Tue Jan 17, 2012
Happy Meatday to Me!
I'm not one to shy away from my birthday. Each year I plan myself a large blowout party, make an odd invitation, then mail them out to everyone I've ever been friends with. This has been the tradition for over 12 years, but this year I found myself about ready to take off for the holidays without a card produced—thanks mainly to my focused efforts on the barbecue team front—then came back from Texas pretty sick and in no mood to party. So I thought this was the year the parties of Josh would come to a close, but then I found myself with a nearly 16 pound brisket that changed it all.
Fri Jan 13, 2012
Joshua Bousel
Sauced: Spicewine Ironworks Blue Collar B-B-Q Sauce
Sauce Stats
Name
Blue Collar B-B-Q Sauce
Produced by
Cost
$4.00 for 16oz at Spicewine Ironworks
Ingredients
Tomatoes. Corn Syrup, High Fructose Corn Syrup, Vinegar, Brown Sugar, Molasses, Salt, Spices, Liquid Smoke, Onion Powder, Garlic Powder, Sodium Benzoate
Color
Maroon
Meatwave Rating
More Sauce ReviewsSpicewine Ironworks Blue Collar B-B-Q Sauce hits heavy with the tomato, which may be a tad too dominante out of the jar, but finds a nice balance with some added sweetness after being grilled.
Wed Jan 11, 2012
Bifteki
I really love getting comments/notes/emails from you all with kind words about this here blog—I can check analytics all I want, but there's nothing like hearing from someone who actually tried and liked a recipe. Last month I got one of these such notes from a fan on Facebook, who newly discovered the Meatwave and promptly went for the keftedes. So this one is for Laura, because if you liked those Greek meatballs, you bound to love this bifteki—basically large keftedes with the added bonus of being stuffed with feta.
More and recipe after the jump >>
Mon Jan 9, 2012
The Rib Alphabet
Behold, the rib alphabet in all of its greasy glory!
So what's this all about?
In case you don't know, I'm starting a barbecue competition team with the help of all of my meaty minions (that's you!). In the month since I started fundraising, I've been overwhelmed with the outpouring of support for this next wave of meat. As everyone has so generously given to me, I'm working on giving back by fulfilling the perks donors get with their contribution. One of these is your name written out in ribs, which will adorn the wall of the team tent everywhere it travels—hence the rib alphabet.
While the support of my friends, family, and readers has been humbling so far, I'm still working on reaching my goal to get the Meatwave team off the ground and out competing this summer. There's still time for you steak your claim on the team and get yourself on the "ribs of fame."
Will you answer the call of the meat?
Join the Meatwave BBQ Team Now >>
Thu Jan 5, 2012
Mini Pulled Pork Empanadas
Happy New Year Meatwavers! I just got back from a nice break in Texas, where I reveled with my mighty merry family for Christmas and New Years, with a jaunt in between making meatwads over a big fire deep in the heart of Hill Country (oh, and let's not forget the magical stop at City Market in Luling). After two weeks away, it's nice to be home, but how did NYC great me this year? With a high of 26 degrees! Now I'm not scared to be out cooking in the cold, but sometimes days like these call for staying inside and making due with barbecue I froze during the warmer months, which is how I originally came up with these superb pulled pork empanadas.
