Author
Author: Jim “Smokehouse” Daniels
Latest from this author
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Mezcal Margarita with Smoked Salt Rim
Mezcal’s pit-roasted smoke compounds meet applewood-smoked Maldon on the rim. Fresh lime, Cointreau, and agave syrup…
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Smoked Old-Fashioned: Cold-Smoke Your Bourbon for a Phenol-Layered Classic
Cold-smoke bourbon at 90°F with hickory chips, then stir it into a sugar-cube-and-bitters Old-Fashioned. Smoke phenols…
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Korean Gochujang BBQ Sauce
A ferment-driven Korean BBQ sauce built on gochujang umami, Maillard-ready sugars, and sesame oil aroma chemistry…
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Coffee-Cocoa Brisket Rub: The Pyrazine-Phenol Synergy Crust
A precision-formulated brisket rub built on ground espresso and dark cocoa — engineered to fuse Maillard…
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Eastern North Carolina Vinegar Sauce
The definitive no-cook Carolina vinegar sauce: apple cider vinegar, red pepper, sugar, and salt that cuts…
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Kansas City BBQ Sauce — Molasses-Tomato
A thick, lacquered Kansas City BBQ sauce built on tomato-pectin gelation and sugar-concentration science. Molasses, brown…
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Alabama White BBQ Sauce (Big Bob Gibson’s Classic)
Alabama White BBQ Sauce is a tangy, mayo-based O/W emulsion stabilized by egg-yolk lecithin, spiked with…
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Carolina Mustard BBQ Sauce (South Carolina Gold)
South Carolina gold-style BBQ sauce built on yellow mustard’s natural emulsifying glucosinolates, apple cider vinegar, and…
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Memphis Pork Rub — Paprika-Brown-Sugar Base
A pitmaster-precise Memphis dry rub built on 30% smoked paprika and 20% brown sugar — engineered…
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Texas-Style Beef Rub: The 50/50 Salt and Pepper Method
The only Texas brisket rub you need: equal parts kosher salt and 16-mesh black pepper by…
