The Meatwave http://www.meatwave.com Adventures in BBQ and Grilling in NYC (c) 2014 Joshua Bousel, All Rights Reserved en-us Planked Figs with Pancetta and Goat Cheese http://www.meatwave.com/blog/grilled-planked-figs-with-pancetta-and-goat-cheese-recipe Joshua Bousel Figs with Pancetta and Goat Cheese

I'm creeping into the mindset that planking is b.s. Well, at least the flavor enhancement part is. Wood flavors food through smoke, and with little to no smoke created when planking, there is little to no benefit in that area, at least in my (changing) opinion. However, I do see a distinct advantage to planking in the realm of convenience—the plank can serve as a great medium for delicate or small foods that would otherwise be difficult to grill, plus it then makes an attractive serving dish (assuming you didn't scorch it to death) that adds the aura of outdoor grilling. So when approaching this recipe for figs with pancetta and goat cheese, I saw the plank as almost essential to be able to grill and serve these small delicious fruits with ease.

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Thu, 18 Sep 2014 10:45:00 EST barbecue bbq grilling foodblogs foodblog nyc new york city meatwave Fruit Grilling Recipes Planking Pork Appetizers http://www.meatwave.com/blog/grilled-planked-figs-with-pancetta-and-goat-cheese-recipe
Ajvar http://www.meatwave.com/blog/ajvar-recipe-serbian-grill-roasted-red-pepper-sauce Joshua Bousel Ajvar

Spending a lot of time to find just the right recipe for cevapi—an uncased grilled Balkan sausage—it would have been a shame to serve it with a subpar ajvar—the traditional roasted red pepper sauce accompaniment. So while already at the grill, I took a shot at preparing ajvar in a few different ways to find the one that could proudly sit on the plate next to those delicious sausages.

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Tue, 09 Sep 2014 10:30:00 EST barbecue bbq grilling foodblogs foodblog nyc new york city meatwave Sauce Recipes Vegetables Vegetarian Grilling http://www.meatwave.com/blog/ajvar-recipe-serbian-grill-roasted-red-pepper-sauce
Cevapi http://www.meatwave.com/blog/cevapi-recipe-southeastern-european-meat-and-onion-sausages Joshua Bousel Cevapi

After tackling merguez—a Moroccan lamb sausage that required a lot of spices, a hefty time commitment, and some frustration working with finicky sheep casings—I wanted my next sausage endeavor to be quick and easy. I found that in cevapi, a Balkan uncased sausage that, in my experience, tastes mainly of just meat, garlic, salt, and pepper.

Of course, it couldn't be quite so simple.

As I looked into origins and recipes, I found no clear path to follow in making it. The diverse states in the Balkan region—Serbia, Bosnia, Croatia, and Macedonia, to name a few—each lay claim to their own nuanced versions on this finger-sized sausage, utilizing different combinations of meats and spices. So I decided to find my own favorite version of cevapi by building it from the ground up, creating variations until I struck meaty gold with the best one possible.

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Tue, 02 Sep 2014 10:30:00 EST barbecue bbq grilling foodblogs foodblog nyc new york city meatwave Beef Lamb Sausage Grilling Recipes http://www.meatwave.com/blog/cevapi-recipe-southeastern-european-meat-and-onion-sausages
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