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

Grilling

Thu Dec 5, 2019

Buffalo Chicken Jalapeño Poppers

Posted by

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.

Read more and get recipe >>

Thu Nov 28, 2019

Filipino Barbecue Baos

Posted by

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.

Read more and get recipe >>

Thu Nov 21, 2019

Grill-roasted Spiced Carrot Dip

Posted by

Spiced Roasted Carrot Dip

I'm a man of comfort and tradition, and when it comes to the Thanksgiving meal, those traits translate into cooking the same foods each year with very little deviation. The one expectation that I make is usually in the appetizers, where I have a couple standards, rotate through a few others, and then usually add one or two new things into the mix. While I'll be on the road this year and celebrating the holiday with a grand steak dinner out, I was wondering...if I were hosting per usual, what fitting new thing would I possibly try out? I ended up cooking one of the thoughts that crossed my mind when pondering that question—a grill-roasted spiced carrot dip.

Read more and get recipe >>

Thu Nov 14, 2019

Smoked Lechon Liempo

Posted by

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.

Read more and get recipe >>

Thu Nov 7, 2019

Grilled Pineapple Pizza

Posted by

Grilled Pineapple Pizza

Pizza friends are the best friends! A shared love of pizza ensures that when two of my closest friends and I get together, that we're very likely going to be spending our time indulging in hot pies. These two wonderful humans also get the credit for getting me to move to North Carolina, and on one of our earlier dinners as new neighbors, I offered to pick up some pizzas on the way to their house and they made me promise not to judge them when they gave me their order of a pizza topped with pineapple, red onion, and finished with a barbecue swirl. I really didn't have any qualms over their order, but if I had, they would have melted away quickly with one bite because that topping combo was indeed a winner. So when I hosted them for a backyard pizza party recently, it made sense to me to recreate that pie, but I added a few of my own touches to the formula by grilling the pineapple and adding pickled jalapeños, both elevating an already great pie even more.

Read more and get recipe >>