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

Meatwave

Tue Apr 9, 2019

Meating Expectations

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Meating Expectations

I feel like I was itching to get the Meatwave going in 2019 way more than most years. This was a little odd because, in reality, the gap between 2018 and 2019 was the shortest yet with just over three months separating the two seasons. But those three months felt hella long because they were filled with almost non-stop rain and/or cold, forcing longer-than-usual indoor periods which kept me from grilling and had me resorting to pulling from recipes I made many, many years ago to fill content gaps in the blog. I wasn't alone in this restless feeling—this Meatwave brought out quite the crowd of folks, all ready to escape their winter fortresses and mingle and bask in the meat once again!

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Tue Dec 18, 2018

Meatza & Wings

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Meatza & Wings

This Meatwave season has been the hardest to schedule to date—between bad weather, vacation, and work schedules, finding weekends where I could host became challenging. This left me one cookout short of my goal, so I threw one last date on calendar for December, figuring that with the luck I've had this year, it probably wouldn't happen. Well, that day came, and while recent rains had left my backyard a mud pit, the temperature was unseasonably in the 70s, so I opened up the garage door and got the meat flowing one last time for 2019.

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Tue Oct 23, 2018

The Meat-Atlantic

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The Meat-Atlantic

I seriously think this Meatwave season has been cursed. In no other year have I had to cancel or postpone more Meatwaves, and when we did host cookouts, we often faced adverse weather conditions. This particular event, comprised of Mid-Atlnatic specialities, was supposed to happen back in March, but a continuing cold snap forced its delay. Then it was supposed to happen in September, but again we were foiled, this time by Hurricane Florence, so we pushed it to October. When it came to Meatwave week this time, we faced yet another hurricane, but luckily this one passed through quickly and we were looking at sunny and pleasant weather on a Sunday for once. Then that morning came, and what had been a favorable forecast turned into a cold and rainy morning, but luckily the rain stopped right in time for the meat to start flowing, and while the sun never did come out, we were finally able to put this long-awaited Meat-Atlantic in the books.

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Tue Aug 28, 2018

Franks for the Meat

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Franks for the Meat

Between vacation and time in New York for family and work matters, I've really only been home a little over a week in the last month. This left missing my friends and the Meatwave, but also with very little time to actually put together any type of extensive menu if I wanted to host a cookout to bring the things I was longing for back into my life. When I've run into scenarios like this in the past, I always fall back on a simple hot dogs and hamburgers affair, which in the midst of my continual focus on new recipes, is actually a comfort and welcome change of pace. I was starting to go in that direction and then thought, why even do both burgers and franks, why not just focus on hot dogs alone? And that's how Franks for the Meat was born, but even when faced with only couple days to shop and prep, I still couldn't bring myself to serve hot dogs in the minimalist sense and ended up making five different variations on the theme that were inspired from around the world.

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Tue Jul 17, 2018

Meatle Eastern

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Meatle Eastern

Since moving to Durham, I've adjusted the Meatwave schedule to mostly happen in the shoulder seasons of spring and fall, because let's face it, it's just too damn hot and humid for it to be pleasant to sit outside for hours on end in the dead of summer here. This year I got tripped up though by some unusually cold and wet early spring months that made me fall behind in my ambitious meat-related plans, so to make up for lost time, I decided I needed to continue hosting no matter what the weather was. This led me to implementing some new Meatwave features to beat the heat, along with devising a menu of Middle Eastern-influenced food that would be fitting for the scorching weather.

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