The Meatwave http://www.meatwave.com Adventures in BBQ and Grilling in NYC (c) 2016 Joshua Bousel, All Rights Reserved en-us Tostones with Grilled Skirt Steak http://www.meatwave.com/blog/fried-plantain-tostones-with-grilled-skirt-steak-and-venezuelan-guasacaca-recipe Joshua Bousel Tostones with Skirt Steak

I have a running list of recipes where I can jot things down in any moment of inspiration. It's something I've maintained for many, many years, which means some of those items date back to my earliest days of grilling. One such long standing idea was to use tostones—fried green plantains—as a serving piece with steak and sauce adorning it, a nice little appetizer in my mind. I tend to build Meatwave menus from that recipe list—after forming a theme, I pick and choose from the list to assemble a grand feast. So it came to be at a recent Venezuelan inspired Meatwave that this tostones idea finally found a home, and I was sure glad it did.

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Thu, 23 Jun 2016 16:05:00 EST barbecue bbq grilling foodblogs foodblog nyc new york city meatwave Grilling Frying Recipes Steak Fruit Venezuelan http://www.meatwave.com/blog/fried-plantain-tostones-with-grilled-skirt-steak-and-venezuelan-guasacaca-recipe
Sous Vide and Grilled Pork Belly Buns http://www.meatwave.com/blog/sous-vide-and-grilled-pork-belly-buns-recipe Joshua Bousel Pork Belly Buns

My Anova Precision Cooker was totally an impulse buy when I saw I could still get in on the ground level during their Kickstarter campaign a couple years back. I never really felt the need to own a sous vide-style device before, but there was something appealing to having it at my disposal. After finally receiving it though, I couldn't think what I normally cook that I wanted to try to improve via sous vide, but then it hit me—pork belly! My pork belly has been alright, but never as soft and luscious as what I get in a restaurant, and saw a slow, controlled cook as being a way of bringing my belly game into the big leagues, and these buns certainly did that.

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Thu, 16 Jun 2016 22:00:00 EST barbecue bbq grilling foodblogs foodblog nyc new york city meatwave Sous Vide Pork Asian Grilling Recipes http://www.meatwave.com/blog/sous-vide-and-grilled-pork-belly-buns-recipe
Sauced: Heinz BBQ Sauce Memphis Sweet & Spicy http://www.meatwave.com/blog/heinz-bbq-sauce-memphis-sweet-and-spicy-review Joshua Bousel Heinz Memphis Sweet & Spicy BBQ Sauce

Meatwave Rating: 6 out of 10

A Heinz product developed by Memphis's Dan Brown from Leonard's Pit Barbeque, this sauce brings a great robust—yet balanced—sweet, spicy, and tangy flavor.

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Tue, 14 Jun 2016 12:50:00 EST barbecue bbq grilling foodblogs foodblog nyc new york city meatwave Sauced Reviews Sauce http://www.meatwave.com/blog/heinz-bbq-sauce-memphis-sweet-and-spicy-review
Grilled Korean Cauliflower http://www.meatwave.com/blog/grilled-korean-flavored-cauliflower-recipe Joshua Bousel Grilled Korean Cauliflower

Whenever anyone asks me what my favorite wings are, it's a quick and simple answer—these crispy Korean wings. Those wings have a great heat and light sweetness with so much more depth than the standard buffalo thanks to the fermented pepper paste, gochujang. Having almost an equal amount of vegetarian and meat-eating friends now, I was feeling insufficient as a host by not being able to share one of my all-time favorite recipes with everyone. Then I had the idea to use that excellent sauce on grilled cauliflower, which can get some nice crisp to it along with hearty, almost meaty innards that aren't a one-to-one with wings, but check some similar boxes.

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Thu, 09 Jun 2016 10:30:00 EST barbecue bbq grilling foodblogs foodblog nyc new york city meatwave Korean Vegetables Vegetarian Asian Grilling Recipes Sides http://www.meatwave.com/blog/grilled-korean-flavored-cauliflower-recipe
Reina Pepiada Arepas http://www.meatwave.com/blog/grilled-venezuelan-arepas-with-reina-pepiada-avocado-chicken-salad-recipe Joshua Bousel Reina Pepiada Arepas

Ever order one of your favorite things while not at your normal restaurant and just can't shake that, while it may be good, it's not exactly what you want? That's what happened with me after moving to Durham with reina pepiada arepas—Venezuelan corn cakes stuffed with an avocado chicken salad. I was pleasantly surprised I could even get reina arepas here in multiple locations, but none are what I'm used to getting at my old haunt in New York, Arepas Cafe. So I had to take matters into my own hand and learned how to make them myself, and the results were incredibly close to ideal.

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Thu, 02 Jun 2016 10:30:00 EST barbecue bbq grilling foodblogs foodblog nyc new york city meatwave Grilling Recipes Chicken Venezuelan http://www.meatwave.com/blog/grilled-venezuelan-arepas-with-reina-pepiada-avocado-chicken-salad-recipe
Sauced: Swanky Sauce Habanero Honey & Giveaway http://www.meatwave.com/blog/swanky-sauce-habanero-honey-barbecue-sauce-review-and-giveaway Joshua Bousel Swanky Sauce Habanero Honey

Meatwave Rating: 8 out of 10

An intense earthy and smoky heat doesn't mask the excellent progression of flavors in this sauce that includes a honey-molasses sweetness, fruity tomato, onion, and garlic.

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Tue, 31 May 2016 13:30:00 EST barbecue bbq grilling foodblogs foodblog nyc new york city meatwave Sauced Reviews Sauce http://www.meatwave.com/blog/swanky-sauce-habanero-honey-barbecue-sauce-review-and-giveaway
Sweet and Sticky Smoked and Fried Hoisin-glazed Ribs http://www.meatwave.com/blog/sweet-and-sticky-smoked-and-fried-hoisin-glazed-pork-ribs-recipe Joshua Bousel Smoked and Fried Hoisin-glazed Ribs

When it comes to barbecuing, ribs are by far my go-to item. This certainly shows with ribs racking up sixteen unique recipes so far, while other common slow smoked items like pork butts or briskets only have a couple each. This has certainly bred a consistancy in my rib production, but at the same time, also a monotony. In thinking of ways to continue to build pork rib excellence and break repetition at the same time, I though why not try something completely new—smoke, and then fry my ribs. Turns out that was a pretty sweet idea, and these sweet and sticky hoisin-glazed ribs are just one of two prime examples so far.

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Thu, 26 May 2016 10:30:00 EST barbecue bbq grilling foodblogs foodblog nyc new york city meatwave Barbecue Recipes Frying Asian Pork Ribs http://www.meatwave.com/blog/sweet-and-sticky-smoked-and-fried-hoisin-glazed-pork-ribs-recipe
Firing Up with the BBQ Guru's CyberQ, Plus Giveaway http://www.meatwave.com/blog/how-to-use-the-bbq-guru-cyberq-review-and-giveaway Joshua Bousel BBQ Guru CyberQ

Prior to firing up my first grill, I had little interest in cooking and eating—my diet consisted of mainly fast food, frozen pizzas, Hot Pockets, and TGIFridays appetizers. After lighting up that fateful first batch of coals though, I felt an immediate connection to my food I hadn't before. I attribute this to cooking at a fundamental level where I'm not only in control of my food, but also the heat source, which requires an extra level of attention and understanding. To me, this is what cooking needed to feel like for it to click, and because of this, I've pretty much shunned technology that aids in the process at all, save for a few digital thermometers that keep me clued into what's happening with my fire and meats.

Of course, that's just a personal preference, and once I entered the barbecue competition circuits, most all teams around me used some sort of digital device to maintain proper temperatures in their pits. The BBQ Guru—a small computer that monitors the fire's temperature and adjusts it using a fan—seemed to be the most popular choice in this arena. While I watched many teams use this device to set-it-and-forget-it, I always kept an eagle eye on my smoker and felt as if I had a connection to what I was cooking that others were missing out on.

With that hard headiness also came sleepless nights, increased anxiety, and additional work. So after grilling and smoking now for thirteen years without extra assistance, I decided it was time to see what all the fuss was about and took up an offer to try out and review the BBQ Guru's CyberQ.

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Tue, 24 May 2016 13:30:00 EST barbecue bbq grilling foodblogs foodblog nyc new york city meatwave Reviews Barbecue http://www.meatwave.com/blog/how-to-use-the-bbq-guru-cyberq-review-and-giveaway
Balsamic Marinated Vegetable Skewers http://www.meatwave.com/blog/grilled-balsamic-marinated-vegetable-skewers-recipe Joshua Bousel Balsamic Marinated Vegetable Kebabs

Woot, spring veggies are here! I won't try to play off the fact that no matter the season, I eat pretty horribly, but the arrival of the farmers market filled with early spring vegetables does lead me to at least a few veggie-centric dishes during the period when an initial enthusiasm for quality fresh produce takes hold. If you're like myself and are thinking of dishes that celebrate this arrival of the spring harvest, these balsamic marinated vegetable skewers do just that.

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Thu, 19 May 2016 10:30:00 EST barbecue bbq grilling foodblogs foodblog nyc new york city meatwave Grilling Recipes Vegetables Skewers Kebabs Vegetarian http://www.meatwave.com/blog/grilled-balsamic-marinated-vegetable-skewers-recipe
Sauced: Deaf Man's BBQ Sauce California Mild & Giveaway http://www.meatwave.com/blog/deaf-mans-bbq-sauce-california-mild-review-and-giveaway Joshua Bousel Deaf Man's BBQ Sauce California Mild

Meatwave Rating: 5 out of 10

An intense tang leads to masking of the great complexity that this tart and well layered sauce possesses.

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Tue, 17 May 2016 10:30:00 EST barbecue bbq grilling foodblogs foodblog nyc new york city meatwave Sauced Reviews Sauce http://www.meatwave.com/blog/deaf-mans-bbq-sauce-california-mild-review-and-giveaway