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

Tue Mar 4, 2014

Cajun Spiced Ribs

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Cajun Spiced Ribs

This has hands down been one of the most depressing winters I can remember. If it wasn't a polar vortex, it was snow, ice, and rain. The elements seemed to have it in for me, keeping me from my grill during those fleeting hours I could comfortably be tending to a fire. As the days are finally growing longer and weather slowly taking an upward turn, I needed a little pick-me-up to get me out of the funk I've found myself in and renew my spirit to tend to the flames. I decided a great prescription would be to relive the glory of a Cajun grilling kick I went on two summers ago. From jambalaya, to blackened catfish, to shrimp skewers, each dish during this time seemed to turn out incredible, and taking top honors among that crowded field were these Cajun spiced spare ribs.

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Tue Feb 25, 2014

Smoked Char Siu Pork Shoulder Steaks

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Smoked Char Siu Pork Shoulder Steaks

If there's a defining attribute of New York City barbecue, it's the loss of definition. North Carolina has whole hog, Texas has brisket, Kansas City had ribs, and New York City has pitmasters who are trying their best to emulate all of those traditions, but at the same time, not feeling beholden to them in a way a Southern local pitmaster may feel. That means you can get pretty stellar pork, brisket, and ribs in the city, but on the menu you may find smoke meats you wouldn't not see normally, like lamb ribs, coriander pork steaks, pastrami, and more.

One joint that embodies this spirit more than most is Fletcher's in Gowanus, who proudly advertise they serve "Brooklyn Barbecue." Unfortunately I've only gotten there once, but that one time I went, among the standard spare ribs and brisket, my tray also had a pile of sliced char siu pork shoulder steak. This clash of Chinese and American influence left a strong impression on me—it was unique, it was delicious, and I knew I needed to try to make it myself.

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Thu Feb 20, 2014

Sauced: Desert Pepper Daddy-Q BBQ Sauce

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Desert Pepper Daddy-Q BBQ Sauce

Sauce Stats

Name
Desert Pepper Daddy-Q BBQ Sauce
Cost
$5.95 for 16oz at Salsa Express
Ingredients
Water, Tomato Paste, Brown Sugar, Molasses, Distilled Vinegar, Dehydrated Onion, Orange Juice Concentrate, Salt, Worcestershire Sauce, Wheat Flour, Spices, Liquid Hickory Smoke, Beef Base, Dehydrated Garlic, Chipotle Pepper, Citric Acid
Color
Dark Maroon
Meatwave Rating
410
out of 10
Just OK
More Sauce Reviews

Suffering an identity crisis between salsa and barbecue sauce, this interesting, chunky sauce is left trying to find a proper home on the grill.

Tue Feb 18, 2014

Thai Chicken Satay with Spicy Peanut Dipping Sauce

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Thai Chicken Satay with Spicy Peanut Dipping Sauce

I can totally get behind a beef satay—thinly sliced, marinated flank steak becomes incredibly delicious when well seared over a scorching fire—unfortunately I can't say the same for chicken satay. Sure, the components of the marinade are more noticeable on chicken, but it's the lack of flavor and fat in the meat itself that makes it comparatively flavorless and, all too often, dry. So I approached making this Thai chicken satay with some low expectations, but luckily the final product left me pleasantly surprised.

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Tue Feb 11, 2014

Duck Pastrami

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Duck Pastrami

Ah, nothing like the laziness of winter to get some fine meat curing in. The immediacy that summer tends to require means I often forget, or never want to tackle, multi-day projects, but bring on the cold and short days and I'm all about filling up my fridge with meats sitting in cure, slowly transforming into delicious pastrami, Montreal smoked meat, or Canadian bacon. So another winter requires another curing project, and I took things to a smaller scale this time around by trying my hand at duck pastrami

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