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

Tue Jul 29, 2014

Spicy and Chunky Baba Ghanoush

Posted by

Chunky & Spicy Baba Ghanoush

While in Southern Spain last spring, I came across a baba ghanoush in a Moroccan restaurant that was so starkly different than what I make that it ignited a desire to try to put together something similar as soon as I got home. It took me a few years to get a baba ghanoush recipe I really loved, and since then, I haven't changed a thing, but this new variation challenged me to rethink how to put together this smoky eggplant dip. My recipe was smooth, this dip was chunky. My recipe was mellow, this had a kick of heat to it. My recipe was thick and creamy, this one was thinner and oily (in a good way). So I had my work cut out for me, but I was up to the task and this spicy and chunky baba ghanoush is what came out of it.

Read more and get recipe >>

Thu Jul 24, 2014

Meat Tips: Gauging the Heat

Posted by

Grilling Guide

Continuing on the trend of dispersing some grilling basics over this summer, after finding the best coal arrangement for your cook, the next biggest thing is getting to know how hot your fire is and how to control it. Different foods like different heats—while a steak will appreciate a nice searing heat, over the same fire a chicken will quickly burn to a crisp before it ever has the chance to cook—so gauging your fire's temperature is a crucial step before slamming down some food.

Read More >>

Tue Jul 22, 2014

Moroccan-spiced Meatballs

Posted by

Moroccan-spiced Meatballs

Meatballs aren't usually associated with the grill, but they're becoming the meat form of choice for me when I want to do a ground meat creation that brings in influence from other cuisines and cultures. When done with the right consistency, meatballs actually cook incredibly well over a live fire and are so quick to make and versatile, they've served me well again and again in many variations, including: Greek, barbecue, Italian, and now, Moroccan.

Read more and get recipe >>

Thu Jul 17, 2014

Sauced: Sugar Britches BBQ Sauce & Glaze

Posted by

Sugar Britches BBQ Sauce & Glaze

Sauce Stats

Name
Sugar Britches BBQ Sauce & Glaze
Cost
$7.99 for 18oz at Jenks Speciality Foods
Ingredients
Water, White Sugar, Molasses, Brown Sugar, Apple Cider Vinegar, Tomato Paste, Onion, Vinegar, Worcestershire Sauce, Salt, Yellow Mustard, Garlic Powder, Natural Smoke Flavor, Onion Powder, Natural Flavor, Black Pepper, Xanthan Gum, Celery Seed, Cayenne Pepper
Color
Dark Brown
Meatwave Rating
410
out of 10
Just OK
More Sauce Reviews

Using molasses to a fault, Sugar Britches comes off as one-note and is missing the other layers of barbecue sauce flavor needed to add depth and balance out the heavy hand of molasses.

Tue Jul 15, 2014

Moroccan Chicken Brouchettes

Posted by

DSC_0609

Continuing on the Moroccan road I'm treading this month, I was looking for short cut to bring me another North African dish without the amount of work I had to put in for merguez or the resulting sandwiches. That path led me to these chicken brochettes (otherwise known as skewers). Just about every culture has their own variation of meat on a stick, and I can attest that these little cubes of marinated chicken just went to further prove why that tradition is one that will never die.

Read more and get recipe >>