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

Vegetarian

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 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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Thu Feb 13, 2020

Filipino Adobo Eggplant

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Adobo Eggplant

In our earlier days of living in New York, if the wife and I wanted to grab Filipino food out, our options were pretty much limited to a one-block strip in Woodside, Queens. While we had no problem taking the trek to get there, our friends never really seemed down to join, so it was exciting one day when a close friend requested we take her out for Filipino food. Once we got there, we quickly realized that her meatless diet rendered just about everything on the menu off limits and, if I remember correctly, her meal consisted of some grilled veggies and rice. We thought for sure she'd be able to get something like adobo eggplant, which provides a good taste of Filipino flavors with its soy and vinegar-based sauce, but even this dish at that particular restaurant contained pork. So when I decided to throw a Filipino-themed Meatwave last summer to introduce my North Carolina friends to this cuisine, adobo eggplant was a must, and making it at home meant I can do it completely meatless so everyone could enjoy it.

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Thu Feb 6, 2020

Butternut Squash Tostadas

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Butternut Squash Tostadas

As I sat down and started to ponder the best way to introduce this recipe for butternut squash tostadas, I thought I came up with a good segue from how a past foray with BlueApron had led me to learn the virtues of veggie tostada recipes. Then I was like, didn't I write something like that before, and indeed I did, over a year ago, and I also chronicled in that post my failure to cancel the service, even though my wife and I no longer use it. That reminded me that I still have yet to cancel and that I needed to go in and skip the next month of deliveries, but first I perused the current offerings and nothing looked as good or interesting as these tostadas that I devised on my own were, leaving me feeling still more confident in my creative abilities rather than relying on BlueApron, which didn't take long for us to tire of after signing up.

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