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

Barbecue

Thu Dec 12, 2019

Smoked Curried Chicken Salad Sandwiches

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Smoked Curried Chicken Salad Sandwiches

Oh man, it's been five years since I last made a chicken salad. That kind of boggles my mind because that last recipe for a smoked chicken salad was a real winner, and I enjoyed having leftovers in the house for a few days to make easy lunches and snacks. After making that recipe too, I had all these ideas for different types of chicken salad that I left unrealized until recently when I decided to make this smoked curried chicken salad.

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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 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 31, 2019

Smoked Carnitas Taquitos

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Smoked Carnitas Taquitos

Figuring out what to do with leftover pulled pork has become a standard fall activity for me. Each summer I smoke extra pork butts for the express purpose of freezing and continuing to get my barbecue fix throughout the fall and winter when I'm less likely to be cooking up larger cuts due to Meatwave dormancy. This past summer I did something a bit different though—instead of making my standard pulled pork recipe, I gave my smoked butts a carnitas-influenced seasoning to delicious results. Now, having a few bags of this sitting in my freezer, my brain has been wandering into Mexican and Tex-Mex inspired uses, which got me to these fantastic smoked carnitas taquitos.

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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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