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

Asian

Thu Feb 28, 2019

Taiwanese Street Corn

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Taiwanese Corn

I know what you must be thinking now, "Corn in February? Really?!?!" Yeah, I know I'm jumping gun more than a bit on this one, but here in Durham we've been inundated by rain and more rain, which has severely hampered my grilling time as well as left my yard more of a mud pit than gathering space. So I've fallen behind in my recipe development and have been left with pulling from a stockpile of items either meant for another time of year or dishes that have sat dormant for years. That's how we've arrived at this Taiwanese street corn post at the end of winter, which, in all honesty, will better serve you during the corn season that's still many months away, but at least that wait will be well rewarded.

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Thu Jan 31, 2019

Thai Chicken Satay Wings

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Satay Wings

I'm closing out an epic five-recipe Wing Month with an oldie, but goodie. Well, the wing recipe is technically new, but it's comprised of a marinade and sauce for Thai chicken satay that I've been using for many, many years. I actually was never much a fan of chicken satay until I started using this specific recipe, which I find much more flavorful and exciting than the satay that most commonly graces plates at Thai restaurants. I also have never been a lover of peanut dipping sauces, but the one here is incredible and I literally can't get enough of it—I'll eat it by the spoonful! So put these two things together, and it makes for one mighty fine chicken wing.

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Thu Oct 18, 2018

Korean Spicy Tofu Bulgogi

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Spicy Tofu Bulgogi

As of late, one deciding go or no go factor for my recipes has been based on their ability to be translated into vegetarian versions with a high degree of quality. Don't fret, the Meatwave isn't going vegetarian, but I've been much more mindful of my guests who are not meat eaters, and while that attention is always appreciated, it seems to be the most successful when my guests are able to enjoy things very similar to what everyone else is eating. So while the original impetus for this Korean spicy bulgogi recipe was for use with thinly sliced pork shoulder, the immensely flavorful marinade seemed perfect for seasoning tofu, and at the end of the day, every eater at my cookout was able to enjoy this crazy delicious dish.

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Thu Sep 13, 2018

Beef Bulgogi Walking Tacos

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Beef Bulgogi Walking Tacos

One of our favorite hang out spots in Durham is Namu, a Korean joint with great indoor and outdoor spaces to eat and drink with friends, which I recommend checking out if you're ever in town. Korean barbecue serves as the backbone of their menu, and there doesn't seems to be much they don't turn it into. Their menu covers everything from the traditional, like bibimbap and mandu, to the creative, like tacos, quesadillas, and loaded fries. This got me thinking, if Korean barbecue is so versatile, what else can it do well?

It wasn't a great leap to get from tacos to walking tacos, but I realized I had never seen Korean barbecue topped Fritos ever before and it suddenly became my mission to make it. I made both spicy pork bulgogi, which I've already reported out on, and this beef bulgogi as toppings, and I'm happy to say both worked great in the walking taco format.

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Thu Jul 12, 2018

Grilled Skirt Steak Ssam

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Skirt Steak Ssam

Skirt, flank, and hanger are my personal trifecta of favorite steaks. While I eat skirt and flank fairly regularly due to their easy procurement, hanger tends to be a special occasion type of thing. It's actually been a couple years since I last cooked a hanger, leaving me with an ever increasing desire to grill one up and decided that using Momofuku's hanger steak ssam recipe at my Korean-themed Meatwave would be the perfect occasion to get some of this delicious, beefy steak back into my life. That proved easier said than done as no local shop had any hangers in stock, and I was too late to place a special order. So a bit disappointed, but not defeated, I kept chugging along with the idea, but just swapped the fairly similar skirt steak in place, and really, at the end of the day, when the beef was made into lettuce wraps with a variety of toppings, the difference between skirt and hanger probably would have been pretty indistinguishable.

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