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

Thu Apr 18, 2019

Pljeskavica

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Pljeskavica

I have a long history of burger creations that have come out of the Meatwave, so many that I didn't think I'd really be surprised by a burger I made myself anymore. So it was a little floored after I made these pljeskavica—Serbian-style burgers—and was blown away with how they tasted. It was like no burger I've had before, and maybe that unexpected quality heightened my personal love for them, but seriously, they were crazy delicious and think you'd be equally impressed if you tried them too.

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Tue Apr 16, 2019

Sauced: Southern Belles Original Belle

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Southern Belles Original

Sauce Stats

Name
Southern Belles Gourmet BBQ Original Belle
Cost
$8.00 for 12oz for at Southern Belles Gourmet BBQ
Ingredients
Tomato Paste, Sugars, Corn Syrup, Vinegar, Apple Cider Vinegar, Salt, Hickory Smoke Flavor, Molasses, Lemon Juice, Onion Powder, Garlic Powder, Chili Pepper Extract, Tamarind Extract, Anchovies, Spice and Coloring
Color
Light maroon
Meatwave Rating
810
out of 10
Approaching Greatness
More Sauce Reviews

A well balanced and layered all-purpose sauce, Southern Belles Original Belle will suit you well in almost any grilling or barbecue scenario.

Thu Apr 11, 2019

Smashed Potato Salad

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Smashed Potato Salad

The Meatwave kick off for 2019 took place on St. Patrick's Day, and to be totally honest, I had no idea it was a holiday until someone pointed it out to me. I then began tinkering with the idea of throwing an Irish-themed cookout, but abandoned that thought in exchange for a menu comprised of all different types of burgers. However, in my thinking along Irish lines, I had ideas of potato dishes swirling, including a potato salad, which I ended up making, although what I put together really had no roots in Irish cooking. Actually, I'm not sure this smashed potato saladsettles into any cuisine classification, unless you count delicious as a category!

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Tue Apr 9, 2019

Meating Expectations

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Meating Expectations

I feel like I was itching to get the Meatwave going in 2019 way more than most years. This was a little odd because, in reality, the gap between 2018 and 2019 was the shortest yet with just over three months separating the two seasons. But those three months felt hella long because they were filled with almost non-stop rain and/or cold, forcing longer-than-usual indoor periods which kept me from grilling and had me resorting to pulling from recipes I made many, many years ago to fill content gaps in the blog. I wasn't alone in this restless feeling—this Meatwave brought out quite the crowd of folks, all ready to escape their winter fortresses and mingle and bask in the meat once again!

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Thu Apr 4, 2019

Sparrow Tavern Veggie Burgers

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Sparrow Veggie Burgers

My first experiences with vegetarian eating consisted almost exclusively of foods that masqueraded as meat—veggie bacon, burgers, nuggets, dogs, etc. My brain wasn't down with that and had trouble accepting eating something that is trying to taste like meat, but isn't really, and I was put off for a long time. As my vegetarian Meatwave constituency continues to grow and I'm finding myself crafting more and more meatless recipes, I'm becoming more in tune to what I personally like about veggie recipes, and that's not trying to make something taste like meat, but make it taste like what it is—vegetables. I think that may be a big reason why the veggie burger at the Sparrow Tavern in Astoria is so loved. This local haunt from my past life in NYC doesn't do a veggie burger that has any semblance of its meaty origins beyond its shape, instead it tastes like a delicious medley of vegetables that's totally satisfying on a number of levels. So when I decided to try to make a veggie burger at home, it was a no brainer for me to start with some facsimile of the recipe used at Sparrow.

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