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

Asian

Tue Jan 14, 2014

Sweet and Spicy Korean Chicken Wings

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They say to leave the best for last, but I'm just too excited about these sweet and spicy Korean wings to save them until the end of this special Meatwave wing-month. If you're not familiar with Korean fried chicken yet, you should be. Over the past ten years or so, this twice fried, super crispy style of fried chicken has made its way across our nation, finding a lot of love and for good reason. The ultra-crunchy, ultra-light skin achieved is just part of the attraction though for me—the sauces that these wings are coated in are equally delectable. I find the spicy variation particular intoxicating. It delivers a deep and earthy chili flavor that starts with a bit of sweetness before the heat kicks and is unique from any other wing sauce I've had before.

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Tue Jun 18, 2013

Tocino

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Tocino

I think it took a few times for my (now) mother-in-law to coax me out of my food-adverse shell and finally try the bright red meat that commonly adorned the breakfast plates she served back in the days when I was still courting my wife. Luckily it didn't take more than one bite to fall in love this porky delight—sugary sweet, meaty, and filled with delicious slightly soft, slightly chewy fat—and it instantly became a favorite in my morning meaty vernacular. This my friends is the glory of tocino, and I'm hear to spread its good graces to all that will listen.

More and recipe after the jump >>

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 >>