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.
Join the Meatwave BBQ Team Now >>
Tue Jan 31, 2012
Salt and Pepper Smoked Short Ribs
Usually the Superbowl for me is nothing more than an excuse to make as much food to fatten up me and my guests—football is just a side note to the event. Something different happened this year though. Through the post-season, I've entertained and cooked for most of the games and I've found myself more into football than usual, especially with the special surprise the Giants pulled off. So with bigger interest comes loftier goals for food. I was thinking of trading in a batch of wings for pork ribs, but then I thought, why stop there? So I went upward, looking to a bone of meat that can mae a baby back quiver in fear—beef short ribs.
More and recipe after the jump >>
Thu Jan 26, 2012
Joshua Bousel
Sauced: The Salt Lick Original Recipe Bar-B-Que Sauce
Sauce Stats
Name
The Salt Lick Original Recipe Bar-B-Que Sauce
Produced by
Cost
$5.49 for 12oz on amazon.com
Ingredients
Soybean Oil, Cane Sugar, Distilled Vinegar, Prepared Mustard, Worcestershire Sauce, Salt, Spices, Xanthum Gum
Color
Dirty Mustard Yellow
Meatwave Rating
More Sauce ReviewsThe Salt Lick Original Recipe Bar-B-Que Sauce has an incredible balance of flavors between mustard, vinegar, sugar, and a little spice out of the jar--the best mustard sauce I've tried so far. Just beware that all that greatness can get lost when used as a baste over the high heat of the grill.
Tue Jan 24, 2012
An Ode to City Market
I decided early on that I wouldn't do restaurant reviews on this blog, keeping the focus on cooking, where my true heart lies. Still, there's some barbecue experiences that are just worth sharing, like my recent trip to City Market in Luling, Texas. So think of this as more of an ode to one of the truly great meat markets that dot the Lone Star state.
Thu Jan 19, 2012
Grilled Leeks with Romesco Sauce
Over at Serious Eats, I've been on the sauce trail for nearly a year now. This has me concocted sauces nearly as much as I've been grilling, which now dictates a life constantly on the search for new condiments to try out at home, and pair with grilling as often as possible. Romesco—a roasted red pepper and almond spread originating in the Catalonia area of Spain—is one stellar example of this. As soon as I tried it for the first time at local favorite Il Bambino, I was quickly in the kitchen making my own, then enjoying it with excellent grilled leeks.
