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

Grilling

Thu Mar 14, 2019

Arepas with Skirt Steak, Black Beans, and Cheese

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Grilled Steak Arepa

Back in my old hood of Astoria, NY, we had an amazing arepas joint called Arepas Cafe. I was instantly enamored with my first taste of these Venezuelan stuffed corn cakes, and while I tested the waters early on of all different types of fillings, I found my three favorites and have stuck to ordering only those year after year. So when I was making arepas at home a few years back, two of my beloved varieties—the Reina and Guyanesa Tropical—were on the menu, but I also tossed one new variation into the mix with this arepa filled with black beans, grilled skirt steak, and cheddar cheese.

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Thu Feb 28, 2019

Taiwanese Street Corn

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Taiwanese Corn

I know what you must be thinking now, "Corn in February? Really?!?!" Yeah, I know I'm jumping gun more than a bit on this one, but here in Durham we've been inundated by rain and more rain, which has severely hampered my grilling time as well as left my yard more of a mud pit than gathering space. So I've fallen behind in my recipe development and have been left with pulling from a stockpile of items either meant for another time of year or dishes that have sat dormant for years. That's how we've arrived at this Taiwanese street corn post at the end of winter, which, in all honesty, will better serve you during the corn season that's still many months away, but at least that wait will be well rewarded.

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Thu Feb 21, 2019

Naan Pizza with Spiced Paneer

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Naan Pizza with Spiced Paneer

Sometimes I'm left wondering—when does a recipe cross a line from doable to too daunting for the average home cook? These naan pizzas with a spiced paneer serve as a good example of that question being brought to the top of my mind. I made them at a pizza-themed Meatwave and they were the biggest hit I had of the day, so it was a no brainer they'd be slated for a spot on the blog. When I began writing up the recipe though, the long laundry list of ingredients and multitude of steps the the final recipe required became more clear as I wrote everything down in its final format, leaving me to question if anyone would ever try making these themselves at all. In the end, I even left off an entire sauce I had used in my pizza to try to condense things down a bit, although I'm not sure I did myself any favors really. So I'll let you judge for yourself whether these "pizzas" are worth all that goes into them—I know for myself, the answer was a resounding yes!

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Thu Feb 14, 2019

Tijuana Dogs

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Tijuana Dogs

I had a hard time deciding what to call this recipe because this style of hot dog goes by a number of names—Danger dogs, Mexican hot dogs, Tijuana dogs, etc. The major defining trait of this hot dog is that it's bacon-wrapped, and more often than not, deep fried. It's then topped with any number of Mexican-influenced toppings, so can take many unique forms from there. My lockdown on the name and topping combination ended up being decided by an illustration by Hawk Krall that labeled a Tijuana dog with an array of add-ons that sounded perfect in my mind—pico, jalapeños, pineapple, avocado, and crema. In the end, this led me down a very delicious path.

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Thu Feb 7, 2019

Barbecue Chicken French Bread Pizzas

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French Bread Pizza

It's hard to remember the last time I had a French bread pizza—it had to be while I was still in high school when boxes of Stouffer's pizza were not an uncommon item to find in our freezer. I guess once I left home, I also left behind French bread pizza altogether, and there really isn't a good reason for that because it's not like I didn't like this garlic bread and pizza amalgamation. When putting together a last minute Meatwave during an unseasonably warm Sunday this past December, I thought pizza would be something I could pull off on short notice, although pizza events always tend to a lot of work for me during the actual cookout due to the time and attention it takes to prepare pies with fresh dough. So I got to thinking how much easier it would be to swap dough for bread and, all of sudden, French bread pizza was back in my life!

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