The Meatwave Adventures in BBQ and Grilling in NYC (c) 2015 Joshua Bousel, All Rights Reserved en-us Sauced: Hot Alaskan Umami Sauce Joshua Bousel Hot Alaskan Umami Sauce

Meatwave Rating: 8 out of 10

A very sweet brown sugar base balances well with an equal amount of heat while still allowing spices like garlic and onion to play a strong supporting role in this unique, multi-purpose sauce from Alaska.

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Thu, 27 Aug 2015 10:30:00 EST barbecue bbq grilling foodblogs foodblog nyc new york city meatwave Sauced Reviews Sauce
Grilled Short Ribs Joshua Bousel Grilled Short Ribs

A business trip is just another excuse for gluttony in my book—after getting out of a long day of conference sessions, what better thing is there to do except eat and drink in excess, packing in as much food into a short trip as possible. Luckily I've been blessed with colleagues with a similar mentality, and boy did my co-worker and I eat well on a three-day jaunt in Seattle last year. Overindulgence comes with the requirement of a reasonable price tag per organizational rules, but usually throw in one splurge meal, and during that trip it was at Miller's Guild—a restaurant I sought out primarily to experience their massive wood-fired grill.

After walking in, my co-worker and I cozied up in front of the warm burning embers of that grill and considered what piece of cow would serve us best that fine evening. I stayed with my tried and true hanger/flank-type steak, while my company opted for short ribs. In my mind, she had just made a critical error.

I've only known short ribs to be either braised or slow smoked, both of which are methods that break down the massive amount of fat and connective tissue and render the meat tender and delicious. Cooked over a hot fire, I thought the short ribs would be tough and chewy. Man, was I ever wrong. We both tried each others cuts and those grilled short ribs put my steak to shame in every way.

I was left feeling concerned that I had wasted so many years of my life not grilling short ribs, and vowed to make up for lost time as soon, and as often, as possible.

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Tue, 25 Aug 2015 10:30:00 EST barbecue bbq grilling foodblogs foodblog nyc new york city meatwave Grilling Recipes Beef Steak
Mustard Coleslaw Joshua Bousel Mustard Slaw

When getting into barbecue, I had to take a long time enemy face on—coleslaw. I knew coleslaw only as that tough, bland salad doled out in medicine cups at Greek dinners, dressed with mayo as if that would make such an undesirable side more palatable. When I became a barbecue fiend, I was confronted with slaw in larger portions, and guiltily left it remaining on my plate after finishing all the glorious smoked meats that sat next to it. It took some time, but I couldn't rightfully keep being so wasteful, so started to cautiously indulge in coleslaw, and while mostly I remained unimpressed, I came across a few that surprised me with how delicious they were. Over my many years of cooking, I made it a point to whip up some coleslaw now and again in an attempt to make it match, or better, those that I found worthy of being served with barbecue, and I'm happy to say I've finally found slaw nirvana in this unassuming mustard coleslaw.

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Tue, 18 Aug 2015 10:30:00 EST barbecue bbq grilling foodblogs foodblog nyc new york city meatwave Sides Recipes Salad Vegetarian Vegetables
Orange and Leek Loukaniko Joshua Bousel Loukaniko

One thing I'm missing from my old base of Astoria, Queens is all the great loukaniko. Now strictly speaking, loukaniko is a Greek term for pork sausage, but it most commonly refers to orange-spiced sausages, for which every restaurant in the neighborhood seems to have its own unique recipe. These variations span a spectrum of seasonings like fennel, coriander, oregano, thyme, and marjoram; some are made from pork, others lamb, and still others, a combination of the two. You'll find loukanika either fresh or cured, partially dried, or even, occasionally, smoked. But one common thread between all their magnificent iterations is that they're almost always grilled, usually until they develop a nicely charred, crispy casing.

With so many top-notch loukaniko choices around every corner, I never saw much point to making my own. But eventually, inspiration struck, and I became determined to make a sausage that would capture my favorite traits of the very best loukaniko sausages in Astoria. To kick things off, I took some cues from cook and writer Hank Shaw to get me started on the right path.

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Tue, 11 Aug 2015 10:30:00 EST barbecue bbq grilling foodblogs foodblog nyc new york city meatwave Grilling Recipes Sausage Pork Lamb Greek
Sheftalia (Cypriot Sausages) Joshua Bousel Sheftalia

I love making sausages. Or rather, I've loved making sausages ever since I made the upgrade from my KitchenAid sausage stuffer to a true vertical stuffer—one that transforms sausage-stuffing into a simple, almost effortless chore. I've created a lot of sausage recipes and over the years my links have only improved. As much as I hope those beautiful images of chorizo, merguez, and tomato and basil chicken sausages will influence others to try their hands at sausage making, I know the investment in both time and expense is likely more than the average home cook can or will take on. I always finish with a disclaimer that all my sausage recipes can be formed into patties rather than stuffed, but let's face it: an uncased sausage just isn't the same.

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Tue, 04 Aug 2015 10:30:00 EST barbecue bbq grilling foodblogs foodblog nyc new york city meatwave Grilling Sausage Pork Lamb Recipes
Parting is Such Meat Sorrow Joshua Bousel Parting is Such Meat Sorrow

If you've been paying attention, you probably noticed that for the first time in a long time, I haven't been keeping up with my blogging duties. It's a bit shameful for that to happen during prime grilling season, but I have good reason—I recently left my longtime home of Astoria, NY and moved down south to Durham, NC. I kind of underestimated how much time and energy moving would take, so had to let some things fall to the sidelines, and writing was one of those things. I couldn't, however, stop grilling, and before I left the city, I had one last Meatwave blowout with all of my awesome friends.

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Thu, 23 Jul 2015 10:30:00 EST barbecue bbq grilling foodblogs foodblog nyc new york city meatwave Meatwave
Mini Gyro Burgers Joshua Bousel Mini-gyro Burgers

I have to start out this post giving credit where credit is due—these mini-gyro burgers are a direct inspiration from MP Taverna in Astoria, Queens mixed with a Greek-America gyro loaf recipe devised by my editor at Serious Eats, Kenji. Although the translation of trying to make a really good gyro-inspired burger ended up being pretty direct, the road to it came with some learnings on building a small-scale burger for the grill, and striking just the right balance between this being able to be considered a burger, but still taste distinctly like a gyro.

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Tue, 21 Jul 2015 10:30:00 EST barbecue bbq grilling foodblogs foodblog nyc new york city meatwave Grilling Recipes Greek Beef Lamb
Grilled Pasta Primavera Joshua Bousel Grilled Pasta Primavera

Pasta primavera was once my answer to an almost weekly problem—what to do with loads of veggies from our CSA. For me, roasting whatever bounty we received that week and then tossing them with pasta was an easy, and consistently delicious, solution. The repetitiveness of the CSA ultimately led me to jump ship, but pasta primavera has remained in my life as a fairly healthy meal that's quick enough to put together on a weeknight and makes for good leftovers. I'm not sure why, but I've always roasted my veggies in the over for this and never thought of utilizing my grill until recently, which is a shame, because the results were decidedly even more awesome.

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Wed, 15 Jul 2015 10:30:00 EST barbecue bbq grilling foodblogs foodblog nyc new york city meatwave Grilling Vegetables Pasta Recipes
The Best Way to Grill a T-Bone Steak Joshua Bousel Porterhouse

When it comes to steak, I'm an economy cuts man. Well, I say with a bit of grumble that I was an economy man before my choice cuts of skirt, hanger, or flank became so desirable that their market value shot up beyond "bargain" territory. Still, they're easier on the wallet than the high-end cuts like ribeyes and T-bones, which I certainly love, but can hardly justify buying, knowing that I'll be just as happy with a steak a quarter of the cost.

But I'm also a man who would never pass up a porterhouse under the right circumstances, so when Serious Eats asked me to develop a recipe for perfectly cooked T-bone steaks last year (courtesy of Pat LaFrieda Meat) I jumped at the opportunity. The well-marbled, dry-aged prime steaks that were delivered were so beautiful that I affectionately dubbed them "my babies," and promised myself that no harm would come to them.

I've grilled enough steaks to know how to treat them right, but I did pit a few winning T-bone techniques against each other to see if one would ultimately earn me the title of "#1 Steak Dad."

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Tue, 30 Jun 2015 12:30:00 EST barbecue bbq grilling foodblogs foodblog nyc new york city meatwave Grilling Beef Recipes Steak
Santa Maria Tri-tip Joshua Bousel Santa Maria Tritip

One thing I'll miss about about New York is you can get just about anything here, although not always without effort. Case in point, tri-tip. I've been aware of this staple of central coastal California "barbecue" for a long time, but it's not a cut the common butcher or supermarket will carry in New York. Due to the inconvenience of searching for, and then traveling to get tri-tip in this city, I never tried making it myself, but last summer I decided it was high time I get off my lazy ass and took on this complex cut with a couple different recipes, the first being done in the vein of traditional Santa Maria-style.

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Tue, 23 Jun 2015 13:45:00 EST barbecue bbq grilling foodblogs foodblog nyc new york city meatwave Beef Grilling Recipes