Tue Feb 21, 2012
Chinese Eggplant With Sweet Ginger-Miso Paste
For a meatmaster, I've been thinking a whole lot about vegetables lately. No need to worry, there's zero chance I'm contemplating going vegetarian, but I've been thrown for a loop with the first category of my first competition being "vegetable." This has my mind running with questions galore. What's considered a vegetable? Do potatoes count? What about peppers, technically a fruit? What type of vegetable can please an array of judges? Does it have to appeal to their sweet tooth? While I'm working all of these out, I've also been trolling my archive of recipes to find inspiration and remind myself what's worked and what hasn't in my more limited skills a vegetable griller. Picking out some highlights, I remembered these Chinese eggplants finished with a sweet ginger-miso paste—not right for competition, but definitely mighty tasty.
More and recipe after the jump >>
Tue Feb 14, 2012
Kansas City-Style Ribs
Life in a sea of ribs. That's how I've been living recently as I try to come up with my final competition recipe before the first comp in the end of March. While I'll still probably live and die by Mike Mill's ribs for my personal taste, those may not score well with the current trend of sweet toothed judges. So there have been many stops along the way to find the right amount of sweet, while staying true to myself with a balance of spices and heat as well. These Kansas City-style baby backs were instrumental in finding my way to a well rounded, yet sweet, rib.
More and recipe after the jump >>
Fri Feb 10, 2012
Joshua Bousel
Sauced: Pork Barrel BBQ Sauce Sweet
Sauce Stats
Name
Pork Barrel BBQ Sauce Sweet
Produced by
Cost
$21 for 4 bottle at porkbarrelbbq.com
Ingredients
Ketchup, Molasses, Apple Cider Vinegar, Brown Sugar, Honey, Spice Rub, Organic Worcestershire Sauce, Chipotle Puree, Ancho Puree, Liquid Smoke, Garlic, Celery Seed
Color
Dark Maroon
Meatwave Rating
More Sauce ReviewsA heavy hand of molasses mixed with a wide array of course spices define this sauce, whose uniqueness made it exciting to keep going back for more.
Tue Feb 7, 2012
Kansas City-Style Barbecue Sauce
As I prepare to start my career as a competition barbecuer, I've been hard at work at honing my sauces to be as delicious and unique as possible, in hopes they'll give me an edge in the fierce battles that lay ahead. While I'm taking the barbecue cop-out and deeming my most recent sauces "secret," I traveled a long road of experimentation with different styles of sauce to get me to where I am today, and those recipes I'm more than happy to share. One the first, and most regular, sauces I made was of the thick and sweet variety, akin to what you'd find in Kansas City.
More and recipe after the jump >>
Thu Feb 2, 2012
We Did It!
Thanks to all of my supportive family, friends, and fans, The Meatwave Competition BBQ Team has reached its goal and will hit the BBQ trail this summer. Applications to compete in the Hudson Valley Ribfest and The Battle of the BBQ Brethren are already in the mail and I'm working on putting everything together we need to participate.
The outpouring of support to get to this goal has meant the world to me, and I'm currently hard at work on the buttons, totes, sauces, and more that funders will receive in return for their generous donations.
Of course, The Meatwave is always thinking big and looking above and beyond what I set out to do.
The amount raised was the bare minimum to get us to two competitions, but I'm already planning to try to enter one more contest. Response to my barbecue sauce has also been so overwhelming that research has started to see what it would take to get it bottled and sold in stores. Finally, an idea is brewing to hold a public charitable barbecue event that would mix my love for smoked meats and dedication to non-profits together as one.
As you can see, even though the initial goal was reached, every additional dollar will be a big step to help realizing what will hopefully be a bigger and meatier future for The Meatwave.
I can only do these things with your help, and there's still time to join The Meatwave Team to make it happen.
