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

Tue Jun 24, 2014

Grilled Lobster with Lemon-Shallot Butter

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Grilled Lobster

For all the meat I've gone through over the years, I've yet to ever kill what I eat. The idea doesn't bother me, but I'm a city boy and hunting isn't some dream I feel like I need to fulfill. Not being much of seafood guy either, I've never even experienced probably the easiest of kills to deal with—lobster. That was until last summer when Serious Eats was in the midst of some intense lobster coverage and I decided I wanted in on the action to try my hand at grilling these tasty crustaceans. So I dropped a line to my editor, and before I knew it, a package of lobsters shipped direct from Maine the day before was waiting at my doorstep.

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Thu Jun 19, 2014

Sauced: Garland Jack's Secret Six Original Recipe Barbecue Sauce

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Garland Jack's Secret Six Original Recipe Barbecue Sauce Review

Sauce Stats

Name
Garland Jack's Secret Six Original Recipe Barbecue Sauce
Produced by
Cost
Approximately $2.19 for 18oz at your local grocery
Ingredients
High Fructose Corn Syrup, Tomato Puree, Vinegar, Molasses, Apple Cider Vinegar, Modified Food Starch, Contains Less than 2% of Natural Hickory Smoke Flavor, Dried Onions, Dried Garlic, Spice, Mustard Flour, Paprika, Potassium Sobrate
Color
Reddish-brown
Meatwave Rating
510
out of 10
Middle of the Road
More Sauce Reviews

Deserving it's "Middle of the Road" badge, this sauce neither impresses or lets you down, it merely delivers a standard barbecue flavor that doesn't do much to go beyond the basics.

Tue Jun 17, 2014

Thai Spicy Duck Salad

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Thai Crispy Duck Salad

When it comes to the run-of-the-mill Thai restaurants, you can count on me being predictable—pad kee mao and fried spring rolls is my order of choice. At the more authentic Thai joints though, I go crazy for the smorgasbord of spicy dishes that showcase the deep complexity of Thai cuisine that can span sweet to sour to tangy to bright and so much more. The standard corner Thai restaurants never really seem to achieve this in a way that piques my taste buds, which is why I stick to the almost always fulfilling broad noodles with spicy basil. There is one dish though I've found to be fairly consistently on menus at all Thai joints that starts to get at this richer contrast of flavors—spicy duck salad.

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Thu Jun 12, 2014

Meat Tips: Coal Arrangments

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A Filimeato Feast

I get so wrapped up in my endless supply of recipes ideas, that I forget that I still have a lot of ground to cover here on the basics of grilling. So over this summer, I'm tasking myself to put up some long overdue guides on fundamental grilling know-how to make sure we're all the best grillers we can be.

To start things off, a primer on coal arrangements is needed. In almost every post, I mention either direct or in-direct heat, and mastering this difference, and all the in-betweens, is essential to becoming an excellent griller.

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Tue Jun 10, 2014

Bacon-Wrapped Chicken Skewers with Pineapple and Teriyaki Sauce

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Bacon-wrapped Chicken Skewers

Although not one of my top foods, skewers do tend to be one of my favorite things to do at the Meatwave. They're an awesome party food and especially apt for the medium-sized get togethers I frequently host. For one, the small cubes of meat on a stick cook fast and are easy to manage, shortening my time by the grill and increasing my ability to socialize. Second, I can prepare them ahead of time, so it's just grab and go from the fridge when guests are here. Third, I can grill up a variety of different skewers at once as opposed to the singular focus on one recipe at a time that's required for more complicated dishes. Finally, the ease of eating meat on a stick makes skewers just a better experience for all involved.

For all the pluses, there are an equal amount of minuses like they tend to put more limits on creativity, they require a more watchful eye to ensure they don't overcook, and all too often are just comparatively dull compared to other backyard staples like burgers and ribs.

So I'm left balancing my desire to make skewers, but continuing the tradition of delivering only the best to my guests, and that's where these bacon-wrapped chicken skewers with pineapple and teriyaki sauce really hit the mark.

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