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

Recipes

Thu Apr 2, 2020

Roasted Poblano and Charred Corn Pizza

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Poblano & Charred Corn Pizza

In my eyes, my most prolific recipe in 2019 was a green chili and charred corn queso. I made that queso many times throughout the year after it became a hit at a Super Bowl party. This kept that flavor combo pretty constantly top of mind, and when I hosted a pizza party at the end of last summer, it quickly became something I felt like I needed to try out on a pizza. Fruity and spicy chilis and grilled sweet corn continued to deliver the hits in pie form with this roast poblano and charred corn pizza.

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Thu Mar 26, 2020

Grilled Green Beans with Chili, Garlic, and Lemon

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Grilled Green Beans with Chili, Garlic, and Lemon

When it comes to gift giving times, having a definite and public love for grilling can be a blessing and curse—on one hand, friends and family know the realm of presents that will delight me, but on the other hand, there's a limit to the grilling gadgets and gizmos I actually need. This has led me to amass some unused pieces of a equipment, and every now and then I decide to give on of those dormant items a whirl, like the grilling basket I used to make these green beans with chili, garlic, and lemon.

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Thu Mar 19, 2020

Sriracha Shrimp on Wonton Chips

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Sriracha Shrimp on Wonton Chips

As food genres go, appetizers are my favorite. It's my favorite in a way that reaches a point of embarrassment for my wife as I hurry us into any cocktail hour as quickly as possible to be the first to storm the table and/or require us to strategically wait by passed hors d'oeuvres entry points to ensure I can get more than my fair share. So when I decided to host my first cocktail party Meatwave, where the menu would be focused exclusively on the type of small bites I crave, I went a little overboard in scope and ambition, but ended up pulling off nine different delicious dishes, and among the top of them were definitely these sriracha shrimp on wonton chips.

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Thu Mar 12, 2020

Filipino Barbecue Tofu Baos

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Filipino BBQ Baos

With Filipino restaurant options in the Triangle extremely limited, some extra effort is required for me to share this delicious cuisine with my friends. Luckily, our local Asian grocery is well stocked with Filipino ingredients, so when I decided to host Filipino-themed cookout last summer, I was able to get what I needed to cook up a menu with some level of authenticity. A major challenge arrived in the plotting of recipes though—this cuisine is definitely short on vegetarian options and I have a large vegetarian constituency that want to partake too. Filipino barbecue was a must for one of the dishes, but this sweet marinade is usually applied to pork and chicken, so I tried it out on tofu to give all of my guests the ability to experience it, and I'm happy to say these Filipino barbecue tofu buns both worked great and were a hit!

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Thu Mar 5, 2020

Meyer Lemon and Olive Pizza

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Lemon & Olive Pizza

My wife and I have a Friday night tradition of splitting a pie at our favorite local pizza shop, Pizzeria Toro, then catching the Retro double feature at the Carolina Theatre. Usually we're fairly agreeable on toppers and picking a pie to split is not an issue, but there are a few sticky topping choices, one of them being olives. I'm in the anti-olives camp, so when a lemon and olive pizza came on the menu that my wife wanted, I resisted the first couple times she asked to get it. On the third request though I relented and then was instantly sorry I pushed back on pervious visits because it was one incredibly simple, yet super effective, topping combination and became our favorite pizza at Toro.

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