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

Asian

Thu Nov 28, 2019

Filipino Barbecue Baos

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Filipino BBQ Baos

While writing a recipe blog always keeps my brain thinking creatively, it can also be easy to fall into ruts. A constant need for content has me looking at where I've been and new ways to move forward. Sometimes the word "new" is used loosely though, "rehash" is more apt. The latest trend I fine myself caught in is putting an old recipe into steamed buns with some toppings and presenting it as new. I've done this with pork belly, burnt ends, char siu, and now Filipino barbecue. I should probably be looking to move on the next thing, but the reality is that these buns always seem to turn out awesome, are loved by guests, and are particular well adapted to my style of cookouts where small, handheld bites are key. So, while this may start feeling repetitive, this is not likely to be the last remixed bao recipe you get from me.

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Thu Nov 14, 2019

Smoked Lechon Liempo

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Smoked Lechon Liempo

Looking back, my first attempts at grilled pork belly were woefully lacking. I feel a little bad those recipes still live on and folks might use them because I now know how to make far superior specimens, including ones with incredible crackling skin. One of the best pieces of pork belly I ever cooked was a smoked porchetta last summer, and my guests definitely agreed with a few of them bringing up that dish again and again. Needing content for the blog means there aren't a lot of repeats at my cookouts, but I had a desire to relive the greatness of the porchetta this summer, so simply made the same recipe, but changed up the seasonings to be Filipino-based and ended up with another incredible output—smoked lechon liempo.

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Thu Oct 24, 2019

Filipino Bistek Rolls

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Bistek Rolls

I was really excited to share some of my favorites of Filipino foods with my NC friends a couple months back, and when crafting a menu, the hardest thing for me to do was to pick only a handful of recipes from the tons of things I would have loved to cooked. To me, so many things were crucial to understanding the breadth of Filipino cuisine, and cutting dishes made me feel like I was going to end up with too narrow of a sampling. That's how I ended up making these bistek rolls, which really featured three separate recipes that all had their own unique Filipino stamps—sweet pan de sal, salty and savory bistek, and tart anchara. I was super happy how these came together, but when writing up the recipe, I realized that the undertaking might be a bit much for the average cook, although there's a lot of value, and a lot of delicious, in each piece of these mini-sandwiches.

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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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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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