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

Vegetarian

Thu Aug 29, 2019

Grilled Scallion-wrapped Mochi

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Scallion-wrapped Mochi

I couldn't wait to make bacon-wrapped mochi earlier this year and have all my friends enjoy this soft, salty, and chewy treat that I already knew was amazing. Not to leave vegetarians out in the experience, I also made a version that wrapped the mochi in scallions instead of bacon, and the the oddest thing happened—just about everyone preferred the scallion version. I wasn't planning on sharing this on the blog, so at the time of cooking, I didn't take much care in presentation for photographs, but since it was the clear favorite, it seemed silly of me not to do a post on this variation as well, no matter how it looked in pictures.

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Thu Jul 11, 2019

Halloumi with Za'atar and Grilled Squash Couscous

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Halloumi with Za'atar and Grilled Squash Couscous

It was kismet that someone who loved grilling as much as I do, used to live in a Greek heavy neighborhood where halloumi—a salty, grill-able sheep and cow's milk cheese—was both plentiful and inexpensive. It had definitely become a staple in my diet and a go-to for recipe development. After moving to North Carolina, I assumed this magical cheese would cease to be part of my repertoire, but to my surprise, my new local grocery stores did stock the stuff, albeit at price almost twice that I was used to paying. So I didn't bid farewell to halloumi, but instead it became a special occasion thing rather part of the normal rotation. So it was with grand glee that, while at my corner Middle Eastern market the other day, I saw halloumi and inquired about the price and found out was even cheaper than what I was paying in Astoria. In a flash, I bought six bricks of it and came home and began making all new halloumi recipes again, starting with this halloumi with za'atar and grilled squash couscous.

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Thu Jul 4, 2019

Honey Mustard Potato Salad

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Honey Mustard Potato Salad

It's been customary for me to relinquish grilling duties on the major summer holidays—I figure these are the days my friends are more likely to hold their own cookouts, so it's a good time for me to take a break from playing host. Now that Fourth of July is upon us, it felt fitting to put aside my recipes the require a live fire and share one of my favorite non-grilled side dishes I've made lately—this honey mustard potato salad.

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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 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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