The Meatwave http://www.meatwave.com Adventures in BBQ and Grilling in NYC (c) 2014 Joshua Bousel, All Rights Reserved en-us Sauced: Eat Barbecue IPO http://www.meatwave.com/blog/eat-barbecue-ipo-sauce-review Joshua Bousel Eat Barbecue IPO

Meatwave Rating: 8 out of 10

A vinegar sauce with a lot of depth, IPO brings waves of sweetness, tang, smokiness, and a complex mix of spices to create lots of layers to make it an incredibly interesting sauce out of the jar.

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Thu, 28 Aug 2014 10:30:00 EST barbecue bbq grilling foodblogs foodblog nyc new york city meatwave Sauced Reviews Sauce http://www.meatwave.com/blog/eat-barbecue-ipo-sauce-review
Texas-Style Beef Short Ribs http://www.meatwave.com/blog/smoked-texas-style-beef-short-ribs-recipe Joshua Bousel Texas-style Beef Ribs

Texas has bred in me a true appreciation for beef barbecue—it is my favorite type, but also the hardest for me to get right. While I love a great brisket, a perfect beef rib is even better with its super beefy flavor, luscious soft fat, and blackened peppery crust. Stick me in Louie Mueller and tell me I can only order one item, and I'm going for that damn beef rib, it's just so good. I've been in a constant state of trying to find a path to transcendent beef ribs like that using my Weber bullet, which looks like a cute little play thing compared to those giant Texas tanks. I can't say these ribs are there yet, but this represents a big step up from past attempts.

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Tue, 26 Aug 2014 10:30:00 EST barbecue bbq grilling foodblogs foodblog nyc new york city meatwave Beef Barbecue Recipes Ribs http://www.meatwave.com/blog/smoked-texas-style-beef-short-ribs-recipe
Meat Tips: How to Control Flare-ups http://www.meatwave.com/blog/how-to-control-flare-ups-on-the-grill Joshua Bousel Meat-a-thon

For the final installment of this summer's "basic grilling knowledge I should have imparted many years ago," it's time to handle the flare-up. You know the score—you're rolling along, bringing some steaks to a perfect medium-rare with a beautiful crusty sear, then, without a moment's notice, those grilled beauties are engulfed in fire, bringing on the possibility of burning them beyond recognition. Will you let all your hard work up go up in flames? With a little understanding of the problem at hand, the answer is most certainty a "no."

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Thu, 21 Aug 2014 10:30:00 EST barbecue bbq grilling foodblogs foodblog nyc new york city meatwave Meat Tips http://www.meatwave.com/blog/how-to-control-flare-ups-on-the-grill
Prosciutto-Wrapped Shrimp with Mozzarella and Basil http://www.meatwave.com/blog/grilled-prosciutto-wrapped-shrimp-with-mozzarella-and-basil-recipe Joshua Bousel Prosciutto Wrapped Shrimp

Longtime readers already know I'm a bit seafood averse. I feel like I'm doing a disservice to all of you by not taking advantage of how great the grill is at cooking up fish, shellfish, and more, but when it comes down it, I'm probably never going to opt for any of those over meat. In order to make seafood a more appealing prospect to me, I need to doctor it up in a way that's appetizing to my taste buds, and sometimes when I do this, I surprise myself by actually liking the dish a lot. That was certainly the case with bacon-wrapped, jalapeño and cheese-stuffed shrimp, where a little Tex-Mex love did a lot to entice my appetite for these little crustaceans. Trying to replicate some of that success, I took the same method I employed in that recipe and gave it an Italian influence to make these prosciutto-wrapped shrimp with mozzarella and basil.

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Tue, 19 Aug 2014 10:30:00 EST barbecue bbq grilling foodblogs foodblog nyc new york city meatwave Seafood Grilling Italian Recipes http://www.meatwave.com/blog/grilled-prosciutto-wrapped-shrimp-with-mozzarella-and-basil-recipe
Sauced: Jeaux's Boys Cajun Tailgate BBQ Sauce http://www.meatwave.com/blog/jeauxs-boys-cajun-tailgate-bbq-sauce-review Joshua Bousel Jeauxs Boys Cajun Tailgate BBQ Sauce

Meatwave Rating: 6 out of 10

Coming from a Cajun influence, this sauce uses a lot of spices to deliver a garlicky, oniony, and spicy experience against a sweet and tart base.

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Thu, 14 Aug 2014 10:30:00 EST barbecue bbq grilling foodblogs foodblog nyc new york city meatwave Sauced Reviews Sauce http://www.meatwave.com/blog/jeauxs-boys-cajun-tailgate-bbq-sauce-review
Peach-Bourbon Barbecue Sauce http://www.meatwave.com/blog/peach-bourbon-barbecue-sauce-recipe Joshua Bousel Peach Bourbon Barbecue Sauce

It's peach season! Peaches seem to be match made in heaven for the grill—they not only compliment fire kissed meats so well (especially pork), but are great when grilled themselves. In all honesty, I'm not a huge peach guy, but give me a grill and some peaches and this fruit goes from one I'd easily pass up to something I can find a million delicious ways to use.

So it stands to reason peach barbecue sauce is a good thing, but I've rarely had a peach barbecue sauce that lives up to its fruity promise—this stands true for so many fruit sauces, actually. Putting the peach fruit and center, this recipe set out to fix that problem, which I think it did, and then some.

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Tue, 12 Aug 2014 10:30:00 EST barbecue bbq grilling foodblogs foodblog nyc new york city meatwave Sauce Fruit Recipes http://www.meatwave.com/blog/peach-bourbon-barbecue-sauce-recipe
Carne-val 2014 http://www.meatwave.com/blog/carne-val-2014 Joshua Bousel Carne-val 2014

Carne-val has been one of the finest Meatwave traditions. This celebration of all that is meat has been taking place since our first year back in 2004, making this summer's Crane-val the 11th annual! To bring an even truer meaning to the name, I devised a 100% all-beef menu that I was sure would result in a bovine good time.

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Thu, 07 Aug 2014 10:30:00 EST barbecue bbq grilling foodblogs foodblog nyc new york city meatwave Meatwave http://www.meatwave.com/blog/carne-val-2014
Halloumi and Vegetable Skewers http://www.meatwave.com/blog/grilled-greek-halloumi-cheese-and-vegetable-skewers-recipe Joshua Bousel Halloumi and Vegetable Skewers

My discovery of halloumi cheese is worthy of being called a "life changing moment." I remember it clearly—BZ Grill, a (then) new gyro shop opened up a few blocks away from where I was living in Astoria, Queens. My wife and I went for the gryos, which still rank as the best I've ever had, but upon perusing the menu, my better half opted for a halloumi sandwich.

Having never seen or heard of this hard Cypriot goat or sheep's milk cheese before, I was in awe as I watched the cook cut off slices and place them directly on the grill. The cheese not only kept its shape, but browned like a meat or veggie would over the high, direct heat. As if that weren't enough, the flavor and texture were incredible—slighty salty, a little tangy with a chew and squeak that I found really satisfying.

Ever since then, halloumi has become a regular item on my grill, but I tend to not do much with it beyond piling it into a pita or putting it in the occasional salad. Trying to think of different ways to use this grillable cheese, I came up with these halloumi and vegetable skewers, where it continued to triumph.

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Tue, 05 Aug 2014 10:30:00 EST barbecue bbq grilling foodblogs foodblog nyc new york city meatwave Grilling Greek Cheese Kebabs Skewers Vegetables http://www.meatwave.com/blog/grilled-greek-halloumi-cheese-and-vegetable-skewers-recipe
Sauced: Sticky Fingers Habañero Hot Barbecue Sauce http://www.meatwave.com/blog/sticky-fingers-smokehouse-habanero-hot-barbecue-sauce-review Joshua Bousel Sticky Fingers Habañero Hot Barbecue Sauce

Meatwave Rating: 2 out of 10

Sticky fingers not worth licking is a troubling proposition, but that's exactly what this sauce delivers with its overly smoky and acrid flavor that tastes unnatural and over processed.

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Thu, 31 Jul 2014 19:15:00 EST barbecue bbq grilling foodblogs foodblog nyc new york city meatwave Sauced Reviews Sauce http://www.meatwave.com/blog/sticky-fingers-smokehouse-habanero-hot-barbecue-sauce-review
Spicy and Chunky Baba Ghanoush http://www.meatwave.com/blog/grilled-spicy-and-chunky-baba-ghanoush-eggplant-dip Joshua Bousel Chunky & Spicy Baba Ghanoush

While in Southern Spain last spring, I came across a baba ghanoush in a Moroccan restaurant that was so starkly different than what I make that it ignited a desire to try to put together something similar as soon as I got home. It took me a few years to get a baba ghanoush recipe I really loved, and since then, I haven't changed a thing, but this new variation challenged me to rethink how to put together this smoky eggplant dip. My recipe was smooth, this dip was chunky. My recipe was mellow, this had a kick of heat to it. My recipe was thick and creamy, this one was thinner and oily (in a good way). So I had my work cut out for me, but I was up to the task and this spicy and chunky baba ghanoush is what came out of it.

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Tue, 29 Jul 2014 10:30:00 EST barbecue bbq grilling foodblogs foodblog nyc new york city meatwave Appetizers Vegetables Grilling Middle Eastern http://www.meatwave.com/blog/grilled-spicy-and-chunky-baba-ghanoush-eggplant-dip