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

Recipes

Thu Jun 13, 2019

Smoked Barbecue Jackfruit

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Barbecue Jackfruit

I'm now enjoying my fifth summer here in Durham, which also marks the amount of time I've been more consciously cooking vegetarian recipes at The Meatwave. That fateful move had a rather unexpected outcome of my meatless constituency rising dramatically, and I've become a lot more adept at vegetarian grilling since then. I've realized recently that in doing that, I've fallen into a predicable pattern of picking up some extra-firm tofu and just marinading it in whatever sauce I already have going for other meat dishes. This has undoubtedly resulted in some rather tasty concoctions, and also allows my vegetarian guests have an experience similar to the meat-eaters, but it's also kind of left me in a rut where I'm not considering all the possibilities out there to make things more unique and even more delicious. So when I was planning my large Carne-val celebration this year, where pulled pork is often on the menu, I didn't go straight for the tofu (which I've done before) and instead looked to smoked and pulled jackfruit to deliver up a great barbecue experience that every Meatwaver could enjoy.

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Thu May 30, 2019

Vietnamese Pork Chops

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Vietnamese Pork Chops

Pork chops? Meh. That's my general feeling on this cut of meat. I am a sucker and order them now and again when I see them on menus, but I think the times I've been disappointed by them have outnumbered the instances when they've left me with something to talk about. I do have a soft spot though for Vietnamese lemongrass pork chops, but I've been burned by these too before, adding to my soured perception overall. I figured if I make them at home though, they're bound to be delicious, and on my first shot at cooking them I used Kenji's recipe, which outputted the best Vietnamese pork chops I've ever had, and maybe just the best porks chops overall too.

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Thu May 23, 2019

Huli Huli Chicken Tacos

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Huli Huli Tacos

In recent years, I've become more conscious in writing about food and cultures that are not my own. For me, that hasn't translated to limiting my recipe scope, but understanding more where the food comes from, what it means to people, and trying to honor that as much as possible. I'm not sure how much of it comes across in my posts and recipes, but it's definitely in my thoughts as I tackle dishes I'm planning on sharing here. That has led to me searching out more ingredients and processes that are true to a recipe's origins, but I'm also aware I haven't been everywhere, know everything, and am sometimes naive and prone to mistakes—everything's a learning process, right? Sometimes I'm led down wrong paths, and the first time I cooked and shared a post on huli huli chicken that I had based off of a recipe I saw in Cook's Illustrated, commenters let me know that it wasn't totally faithful to its Hawaiian origins, although it was delicious in its own right. I keep coming back to this recipe that coats chicken with a sweet pineapple glaze, and it felt really fitting to resurrect it in this taco form for a Tiki-themed Meatwave I hosted recently, but I'm left wondering if it's time I drop the "huli huli" label and give it a name that doesn't have representation complications attached.

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Thu May 16, 2019

Sweet Tamarind Glazed Baby Back Ribs

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Sweet Tamarind Ribs

After adverse weather dampened my grilling and barbecue efforts for a bit over the winter, I found it necessary to reach into my archives and resurrect old recipes. One of those was for some cherry smoked and sauced baby back ribs, and when writing up that post, I realized it had been a very long time since I cooked up baby backs instead of my go-to spares. That left me with a desire to make a few racks of these leaner ribs, and my recent Tiki-themed Meatwave provided a great backdrop to do so, where I was able to devise an appropriately sweet and sticky sweet tamarind glaze to make these ribs meld in seamlessly into the overall menu.

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Thu May 9, 2019

Grilled Pineapple Fried Rice

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Pineapple Fried Rice

We eat a fair amount of rice in my household, and that means pretty consistent rice leftovers, which translates to a lot of fried rice. While I find myself making fried rice often, I've stuck to two variations—most often it's Filipino-style garlic fried rice, and every now and then I do a Thai fried rice. When planning my Tiki-themed Meatwave last month, I started to think that fried rice would be an apt and plentiful side to serve, and it would also allow me to spread my wings a bit into new fried rice territory. Since I was thinking along Tiki lines, it should be no surprise that pineapple was on my mind, and that led me to this great grilled pineapple fried.

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