If you’re looking for grilling and smoking tips that you haven’t found in the other sections, take a look through these pages. Check back often for exciting updates—the landscape is always shifting here at BBQHost.com, offering fresh perspectives.
When you pull your meat off the grill, do you ever notice an oily black substance on the surface? While it isn’t aesthetically pleasing, this phenomenon is not all that unusual. Our guide to black oily coated meat will give you the rundown on the cause. Black Oily Coated Meat That black oily substance on …
What is Morton Tender Quick, and can you use it instead of regular pink curing salt? More to the point, is one of these products better than the other? Let’s take a closer look so you can decide which one will best suit your needs. Morton Tender Quick vs Pink Salt Both Morton Tender Quick …
Unless you cure your own meat products, you might not have heard of Prague powder or Morton Tender Quick. Although Morton is a well-known salt brand, their Tender Quick is no ordinary salt. In fact, it’s important not to use it as such. This guide will explain why—and fill you in on the differences between …
The main purpose of storing meat in vacuum-sealed packages is to keep it fresh for longer periods of time. That doesn’t mean that it’s impossible for the meat to spoil while it’s in there, though. Here’s how to tell if vacuum sealed meat is bad or not. How To Tell if Vacuum Sealed Meat is …
When lamb chops are on the menu, the last thing you want is to overcook them. Well-done lamb chops are notoriously dry and stringy, which is why they’re often served medium rare. This means you need to be extra careful when reheating the meat. The key is to lock in the moisture while bringing the …
Many varieties of barbecue sauce have a sweet flavor profile. That’s fine if you like that sort of thing. Some of us, however, prefer a tangier, spicier, or more acidic vibe—or all three at once. Sound familiar? If so, our guide to non sweet BBQ sauce was created with you in mind. Keep reading for …
Have you ever tried Killer Hogs AP Rub? This seasoning blend can take your smoked meats to the next level—if you can find it. While the product is sold commercially, it’s not available everywhere. Fortunately, it’s easy enough to make at home. Killer Hogs AP Rub Recipe Killer Hogs AP (or “All-Purpose”) Rub is a …
When browsing through forums dedicated to grilling and smoking, you might come across the term “slaughter house brine.” Though the name is a bit off-putting, this is actually a simple brine that yields delectable results. Read on to learn more about this recipe. Slaughter House Brine A slaughterhouse brine is a basic brine made from …
In this guide, we’ll talk about Pop’s Brine, a popular recipe for wet curing. Where did this name come from, and how can the concoction benefit your smoked meat products? Pops Brine The concoction known as “Pop’s brine” is actually a curing liquid. It includes curing salt #1, or Prague powder #1. This salt includes …
Ever wonder about the difference between salami and bologna? For that matter, what exactly is in these popular lunchbox staples? In our salami vs bologna matchup, you’ll learn the answers to these queries, as well as several more. Salami vs Bologna Salami is a blanket term for a broad variety of cured Italian sausages, usually …