THE MEATWAVE : BARBECUE & GRILLING RECIPES, TIPS, TRICKSRECIPESCOLLECTIONSSAUCE REVIEWSGEAR & GUIDESMEATWAVESCOMPETITION The Meatwave is a summer barbecue series and website run by Joshua Bousel. Josh started grilling and hosting regular cookouts with friends and family in 2003 and his passion for cooking using a live fire has never ceased since. Over the years he's honed his craft, which has included an extended stint as a recipe developer for Serious

Eat and

THE BEST GRILLING AND BARBECUE RECIPES :: THE MEATWAVE Hundreds of the top tested grilling and bbq recipes. From steak to chicken, ribs, brisket, pork, and vegetarian options, your cookout

needs are covered.

BALTIMORE PIT BEEF RECIPE :: THE MEATWAVE Transfer to an airtight container and refrigerate until ready to serve. To make the beef: In small bowl, mix together salt, black pepper, oregano, garlic powder, onion powder, paprika, and chili powder. Season beef all over with spice mixture. Wrap beef in plastic wrap and place in refrigerator for at least one hour to overnight. CHOOSING THE BEST CUTS OF MEAT FOR KABOBS :: THE MEATWAVE A kabob is only as good as the meat you put into it, and I've found kabobs are pretty particular with the meats they like. So I have another addition of Meat Tips, and a continuation of the kabob craziness, to help make sure you're buying the right meat to ensure

skewer success.

BARBECUE RECIPE: BIG BOB GIBSONS CHAMPIONSHIP PORK Smoke the pork shoulder at 225 degrees until the meat reaches 195 degrees, about 14 to 16 hours. In the last few hours, baste the meat with the vinegar mop ever hour. Remove the pork from the smoker and let rest for 30 minutes. Pull the pork, removing any and discarding

any visible fat.

HOW TO MAKE THE BEST BARBECUE BEANS FROM SCRATCH RECIPE Preheat oven to 300°F while beans are simmering. Stir in ketchup, brown sugar, honey, molasses, mustard, vinegar, barbecue rub, and hot sauce. Cover and transfer to oven. Cook beans for 4 hours, stirring occasionally. Remove cover and cook until beans are tender throughout and sauce has thickened, about 1 hour longer. HOMEMADE MAPLE-CURED BACON RECIPE :: THE MEATWAVE Procedure. In a small bowl, mix together syrup, salt, dark brown sugar, and pink salt. Coat entire pork belly with the cure and place in a large resealable plastic bag. Place in the coldest part of the refrigerator and cure for 5 days, flipping bag about every 12 hours. Remove pork belly from bag and wash any large deposits of salt under

cold

THE BEST WAY TO COOK JUICY HOT DOGS ON THE GRILL This entails making a few cuts into two opposite sides of the hot dog before grilling. Then, when on the grill, these slits expand open, which allows the heat to reach the center of the sausage more quickly, resulting in a shorter cooking time. Skinless hot dogs cooked this way stay plumper and juicier and don't suffer the same shriveling of GRILLED BUTTER BURGERS RECIPE :: THE MEATWAVE Procedure. Bring butter to room temperature (or soften in the microwave) and mix in the salt and pepper. Spoon butter onto a piece of plastic wrap, then wrap the butter in the plastic, forming a log about 1 inch in diameter. Place the butter in the freezer for 10 minutes, or until firm. Work 1/3 lb ground beef into a patty and

create a dimple

HOW TO GRILL PERFECT COWBOY BONE-IN RIBEYE STEAKS RECIPE Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Place steaks on cool side of grill with bone facing the fire. Cover grill and position top vent over cool side of grill. Cook steaks, flipping ever 3-5 minutes, until center of steak registers 105° on an instant read thermometer. THE MEATWAVE : BARBECUE & GRILLING RECIPES, TIPS, TRICKSRECIPESCOLLECTIONSSAUCE REVIEWSGEAR & GUIDESMEATWAVESCOMPETITION The Meatwave is a summer barbecue series and website run by Joshua Bousel. Josh started grilling and hosting regular cookouts with friends and family in 2003 and his passion for cooking using a live fire has never ceased since. Over the years he's honed his craft, which has included an extended stint as a recipe developer for Serious

Eat and

THE BEST GRILLING AND BARBECUE RECIPES :: THE MEATWAVE Hundreds of the top tested grilling and bbq recipes. From steak to chicken, ribs, brisket, pork, and vegetarian options, your cookout

needs are covered.

BALTIMORE PIT BEEF RECIPE :: THE MEATWAVE Transfer to an airtight container and refrigerate until ready to serve. To make the beef: In small bowl, mix together salt, black pepper, oregano, garlic powder, onion powder, paprika, and chili powder. Season beef all over with spice mixture. Wrap beef in plastic wrap and place in refrigerator for at least one hour to overnight. CHOOSING THE BEST CUTS OF MEAT FOR KABOBS :: THE MEATWAVE A kabob is only as good as the meat you put into it, and I've found kabobs are pretty particular with the meats they like. So I have another addition of Meat Tips, and a continuation of the kabob craziness, to help make sure you're buying the right meat to ensure

skewer success.

BARBECUE RECIPE: BIG BOB GIBSONS CHAMPIONSHIP PORK Smoke the pork shoulder at 225 degrees until the meat reaches 195 degrees, about 14 to 16 hours. In the last few hours, baste the meat with the vinegar mop ever hour. Remove the pork from the smoker and let rest for 30 minutes. Pull the pork, removing any and discarding

any visible fat.

HOW TO MAKE THE BEST BARBECUE BEANS FROM SCRATCH RECIPE Preheat oven to 300°F while beans are simmering. Stir in ketchup, brown sugar, honey, molasses, mustard, vinegar, barbecue rub, and hot sauce. Cover and transfer to oven. Cook beans for 4 hours, stirring occasionally. Remove cover and cook until beans are tender throughout and sauce has thickened, about 1 hour longer. HOMEMADE MAPLE-CURED BACON RECIPE :: THE MEATWAVE Procedure. In a small bowl, mix together syrup, salt, dark brown sugar, and pink salt. Coat entire pork belly with the cure and place in a large resealable plastic bag. Place in the coldest part of the refrigerator and cure for 5 days, flipping bag about every 12 hours. Remove pork belly from bag and wash any large deposits of salt under

cold

THE BEST WAY TO COOK JUICY HOT DOGS ON THE GRILL This entails making a few cuts into two opposite sides of the hot dog before grilling. Then, when on the grill, these slits expand open, which allows the heat to reach the center of the sausage more quickly, resulting in a shorter cooking time. Skinless hot dogs cooked this way stay plumper and juicier and don't suffer the same shriveling of GRILLED BUTTER BURGERS RECIPE :: THE MEATWAVE Procedure. Bring butter to room temperature (or soften in the microwave) and mix in the salt and pepper. Spoon butter onto a piece of plastic wrap, then wrap the butter in the plastic, forming a log about 1 inch in diameter. Place the butter in the freezer for 10 minutes, or until firm. Work 1/3 lb ground beef into a patty and

create a dimple

HOW TO GRILL PERFECT COWBOY BONE-IN RIBEYE STEAKS RECIPE Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Place steaks on cool side of grill with bone facing the fire. Cover grill and position top vent over cool side of grill. Cook steaks, flipping ever 3-5 minutes, until center of steak registers 105° on an instant read thermometer. THE BEST GRILLING AND BARBECUE RECIPES :: THE MEATWAVE Hundreds of the top tested grilling and bbq recipes. From steak to chicken, ribs, brisket, pork, and vegetarian options, your cookout

needs are covered.

THE BEST REAL SMOKED BARBECUE PULLED CHICKEN RECIPE Procedure. For the Chicken and Rub: Mix together salt, paprika, garlic powder, onion powder, and cayenne pepper in a small bowl. Season chicken halves all over with rub and refrigerate for at least 6 and up to 12 hours. For the Sauce: Heat oil in a medium saucepan over medium-high heat until shimmering. Add onion and cook, stirring occasionally, until softened and browned around the edges THE BEST CHARCOAL ROTISSERIE CHICKEN RECIPE :: THE MEATWAVE Place a foil pan between two piles of coals. Add an additional 1/4-1/3 chimney of charcoal on each pile of coals; let sit until all charcoal is lit and covered in gray ash.. Place spit on rotisserie and brush chicken all over with butter. Cover grill and cook at medium high heat until skin has browned and chicken registers between 155 and 160 THE BEST WAY TO COOK JUICY HOT DOGS ON THE GRILL There's rarely a day in the summer when there aren't hot dogs in my refrigerator. No matter what fancy thing I may be grilling, they're always a welcome fallback for when a recipe goes wrong or I have guests over and need a little extra meat to throw on the grill.. On one level, cooking them is a somewhat foolproof process—they come precooked and their high fat content helps keep them moist THE ABSOLUTE BEST MUSTARD COLESLAW RECIPE :: THE MEATWAVE Procedure. For the Dressing: Whisk together mayonnaise, mustard, vinegar, sugar, hot sauce, and celery seeds in small bowl. For the Slaw: Combine cabbage and carrot in a large bowl. Sprinkle with sugar and salt and toss to combine. Let stand five minutes, then transfer to a large colander and rinse thoroughly under cold running water. HOMEMADE CURED AND SMOKED CANADIAN BACON RECIPE :: THE Procedure. To make the cure, combine 1 quart of water, Kosher salt, maple syrup, brown sugar, pink salt, bay leaves, garlic, and peppercorns in a medium saucepan. Bring to a boil over high heat, stirring to dissolve salts and sugar. Boil for 1 minute, then remove from heat. Transfer to a large container and stir in remaining 3

quarts of water.

GRILLED BUTTER BURGERS RECIPE :: THE MEATWAVE Procedure. Bring butter to room temperature (or soften in the microwave) and mix in the salt and pepper. Spoon butter onto a piece of plastic wrap, then wrap the butter in the plastic, forming a log about 1 inch in diameter. Place the butter in the freezer for 10 minutes, or until firm. Work 1/3 lb ground beef into a patty and

create a dimple

GERMAN BOCKWURST SAUSAGE RECIPE :: THE MEATWAVE Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Clean and oil grilling grate. Place onion slices in foil tray and pour in beer. Place tray on hot side of grill. Nestle sausage in tray and cook until beer begins to simmer, about 4 minutes. GRILLED BROCCOLINI WITH LEMON AND PARMESAN RECIPE :: THE Procedure. Place broccolini on a baking sheet or cutting board, drizzle with olive oil, and season with salt, pepper, and red pepper flakes. Gently toss asparagus to thoroughly and evenly coat in oil and

seasoning.

GRILLED CRISPY MEMPHIS DRY RUB CHICKEN WINGS RECIPE :: THE Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Place the wings skin side up over the cool side of the grill, cover, and cook until skins are crisp and and browned, about 45 minutes. While wings are cooking, whisk together vinegar and 2 tablespoon of rub in a large bowl. THE MEATWAVE : BARBECUE & GRILLING RECIPES, TIPS, TRICKSRECIPESCOLLECTIONSSAUCE REVIEWSGEAR & GUIDESMEATWAVESCOMPETITION The Meatwave is a summer barbecue series and website run by Joshua Bousel. Josh started grilling and hosting regular cookouts with friends and family in 2003 and his passion for cooking using a live fire has never ceased since. Over the years he's honed his craft, which has included an extended stint as a recipe developer for Serious

Eat and

BARBECUE RECIPE: BIG BOB GIBSONS CHAMPIONSHIP PORK Smoke the pork shoulder at 225 degrees until the meat reaches 195 degrees, about 14 to 16 hours. In the last few hours, baste the meat with the vinegar mop ever hour. Remove the pork from the smoker and let rest for 30 minutes. Pull the pork, removing any and discarding

any visible fat.

CHOOSING THE BEST CUTS OF MEAT FOR KABOBS :: THE MEATWAVE A kabob is only as good as the meat you put into it, and I've found kabobs are pretty particular with the meats they like. So I have another addition of Meat Tips, and a continuation of the kabob craziness, to help make sure you're buying the right meat to ensure

skewer success.

BALTIMORE PIT BEEF RECIPE :: THE MEATWAVE Transfer to an airtight container and refrigerate until ready to serve. To make the beef: In small bowl, mix together salt, black pepper, oregano, garlic powder, onion powder, paprika, and chili powder. Season beef all over with spice mixture. Wrap beef in plastic wrap and place in refrigerator for at least one hour to overnight. HOW TO MAKE THE BEST BARBECUE BEANS FROM SCRATCH RECIPE Preheat oven to 300°F while beans are simmering. Stir in ketchup, brown sugar, honey, molasses, mustard, vinegar, barbecue rub, and hot sauce. Cover and transfer to oven. Cook beans for 4 hours, stirring occasionally. Remove cover and cook until beans are tender throughout and sauce has thickened, about 1 hour longer. HOMEMADE MAPLE-CURED BACON RECIPE :: THE MEATWAVE Procedure. In a small bowl, mix together syrup, salt, dark brown sugar, and pink salt. Coat entire pork belly with the cure and place in a large resealable plastic bag. Place in the coldest part of the refrigerator and cure for 5 days, flipping bag about every 12 hours. Remove pork belly from bag and wash any large deposits of salt under

cold

HOMEMADE CURED AND SMOKED CANADIAN BACON RECIPE Procedure. To make the cure, combine 1 quart of water, Kosher salt, maple syrup, brown sugar, pink salt, bay leaves, garlic, and peppercorns in a medium saucepan. Bring to a boil over high heat, stirring to dissolve salts and sugar. Boil for 1 minute, then remove from heat. Transfer to a large container and stir in remaining 3

quarts of water.

HOMEMADE SMOKED PEPPERED BACON RECIPE :: THE MEATWAVE Place pork belly in a large container and fill with water and let soak for 30 minutes, replacing water after 15 minutes. Remove pork belly from water, pat dry with paper towels, and season liberally with remaining black pepper. Fire up smoker or grill to between 200-225°F, adding 1-2 fist-size chunks of smoking wood on top of the coals when

at

HOW TO GRILL PERFECT COWBOY BONE-IN RIBEYE STEAKS RECIPE Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Place steaks on cool side of grill with bone facing the fire. Cover grill and position top vent over cool side of grill. Cook steaks, flipping ever 3-5 minutes, until center of steak registers 105° on an instant read thermometer. GRILLED BUTTER BURGERS RECIPE :: THE MEATWAVE Procedure. Bring butter to room temperature (or soften in the microwave) and mix in the salt and pepper. Spoon butter onto a piece of plastic wrap, then wrap the butter in the plastic, forming a log about 1 inch in diameter. Place the butter in the freezer for 10 minutes, or until firm. Work 1/3 lb ground beef into a patty and

create a dimple

THE MEATWAVE : BARBECUE & GRILLING RECIPES, TIPS, TRICKSRECIPESCOLLECTIONSSAUCE REVIEWSGEAR & GUIDESMEATWAVESCOMPETITION The Meatwave is a summer barbecue series and website run by Joshua Bousel. Josh started grilling and hosting regular cookouts with friends and family in 2003 and his passion for cooking using a live fire has never ceased since. Over the years he's honed his craft, which has included an extended stint as a recipe developer for Serious

Eat and

BARBECUE RECIPE: BIG BOB GIBSONS CHAMPIONSHIP PORK Smoke the pork shoulder at 225 degrees until the meat reaches 195 degrees, about 14 to 16 hours. In the last few hours, baste the meat with the vinegar mop ever hour. Remove the pork from the smoker and let rest for 30 minutes. Pull the pork, removing any and discarding

any visible fat.

CHOOSING THE BEST CUTS OF MEAT FOR KABOBS :: THE MEATWAVE A kabob is only as good as the meat you put into it, and I've found kabobs are pretty particular with the meats they like. So I have another addition of Meat Tips, and a continuation of the kabob craziness, to help make sure you're buying the right meat to ensure

skewer success.

BALTIMORE PIT BEEF RECIPE :: THE MEATWAVE Transfer to an airtight container and refrigerate until ready to serve. To make the beef: In small bowl, mix together salt, black pepper, oregano, garlic powder, onion powder, paprika, and chili powder. Season beef all over with spice mixture. Wrap beef in plastic wrap and place in refrigerator for at least one hour to overnight. HOW TO MAKE THE BEST BARBECUE BEANS FROM SCRATCH RECIPE Preheat oven to 300°F while beans are simmering. Stir in ketchup, brown sugar, honey, molasses, mustard, vinegar, barbecue rub, and hot sauce. Cover and transfer to oven. Cook beans for 4 hours, stirring occasionally. Remove cover and cook until beans are tender throughout and sauce has thickened, about 1 hour longer. HOMEMADE MAPLE-CURED BACON RECIPE :: THE MEATWAVE Procedure. In a small bowl, mix together syrup, salt, dark brown sugar, and pink salt. Coat entire pork belly with the cure and place in a large resealable plastic bag. Place in the coldest part of the refrigerator and cure for 5 days, flipping bag about every 12 hours. Remove pork belly from bag and wash any large deposits of salt under

cold

HOMEMADE CURED AND SMOKED CANADIAN BACON RECIPE Procedure. To make the cure, combine 1 quart of water, Kosher salt, maple syrup, brown sugar, pink salt, bay leaves, garlic, and peppercorns in a medium saucepan. Bring to a boil over high heat, stirring to dissolve salts and sugar. Boil for 1 minute, then remove from heat. Transfer to a large container and stir in remaining 3

quarts of water.

HOMEMADE SMOKED PEPPERED BACON RECIPE :: THE MEATWAVE Place pork belly in a large container and fill with water and let soak for 30 minutes, replacing water after 15 minutes. Remove pork belly from water, pat dry with paper towels, and season liberally with remaining black pepper. Fire up smoker or grill to between 200-225°F, adding 1-2 fist-size chunks of smoking wood on top of the coals when

at

HOW TO GRILL PERFECT COWBOY BONE-IN RIBEYE STEAKS RECIPE Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Place steaks on cool side of grill with bone facing the fire. Cover grill and position top vent over cool side of grill. Cook steaks, flipping ever 3-5 minutes, until center of steak registers 105° on an instant read thermometer. GRILLED BUTTER BURGERS RECIPE :: THE MEATWAVE Procedure. Bring butter to room temperature (or soften in the microwave) and mix in the salt and pepper. Spoon butter onto a piece of plastic wrap, then wrap the butter in the plastic, forming a log about 1 inch in diameter. Place the butter in the freezer for 10 minutes, or until firm. Work 1/3 lb ground beef into a patty and

create a dimple

CHOOSING THE BEST CUTS OF MEAT FOR KABOBS :: THE MEATWAVE A kabob is only as good as the meat you put into it, and I've found kabobs are pretty particular with the meats they like. So I have another addition of Meat Tips, and a continuation of the kabob craziness, to help make sure you're buying the right meat to ensure

skewer success.

LEM'S MEAT VARNISH SWEET WITH A LOT OF HEAT BARBECUE SAUCE Lem's Meat Varnish Sweet with a Lot of Heat. Lem's Meat Varnish. $6.00 for --oz at Lem's Meat Varnish. Ketchup, Brown Sugar, Granulated Sugar, Yellow Prepared Mustard, Worcestershire Sauce, THE ABSOLUTE BEST MUSTARD COLESLAW RECIPE :: THE MEATWAVE Procedure. For the Dressing: Whisk together mayonnaise, mustard, vinegar, sugar, hot sauce, and celery seeds in small bowl. For the Slaw: Combine cabbage and carrot in a large bowl. Sprinkle with sugar and salt and toss to combine. Let stand five minutes, then transfer to a large colander and rinse thoroughly under cold running water. GRILLED ROTISSERIE PORCHETTA RECIPE :: THE MEATWAVE Procedure. To make the brine: In a large bowl, whisk together water, salt, and sugar until solids are dissolved. Submerge pork loin in brine. Place in refrigerator and brine for 2 hours. To make the rub: Place peppercorns and fennel seed in a cast iron skillet over medium-high heat; toast spices until fragrant, about 2 minutes. Transfer to a spice grinder and process until coarsely ground. GERMAN BOCKWURST SAUSAGE RECIPE :: THE MEATWAVE Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Clean and oil grilling grate. Place onion slices in foil tray and pour in beer. Place tray on hot side of grill. Nestle sausage in tray and cook until beer begins to simmer, about 4 minutes. SMOKED AND BRAISED MEXICAN BEEF BARBACOA RECIPE :: THE Remove oxtails and set aside. Reduce heat to medium. Heat remaining 2 tablespoons of oil in now empty dutch oven over high heat until shimmering. Add in onion and garlic and cook until well browned, about 10 minutes. Add in oregano, cumin, ground cloves, and cinnamon and cook until fragrant, about 30 seconds. TANGY PIT BEANS :: THE MEATWAVE Preheat oven to 350 degrees. Mix ketchup, onion, bell pepper, brown sugar, sorghum or honey, mustard, and Magic Dust together in a large bowl. Gently stir in beans with hand or large wooden spoon until evenly distributed. Pour beans into a 13x9-inch baking dish. Lay

strips of

THE BEST WAY TO COOK JUICY HOT DOGS ON THE GRILL This entails making a few cuts into two opposite sides of the hot dog before grilling. Then, when on the grill, these slits expand open, which allows the heat to reach the center of the sausage more quickly, resulting in a shorter cooking time. Skinless hot dogs cooked this way stay plumper and juicier and don't suffer the same shriveling of HOW TO SOUS VIDE AND GRILL NEW YORK STRIP STEAKS RECIPE Preheat sous vide to 130°F. Season steaks liberally with salt and pepper. Place steaks in sous vide bag along with a couple sprigs of thyme and slices of shallot placed on top and bottom of each steak. Vacuum seal bags and place in water bath for 1 to 3 hours. Remove bags from water bath, remove steaks from bags, and pat dry with paper

towers.

10 BEST MEXICAN AND TEX-MEX GRILLING RECIPES FOR CINCO DE Mexican Roadside Chicken. This Rick Bayless recipe for Mexican roadside chicken produced one of the most beautiful birds to ever come off my grill. A wet rub of ancho chile powder, oregano cloves, cinnamon, garlic, cider vinegar, orange juice, and salt gives this chicken its attractive color and tangy, earthy flavor. Get the recipe

>>.

THE MEATWAVE : BARBECUE & GRILLING RECIPES, TIPS, TRICKSRECIPESCOLLECTIONSSAUCE REVIEWSGEAR & GUIDESMEATWAVESCOMPETITIONBARBECUE SAUCE RECIPES SIMPLEJIM BEAM BARBECUE SAUCE REVIEWSTHE BEST BARBECUE SAUCE RECIPEBARBECUE SAUCE RATINGSBARBECUE SAUCE RATINGSCINNAMON BARBECUE SAUCE The Meatwave is a summer barbecue series and website run by Joshua Bousel. Josh started grilling and hosting regular cookouts with friends and family in 2003 and his passion for cooking using a live fire has never ceased since. Over the years he's honed his craft, which has included an extended stint as a recipe developer for Serious

Eat and

BARBECUE RECIPE: BIG BOB GIBSONS CHAMPIONSHIP PORK Smoke the pork shoulder at 225 degrees until the meat reaches 195 degrees, about 14 to 16 hours. In the last few hours, baste the meat with the vinegar mop ever hour. Remove the pork from the smoker and let rest for 30 minutes. Pull the pork, removing any and discarding

any visible fat.

CHOOSING THE BEST CUTS OF MEAT FOR KABOBS :: THE MEATWAVE A kabob is only as good as the meat you put into it, and I've found kabobs are pretty particular with the meats they like. So I have another addition of Meat Tips, and a continuation of the kabob craziness, to help make sure you're buying the right meat to ensure

skewer success.

BALTIMORE PIT BEEF RECIPE :: THE MEATWAVE Transfer to an airtight container and refrigerate until ready to serve. To make the beef: In small bowl, mix together salt, black pepper, oregano, garlic powder, onion powder, paprika, and chili powder. Season beef all over with spice mixture. Wrap beef in plastic wrap and place in refrigerator for at least one hour to overnight. HOW TO MAKE THE BEST BARBECUE BEANS FROM SCRATCH RECIPE Preheat oven to 300°F while beans are simmering. Stir in ketchup, brown sugar, honey, molasses, mustard, vinegar, barbecue rub, and hot sauce. Cover and transfer to oven. Cook beans for 4 hours, stirring occasionally. Remove cover and cook until beans are tender throughout and sauce has thickened, about 1 hour longer. HOMEMADE MAPLE-CURED BACON RECIPE :: THE MEATWAVE Procedure. In a small bowl, mix together syrup, salt, dark brown sugar, and pink salt. Coat entire pork belly with the cure and place in a large resealable plastic bag. Place in the coldest part of the refrigerator and cure for 5 days, flipping bag about every 12 hours. Remove pork belly from bag and wash any large deposits of salt under

cold

HOMEMADE CURED AND SMOKED CANADIAN BACON RECIPE Procedure. To make the cure, combine 1 quart of water, Kosher salt, maple syrup, brown sugar, pink salt, bay leaves, garlic, and peppercorns in a medium saucepan. Bring to a boil over high heat, stirring to dissolve salts and sugar. Boil for 1 minute, then remove from heat. Transfer to a large container and stir in remaining 3

quarts of water.

HOMEMADE SMOKED PEPPERED BACON RECIPE :: THE MEATWAVE Place pork belly in a large container and fill with water and let soak for 30 minutes, replacing water after 15 minutes. Remove pork belly from water, pat dry with paper towels, and season liberally with remaining black pepper. Fire up smoker or grill to between 200-225°F, adding 1-2 fist-size chunks of smoking wood on top of the coals when

at

HOW TO GRILL PERFECT COWBOY BONE-IN RIBEYE STEAKS RECIPE Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Place steaks on cool side of grill with bone facing the fire. Cover grill and position top vent over cool side of grill. Cook steaks, flipping ever 3-5 minutes, until center of steak registers 105° on an instant read thermometer. GRILLED BUTTER BURGERS RECIPE :: THE MEATWAVE Procedure. Bring butter to room temperature (or soften in the microwave) and mix in the salt and pepper. Spoon butter onto a piece of plastic wrap, then wrap the butter in the plastic, forming a log about 1 inch in diameter. Place the butter in the freezer for 10 minutes, or until firm. Work 1/3 lb ground beef into a patty and

create a dimple

THE MEATWAVE : BARBECUE & GRILLING RECIPES, TIPS, TRICKSRECIPESCOLLECTIONSSAUCE REVIEWSGEAR & GUIDESMEATWAVESCOMPETITIONBARBECUE SAUCE RECIPES SIMPLEJIM BEAM BARBECUE SAUCE REVIEWSTHE BEST BARBECUE SAUCE RECIPEBARBECUE SAUCE RATINGSBARBECUE SAUCE RATINGSCINNAMON BARBECUE SAUCE The Meatwave is a summer barbecue series and website run by Joshua Bousel. Josh started grilling and hosting regular cookouts with friends and family in 2003 and his passion for cooking using a live fire has never ceased since. Over the years he's honed his craft, which has included an extended stint as a recipe developer for Serious

Eat and

BARBECUE RECIPE: BIG BOB GIBSONS CHAMPIONSHIP PORK Smoke the pork shoulder at 225 degrees until the meat reaches 195 degrees, about 14 to 16 hours. In the last few hours, baste the meat with the vinegar mop ever hour. Remove the pork from the smoker and let rest for 30 minutes. Pull the pork, removing any and discarding

any visible fat.

CHOOSING THE BEST CUTS OF MEAT FOR KABOBS :: THE MEATWAVE A kabob is only as good as the meat you put into it, and I've found kabobs are pretty particular with the meats they like. So I have another addition of Meat Tips, and a continuation of the kabob craziness, to help make sure you're buying the right meat to ensure

skewer success.

BALTIMORE PIT BEEF RECIPE :: THE MEATWAVE Transfer to an airtight container and refrigerate until ready to serve. To make the beef: In small bowl, mix together salt, black pepper, oregano, garlic powder, onion powder, paprika, and chili powder. Season beef all over with spice mixture. Wrap beef in plastic wrap and place in refrigerator for at least one hour to overnight. HOW TO MAKE THE BEST BARBECUE BEANS FROM SCRATCH RECIPE Preheat oven to 300°F while beans are simmering. Stir in ketchup, brown sugar, honey, molasses, mustard, vinegar, barbecue rub, and hot sauce. Cover and transfer to oven. Cook beans for 4 hours, stirring occasionally. Remove cover and cook until beans are tender throughout and sauce has thickened, about 1 hour longer. HOMEMADE MAPLE-CURED BACON RECIPE :: THE MEATWAVE Procedure. In a small bowl, mix together syrup, salt, dark brown sugar, and pink salt. Coat entire pork belly with the cure and place in a large resealable plastic bag. Place in the coldest part of the refrigerator and cure for 5 days, flipping bag about every 12 hours. Remove pork belly from bag and wash any large deposits of salt under

cold

HOMEMADE CURED AND SMOKED CANADIAN BACON RECIPE Procedure. To make the cure, combine 1 quart of water, Kosher salt, maple syrup, brown sugar, pink salt, bay leaves, garlic, and peppercorns in a medium saucepan. Bring to a boil over high heat, stirring to dissolve salts and sugar. Boil for 1 minute, then remove from heat. Transfer to a large container and stir in remaining 3

quarts of water.

HOMEMADE SMOKED PEPPERED BACON RECIPE :: THE MEATWAVE Place pork belly in a large container and fill with water and let soak for 30 minutes, replacing water after 15 minutes. Remove pork belly from water, pat dry with paper towels, and season liberally with remaining black pepper. Fire up smoker or grill to between 200-225°F, adding 1-2 fist-size chunks of smoking wood on top of the coals when

at

HOW TO GRILL PERFECT COWBOY BONE-IN RIBEYE STEAKS RECIPE Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Place steaks on cool side of grill with bone facing the fire. Cover grill and position top vent over cool side of grill. Cook steaks, flipping ever 3-5 minutes, until center of steak registers 105° on an instant read thermometer. GRILLED BUTTER BURGERS RECIPE :: THE MEATWAVE Procedure. Bring butter to room temperature (or soften in the microwave) and mix in the salt and pepper. Spoon butter onto a piece of plastic wrap, then wrap the butter in the plastic, forming a log about 1 inch in diameter. Place the butter in the freezer for 10 minutes, or until firm. Work 1/3 lb ground beef into a patty and

create a dimple

CHOOSING THE BEST CUTS OF MEAT FOR KABOBS :: THE MEATWAVE A kabob is only as good as the meat you put into it, and I've found kabobs are pretty particular with the meats they like. So I have another addition of Meat Tips, and a continuation of the kabob craziness, to help make sure you're buying the right meat to ensure

skewer success.

GRILLED MEXICAN ROADSIDE CHICKEN RECIPE :: THE MEATWAVE Remove the chicken from the grill and allow to rest for 10 to 15 minutes. While the chicken is resting, brush the onions with olive oil and season with salt. Place the onions over the hot side of the grill and cook until tender and browned, about 5 minutes per side. To serve, cut the chicken into quarters, top with green onions and tomatillo

salsa.

THE ABSOLUTE BEST MUSTARD COLESLAW RECIPE :: THE MEATWAVE Procedure. For the Dressing: Whisk together mayonnaise, mustard, vinegar, sugar, hot sauce, and celery seeds in small bowl. For the Slaw: Combine cabbage and carrot in a large bowl. Sprinkle with sugar and salt and toss to combine. Let stand five minutes, then transfer to a large colander and rinse thoroughly under cold running water. HOW TO SOUS VIDE AND GRILL NEW YORK STRIP STEAKS RECIPE Preheat sous vide to 130°F. Season steaks liberally with salt and pepper. Place steaks in sous vide bag along with a couple sprigs of thyme and slices of shallot placed on top and bottom of each steak. Vacuum seal bags and place in water bath for 1 to 3 hours. Remove bags from water bath, remove steaks from bags, and pat dry with paper

towers.

GRILLED ROTISSERIE PORCHETTA RECIPE :: THE MEATWAVE Procedure. To make the brine: In a large bowl, whisk together water, salt, and sugar until solids are dissolved. Submerge pork loin in brine. Place in refrigerator and brine for 2 hours. To make the rub: Place peppercorns and fennel seed in a cast iron skillet over medium-high heat; toast spices until fragrant, about 2 minutes. Transfer to a spice grinder and process until coarsely ground. GERMAN BOCKWURST SAUSAGE RECIPE :: THE MEATWAVE Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Clean and oil grilling grate. Place onion slices in foil tray and pour in beer. Place tray on hot side of grill. Nestle sausage in tray and cook until beer begins to simmer, about 4 minutes. SMOKED AND BRAISED MEXICAN BEEF BARBACOA RECIPE :: THE Remove oxtails and set aside. Reduce heat to medium. Heat remaining 2 tablespoons of oil in now empty dutch oven over high heat until shimmering. Add in onion and garlic and cook until well browned, about 10 minutes. Add in oregano, cumin, ground cloves, and cinnamon and cook until fragrant, about 30 seconds. THE BEST WAY TO COOK JUICY HOT DOGS ON THE GRILL This entails making a few cuts into two opposite sides of the hot dog before grilling. Then, when on the grill, these slits expand open, which allows the heat to reach the center of the sausage more quickly, resulting in a shorter cooking time. Skinless hot dogs cooked this way stay plumper and juicier and don't suffer the same shriveling of TANGY PIT BEANS :: THE MEATWAVE Preheat oven to 350 degrees. Mix ketchup, onion, bell pepper, brown sugar, sorghum or honey, mustard, and Magic Dust together in a large bowl. Gently stir in beans with hand or large wooden spoon until evenly distributed. Pour beans into a 13x9-inch baking dish. Lay

strips of

10 BEST MEXICAN AND TEX-MEX GRILLING RECIPES FOR CINCO DE Mexican Roadside Chicken. This Rick Bayless recipe for Mexican roadside chicken produced one of the most beautiful birds to ever come off my grill. A wet rub of ancho chile powder, oregano cloves, cinnamon, garlic, cider vinegar, orange juice, and salt gives this chicken its attractive color and tangy, earthy flavor. Get the recipe

>>.

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The Meatwave is a summer barbecue series and website run by Joshua Bousel. Josh started grilling and hosting regular cookouts with friends and family in 2003 and his passion for cooking using a live fire has never ceased since. Over the years he's honed his craft, which has included an extended stint as a recipe developer for Serious

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