Why Use Mustard Before a Dry Rub?

Martin SmazenkoUncategorizedLeave a Comment

dry rub

When it comes to smoking meat, a good dry rub is key to imbuing serious flavor to the meat. However, while many pit masters just massage that rub into the meat by itself, some use something a little extra – mustard. Before adding the dry rub, the meat – typically pork shoulder or ribs – is slathered in a thick … Read More

The Ins and Outs of Smoking Meat

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smoking meat

When most people think about using the backyard grill, they envision putting burgers, links, or chicken pieces on direct heat to cook them relatively quickly, turning once before taking the meat off and serving it. But meat, especially large cuts such as beef brisket, pork shoulder, or a leg of lamb, can be smoked on indirect heat. Smoking meat works … Read More

Mild to Wild: Original Finishing Sauce

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Finishing Sauce

Enhance the taste of your favorite dishes with this spicy BBQ-type sauce, the first we ever created!  Using only the freshest, ripened, red Jalapenos and various spices; Mild to Wild’s Original Finishing Sauce starts off sweet but finishes with just a little bite.