grill until steamed and tender. Simple as that.

Of course, nothing is ever quite as simple as that, so I decided to test out a few of my options, starting with the potatoes.

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Tue Mar 17, 2015

Grilled Eggplant Rollatini

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Eggplant Rollatini

Italians have a way with eggplant and cheese—it seems like there's endless variations on the theme, all of them incredibly delicious. I had an idea to make one of my favorite incarnations, eggplant parm, on the grill, but while collecting ingredients, had a bit of a change of heart and went another route with grilled eggplant rollantini. I thought this would be a better use of the flames since tender, grilled eggplant are the perfect medium for stuffing and rolling.

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Tue Feb 10, 2015

Grilled Spiced Cauliflower

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Grilled Spiced Cauliflower

Growing up, I was pretty sure cauliflower contained the plague, or at least I treated it as such, going so far as to remove it from my plate prior to indulging in anything else it sat next to, which was guaranteed to be at least 1000x more delicious in comparison, no matter what it was. I know I didn't give cauliflower a fair shake, but neither did it ever present itself as anything except a bland, pale, and unappetizing vegetable that was almost always either under or over cooked.

In my formative eating years, I was forced to face cauliflower head on though—one week after another, a different colored variety presented itself in our weekly CSA bounty that I had to find use for. I quickly learned that roasting it at a high temperature created an appealing slightly crisp outside with a tender, but not mushy, inside that transformed it from something I actively avoided to openly loved.

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