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

Vegetarian

Thu Apr 20, 2017

Barbecue Tofu Sandwiches

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Barbecue Tofu

Barbecue tofu—two words I never thought I would write together on my blog proudly dubbed "The Meatwave." In spite of that title, I have always wanted my cookouts to be an open space for all diets alike, although I admit that non-meaty efforts have been half-hearted in the past. My new reality in North Carolina though is I have almost as many vegetarian friends as meat eaters, so making sure everyone leaves stuffed requires greater attention to non-meaty pursuits, which you may have noticed are becoming more numerous in the recipe archive. Still, I've always been a fan of food in natural forms, being turned off from tofu, which I found odd and unappetizing on a personal level. I've been coming around to tofu though—mainly enjoyed in Asian dishes so far—and thought it was time for me to let go of this hang up and use my barbecue know-how to make what would hopefully be the tastiest barbecue tofu for all of my Meatwave guests to enjoy, vegetarian or not.

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Thu Mar 2, 2017

Paneer Kati Rolls

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Paneer Kati Roll

You may have noticed an Indian theme over the last few weeks here with a recipe for paneer skewers followed by one for flaky, tender paratha. While both of those stand as greats on their own, the real purpose for why they were developed was to join them together into one of the greatest of snack foods of all time—kati rolls.

A running thread through the Meatwave since I moved to North Carolina has been creating recipes for things I used to enjoy in New York, but can't get regularly anymore, and kati rolls fall into this category. These stuffed and rolled parathas combine all the excellent and intense flavors of Indian food intoa hand held delight, with one roll being able to satisfy a slight hunger, or multiple eaten together to create a meal. I have found similar items in Durham, but for some reason they're always made with naan, which is a tad too filling and doesn't deliver the textural superiority of paratha. Luckily I feel like I nailed those paneer and paratha recipes, which translated to these kati rolls tasting pretty damn near perfect to me.

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Thu Feb 16, 2017

Indian-spiced Vegetable and Paneer Skewers

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Paneer Kebabs

There's a reason I rely heavily on skewers to feed my guests at a number of Meatwaves—they can be totally prepped beforehand, quickly grilled, and then easily consumed without the need for plates or utensils. My biggest problem with skewers though has been finding a variation for guests who are veggie inclined that can satisfy and fulfill in a way that sticks loaded with meat do. The only ones I've done so far that have meet that requirement were halloumi and veggie skewers, where that salty, squeaky Cypriot cheese added a heartiness that made a couple sticks feel like the start of a satisfying meal. So seeing cheese as a solution to a problem, I upped my veggie-friendly skewer game by taking on an Indian-spiced version featuring some excellent homemade paneer.

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Thu Feb 9, 2017

Broccoli with Hoisin-Ginger Glaze

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Grilled Hoisin Broccoli

Growing up, broccoli was one of the select few vegetables I would stomach. It was also one of the first vegetables I willing cooked for a meal—albeit I choose to batter and fry it, the fact that I made any veggie for myself was notable. As I grew out of juvenile eating, broccoli didn't become any less loved, although it became more rare as I opted for things like brussels sprouts, cabbage, and green beans instead. Given my warm history with broccoli, it's kind of odd that it wasn't until last year that I first took it to the grill, but now that I know how a hot fire makes it all the better, I'm ready to make up for lost time and this hoisin-ginger glazed broccoli is likely to be just one of what will become many recipes as I rekindle my flame with this green veg.

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Thu Nov 10, 2016

Crisp Roasted New Potatoes

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Crisp Grill-Roasted New Potatoes

I'm a visual person, so it takes a photo to really draw me into a recipe—it's rare for me to be compelled by a book or article lacking an accompanying glamour shot of the finished dish. It's an image that usually sticks in my brain, and while this recipe on Serious Eats of crispy roasted new potatoes was posted a couple years ago, the intoxicating photo of intensely wrinkled little potatoes never left my mind after I first saw it. So it might have taken me a while to finally get to cooking it, but without that photo, I likely would have never tried this excellent method for making potatoes.

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