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

Thu May 23, 2019

Huli Huli Chicken Tacos

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Huli Huli Tacos

In recent years, I've become more conscious in writing about food and cultures that are not my own. For me, that hasn't translated to limiting my recipe scope, but understanding more where the food comes from, what it means to people, and trying to honor that as much as possible. I'm not sure how much of it comes across in my posts and recipes, but it's definitely in my thoughts as I tackle dishes I'm planning on sharing here. That has led to me searching out more ingredients and processes that are true to a recipe's origins, but I'm also aware I haven't been everywhere, know everything, and am sometimes naive and prone to mistakes—everything's a learning process, right? Sometimes I'm led down wrong paths, and the first time I cooked and shared a post on huli huli chicken that I had based off of a recipe I saw in Cook's Illustrated, commenters let me know that it wasn't totally faithful to its Hawaiian origins, although it was delicious in its own right. I keep coming back to this recipe that coats chicken with a sweet pineapple glaze, and it felt really fitting to resurrect it in this taco form for a Tiki-themed Meatwave I hosted recently, but I'm left wondering if it's time I drop the "huli huli" label and give it a name that doesn't have representation complications attached.

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Thu May 16, 2019

Sweet Tamarind Glazed Baby Back Ribs

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Sweet Tamarind Ribs

After adverse weather dampened my grilling and barbecue efforts for a bit over the winter, I found it necessary to reach into my archives and resurrect old recipes. One of those was for some cherry smoked and sauced baby back ribs, and when writing up that post, I realized it had been a very long time since I cooked up baby backs instead of my go-to spares. That left me with a desire to make a few racks of these leaner ribs, and my recent Tiki-themed Meatwave provided a great backdrop to do so, where I was able to devise an appropriately sweet and sticky sweet tamarind glaze to make these ribs meld in seamlessly into the overall menu.

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Tue May 14, 2019

Sauced: Rufus Teague Touch O' Heat

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Rufus Teague Touch o' Heat

Sauce Stats

Rufus Teague Touch O' Heat Barbecue Sauce
Produced by
$6.95 for 16oz at
Tomato Puree , Sugar, Water, Brown Sugar, Molasses, Distilled Vinegar, Salt, Raisin Paste, Orange Juice Concentrate, Tamari Soy Sauce , Dried Onion, Paprika, Chipotle Pepper, Anchovy Paste , Chili Pepper Powder, Natural Flavor, Natural Smoke Flavor, Spice, Dried Garlic, Celery Seed Powder, Brown Mustard
Dark Maroon
Meatwave Rating
out of 10
Pretty Damn Good
More Sauce Reviews

This is a barbecue sauce that delivers bold flavor, but has more going under the hood than its other supermarket brethren.

Thu May 9, 2019

Grilled Pineapple Fried Rice

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Pineapple Fried Rice

We eat a fair amount of rice in my household, and that means pretty consistent rice leftovers, which translates to a lot of fried rice. While I find myself making fried rice often, I've stuck to two variations—most often it's Filipino-style garlic fried rice, and every now and then I do a Thai fried rice. When planning my Tiki-themed Meatwave last month, I started to think that fried rice would be an apt and plentiful side to serve, and it would also allow me to spread my wings a bit into new fried rice territory. Since I was thinking along Tiki lines, it should be no surprise that pineapple was on my mind, and that led me to this great grilled pineapple fried.

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Thu May 2, 2019

Spicy Bulgogi Rice Burgers

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Korean BBQ Rice Burgers

Oh Korean barbecue, is there no wrapper this stuff doesn't taste great in? I've had Korean barbecue stuffed in lettuce, steamed buns, tacos, nachos, quesadillas, dumplings, and more and it always tastes right at home. Well, I have another deliver method to share with you today that's just as delicious, and even more impressive—rice burgers!

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