Funny you did this. I used Water as a binder and I found it just as Good as using a binder. I’m finding that a lot of these,”Popular” methods are gimmicks and myths. Very nice test. I mention you in tomorrow’s video. I love what you do. Thanks for sharing
You and I both ask WHY about a lot of things. You learn a lot that way and it keeps things fresh. Most people just want to follow the steps. I'll be sure to checkout the video tomorrow.
I find it impossible to get a smoke ring on my Char-griller Akorn. I've been told to try no binder as i generally use mustard which brought be here. Cheers for the video.
That was interesting. I don't know anything about binders and smoke rings, but that was fun to watch. You do great at these. Keep 'em coming and have a yummy day!
So good on stuff. Even breads. Regular steamer basket on the hob is what I used to do before my Instant Pot arrived. Even air fry works too. Just a littl differently, but yummy. I have not made Mrs. GrillTop's brwad yet but when I do I will drop you a note.
I use mustard (plain ordinary French's Mustard) on all steaks butttt NOT SO MUCH lol. My dad taught me this. I dry brine the day before, 2 hours ahead of cook I apply the mustard very thin layer rub it all over with my hands. So thin that much of the steak it will be hard to tell there is mustard there but it is there. Place the steaks out on cutting board. I check the both the internal temp of the steaks and the surface temp when they come out of the fridge, they are usually some where around 38 degrees, in two hours time surface temp will be nearing 40 degrees but they are getting ready to go on the grill. I apply the rub I plan to use 1 hour before going on the grill. Most of my mustard can't even be seen by this time but its there and the rub will dissolve into it over the hour the hour before grilling. Now I am grilling not smoking. I have never smoked a chuck, I need to try that. Thanks nice video.
I generally don't use a binder, but, when I do, its to bring some more flavor to the party. I have a jalapeño mustard I use once in a while, or maybe some Worcestershire sauce, but mostly just a good, overnight dry brine in the rub with no binder.
I was watching your video earlier this week and was disappointed in myself that I didn't think to use duck fat. Chicken is a whole different thing. I bet the results would be different.
Thanks for jumping over to this channel. I have a lot of fun making the videos for ABC. It's helped me think differently about my own videos. I appreciate the support!
I used to use olive oil , but now all I do is wash off the meat because I'm a butcher and you don't want any blood as a binder , trust me ! So now I just pat dry the beef and season the crap out if and put in the fridge and , then I put it on the smoker the next cold . Great video
Thank you Brad. You are right. There's more than enough water in the meat to make it stick. Just let it sit for a bit. Putting the meat on cold like you said is one of the best ways to get a good smoke ring.
Very good video. It looks like I’m different than most people. I use a very small amount of three different things in equal parts. Some canola oil, mustard and then hot sauce all mixed together. That’s my binder. And true, while binders may not even be necessary to bind seasoning to the meat, and a person could just use water like meatcranium does, the three recipe binder I use adds another layer of flavor. The fact that it helps bind the seasoning to the meat is just an added benefit.
Nice video comparison. I use mustard on pork butt, but W sauce on beef. As I've seen others not use any, I figured as much. You know when getting into something like pit cooking, we normally watch, then go copy what we just watched someone else do. One thing is for sure, if you put meat over fire or coals, it will cook. lol Great video.
Right. Some people just want to follow a method and call it good. You'll still end up with good food either way. Others like to test it and see what works for them. Getting meat over the coals is definitely key.
We'll have to start calling you Hobo, Jr! 😂 This was a nice comparison though. I've always wondered. But I would have to say the mustard seemed to be on pretty heavy, at least for how much I use. Usually after cooking for an hour or so I can't see any mustard at all.
It did go on pretty thick. I've seen people use a little or a lot and you'd certainly get better results with less. I waited until after I shot the video to checkout Hobo's take on it. It was interesting to see similar results.
Very good test. Interesting results. What about the Worcestershire sauce? Whether or not it i habits flavor or not I think it always makes beef taste better. Also as for oil, in this case olive oil, I have always found it ironic that folks use it as a binder. What is supposed to be a lubricant is used as an adhesive! 😂 Thanks man.
Lew, you are right. I left out a big part of the test. A lot of people use Worcestershire sauce as a binder for the flavor. I've used it too with good results.
I rarely use binders, but when I do, I use Dos Equis! ...... Not really. :) I almost never use binders ... maybe Worcestershire sauce on rare occasions.
Here’s what works best for me: I never cook the same way twice! My brain must be turning to a huge void. Every cook is exciting, fresh, sexy and new. If something turns out fantastic (often), I’ll tell myself “I’ll have to remember that for next time” (and I never will). It also saves money on movies as I can watch the same ones over and over again. Great video... what was it about? Oh yeah. Never mind.
I've always wondered why people use binders. They are not needed. The more coarse your rub is will also impact your smoke ring. Finely ground salt/pepper/garlic/onion will have less smoke ring than coarse salt/pepper/garlic and onion. To me the salt disolves so it doesn't really matter which salt you use, but the others will make an impact.
That's another experiment I want to do: the impact of the rub on the smoke flavor/ring. Everything I've seen agrees with what you mentioned with the size of the particles.
Funny you did this. I used Water as a binder and I found it just as Good as using a binder. I’m finding that a lot of these,”Popular” methods are gimmicks and myths. Very nice test. I mention you in tomorrow’s video. I love what you do. Thanks for sharing
You and I both ask WHY about a lot of things. You learn a lot that way and it keeps things fresh. Most people just want to follow the steps. I'll be sure to checkout the video tomorrow.
I find it impossible to get a smoke ring on my Char-griller Akorn. I've been told to try no binder as i generally use mustard which brought be here.
Cheers for the video.
That was interesting. I don't know anything about binders and smoke rings, but that was fun to watch. You do great at these. Keep 'em coming and have a yummy day!
Thanks Ivy! I never thought about using instantpot steamed garlic on the meat, but it would be super easy.
So good on stuff. Even breads. Regular steamer basket on the hob is what I used to do before my Instant Pot arrived. Even air fry works too. Just a littl differently, but yummy. I have not made Mrs. GrillTop's brwad yet but when I do I will drop you a note.
I use mustard (plain ordinary French's Mustard) on all steaks butttt NOT SO MUCH lol. My dad taught me this. I dry brine the day before, 2 hours ahead of cook I apply the mustard very thin layer rub it all over with my hands. So thin that much of the steak it will be hard to tell there is mustard there but it is there. Place the steaks out on cutting board. I check the both the internal temp of the steaks and the surface temp when they come out of the fridge, they are usually some where around 38 degrees, in two hours time surface temp will be nearing 40 degrees but they are getting ready to go on the grill. I apply the rub I plan to use 1 hour before going on the grill. Most of my mustard can't even be seen by this time but its there and the rub will dissolve into it over the hour the hour before grilling. Now I am grilling not smoking. I have never smoked a chuck, I need to try that. Thanks nice video.
Ken Logan Nice comment. I like that method. It makes sense.
I think you are right Ken. I've seen people use a little and a lot of mustard. I would definitely use less next time. Thank you for the advice!
I generally don't use a binder, but, when I do, its to bring some more flavor to the party. I have a jalapeño mustard I use once in a while, or maybe some Worcestershire sauce, but mostly just a good, overnight dry brine in the rub with no binder.
Nice! jalapeño mustard would add a much better kick. The flavor of the binder can be an important addition. Layers of flavor as Harry Soo says.
Personally I use olive oil and duck fat spray for the most part. But I love the black garlic puree'.
I was watching your video earlier this week and was disappointed in myself that I didn't think to use duck fat. Chicken is a whole different thing. I bet the results would be different.
great vids man, keep them coming. your one of my favorites on the abc channel.
Thanks for jumping over to this channel. I have a lot of fun making the videos for ABC. It's helped me think differently about my own videos. I appreciate the support!
I used to use olive oil , but now all I do is wash off the meat because I'm a butcher and you don't want any blood as a binder , trust me ! So now I just pat dry the beef and season the crap out if and put in the fridge and , then I put it on the smoker the next cold .
Great video
Thank you Brad. You are right. There's more than enough water in the meat to make it stick. Just let it sit for a bit. Putting the meat on cold like you said is one of the best ways to get a good smoke ring.
I like mustard
Great video! Love these kinds of tests
Very good video. It looks like I’m different than most people. I use a very small amount of three different things in equal parts. Some canola oil, mustard and then hot sauce all mixed together. That’s my binder. And true, while binders may not even be necessary to bind seasoning to the meat, and a person could just use water like meatcranium does, the three recipe binder I use adds another layer of flavor. The fact that it helps bind the seasoning to the meat is just an added benefit.
I like the idea of hot sauce that would add some extra flavor. The mustard went on a little heavy on this one! Thanks for the comments and advice.
Nice video comparison. I use mustard on pork butt, but W sauce on beef. As I've seen others not use any, I figured as much. You know when getting into something like pit cooking, we normally watch, then go copy what we just watched someone else do. One thing is for sure, if you put meat over fire or coals, it will cook. lol Great video.
Right. Some people just want to follow a method and call it good. You'll still end up with good food either way. Others like to test it and see what works for them. Getting meat over the coals is definitely key.
We'll have to start calling you Hobo, Jr! 😂 This was a nice comparison though. I've always wondered. But I would have to say the mustard seemed to be on pretty heavy, at least for how much I use. Usually after cooking for an hour or so I can't see any mustard at all.
It did go on pretty thick. I've seen people use a little or a lot and you'd certainly get better results with less. I waited until after I shot the video to checkout Hobo's take on it. It was interesting to see similar results.
I don’t usually use binders
Me either. The moisture from the meat seems to do the trick.
Very good test. Interesting results. What about the Worcestershire sauce? Whether or not it i habits flavor or not I think it always makes beef taste better.
Also as for oil, in this case olive oil, I have always found it ironic that folks use it as a binder. What is supposed to be a lubricant is used as an adhesive! 😂
Thanks man.
Lew, you are right. I left out a big part of the test. A lot of people use Worcestershire sauce as a binder for the flavor. I've used it too with good results.
I rarely use binders, but when I do, I use Dos Equis! ...... Not really. :)
I almost never use binders ... maybe Worcestershire sauce on rare occasions.
I'm with you on that one. It looks like I missed the boat on Worcestershire sauce. I should have included that one too!
Love the test, i usually use some oil if i remember, or just att the rub dry kind since i am a forgetful person :)
I have quite a few comments in my video where I say something like "and don't forget the like I did!"
@@GrillTopExperience :)
Here’s what works best for me: I never cook the same way twice! My brain must be turning to a huge void. Every cook is exciting, fresh, sexy and new. If something turns out fantastic (often), I’ll tell myself “I’ll have to remember that for next time” (and I never will). It also saves money on movies as I can watch the same ones over and over again. Great video... what was it about? Oh yeah. Never mind.
I have trouble watching the same movies twice too. Thanks for checking it out!
I've always wondered why people use binders. They are not needed. The more coarse your rub is will also impact your smoke ring. Finely ground salt/pepper/garlic/onion will have less smoke ring than coarse salt/pepper/garlic and onion. To me the salt disolves so it doesn't really matter which salt you use, but the others will make an impact.
That's another experiment I want to do: the impact of the rub on the smoke flavor/ring. Everything I've seen agrees with what you mentioned with the size of the particles.
@@GrillTopExperience whens that video coming out?
@@TheMd733406 It's still on the want to do list, but it's rising to the top!
@@GrillTopExperience looking forward to it! Thanks!
Great info, thanks for posting
Thanks for watching and for the support Fernando!
Waygu beef tallow, that's the secret.