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

Thu Oct 17, 2019

Herbed Mushroom Ricotta Toasts

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Herbed Mushroom Ricotta Toasts

Last year I was grilling up a steak dinner, and to make use of the heat remaining in the coals after cooking the steak and also to get a new recipe to write about on the blog, I ended up making a batch of herb-crusted mushrooms. It was kind of a last minute and simple recipe that I thought would be sort of a throw away in the end—good enough to get a post out of, but not something to keep coming back to. To my surprise, both my wife and I ended up having a strong affinity for those herbal and garlicky mushrooms that were a perfect pairing with a hearty steak, and almost immediately I saw the recipe having legs beyond that singular use. That's how I ended up getting to these herbed mushroom ricotta toasts, which I made for a Meatwave that was comprised of bite-size party foods.

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Tue Oct 15, 2019

Sauced: Swamp Boys Original BBQ Sauce

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Swamp Boys Original BBQ Sauce

Sauce Stats

Name
Swamp Boys Original BBQ Sauce
Produced by
Cost
$7.99 for 19oz at The Kansas City BBQ Store
Ingredients
Tomato Paste, Brown Sugar, Corn Syrup, Agave Syrup, Worcestershire Sauce, Sugar, Apple Cider Vinegar, Molasses, Salt, Liquid Smoke, Honey, Distilled Vinegar, Vanilla Extract, Lemon Juice, Garlic Powder, Paprika and Spices
Color
Dark Maroon
Meatwave Rating
710
out of 10
Pretty Damn Good
More Sauce Reviews

Swamp Boys delivers the characteristics of an exemplary competition barbecue sauce—glossy coating, attractive color, and a crowd pleasing barbecue flavor.

Thu Oct 10, 2019

Nam Prik Noom

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Nam Prik Noom

My love of Thai food was a driving force in choosing Thailand as a vacation destination a couple years back. I was way more in tune to what I hoped to eat there over sites I wanted to see, and with only a short timeframe in the country, time in the North was a requirement for getting those important eats in. Chiang Mai became our home base city for most of the trip and it quickly became my second favorite city I've ever been do (Barcelona will likely always be my number one) and I wasted no time eating as soon as I got there. After tossing my bags in the hotel room, I ventured out and went straight to the market, where I picked up a plastic bag of nam prik noom—a Thai roasted chili dip—along with a bundle of pork rinds for dipping, which became my primary snack during my stay. That savory and spicy dip was just one of the many things that left a lasting impression on me, and also something I don't see stateside very often, so it made sense for it to become something I needed to learn to cook at home.

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Tue Oct 8, 2019

The Meat Ball

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The Meat Ball

It's going to be an unusually busy fall for me, but I really wanted to get one more Meatwave in this year even though there were very few dates where I could make it work. I also wanted to host at least one event on a brisk fall day where we could transition from daytime eats to a night time fire. After conferring with friends, I picked this past Saturday to host our seasonal closeout, but as the day approached, I got nervous because not only was it not cool, but the hottest days of the year were the few prior to the cookout. Then the stars aligned and Saturday ended up be a great crisp fall day for our first cocktail-party themed Meatwave where I served up a menu of finger foods, everyone dressed up, we downed delicious drinks, and finished the night with a campfire and s'mores to put the perfect cap on another great season.

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Thu Oct 3, 2019

Filipino-inspired Adobo Ribs

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Adobo Ribs

When crafting a menu of Filipino-inspired dishes to introduce my NC friends to this cuisine, there was little doubt that adobo needed to be included. I would bet that for many, like it was for myself, adobo is the gateway into Filipino food—it's ubiquitous and easy to come by, familiar enough to make it a comfortable first choice in what can be an otherwise unfamiliar menu, incredibly delicious, and the perfect introduction to the tangy and savory qualities that form the backbone of so much of the cuisine. The only problem was adobo—most commonly a meat braised in a vinegar and soy sauce mixture—is not an easy thing to adapt to grilling or smoking. After racking my brain with a few ideas of how to do it, I finally settled on trying out an unorthodox adobo technique on ribs, and the results were incredible!

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