Author: Robert
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Using a Mustard Binder – Trendy or Useful?
Over the past several years, it seems like every time I see an ad or a video of another smokehouse, the person is slathering on mustard as a binder for their dry rub. It’s usually mustard and it started with ribs. Now, I’m seeing folks covering every meat they can get a hold of: brisket,…
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Smoker vs Grill – Brothers of the flame
The smell of meat cooking outdoors is a strong memory of mine coming up. I grew up where hunting and eating what we brought home was common and something shared. I still go back in my mind to watching my father grill and smoke beautiful cuts of beef, venison, quail, dove, pork, even fish. It…