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

Vegetables

Thu Mar 26, 2020

Grilled Green Beans with Chili, Garlic, and Lemon

Posted by

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.

Read more and get recipe >>

Thu Nov 21, 2019

Grill-roasted Spiced Carrot Dip

Posted by

Spiced Roasted Carrot Dip

I'm a man of comfort and tradition, and when it comes to the Thanksgiving meal, those traits translate into cooking the same foods each year with very little deviation. The one expectation that I make is usually in the appetizers, where I have a couple standards, rotate through a few others, and then usually add one or two new things into the mix. While I'll be on the road this year and celebrating the holiday with a grand steak dinner out, I was wondering...if I were hosting per usual, what fitting new thing would I possibly try out? I ended up cooking one of the thoughts that crossed my mind when pondering that question—a grill-roasted spiced carrot dip.

Read more and get recipe >>

Thu Feb 28, 2019

Taiwanese Street Corn

Posted by

Taiwanese Corn

I know what you must be thinking now, "Corn in February? Really?!?!" Yeah, I know I'm jumping gun more than a bit on this one, but here in Durham we've been inundated by rain and more rain, which has severely hampered my grilling time as well as left my yard more of a mud pit than gathering space. So I've fallen behind in my recipe development and have been left with pulling from a stockpile of items either meant for another time of year or dishes that have sat dormant for years. That's how we've arrived at this Taiwanese street corn post at the end of winter, which, in all honesty, will better serve you during the corn season that's still many months away, but at least that wait will be well rewarded.

Read more and get recipe >>

Thu Dec 20, 2018

Grill-roasted Chili-spiced Carrots

Posted by

Chili-spiced Carrots

People are always surprised to find out my wife and I are a Blue Apron couple—they wonder how someone they equate with always cooking his own thing can be interested in a meal service. The truth of the matter is, we became a Blue Apron household over a year ago after a long stint of not cooking and always eating out, but have since tired of it and have failed to cancel our membership. It's usually my job to go in and skip the next month's deliveries, but with the business of the start of the holiday season, I totally forgot to do it in November, and surprise, a Blue Apron box arrived on Thanksgiving Day when my fridge was already bursting at its seams. We eventually did eat that food, which offered a nice respite from leftovers, but those meals that we did not select all leaned in heavily on carrots. I felt like I was eating carrots for a week, so what do I do when it was Meatwave time the next weekend and I could cook whatever I wanted to? Make more carrots!

Read more and get recipe >>

Thu Nov 8, 2018

Old Bay Potato Wedges

Posted by

Old Bay Grill Fries

Growing up in close proximity to Maryland meant their hometown Old Bay spice mixture was everywhere. While most equate this regional flavor with crab, my seafood aversion meant it represented something else to me, mainly popcorn and fries. Most all local movie theaters had a bottle of the stuff for shaking on tubs of popcorn, which was really the way I enjoy Old Bay more often than not, while there were numerous french fry shops, usually outposts of joints you find on the shore, that served their fries adorned with Old Bay. This seasoning is so ingrained as part of my personal food history that it felt like there was no way it could be omitted from a Mid-Atlantic influenced menu I served at a recent Meatwave. So it was destined that these Old Bay fries would be served that day and then make their way onto the blog as a result of that.

Read more and get recipe >>