Search results for query: *

I am undecided about using a binder. I have normally always used either yellow mustard or worchestershire, but have noticed several folks around the net saying that its better not to use any binder at all, that the rub flavors will soak in better without one. What do y'all think?

Hey, I'm Bama Bob. I live in Alabama, obviously, and have been checking the site out for a few months now and decided to join. I will try not to ask dumb questions and I know that most of my questions have been asked on here before somewhere. I use a BGE Large as my primary cooker, and also have...