Hey everybody. So I am trying to get a BBQ program off the ground at my work place. One of the other chefs I am working with sent me a link to this article about mesquite flour. The article mainly focuses on baking and just only off handedly mentions it at the end for rubs and such. I was just wondering if any of you had ever used mesquite flour and if you had, what you thought about it. Thanks for your input.
