Joshua Bousel’s Profile
Recent Comments
How to Make Grilled Pizza
@susanova You should clean off the residue from your grate each time when you grill—old, brunt food is a not a flavor you want to impart on whatever you're cooking. Let you grill heat up for 5-10 minutes, scrub it clean with a grill brush, then oil the grate to prevent sticking and you'll be good to go.
Slice Poll: How Do You Reheat Your Leftover Pizza?
I take the pizza box out of the fridge and put it on top of the oven, then put a baking sheet in the oven and turn to 350. While the oven preheats, the pizza warms to about room temperature, and once the oven is ready, the slices go onto the hot baking sheet. From there, it doesn't take long for nice melty cheese with a crust that has the right amount of crisp.
Grilling: New Potato Salad
@RibDog That sounds about right. I can consult the original recipe later and see for sure what they say. I personally have a hard time determining serving sizes, especially for something like a side where it can vary so widely depending on how much each individual takes and how good a side is. This is a particularly good side, so it may be best to default to the lower number of the serving size.
See more comments by Joshua Bousel »
Recent Posts
Grilling: Asparagus Soup with Herb Gremolata
Posted by Joshua Bousel, May 14, 2010 at 7:30 PM
See more posts by Joshua Bousel »
Recent Favorites
Guide to Grilling: Gauging the Heat
Posted by Joshua Bousel, April 28, 2010 at 2:45 PM
The Spotted Pig's Hamburger Buns
Posted by J. Kenji Lopez-Alt, April 9, 2010 at 9:00 AM
Dinner Tonight: Velvet Chicken
Posted by Nick Kindelsperger, February 24, 2010 at 4:15 PM
Sunday Dinner: No-Holds-Barred Lasagna Bolognese
Posted by J. Kenji Lopez-Alt, February 21, 2010 at 3:00 PM
See more favorites by Joshua Bousel »
Recent Polls
Joshua Bousel answered "Some combination of the above. (Feel free to elaborate in the comments)" to How Do You Reheat Your Pizza?
Poll posted by Adam Kuban, June 7, 2010 at 10:00 AM
Joshua Bousel answered "I've grilled it and eaten it!" to What's your experience with grilled pizza?
Poll posted by Adam Kuban, May 31, 2010 at 8:30 AM
Joshua Bousel answered "No preference" to Do You Grill Burgers with Lump Charcoal or Briquettes?
Poll posted by Robyn Lee, May 27, 2010 at 10:00 AM
Joshua Bousel answered "American*" to What's Your Favorite Cheese on a Breakfast Sandwich?
Poll posted by Erin Zimmer, May 12, 2010 at 8:45 AM
Recent Quizzes
Joshua Bousel got 75% correct on How Much Do You Know About Regional Sandwiches?
Quiz posted by Katie Quinn, May 17, 2010 at 11:30 AM
Joshua Bousel got 50% correct on How Much Do You Know About Beer?
Quiz posted by Katie Quinn, May 10, 2010 at 6:45 PM
Joshua Bousel got 70% correct on How Much Do You Know About Hot Dogs?
Quiz posted by Katie Quinn, May 3, 2010 at 6:30 PM
Joshua Bousel got 40% correct on How Much Do You Know About Food TV and Its Personalities?
Quiz posted by Katie Quinn, April 26, 2010 at 1:45 PM
See more polls and quizzes by Joshua Bousel »
Recent Comments
Grilling: Cubanos
@sassy I love that story! I should try the iron on days not so suitable for grilling ;)
How to Make Grilled Pizza
@susanova You should clean off the residue from your grate each time when you grill—old, brunt food is a not a flavor you want to impart on whatever you're cooking. Let you grill heat up for 5-10 minutes, scrub it clean with a grill brush, then oil the grate to prevent sticking and you'll be good to go.
Slice Poll: How Do You Reheat Your Leftover Pizza?
I take the pizza box out of the fridge and put it on top of the oven, then put a baking sheet in the oven and turn to 350. While the oven preheats, the pizza warms to about room temperature, and once the oven is ready, the slices go onto the hot baking sheet. From there, it doesn't take long for nice melty cheese with a crust that has the right amount of crisp.
Grilling: New Potato Salad
@RibDog That sounds about right. I can consult the original recipe later and see for sure what they say. I personally have a hard time determining serving sizes, especially for something like a side where it can vary so widely depending on how much each individual takes and how good a side is. This is a particularly good side, so it may be best to default to the lower number of the serving size.
My Sigh Saturday: How Not to Grill Pizza
Sorry it didn't work out. I've actually never tried the rolling method, I've always hand stretched them right before putting them on the grill, although Kenji's post will probably have me rolling next time around.
I was supposed to grill some pies on Mon, but got a last min invite to a party and let go of my grilling duties for the day and just relaxed. That means I have a mess of dough in the freezer now just waiting to be grilled...seconds?
Grilling: Asparagus Soup with Herb Gremolata
@finewinendine Glad it worked out! I thought the thyme would be pretty rocking here instead of tarragon. Also, the serving this cold is a great idea, perfect for a hot summer day.
Grilling: Pernil
@learyblaine Pernil is usually made in the oven, but in the summer, I'd rather have my grill going outdoors for 6 hours than my oven indoors. I made this using my WSM with the water pan empty, lined with foil. I think without out you'll have some burning issues due to the direct heat.
As far as I know, It's pronounced like per-neel.
What's On Your Memorial Day Menu?
Today was barbecue beans, ribs, and beer-can chicken. Tomorrow is grilled pizza with all grilled toppings: roasted red peppers, sausage, grilled pineapple, etc.
Barbecue: Dr. Pepper Baby Back Ribs
@funkopolis Root beer sounds really interesting. I love playing around with sodas in my sauces...I make a Filipino barbecue sauce/marinade with Sprite or Coke, it's totally amazing.
Grilling: New Potato Salad
@MOZ Yes, this is served a little warm, around room temperature. It needs to sit for about 1 hour for all the flavors to full meld, but then it's served right away, not refrigerated.
How to Make Grilled Pizza
Great step-by-step slideshow. This almost exactly how I've been making my grilled pizzas for years, and it turns out some really excellent pies. I never thought of doing the cheese first, then sauce...I'll have to try that trick out next time (which should be this weekend).
Memphis in May: Barbecue Competition Judgment Day in Photos
Great series of photos.
Was the Men's Health 'Cue Crew using the 22 1/2" bullets? It looks so much bigger mine....so much more delicious barbecue.
Grilling: New Potato Salad
@marmaladefires I think that would work just fine. There's so many flavors going on in here, that it's a good recipe to make your own adjustments and still have it come out tasting great.
Grilling: Asparagus Soup with Herb Gremolata
I used long skewers and got this done in 8 bunches, so that's 16 skewers total (2 per bunch).
Memphis in May 2010: An Introduction to the World Championship Barbecue Cooking Contest
Can't wait to see what's in store! Getting down to MIM is a dream of mine...one day it'll happen :)
Enjoy the all that barbecue.
Asian Turkey Burger with Sriracha Mayo: A Turkey Burger That Doesn't Suck
@majacooking I also found a couple recipes calling for grated apple, I'll have to try it sometime!
Asian Turkey Burger with Sriracha Mayo: A Turkey Burger That Doesn't Suck
@joanmc The goal of this isn't healthier, it's to create a burger with a very unique flavor. I think if you're eating turkey burgers for health, you might run into the dryness issues—the fat is needed to keep it juicy.
Guide to Grilling: Keeping a Clean Grill
@velascomike I've never cleaned the charcoal grate, besides removing the old charcoal. With the grill covered, I've also never run into problems with it rusting.
My biggest gripe with charcoal grates is that all of mine have slowly bent out of shape over time from the heat of the charcoal. Luckily, these are replaceable once they've gone too far.
A Sandwich a Day: BZ Grill's Gyro, Astoria
Got the mixed grill on Wed night (I had to have some BZ Grill after reading this)...nothing but the best. All of their meats are outstanding, but the pork gyro has that special place in my heart—literally, it'll probably be stuck in there forever.
Guide to Grilling: Controlling Flare-ups
@J. Kenji Lopez-Alt In regards to photography, a good telephoto zoom is nice for keeping a distance from the heat when grilling, although I often use my f/1.4 50mm with a slight fear of melting the camera because food just looks better with it.
If you can, try to put the grill in a shady spot. Assuming you're working with a Weber kettle, the combination of the deep blackness of the grill and high contrast caused by the sun is tricky to overcome without a fill flash. With a flash, you're often left with making a decision to expose correctly for the food or for the grill.
In my space, the grill isn't in the shade until about 4pm, and for photos taken before that, the "Fill Light" slider in Lightroom is my best friend in trying to get some details out of the the usual void that surrounds the food.
I a big lover of contrast and saturation, keeping my Nikon on the "Vivid" setting most of the time. I've been running into issue though with the grill + sun contrast issue making photos come out too saturated on that setting, which in turn loses details and makes the food look a little unnatural. So on those sunny days, I've been setting the picture mode back to Normal to resolve that.
Guide to Grilling: Controlling Flare-ups
@olddad My comment was made out of grilling experience, but at the same time, it was wrong due to my ignorance of science.
I do make a point of mentioning in every recipe, and this post about getting the fire started, to wait until the coals are covered in gray ash before grilling. Although this should always be standard practice, I don't know if it has much bearing in regards to a flare-up.
Guide to Grilling: Controlling Flare-ups
Whew, obviously I should stick to grilling and not try to play scientist with my rudimentary understanding. I'm loving the comments and what I'm learning though.
Despite my technical error, I do stand by my stance to avoid a water bottle against a flare-up.
I took the advice to use it via Alton Brown years ago, but I found that spraying the flare-up first blew up ash everywhere, only to give way to a returning fire burning just as strong, if not stronger, once the ash and smoke cleared.
I thought oxygen in the water might have been fueling some extra flames after that (which I admit my mistake), but from what I'm reading, it seems like the situation was probably that the water couldn't fully control the flaming grease, at least not without extinguishing the coals. If the coals are still burning and the grease is still there, then the flare-up will just return.
So why use water if it can't do the job as well as moving the food or covering the grill?
Grilling: Pineapple Salsa
@Rose_On_Fire: You could put tomatoes in the salsa too. If you like, you could even grill those first too ;)
Guide to Grilling: Gauging the Heat
@dmcavanagh That thermometer is built into my grill, but you can get your own and just hang it through a hole in the air vent. That's what I do for my smoker that doesn't have a built in thermometer/
Guide to Grilling: Arranging the Coals
@J. Kenji Lopez-Alt Thanks for the clarification!
That's what I get for sleeping through all of my science classes.
See more comments by Joshua Bousel »Loading...No more comments by Joshua Bousel
Recent Posts
Grilling: Asparagus Soup with Herb Gremolata
Posted by Joshua Bousel, May 14, 2010 at 7:30 PM
Asian Turkey Burger with Sriracha Mayo: A Turkey Burger That Doesn't Suck
Posted by Joshua Bousel, May 7, 2010 at 7:00 PM
Guide to Grilling: How to Use Smoke Woods
Posted by Joshua Bousel, April 30, 2010 at 4:45 PM
Guide to Grilling: Controlling Flare-ups
Posted by Joshua Bousel, April 29, 2010 at 6:15 PM
Guide to Grilling: Gauging the Heat
Posted by Joshua Bousel, April 28, 2010 at 2:45 PM
Guide to Grilling: Arranging the Coals
Posted by Joshua Bousel, April 27, 2010 at 2:45 PM
Guide to Grilling: Keeping a Clean Grill
Posted by Joshua Bousel, April 26, 2010 at 2:45 PM
Grilling: The Gas vs. Charcoal Debate
Posted by Joshua Bousel, April 5, 2010 at 1:45 PM
Grilling: Artichokes with Mint and Chilies
Posted by Joshua Bousel, March 26, 2010 at 7:00 PM
Grilling: Spanish Spice-Rubbed Chicken Breasts
Posted by Joshua Bousel, March 19, 2010 at 7:00 PM
Grilling: Pecan-Crusted Pork Pinwheels
Posted by Joshua Bousel, March 12, 2010 at 7:30 PM
Grilling: South Carolina Mustard Sauce
Posted by Joshua Bousel, March 5, 2010 at 8:30 PM
Grilling: Wilted Spinach and Portobello Salad
Posted by Joshua Bousel, February 26, 2010 at 7:30 PM
Grilling: Peruvian Rotisserie Chicken
Posted by Joshua Bousel, February 19, 2010 at 7:30 PM
Indoor Grilling: Guinness-Marinated Steak Sandwich
Posted by Joshua Bousel, February 5, 2010 at 8:00 PM
Grilling: Sweet and Spicy Chicken Wings
Posted by Joshua Bousel, January 22, 2010 at 7:00 PM
See more posts by Joshua Bousel »Loading...No more posts by Joshua Bousel
Recent Favorites
Guide to Grilling: Gauging the Heat
Posted by Joshua Bousel, April 28, 2010 at 2:45 PM
The Spotted Pig's Hamburger Buns
Posted by J. Kenji Lopez-Alt, April 9, 2010 at 9:00 AM
Dinner Tonight: Velvet Chicken
Posted by Nick Kindelsperger, February 24, 2010 at 4:15 PM
Sunday Dinner: No-Holds-Barred Lasagna Bolognese
Posted by J. Kenji Lopez-Alt, February 21, 2010 at 3:00 PM
Serious Heat: A Guide to Chile Substitutions
Posted by Andrea Lynn, September 30, 2009 at 9:00 AM
The Great New York Fancy-Pants Fried Chicken Roundup
Posted by The Serious Eats Team, September 24, 2009 at 10:00 AM
Dinner Tonight: Skillet Macaroni and Cheese
Posted by Blake Royer, September 29, 2009 at 5:00 PM
The Best in the West: Nugget Rib Cook-off in Sparks, Nevada
Posted by Joshua Bousel, September 8, 2009 at 9:30 AM
Dinner Tonight: Soy-Marinated Grilled Pork Tenderloin
Posted by Blake Royer, September 3, 2009 at 4:00 PM
French in a Flash: French Onion Soup Dumplings
Posted by Kerry Saretsky, March 12, 2009 at 5:45 PM
Eat for Eight Bucks: Gai Pad Krapow (Thai Basil Chicken)
Posted by Michele Humes, February 26, 2009 at 2:45 PM
Cook the Book: Sweet and Sour Vietnamese Wings
Posted by Michele Humes, January 19, 2009 at 2:40 PM
See more favorites by Joshua Bousel »Loading...No more favorites by Joshua Bousel
Polls
Joshua Bousel answered "Some combination of the above. (Feel free to elaborate in the comments)" to How Do You Reheat Your Pizza?
Poll posted by Adam Kuban, June 7, 2010 at 10:00 AM
Joshua Bousel answered "I've grilled it and eaten it!" to What's your experience with grilled pizza?
Poll posted by Adam Kuban, May 31, 2010 at 8:30 AM
Joshua Bousel answered "No preference" to Do You Grill Burgers with Lump Charcoal or Briquettes?
Poll posted by Robyn Lee, May 27, 2010 at 10:00 AM
Joshua Bousel answered "American*" to What's Your Favorite Cheese on a Breakfast Sandwich?
Poll posted by Erin Zimmer, May 12, 2010 at 8:45 AM
Joshua Bousel answered "Sausage" to What's Your Favorite Meat on a Breakfast Sandwich?
Poll posted by Erin Zimmer, May 12, 2010 at 8:30 AM
Joshua Bousel answered "Fried Egg" to What's Your Favorite Egg Style on a Breakfast Sandwich?
Poll posted by Erin Zimmer, May 12, 2010 at 8:15 AM
Joshua Bousel answered "Biscuit" to What's Your Favorite Bread for a Breakfast Sandwich?
Poll posted by Erin Zimmer, May 12, 2010 at 8:00 AM
Joshua Bousel answered "Sure, sometimes" to Do You Eat Chicken for Breakfast?
Poll posted by Erin Zimmer, May 10, 2010 at 7:30 AM
Joshua Bousel answered "Yes, sometimes." to Do You Like Pickles On Your Burger?
Poll posted by Robyn Lee, May 10, 2010 at 9:00 AM
Joshua Bousel answered "Hot" to Which Salsa Spicyness Level Do You Prefer?
Poll posted by Erin Zimmer, May 5, 2010 at 8:00 AM
Joshua Bousel answered "Yes" to Are You Joining a CSA This Year?
Poll posted by Erin Zimmer, April 14, 2010 at 8:30 AM
Joshua Bousel answered "Nope" to Would You Eat the KFC Double Down Sandwich?
Poll posted by Erin Zimmer, April 12, 2010 at 7:00 PM
Joshua Bousel answered "Five Guys" to Whataburger vs. Five Guys
Poll posted by Robyn Lee, April 9, 2010 at 12:30 PM
Joshua Bousel answered "Yes! " to Do you make pizza at home?
Poll posted by Adam Kuban, March 22, 2010 at 8:00 AM
Joshua Bousel answered "Way" to Grocery store self-checkout lanes: way or no way?
Poll posted by Adam Kuban, March 9, 2010 at 8:50 PM
Joshua Bousel answered "Yes! Pizza needs some charring" to Do you like a 'charred' pizza, or do you consider it 'burned'?
Poll posted by Adam Kuban, March 8, 2010 at 8:15 AM
Joshua Bousel answered "Yes" to Do You Like Secret Sauce on Your Burger?
Poll posted by Robyn Lee, March 8, 2010 at 9:00 AM
Joshua Bousel answered "White Castle" to Do You Prefer White Castle or Krystal?
Poll posted by Robyn Lee, March 1, 2010 at 9:00 AM
Joshua Bousel answered "Raspberry" to What's Your Favorite Hamantash Filling?
Poll posted by Carey Jones, February 27, 2010 at 5:00 PM
Joshua Bousel answered "Precooked" to Your Pizza Sauce Preference: Precooked or Uncooked?
Poll posted by Adam Kuban, February 15, 2010 at 6:00 AM
Joshua Bousel answered "Sautéed" to How Do You Like Onions on Your Burger?
Poll posted by Robyn Lee, February 1, 2010 at 9:00 AM
Joshua Bousel answered "Soda" to What Do You Call Cola Drinks
Poll posted by Erin Zimmer, January 27, 2010 at 7:30 PM
Joshua Bousel answered "Apple (French, old-fashioned, sour cream, etc.)" to What's Your Favorite Kind of Pie?
Poll posted by Erin Zimmer, January 22, 2010 at 8:00 PM
Joshua Bousel answered "Fresh" to Do you prefer fresh mozzarella or regular?
Poll posted by Adam Kuban, January 18, 2010 at 10:00 AM
See more polls by Joshua Bousel »Loading...No more polls by Joshua Bousel
Quizzes
Joshua Bousel got 75% correct on How Much Do You Know About Regional Sandwiches?
Quiz posted by Katie Quinn, May 17, 2010 at 11:30 AM
Joshua Bousel got 50% correct on How Much Do You Know About Beer?
Quiz posted by Katie Quinn, May 10, 2010 at 6:45 PM
Joshua Bousel got 70% correct on How Much Do You Know About Hot Dogs?
Quiz posted by Katie Quinn, May 3, 2010 at 6:30 PM
Joshua Bousel got 40% correct on How Much Do You Know About Food TV and Its Personalities?
Quiz posted by Katie Quinn, April 26, 2010 at 1:45 PM
Joshua Bousel got 62% correct on How Much Do You Know About Passover Foods?
Quiz posted by Katie Quinn, March 29, 2010 at 7:15 PM
See more quizzes by Joshua Bousel »Loading...No more quizzes by Joshua Bousel
About Joshua Bousel
Website: http://www.meatwave.com
Location: Astoria, NY
About:
Favorite foods: BBQ, Fried Chicken, Hamburgers
Last bite on earth: Smoked sausage and brisket, with a side of fried chicken.
@sassy I love that story! I should try the iron on days not so suitable for grilling ;)