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

Barbecue

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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Thu Aug 22, 2019

Brisket Tacos

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Brisket Tacos

Up until a couple years ago, I thought I needed to go to Texas to get my fix of truly incredibly beef brisket—no smokehouse near where I live comes anywhere close to the good stuff, and previous home efforts weren't up to snuff. Then all of that changed three summers ago when I finally smoked a brisket in my Weber bullet that was on par with what I'm used to getting in Texas. That shifted my outlook on brisket completely, and instead of shying away from cooking them, I started the make them more often. This summer I reached a point where brisket smoking began to feel monotonous and I wasn't satisfied with serving brisket as is, no matter how good it was. So when I smoked up another brisket beauty at my annual Carne-val celebration, I branched out just a bit and put together brisket tacos, but kept the entire thing very much Texas-influenced.

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Thu Aug 8, 2019

Homemade Peppered Bacon

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Pepper Bacon

A while back, a friend of mine gifted me the bacon of the month club, and my initial reaction was more tepid than you might expect for someone who runs a site called "The Meatwave." For one, I'm not a huge fan of those mail order clubs, and also I've kind of shied away from becoming another voice in a bacon-everything chorus that needs no additional proselytizer. As each month passed though, I found myself anticipating the next bacon delivery more and more. All the bacons were so unique and delicious, it was may more of a thrill getting a new package of cured pork belly constantly than I had initially expected. To this day, one particular bacon that stood out for me was a peppered variation, which added a sharp bite to the already smoky and salty profile to turned things up to eleven. So when I finally decided to make my very first homemade bacon a couple months ago, a peppered bacon was my go-to.

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Thu Jul 25, 2019

Pastrami Pork Belly

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Pastrami Pork Belly

I've been at this grilling and smoking game for over 15 years now, so it may come as a shock that one thing I've never tried cooking at home before is bacon. I think a partial cause of this is that, when I began writing this blog, bacon content was way over saturated at the time and I didn't feel like jumping on that bandwagon. That bacon-mania era has since faded, but I never took up bacon production, even as I was getting more into cured meets and I got a meat slicer. So I had the knowledge and the equipment to set me up for bacon success, but then when I finally decided to make bacon a couple months ago, I went with a pastrami influenced version, and while cooking it, decided to keep true to my pastrami procedure, which didn't output something I can call bacon really, but pastrami pork belly.

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Thu Jun 27, 2019

Smoked Carnitas Tacos

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Smoked Carnitas Tacos

When I need to feed a lot of people, I almost always turn to pork shoulder. This cut is economical, high yield, and cooks reliably, that makes it a no brainer for me to use at any larger scale cookout. The only problem with this is, over the years, I've fallen into a predictable pattern of serving it again and again. Now that's not necessarily a bad thing, but for someone who thrives on developing new recipes, it can feel limiting. So at my annual barbecue blowout, Carne-val, I decided to try to do something slightly different this year—I still picked up a couple giant pork butts, but instead of giving them the tried and true barbecue seasoning, I made up something with influences taken from Mexican carnitas. The results were, at the same time, familiarly comfortable and excitingly different.

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