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

Vegetarian

Thu Dec 7, 2017

Veggie Burger Patty Melts

Posted by

Veggie Burger Patty Melts

I have to admit, my old thought process on vegetarians attending the Meatwave was that knew what they were coming to, so why cook anything specifically catered to them. Sometimes non-meat items where on the menu, sometimes not, and I always had veggie burgers and buns on hand to at least offer something. That was literally the least I could do, and it was non-empathic and not fair. Nowadays, I try to balance my menus between meaty and non-meaty items so there's something for everyone, and in scenarios where meat-free is a challenge—like at a German-themed cookout from this past summer—I still can't bring myself to default solely to frozen veggie burgers alone anymore. Everyone deserves more than that, even if it's a small, incremental step, like these veggie burger patty melts.

Read more and get recipe >>

Thu Nov 30, 2017

Chinese Eggplant with Yu Xiang Sauce

Posted by

Chinese Eggplant with Yu Xiang Sauce

I've never been too keen on Chinese eggplant dishes where the thick, syrupy sauce fuses with the overly softened eggplant to create a kind of overall mushy experience that isn't quite for my personal palate. I tried to make this type of eggplant a couple times in my early days of recipe development to see if I could do anything more appetizing to me, but never got results I was all that happy with. Then, while researching ideas for a Chinese-influenced Meatwave, I came across a few recipes for eggplant with yu xiang sauce and the looks of that tangy and spicy Sichuan sauce seemed like something I could really get behind. So I took another stab at an eggplant-plus-sauce type of recipe, and this time I was left absolutely smitten.

Read more and get recipe >>

Thu Nov 9, 2017

Grilled Cabbage with Mustard Vinaigrette

Posted by

Grilled Cabbage with Mustard Vinaigrette

There was a time, not that far in the past, that I would have never thought I would be exalting the virtues of grilled cabbage, but here we are today. Not only is grilling cabbage one of the best ways to cook this vegetable, it's endlessly versatile, making it an easy choice to fit into just about any menu, and it's saved me on numerous occasions when I either couldn't think of an appropriate side or didn't have time to make something more elaborate. My last German-themed Meatwave is one such example—I had my prep time filled making sausages and other mains as well as was having a difficult time coming up with a fitting vegetarian side dish. I thought I was going to have to pull a cop out and just buy some bags of chips or pretzels, but then grilled cabbage creeped into my brain and saved the day. Quick to put together and dressed with a mustard vinaigrette, it fit seamlessly into the day.

Read more and get recipe >>

Thu Oct 19, 2017

Mushroom, Sweet Potato, and Poblano Tacos

Posted by

Sweet Potato, Mushroom, and Roasted Poblano Tacos

Oh fall, what a wonderful time of year for orange foods, and in my opinion, there's none better than sweet potatoes. Once the weather turns to those crisp and cool days, my desire for these sweet spuds ramps way up and I find myself grilling frying, and baking them often. My go-to preparation is to just straight up roast wedges and enjoy them with a spiced yogurt dip, but I had this idea to make them into tacos with mushrooms and poblano peppers this time around, which didn't disappoint.

Read more and get recipe >>

Thu Oct 5, 2017

Scallion Pancakes

Posted by

Scallion Pancakes

One day last fall I got up from working, only realizing that it was now well into the evening and my intent focus had left me hungry and with little energy to either go out or make anything elaborate for dinner. Well, making anything was kind of a moot point as there was little in the house, but after scouring the shelves, I found that the few ingredients required for scallion pancakes were available—flour, water, scallions, and sesame oil. I had never made these crisp Chinese bread appetizers/snacks before, but I love ordering them and knew I'd be pretty assured of making great ones if I followed the recipe by Kenji on Serious Eats. So I did just that and came out with some of the best scallion pancakes I've had, and ever since that fateful night, they've become a regular part of my repertoire, so much so that I figured I should bring them to a grill to help round out the menu at a recent Meatwave.

Read more and get recipe >>