The Meatwave

Adventures in barbecue & grilling.

[The Meatwave @meatwave]

Gochujang-glazed turkey meatloaf: a cure for when you feel like you have to have turkey on the table, but just aren't that into turkey. https://t.co/TjiuAlPc8T

[The Meatwave @meatwave]

Thanksgiving mode: Activate! Cornbread-stuffed Jalapeño Poppers https://t.co/NuS0CE1xpq

[The Meatwave @meatwave]

'Tis the season: grilled pumpkin quesadillas: https://t.co/7h1NJu7qFt

[The Meatwave @meatwave]

Got chorizo? Make choripán! https://t.co/qa8ryouUYF

[The Meatwave @meatwave]

I was on a quest to make really good choripán at home, but for that I first needed Argentinian chorizo, which required taking matters into my own hand: https://t.co/0xGpSyLu7W

[The Meatwave @meatwave]

When I served these tortillias a la parrilla to my friends, I jokingly asked, "Who wants a Hot Pocket?" But that sells these Northern Argentinian snacks short because the grill really gives them a unique and extra-tasty quality. https://t.co/dJMV2TBpWe

[The Meatwave @meatwave]

The only thing that can make these smoked beef empanadas any better is eating them with a plentiful amount of chimichurri: https://t.co/ZYtjqUpEAb

[The Meatwave @meatwave]

Intensely savory, these miso chicken skewers, finished with a lime-soy glaze, aren't holding anything back: https://t.co/6pd8bbSOdm

[The Meatwave @meatwave]

Trying out a different take on dry-rubbed ribs by using a four chile spice mixture for a really unique smoky, fruity, and earthy depth: https://t.co/saFsE88Rxd

[The Meatwave @meatwave]

Just got back from TX and still have smoked beef on my mind, so enjoy these brisket sandwiches with onion straws, queso, barbecue sauce, and pickled jalapeños: https://t.co/vn4EUYFukK

[The Meatwave @meatwave]

Some weekend grilling inspiration for ya: quick, easy, and super savory miso-glazed mushroom skewers: https://t.co/FoXP21eE30

[The Meatwave @meatwave]

know summer eating is in full swing when I'm grilling up zucchini, and this salad, which also has charred corn and a sour cream and lime dressing, is a great way to enjoy it: https://t.co/gaQLNAz8A6

[The Meatwave @meatwave]

This past winter I made a halloumi, squash, and cabbage salad I was quite fond of and recently found that transforming it into a grilled tostada dish adapted very well for spring eats: https://t.co/DNvg1pF8YF

[The Meatwave @meatwave]

Getting my chicken shawarma fix in, but delivering it in skewer form: https://t.co/XYNhThONXJ

[The Meatwave @meatwave]

I found a sweet maple barbecue sauce I originally made for ribs worked even better in these tofu sandwiches when paired up with a mustardy slaw and bread and butter pickles: https://t.co/AVPxBmzFkC

[The Meatwave @meatwave]

Didn't think pulled pork stuffed jalapeño poppers were going to be as damn delicious as they ended up being: https://t.co/IfAPQpH07e

[The Meatwave @meatwave]

I think summer 2023 will be my return to the rotisserie and I'm starting that off with this super flavorful garlic and herb roasted chicken: https://t.co/DS7ogXt78k

[The Meatwave @meatwave]

Being a fan of spicy smoked meats, crafting a primarily sweet rib went against my instincts, but I gotta say, these maple glazed-beauties still delivered the barbecue complexity that makes me happy: https://t.co/uo9wbGQ7ZJ

[The Meatwave @meatwave]

A filling of mushrooms, ricotta, and parmesan give these grilled eggplant spirals a great depth and hearty heft: https://t.co/3l0qL3NDu4

[The Meatwave @meatwave]

With a double dose of miso, these glazed meatballs explode with an immense savory flavor: https://t.co/3TkZmbb5h0