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

Appetizer

Thu Dec 19, 2019

Charred Corn and Green Chili Queso

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Charred Corn & Green Chili Queso

Queso is a pretty surefire bet to be a hit at any party. That's why I decided to make for a Superbowl shindig last winter, but little did I know that this new recipe I was working on would outdo any queso I've made before. The change and the secret—Velveeta Queso Blanco, which rendered a great flavor and perfect consistancy to my green chili dip. I've made this dip a couple times since then to continued fanfare, tinkering with the recipe a little each time. I think it's finally ready to be unleashed onto the world now as this charred corn and green chili queso.

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Thu Dec 5, 2019

Buffalo Chicken Jalapeño Poppers

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Buffalo Chicken Jalapeño Poppers

Jalapeño poppers have long been a go-to item for me to bring to parties for so many reasons—they're easy to make, taste great both hot and after sitting around for a bit, pair really well with beer, and I personally don't tire of them and will keeping popping (pun intended) them all night long. The classic jalapeño, cream cheese, and bacon combo is still my favorite, but I've experimented with new recipes for them throughout my long history of this blog, including adding lil smokies, wrapping with sausage, using cherry peppers, and more. After a Super Bowl party last year, where multiple guests brought Buffalo chicken dip, I thought of the idea of using that as a stuffer instead of plain cream cheese, and decided to actually try it out at the final Meatwave of 2019.

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Thu Nov 21, 2019

Grill-roasted Spiced Carrot Dip

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Spiced Roasted Carrot Dip

I'm a man of comfort and tradition, and when it comes to the Thanksgiving meal, those traits translate into cooking the same foods each year with very little deviation. The one expectation that I make is usually in the appetizers, where I have a couple standards, rotate through a few others, and then usually add one or two new things into the mix. While I'll be on the road this year and celebrating the holiday with a grand steak dinner out, I was wondering...if I were hosting per usual, what fitting new thing would I possibly try out? I ended up cooking one of the thoughts that crossed my mind when pondering that question—a grill-roasted spiced carrot dip.

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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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