The Meatwave Adventures in BBQ and Grilling in NYC (c) 2015 Joshua Bousel, All Rights Reserved en-us 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
Sauced: Hunt's Original BBQ Sauce Joshua Bousel Hunt's Original BBQ Sauce

Meatwave Rating: 2 out of 10

Hunt's Original BBQ Sauce suffers from a blandness that's an oddity in the realm of barbecue sauces. This leaves the sauce almost devoid of the more bold tangy, sweet, and fruity layers of flavor that you'd normally be looking for in quality 'cue.

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Thu, 18 Jun 2015 10:30:00 EST barbecue bbq grilling foodblogs foodblog nyc new york city meatwave Sauced Reviews Sauce
Grilled Halloumi Pita Sandwiches Joshua Bousel Halloumi Pita

Now is as good a time as any to let you in on some big Meatwave news—we're moving! Yup, I'm taking the plunge and saying goodbye to New York and hello to North Carolina early next month. While the move will hopefully mean more grilling and more recipes in the long run, there's sadness in losing some of the things I've come to take for granted in the neighborhood I've called home for nearly 13 years, Astoria. With a heavily Greek population, Mediterranean foods abound, and my wife and I have grown accustomed to easily making a delicious and quick dinner out of the readily available halloumi cheese, top quality pita, and tzatziki that combine into one stellar sandwich.

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Tue, 16 Jun 2015 10:30:00 EST barbecue bbq grilling foodblogs foodblog nyc new york city meatwave Grilling Recipes Cheese Greek
Kingsford Invitational 2015 Joshua Bousel Kingsford Invitational 2015

Back at the beginning of May, I had the honor of joining my Kingsford family for the 2015 Kingsford Invitational set against the beautiful skyline of lower Manhattan. For those not familiar with the event, think of it as the most elite of all barbecue cook-offs. Unlike a normal competition, where just about anybody can sign up, the Kingsford Invitational invites only the top team from five of the most prestigious events in barbecue. This year that brought in the grand champions of Memphis in May (Big Bob Gibson), Houston Livestock and Rodeo (Bar-B-Que Commanders), the American Royal (Cool Smoke), Blue Ridge BBQ Festival (Warren County Pork Choppers), BBQ Pitmasters TV show (Rescue Smokers), and one wild card team made up of some of the most well regarded NYC pitmasters from Hometown, Mighty Quinn's, and Ducks Eatery (dubbing themselves The Dirty Water Dogs). Altogether the competition spanned three unforgettable days of great food and great friends.

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Thu, 11 Jun 2015 15:10:00 EST barbecue bbq grilling foodblogs foodblog nyc new york city meatwave Competition Barbecue Event
Chili-rubbed Mahi-Mahi Tacos with Grilled Mango Salsa Joshua Bousel Mahi Mahi Fish Tacos

I run a pretty predicable cyclical pattern with my diet each year. Once Thanksgiving hits, I give up resistance to any attempt to improve my health and indulge in all the meat and fat that makes the holidays and winter a comforting, survivable time. When spring hits, I start to introduce some semblance of balance, however misguided it may be, into my meal selection and take up biking and walking more. This year I've broken that trend and have yet to crawl out from the gluttony I wallowed in during the colder months. I have a fear that letting myself do this is so easy that I may never bring myself out of it and I'll inevitably suffer the consequences of that decision in the long run. I need a swift kick in the ass to get myself into full spring/summer mode and I thought revisiting some of the lighter sides of grilling I've done would serve as good inspiration. So with that, I bring you what I consider healthier grilling by way of these chili-rubbed mahi mahi tacos with a grilled mango salsa.

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Tue, 09 Jun 2015 10:30:00 EST barbecue bbq grilling foodblogs foodblog nyc new york city meatwave Seafood Grilling Recipes
Sauced: Jack Daniel's Spicy Original Barbecue Sauce Joshua Bousel Jack Daniel's Spicy Original Barbecue Sauce

Meatwave Rating: 2 out of 10

Too much smoke and sugar is this sauces downfall, creating an unbalanced flavor out of the jar and easily susceptible to burning on the grill.

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Thu, 04 Jun 2015 10:30:00 EST barbecue bbq grilling foodblogs foodblog nyc new york city meatwave Sauced Reviews Sauce
Memphis-Style Dry Ribs Joshua Bousel Memphis Dry-rubbed Ribs

Back in the day, I'd call pretty much any rib I didn't slather with sauce, "dry ribs." Not only were they indeed dry, but they looked and tasted like the dry ribs I've always been served at restaurants. It wasn't until I had some excellent dry ribs at Peg Leg Porker, down in Nashville, that I understood just what I'd been missing. So I got to talking to pitmaster Carey Bringle about what sets his ribs apart from the crowd.

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Tue, 02 Jun 2015 10:30:00 EST barbecue bbq grilling foodblogs foodblog nyc new york city meatwave Barbecue Grilling Ribs Pork Recipes
So, We Meat Again Joshua Bousel So, We Meat Again

Anyone living in the Northeast knows this past winter was a bitch. We lived through months of frigid temps and snow with an equally cold, damp, and depressing start to spring. Having weathered all that made the start of the Meatwave season just that much sweeter, and we sure began this 12th year in grand style. With one of my most ambitious menus to date and a turn out that was only rivaled by last year's Memorial Day, this was surely a Meatwave that will be remembered for a long time.

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Thu, 28 May 2015 10:30:00 EST barbecue bbq grilling foodblogs foodblog nyc new york city meatwave Meatwave
Smoky Pulled Barbecue Chicken Joshua Bousel Pulled Chicken

Pulled pork is a wondrous thing. Made from pork shoulder, it's slowly smoked until the intramuscular fat and connective tissue renders and softens, leaving nothing but tender, juicy meat that can be shredded easily by hand. The process takes a good twelve to fourteen hours at a low temperature of 225°F, during which time the meat picks up a smoky flavor while developing an intensely flavored exterior bark. It's one of the classics of the barbecue cannon, which raises the question: Why does pulled barbecue chicken fail to reach a similar level of renown?

If my own experience is any indication, the answer is that pulled chicken, as tender and juicy as it can be, almost always lacks the right balance between meat, seasoning, and smoke. It tends to be so inundated with sauce that any trace of chicken flavor is completely drowned out. It's also often devoid of smokiness, unless the barbecue sauce contains liquid smoke (an ingredient I detest for its overpoweringly acrid flavor).

But just because most pulled chicken fails to reach the heights of pulled pork doesn't mean it shouldn't still taste great. I decided that it was time to figure out how to make really good pulled chicken. And with a little barbecue know-how, I was able to come up with a recipe that's outdone any pulled chicken I've ever encountered before.

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Tue, 26 May 2015 10:40:00 EST barbecue bbq grilling foodblogs foodblog nyc new york city meatwave Chicken Barbecue Grilling Sauce Recipes