One of the best things about social media is it gives you the chance to meet great people who share your interests. Dave of Kitchen Convivial is just such a person. Continue reading Penzeys BBQ 3001 Rub Review
A quick tip on applying rubs to meat.
The Old Fat Guy
Traeger sent me some Blackened Saskatchewan Rub. You need to know I did not buy it but this is and accurate review of my opinion on the rub. Continue reading Traeger Blackened Saskatchewan Rub Review
I take part in a discussion group at Smoked Meat Forums. A member there manufactures and sells his own line of cures and brine. He was kind enough to send me a package of his salmon brine. So, you need to know he supplied it for free but this is my honest opinion of it. Continue reading Mad Hunky Salmon
When I buy a Mexican Seasoning Blend it usually tastes more like taco seasoning or chili powder. When I’ve been to Mexico, their seasonings are a lot more varied than these choices. When I was on the Mayan Riviera, I was served dishes that had more herbs, a heavy onion and garlic hit and just a touch of heat. This is my attempt at making a similar seasoning. Continue reading Mexican Seasonings
An artist needs a canvas to paint on. A cook needs basic recipes to build on. We all know oil and vinegar goes well on a salad. Then we add garlic, mustard, herbs or spices to add to it. The same applies to barbecue rubs. Continue reading Basic Barbecue Rub