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

Asian

Thu Mar 19, 2020

Sriracha Shrimp on Wonton Chips

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Sriracha Shrimp on Wonton Chips

As food genres go, appetizers are my favorite. It's my favorite in a way that reaches a point of embarrassment for my wife as I hurry us into any cocktail hour as quickly as possible to be the first to storm the table and/or require us to strategically wait by passed hors d'oeuvres entry points to ensure I can get more than my fair share. So when I decided to host my first cocktail party Meatwave, where the menu would be focused exclusively on the type of small bites I crave, I went a little overboard in scope and ambition, but ended up pulling off nine different delicious dishes, and among the top of them were definitely these sriracha shrimp on wonton chips.

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Thu Mar 12, 2020

Filipino Barbecue Tofu Baos

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Filipino BBQ Baos

With Filipino restaurant options in the Triangle extremely limited, some extra effort is required for me to share this delicious cuisine with my friends. Luckily, our local Asian grocery is well stocked with Filipino ingredients, so when I decided to host Filipino-themed cookout last summer, I was able to get what I needed to cook up a menu with some level of authenticity. A major challenge arrived in the plotting of recipes though—this cuisine is definitely short on vegetarian options and I have a large vegetarian constituency that want to partake too. Filipino barbecue was a must for one of the dishes, but this sweet marinade is usually applied to pork and chicken, so I tried it out on tofu to give all of my guests the ability to experience it, and I'm happy to say these Filipino barbecue tofu buns both worked great and were a hit!

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Thu Feb 13, 2020

Filipino Adobo Eggplant

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Adobo Eggplant

In our earlier days of living in New York, if the wife and I wanted to grab Filipino food out, our options were pretty much limited to a one-block strip in Woodside, Queens. While we had no problem taking the trek to get there, our friends never really seemed down to join, so it was exciting one day when a close friend requested we take her out for Filipino food. Once we got there, we quickly realized that her meatless diet rendered just about everything on the menu off limits and, if I remember correctly, her meal consisted of some grilled veggies and rice. We thought for sure she'd be able to get something like adobo eggplant, which provides a good taste of Filipino flavors with its soy and vinegar-based sauce, but even this dish at that particular restaurant contained pork. So when I decided to throw a Filipino-themed Meatwave last summer to introduce my North Carolina friends to this cuisine, adobo eggplant was a must, and making it at home meant I can do it completely meatless so everyone could enjoy it.

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Thu Jan 23, 2020

Yakitori Wings

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Yakitori Wings

The start of the 2020 Meatwave season is still a few months off, but I can't help already planning and getting excited for that day. Part of the reason I'm jumping the gun a little with plotting recipes is that I decided to make the kickoff a Tiki-influence affair after a similar cookout last year was one of the most fun events we've ever hosted. I had a few wing recipes in contention to grill up that day, but these yakitori wings won out the others mainly because they made use of a tare sauce I was already producing as a finishing glaze for bacon-wrapped mochi. Just like that mochi, these didn't disappoint with their addictive sweet and savory profile that made going for seconds and thirds a must!

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Thu Jan 9, 2020

Thai Red Curry Wings

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Thai Red Curry Wings

With my increased interest in Thai cooking over the past year, it should come as no surprise there would be a Thai-inspired wing tossed into the mix of this year's Wing Month. The main reason I began cooking Thai food at home was to try to get more authentic flavors than what local restaurants serve up, and having familiarized myself with a lot of those special ingredients, these Thai red curry wings take full advantage of that knowledge and make no compromise or substitutions on what's more traditional. That may make the final recipe a little daunting to some, but you have to trust me, seeking out and learning about these flavors and ingredients pays off immensely in the end.

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