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

Thai

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 Sep 12, 2019

Grilled Mushroom Larb

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Mushroom Larb

I've been on a mission to learn how to cook Thai food really well in order to get what's coming out of my kitchen to taste pretty close to what I experienced in Thailand when I visited a couple years ago. So far things have been going well and I've been happy with how dishes like nam tok have turned out, plus a number of other non-grilled things that don't get blog posts to link to. I do still have a number of recipes I've worked on to share though, and one of the highlights on this journey I'm currently on has been this mushroom larb.

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Thu Jul 18, 2019

Nam Tok: Thai Beef Waterfall Salad

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Nam Tok

I feel like I've been openly lamenting the state of Thai food in the Triangle region of North Carolina a lot recently. I feel a little bad about that, but it's hard for me not to think about it when I'm left unsatisfied too often by not being able to get one of my favorite cuisines in a way that tastes true to its origins. This has led me to learn how to cook a lot more Thai food at home—and it's really not hard, it's mostly just a matter of procuring the correct ingredients—but I'm not always in the mood for cooking, so I still find myself eating out at Thai joint somewhat regularly. Despite my complaining, there have been a few bright spots I've come to rely on at the restaurants around here, one of those being nam tok, otherwise known as beef waterfall salad. This grilled beef salad is simple and doesn't require as many special ingredients as some other dishes, which may be one reason why its has faired better at restaurants, although homemade has still been best!

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Thu Jan 31, 2019

Thai Chicken Satay Wings

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Satay Wings

I'm closing out an epic five-recipe Wing Month with an oldie, but goodie. Well, the wing recipe is technically new, but it's comprised of a marinade and sauce for Thai chicken satay that I've been using for many, many years. I actually was never much a fan of chicken satay until I started using this specific recipe, which I find much more flavorful and exciting than the satay that most commonly graces plates at Thai restaurants. I also have never been a lover of peanut dipping sauces, but the one here is incredible and I literally can't get enough of it—I'll eat it by the spoonful! So put these two things together, and it makes for one mighty fine chicken wing.

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Thu Oct 20, 2016

Gai Yang (Thai Grilled Chicken)

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Gai Yang

It's safe to say that I know my way around cooking chicken pretty damn well. Long gone are days of dry, overcooked chicken breasts—I have my technique down well enough that I don't think I've turned out a bird that wasn't juicy and moist for a long time. Still, chicken has fallen to the wayside in my normal rotation because, given everything else there is to cook, chicken kinda pales in comparison (unless it's fried, of course). So when I do decide to grill up a bird, I'm usually in search of a recipe that will inject a ton of seasoning to make up for its rather drab flavor, and that's what I saw in this one for Gai Yang—Thai Grilled Chicken.

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