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

Recipes

Thu Nov 7, 2019

Grilled Pineapple Pizza

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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.

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Thu Oct 24, 2019

Filipino Bistek Rolls

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Bistek Rolls

I was really excited to share some of my favorites of Filipino foods with my NC friends a couple months back, and when crafting a menu, the hardest thing for me to do was to pick only a handful of recipes from the tons of things I would have loved to cooked. To me, so many things were crucial to understanding the breadth of Filipino cuisine, and cutting dishes made me feel like I was going to end up with too narrow of a sampling. That's how I ended up making these bistek rolls, which really featured three separate recipes that all had their own unique Filipino stamps—sweet pan de sal, salty and savory bistek, and tart anchara. I was super happy how these came together, but when writing up the recipe, I realized that the undertaking might be a bit much for the average cook, although there's a lot of value, and a lot of delicious, in each piece of these mini-sandwiches.

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Thu Oct 10, 2019

Nam Prik Noom

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Nam Prik Noom

My love of Thai food was a driving force in choosing Thailand as a vacation destination a couple years back. I was way more in tune to what I hoped to eat there over sites I wanted to see, and with only a short timeframe in the country, time in the North was a requirement for getting those important eats in. Chiang Mai became our home base city for most of the trip and it quickly became my second favorite city I've ever been do (Barcelona will likely always be my number one) and I wasted no time eating as soon as I got there. After tossing my bags in the hotel room, I ventured out and went straight to the market, where I picked up a plastic bag of nam prik noom—a Thai roasted chili dip—along with a bundle of pork rinds for dipping, which became my primary snack during my stay. That savory and spicy dip was just one of the many things that left a lasting impression on me, and also something I don't see stateside very often, so it made sense for it to become something I needed to learn to cook at home.

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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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Thu Sep 26, 2019

Aleppo Pepper and Mint Chicken Skewers

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Aleppo Pepper and Mint Kebabs

Meatwave devotees probably already know this, but spicy foods are my jam. It like a lot of flavor, and it's always a plus when there's some heat behind that. So I was pretty giddy when I decided to do my first Meatwave ever solely dedicated to recipes that focused on hot chilies. I knew every recipe I made would be designed to win my heart, but as I was crafting the menu, I began worrying about my guests who were not hot heads like myself. That brought me around to a finding a pepper that could still deliver some heat, but was more focused on flavor, and I found the perfect answer in these Aleppo pepper and mint chicken skewers.

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