If you’re new to smoking food, congrats! You’ve officially crossed into the realm of folks who spend more time debating wood flavors and types of charcoal than most people spend picking out cars.
You ever reach into the glove box during a fishing trip or reach into your gear bag in the deer stand, pull out a bag of jerky, and think, “This tastes like survival, success, and salt all at once?” Congratulations, my friend. You’ve tasted history. Welcome to the ultimate...
If you’ve ever wondered how to make cheese taste like it spent the weekend at a bonfire (without, you know, melting all over the place), you need cold smoking in your life. This is more than a backyard project—it’s a rite of passage for anyone who loves flavor, fun, and...
ecause dry meat is a crime and bland meat is a sin. Choosing the right rub shouldn’t feel like guessing at a mystery box of flavor. If you’ve ever stood in your kitchen staring at a chicken breast like it personally offended you, or tried to decide which seasoning will...
Congratulations! You’ve been invited to -or, worse, roped into hosting—a BBQ. You may think it’s just a matter of throwing meat on fire and telling everyone to “bring a chair,” but no, my friends. Florida BBQs are a delicate ecosystem, and one misstep can haunt you from Yulee to Ybor....
Let’s get straight to the meat of it: a dry rub is a bold blend of spices, herbs, and seasonings applied directly to your meat (or veggies) to create flavor magic before you cook. Unlike marinades or wet sauces, dry rubs are—surprise!—completely dry. No oil. No vinegar. No liquid mess....
