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

Tue Oct 21, 2014

Smoked Lamb Barbacoa

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Meatzcaleria

It's a sad truth that cooking purely for myself and the wife has fallen the wayside in my life. Between increasing demand from my nine-to-five and developing and writing recipes regularly for two food blogs, a majority of my free time is spoken for. Those nights I'm not cooking for the blogs, I'm usually more keen on getting delivery or quickly grabbing something out in order to give me the most time for photo editing, writing, content entry, and/or sleep (I have remember to work that last one into my schedule too). So over the past couple years as I've been cooking less and less for myself, I've collected a growing number of recipes I've really wanted to try out, but never found the time for. One of those was this beef barbacoa.

Constantly in the back of my mind as something I must try, I finally decided the best way to give it a go would be to rework it into a recipe I could also use as a blog post. This manifested itself as smoked lamb barbacoa, which I contend is probably equally, if not more, delicious as the inspiration point.

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Tue Oct 14, 2014

Chicken Keema Kebabs

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Chicken Keema

At the start of last summer, my buddy Tyson rolled into the Meatwave toting a bag of mustard-hued ground chicken spotted with green chilies and cilantro. He said it was chicken keema, procured from a Pakistani butcher who informed him not to waste time with the mild keema and to go straight to the spicy. It took some care to get that loose chicken formed around skewers and on the grill, but once there, they cooked up to be a beautiful vibrant yellow that drew the attention of many in the crowd.

I was eager to dig in and found myself instantly smitten with the supreme heat of this chicken mixture. That butcher wasn't messing around when he labeled his keema spicy—this stuff burned, but not so much that it masked the plethora of earthy spices also present, making it one complexly flavored skewer of meat.

I knew right away that I wanted to make my own keema recipe and I made good on that goal after spending time tinkered away with a barrage of spices and some damn hot chilies to get a keema Kebabs that lived up to that first taste many months earlier.

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Thu Oct 9, 2014

Sauced: Garland Jack's Secret Six Country Honey Barbecue Sauce

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Garland Jack's Secret Six Country Honey Barbecue Sauce

Sauce Stats

Name
Garland Jack's Secret Six Country Honey Barbecue Sauce
Produced by
Cost
Approximately $2.19 for 18oz at your local grocery
Ingredients
Sugar, Tomato Puree, Vinegar, Water, Apple Cider Vinegar, Modified Food Starch, Molasses, Honey, Salt, Contains Less Than 2% of Natural Hickory Smoke Flavor, Mustard Flour, Dried Garlic, Spice, Potassium Sorbate, Dried Onion, Paprika
Color
Reddish-brown
Meatwave Rating
510
out of 10
Middle of the Road
More Sauce Reviews

Its "Country Honey" label lets you know upfront that this is one sweet sauce, but it's not overpoweringly sugary, making it a decent supermarket choice for those needing to feed their sweet tooth in barbecue sauce form.

Tue Oct 7, 2014

Smoked Chicken Salad

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Smoked Chicken Salad

I like to fill my smoker as much as possible whenever running it—why waste good heat and space? Plus, I contend that the more meat in there, the better things seem to come out. So when I started a fire primarily to smoke only a few duck breasts to make duck pastrami, it seemed almost criminal not to throw in some additional items that I could potentially eat throughout the week. That's how this idea for a smoked chicken salad was born—to make use of that prime smoking space now and end with something that will hold in the fridge and can enjoyed over the coming week.

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Thu Oct 2, 2014

Board Meating

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Board Meating

The last Meatwave was over two months ago. That's what I believe is colloquially referred to as a "bloody shame." You loyal readers may not have noticed because I've kept those meaty recipes coming consistently throughout the summer, but the last time I hosted my friends for an all out meat-filled bash was all the way back at the end of July. It had been way too long, so I rectified the situation this past weekend with an immense Tiki-inspired feast, served against the backdrop of a beautifully sunny and unseasonably warm 80 degree fall day.

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