Joshua Bousel’s Profile

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From Recipes

Barbecue: Pulled Pork

@lemonfair: I forgot, I also added some Texas Pete...bought a bottle just to make this sauce with :)

From Recipes

Barbecue: Pulled Pork

@foolishpoolish: Thanks. Try the pork on potato rolls, I think it's a big improvement over regular hamburger buns.

From Recipes

Barbecue: Pulled Pork

@steamsoldier: You should try out these beans in your smoker. They're not the ones in the photo (that recipe here), but they're my personal favorite.

From Recipes

Barbecue: Pulled Pork

@lemonfair: For the NC sauce recipe, I cut back the salt, added brown sugar until I got a balance been acidic and sweet that I liked, and gave the whole thing just a small squirt of ketchup.

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Recent Posts

From Recipes

Barbecue: Smoked Cheddar and Jalapeño Sausage

From Recipes

Barbecue: Pulled Pork

From Recipes

Grilling: Yogurt-Marinated Chicken Kebabs with Aleppo Pepper

From Serious Eats

The Best in the West: A Rib Sampler

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Recent Comments

From Recipes

Barbecue: Pulled Pork

@lemonfair: I forgot, I also added some Texas Pete...bought a bottle just to make this sauce with :)

From Recipes

Barbecue: Pulled Pork

@foolishpoolish: Thanks. Try the pork on potato rolls, I think it's a big improvement over regular hamburger buns.

From Recipes

Barbecue: Pulled Pork

@steamsoldier: You should try out these beans in your smoker. They're not the ones in the photo (that recipe here), but they're my personal favorite.

From Recipes

Barbecue: Pulled Pork

@lemonfair: For the NC sauce recipe, I cut back the salt, added brown sugar until I got a balance been acidic and sweet that I liked, and gave the whole thing just a small squirt of ketchup.

From Recipes

Barbecue: Pulled Pork

@climbhighak: I use a weber bullet. I had slaw on some sandwiches, just not the particular one I chose for this post. Here's some more photos.

Your whole hog sounds delicious. Smoking a whole hog is a dream of mine, but I don't posses the means to do one....yet....

From Recipes

Barbecue: Pulled Pork

@swibirun: There may be some truth to that. The plateau is really when the fat and connective tissue break down, so the longer that takes, the more tender I would think the pork would be, but that being said, I also think the plateau time would be controlled mostly by the amount of fat and connective tissue in the pork. My pork butts plateaued for about 2-3 hours at 225 degrees before the temperature starting rising again.

From Recipes

Grilling: Yogurt-Marinated Chicken Kebabs with Aleppo Pepper

@dre2112: Maybe that's why I couldn't find, it could have just been labeled "red pepper." I saw a lot of that.

From Recipes

Grilling: Green Chile Cheeseburger

@BigGirlPhoebz: Like soozm32, I don't recommend using the canned chiles. If you don't have a grill, or don't want to start the grill for these, you can char the chiles over the burner on the stove, which will give you same effect as grilling them.

From Recipes

Grilling: Green Chile Cheeseburger

Anyone know where you can get hatch chiles in NYC?

All these comments make me want to try to get something closer to the real deal...although a trip to the Southwest is probably to only real answer :)

From Serious Eats

The Best in the West: Nugget Rib Cook-off in Sparks, Nevada

@hungrychristel: Thanks! I had the same reaction while editing them :)

From Recipes

Grilling: Mexican Roadside Chicken with Green Onions

©allenb: A fine book like that this should have be given a bounding that could stand years and years of abuse. Instead I'm left either trying to avoid the loss or disorder of the loose page, or deciding to shell out for another copy. Either way, this book will always be in my library.

From Recipes

Grilling: Mexican Roadside Chicken with Green Onions

When it came off the grill, I think I mentioned something about having a love affair with it.

From Recipes

Grilling: Pizza

@acidspit: I haven't seen Cook's Illustrated recipe, I've been making it this way since ever 2004, right after I burnt my first crust trying to assemble the pizza while keeping it on the grill.

From Recipes

Grilling: Vietnamese Meatball Banh Mi

©BrunswickStew: This recipe makes 4-6, depending on the size of you meatballs and how many you fit on 1 sandwich. At the size I made the meatballs and sandwiches (3 per sandwich), this made 4 servings.

From Recipes

Grilling: Chicken Sausage with Basil and Tomatoes

@expat39520: No reason at all, delicious anyway you want to cook them :)

From Recipes

Grilling: Chicken Sausage with Basil and Tomatoes

@whoizzit: I get mine from the butcher. Most butchers have casings, you just have to ask. You can buy a lot and pack them in salt and they'll last about a year.

You can also buy them online at places like Butcher & Packer. I used them for a while until I found a butcher who had them pretty reliably around me.

From Recipes

Grilling: Chicken Sausage with Basil and Tomatoes

@ruhlman: Thanks, this was probably the best sausage I've made so far :) I've found grinding the chicken thighs with the skin gives me the right amount of fat to keep them juicy. That's why I omitted the fat back and left "skinless" off the chicken thighs, but looking back, I should have mentioned that they should have the skin on.

From Recipes

Grilling: Barbecue Beans

@grillguy: Yes, lid on the entire time.

From Recipes

Grilling: Barbecue Beans

@cwazywabbit: They're not really smoked, that's why I mentioned they're neither really barbecue or grilling. They turn out just as well, with the same flavor, in a 250 degree oven as in a smoker. I put them in the smoker, because if it's already going, there's no reason to also run the oven just for the beans.

From Recipes

Grilling: Barbecue Beans

@JimInHolland: This recipe would be difficult to adapt without beans, but I'm also very fond of this bean recipe, where you'd just need to find a replacement for a can of pork and beans and omit layering the beans with bacon while it cooks to make it vegetarian.

From Recipes

Grilling: Barbecue Beans

@npkgardens: If I have some left over barbecue, which is rare, then I like to throw that in with them before I put them in the smoker. Otherwise, I'll throw some barbecue bits in with them at the end, when everything is finished smoking.

From Recipes

Grilling: Barbecue Chicken

@pierre1: Can I plead with you not to boil your ribs anymore? It removes a lot of natural flavor from the pork.

Instead, try smoking them around 225 degrees on your grill or smoker for about 3 hours for lion (baby) backs, or 5-6 hours for spare ribs. You'll get all the flavors of the pork working in perfect harmony with the rub, smoke, and sauce...everything ribs should be!

Recent Posts

From Recipes

Barbecue: Smoked Cheddar and Jalapeño Sausage

From Recipes

Barbecue: Pulled Pork

From Recipes

Grilling: Yogurt-Marinated Chicken Kebabs with Aleppo Pepper

From Serious Eats

The Best in the West: A Rib Sampler

From Serious Eats

The Best in the West: Nugget Rib Cook-off in Sparks, Nevada

From Recipes

Grilling: Green Chile Cheeseburger

From Recipes

Grilling: Mexican Roadside Chicken with Green Onions

From Recipes

Grilling: Gazpacho

From Recipes

Grilling: Lebanese Kofta

From Recipes

Grilling: Chicken with Roasted Garlic-Oregano Vinaigrette and Fingerling Potatoes

From Recipes

Grilling: Chinese Eggplant with Garlic and Ginger Sauce

From Recipes

Grilling: Beer-Marinated Chicken Tacos

From Recipes

Grilling: Chinese-Style Spare Ribs

From Recipes

Grilling: Buffalo Wings

From Recipes

Grilling: Pizza

From Recipes

Grilling: Vietnamese Meatball Banh Mi

From Recipes

Grilling: Chicken Sausage with Basil and Tomatoes

From Recipes

Grilling: Asparagus Wrapped in Prosciutto With Lemon

From Recipes

Grilling: Barbecue Beans

From Recipes

Grilling: New Potato and Summer Squash Salad

From Recipes

Grilling: Barbecue Chicken

From Recipes

Grilling: Basic Barbecue Sauce

From Recipes

Grilling: Spinach and Cheese Stuffed Portobellos

From Recipes

Grilling: Stuffed Poblanos with Black Beans and Cheese

From Recipes

Grilling: Tomatillo Salsa

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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.