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

Asian

Tue Jun 11, 2013

Lechon Liempo

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Lechon Liempo

I may talk a barbecue game, but when it comes to cooking swine, Filipinos are at the top of their game. For all the Carolina whole hogs, smoked pork shoulders, and braised bellies I've had, nothing quite matches the simplicity and utter mastery of Filipino lechon—whole roast pig. I'd love nothing more than to learn this fine art of rotisserie swine cooking, but I'm short on a giant rotisserie, hogs, and a mentor. So when wanting to do some Filipino style pork, I took things to a smaller scale and looked to lechon liempo—Filipino roast pork belly.

More and recipe after the jump >>

Tue Mar 19, 2013

Vietnamese Steak Banh Mi

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We Shall Meat Again Someday

I was late to jump on the banh mi bandwagon, so much so that the all out craze they had going so many years ago was breathing its last breath when I finally joined. Still, my first taste of one of these Vietnamese sandwiches was a revelation—the contrast between the sweet and salty meat, pickled diakons and carrots, fresh cilantro, and airy, crusty bread was nothing short of spectacular. Whether in or out of food fashion, I still think these are royalty among sandwiches, deserving continued prominence, which is why I'm bringing you this grilled steak banh mi today.

More and recipe after the jump >>

Tue Nov 27, 2012

Daeji Bulgogi

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Daeji Bulgogi

At the very end of October, I made my pre-Thanksgiving meal, where I tested out a slew of new holiday recipes, leaving me eating turkey, stuffing, and cranberry sauce for a few weeks. Then came the actual Thanksgiving, which infused another wave of turkey, stuffing, and cranberry sauce into my diet. After a solid month of this, I'm ready for something completely different, so why not some Korean barbecue in the form of my favorite Asian spicy pork—daeji bulgogi.

More and recipe after the jump >>

Wed Sep 5, 2012

Vietnamese Stuffed Bass Wrapped in Banana Leaf

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Stuffed Whole Fish

It was around this time last year, in the looming threat of a hurricane, we rushed together a special send-off Meatwave for the two greatest Meatwavers of all time, Lindsay and Brandon. While they've been sorely missed this season, they couldn't resist the draw of the meat and returned over this past holiday weekend to get their meat on. Their homecoming had me reminiscing about that final goodbye Meatwave last year (one of the best ever), and I thought it only right to feature one of the recipes from that night, this Vietnamese-inspired stuffed sea bass.

More and recipe after the jump >>

Thu May 24, 2012

Beef Teriyaki Skewers

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Teriyaki Beef Skewers

It's Memorial Day, and that means you're grilling! There's no question about that, but are you set to be the master grill host? Last year I gave a rundown of some helpful tips I've picked up over the years on throwing a killer backyard barbecue, and of those, one of the most important is being prepared with food when people arrive. The awkwardness of friends showing up hungry and having to wait for you to heat the grill and then actually cook can be painful, so it's best to have that sucker fired up with some items that can be grilled in hurry to start feeding those growling stomaches. Thinly cut flank steak skewers are a favorite of mine to accomplish this task, and this beef teriyaki version is a surefire crowd pleaser.

More and recipe after the jump >>