- Joshua wrote about grilling and barbecue for Serious Eats from 2008–2018.
- He now develops recipes on his own site, The Meatwave.
- Joshua found quick success during a short stint in competition barbecue, racking up some first place prizes and other notable finishes in the couple years he dipped his toe into that world.
Joshua Bousel is a Serious Eats old-timer, having started sharing his passion for grilling and barbecue recipes on the site back in 2008. Having had Kenji Lopez-Alt as his primary editor during a large portion of this time has resulted in him utilizing a process that relies heavily on experimentation and testing, which leads to recipes that can be innovative, and most importantly, just work and taste great.
During his 10-year tenure as a regular contributor, he made a lot of friends in the barbecue world and picked up a ton of knowledge. Joshua found quick success during a short stint in competition barbecue, racking up some first place prizes and other notable finishes in the couple years he dipped his toe into that world.
In a constant effort to learn, and just keep eating, Joshua also tries to dine in as many barbecue joints as possible. He also reviews barbecue sauces from around the world—he's reviewed over 250 unique sauces and counting. Joshua holds a degree in photography from New York University, which has come in handy over the years for someone who liked to share what he's cooking with the world.
Joshua continues to develop grilling and barbecue recipes on his own site, The Meatwave, out of his home base of Durham, North Carolina.
What's your desert island food?
"I'd like to say a big slab of Texas-style smoked beef ribs or an endless supply of pepperoni pizza in all types of geographical variations would be most life-sustaining on a desert island, but when it comes down to it, no day in my life feels complete until I've eaten a piece of bitter and sweet dark chocolate. Bonus survival points if it's salted too."
What's your favorite condiment?
"Although I've consumed over a lifetime's worth of barbecue sauce, it's hot sauce that has my heart, and my kitchen is never without a bottle of my favorite extra fruity and spicy one—Matouk's West Indian Hot Sauce."
Joshua holds a degree in photography from New York University.
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