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

Grilling

Thu Aug 15, 2019

Grilled BLTs

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Grilled BLT

I'll state a probably pretty unpopular opinion—I'm not a big BLT fan. Well, I should probably clarify that, I'm not a big BLT fan most of the year. When a sandwich features only three primary ingredients, all of them need to be on point, but off-season flavorless and mealy tomatoes render BLTs totally unappealing to me and I stay clear. For the two to three months of tomato season though—when the fruit is irresistibly sweet, acidic, and juicy—a BLT is pretty close to sandwich perfection. So it seemed fitting to share my recipe for a grilled BLT while we're still in prime tomato season and I'm enjoying the summer bounty to its fullest.

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Thu Aug 1, 2019

Mango-Habanero Shrimp

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Mango-Habanero Shrimp

I'm on a small quest to bring more seafood recipes to The Meatwave. I've admittedly tried this before and ended up reverting back to my seafood adverse ways, making little progress in becoming the more holistic eater I wish I was. I think this time is different though because I have the nudge of two newish Meatwavers who are pescatarians, and just as I've been adapting to cooking for the larger vegetarian constituency I now enjoy, I'll likely keep seafood more top of mind because of these particular friends. So when mapping out a menu for a cookout that featured spicy dishes, this mango-habanero shrimp had no problem making the cut.

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Thu Jul 18, 2019

Nam Tok: Thai Beef Waterfall Salad

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Nam Tok

I feel like I've been openly lamenting the state of Thai food in the Triangle region of North Carolina a lot recently. I feel a little bad about that, but it's hard for me not to think about it when I'm left unsatisfied too often by not being able to get one of my favorite cuisines in a way that tastes true to its origins. This has led me to learn how to cook a lot more Thai food at home—and it's really not hard, it's mostly just a matter of procuring the correct ingredients—but I'm not always in the mood for cooking, so I still find myself eating out at Thai joint somewhat regularly. Despite my complaining, there have been a few bright spots I've come to rely on at the restaurants around here, one of those being nam tok, otherwise known as beef waterfall salad. This grilled beef salad is simple and doesn't require as many special ingredients as some other dishes, which may be one reason why its has faired better at restaurants, although homemade has still been best!

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Thu Jul 11, 2019

Halloumi with Za'atar and Grilled Squash Couscous

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Halloumi with Za'atar and Grilled Squash Couscous

It was kismet that someone who loved grilling as much as I do, used to live in a Greek heavy neighborhood where halloumi—a salty, grill-able sheep and cow's milk cheese—was both plentiful and inexpensive. It had definitely become a staple in my diet and a go-to for recipe development. After moving to North Carolina, I assumed this magical cheese would cease to be part of my repertoire, but to my surprise, my new local grocery stores did stock the stuff, albeit at price almost twice that I was used to paying. So I didn't bid farewell to halloumi, but instead it became a special occasion thing rather part of the normal rotation. So it was with grand glee that, while at my corner Middle Eastern market the other day, I saw halloumi and inquired about the price and found out was even cheaper than what I was paying in Astoria. In a flash, I bought six bricks of it and came home and began making all new halloumi recipes again, starting with this halloumi with za'atar and grilled squash couscous.

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Thu Jun 20, 2019

Grilled Tuna Wonton Nachos

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Grilled Tuna Wonton Nachos

These grilled tuna wonton nachos might just be the start of something that will probably make a lot of readers happy—more seafood recipes! My Meatwave constituency has seen the addition of pescatarians this year, and that's what pushed me into thinking about a seafood addition to my Tiki-themed cookout a couple months ago. I personally am not big on fish, but I'm always trying to broaden my horizons and become a better eater, so I came up with a recipe that sounded so delicious to me, there was no way I wasn't going to eat. At the end of the day though, I wasn't the only one who found some love for these nachos—so many of my guests were gushing about this dish.

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