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

Vegetarian

Thu Dec 20, 2018

Grill-roasted Chili-spiced Carrots

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Chili-spiced Carrots

People are always surprised to find out my wife and I are a Blue Apron couple—they wonder how someone they equate with always cooking his own thing can be interested in a meal service. The truth of the matter is, we became a Blue Apron household over a year ago after a long stint of not cooking and always eating out, but have since tired of it and have failed to cancel our membership. It's usually my job to go in and skip the next month's deliveries, but with the business of the start of the holiday season, I totally forgot to do it in November, and surprise, a Blue Apron box arrived on Thanksgiving Day when my fridge was already bursting at its seams. We eventually did eat that food, which offered a nice respite from leftovers, but those meals that we did not select all leaned in heavily on carrots. I felt like I was eating carrots for a week, so what do I do when it was Meatwave time the next weekend and I could cook whatever I wanted to? Make more carrots!

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Thu Nov 29, 2018

Grilled Pimento Cheese Sandwiches

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Grilled Pimento Cheese

You can't argue with a really good grilled cheese, right? Well, that was my logic when deciding to grill up these pimento cheese sandwiches at a Meatwave a couple months ago. I had a bit of a dilemma in that I was trying to find a suitable grilled vegetarian main to fit with a Mid-Atlantic theme, but kept coming up short of good ideas. I then set my sight a little further South and decided that, even if these sandwiches were a little off the mark geographically, they would certainly hit spot in my guest's hearts and bellies, and they did that quite well.

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Thu Nov 8, 2018

Old Bay Potato Wedges

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Old Bay Grill Fries

Growing up in close proximity to Maryland meant their hometown Old Bay spice mixture was everywhere. While most equate this regional flavor with crab, my seafood aversion meant it represented something else to me, mainly popcorn and fries. Most all local movie theaters had a bottle of the stuff for shaking on tubs of popcorn, which was really the way I enjoy Old Bay more often than not, while there were numerous french fry shops, usually outposts of joints you find on the shore, that served their fries adorned with Old Bay. This seasoning is so ingrained as part of my personal food history that it felt like there was no way it could be omitted from a Mid-Atlantic influenced menu I served at a recent Meatwave. So it was destined that these Old Bay fries would be served that day and then make their way onto the blog as a result of that.

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Thu Oct 18, 2018

Korean Spicy Tofu Bulgogi

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Spicy Tofu Bulgogi

As of late, one deciding go or no go factor for my recipes has been based on their ability to be translated into vegetarian versions with a high degree of quality. Don't fret, the Meatwave isn't going vegetarian, but I've been much more mindful of my guests who are not meat eaters, and while that attention is always appreciated, it seems to be the most successful when my guests are able to enjoy things very similar to what everyone else is eating. So while the original impetus for this Korean spicy bulgogi recipe was for use with thinly sliced pork shoulder, the immensely flavorful marinade seemed perfect for seasoning tofu, and at the end of the day, every eater at my cookout was able to enjoy this crazy delicious dish.

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Thu Oct 4, 2018

Grilled Vegetables and Israeli Couscous Salad

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Israeli Couscous & Grilled Vegetables Salad

Well, it felt like the heat would never relent, but finally, the seasons are starting to change here in Durham. It's not quite feeling like fall yet though, but more how a pleasant summer should be—warm and comfortable, just generally good times to be outside. So I have not yet transitioned into my orange veggie, fall extravaganza mode, but instead am enjoying the last hurrays of the summer season, and this grilled vegetable and Israeli couscous salad is good note to go out on.

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