Nice topic and experiment Al, I really find such comparisons and experiments useful to watch. One more suggestion, especially for lamb: Pomegranate molasses.
Nice experiment. I don't use any binder when I make ribs. I really liked you singing Johnny Cash's Ring of Fire song everytime you fire up your smoker. It's a perfect song.🤙🏽
Mustard is my personal go to or a little hot and mustard mixed,but olive oil and water are fine also,when your cooking do what you want , it's not going to be a bad outcome as long as you cook them to temp and let rest .
That was a fun video, thanks fellas! I've been happy with water or worcestershire sauce for the past few years, but I look forward to giving mustard a try. On a slightly related note, I've been using ponzu sauce as a binder on grilled or broiled fish lately for various rubs (e.g. blackened seasoning, Magic Salmon Seasoning, etc.) and I've been super-happy with the flavor enhancement - including the citrus kick.
Hi Michael! Ponzu sauce sounds like it could be a cool binder on fish. I've been experimenting with using pineapple juice as a binder on salmon but the acid content has been too high - I will have to try ponzu. Thanks for the tip!
One thing that I am wondering about is going completely dry. That is what I have been told and have been doing. It would be interesting to see the difference between water, olive oil, and dry.
I used to use mustard on ribs and butts, oil on brisket. But The last few years i have never used a binder, just my rub and spritz with water/apple cider vinegar.
This is my favorite video of yours cause of the experiments,experience the vibes just everything about it awesome like the weather is just amazing 🤩. Edit:Your singing is amazing too.
I do mustard and enough pickle juice to thin it out and it turns out great. The rub sticks well but can’t taste the mustard or pickle. Learned this from one of the best in North Texas, Hutchins BBQ in McKinney/Frisco
New line with the grill gun? How bout "come on baby light my fire" 🔥 from the Doors. As to the binder, I believe it depends greatly on how much rub your applying. Light rub, there's no need. Heavy rub, yuppers you need a little help keeping it all on the meat. I season lightly, I want to inhance the meat flavor, not overpower it. So I rarely use a binder. But I agree with Harry about using Worcester sauce. I believe it applies more evenly and therefore more forgiving. But like I say"there are a great many paths to the same destination ". Al have a great day 🌤 😀.
My dad just bought me my first barbecue as a housewarming gift for my wife and I first house. I'm gonna try all of these haha with my cast iron skillet pan seared steaks, I found an awesome roasted garlic olive oil that has done nothing but great things for my steaks. Just that and some salt and pepper. Somewhat basic, but hella good. Can't wait to try out more things on this new BBQ. Following and subscribing to you now 🤘
Great video Al! I’ve thought about this many times thank for giving me an answer. The “what’s it like to have abs” hand me rolling, but secretly wondering. Thanks again for the video!
Well.....with chicken the binder matters. Mayo is choice because it does serve a purpose. It developed great color,it realy helps crisping up the skin ,and it (being thick) will eliminate the need to baste or spray the bird every 30 minutes lol. Plus. Mixing the seasoning of your choice into the mayo ,will help a nice even coating of seasoning when you slather it on. Perfect in an oilless fryer like the big easy. I recomend it above others. And to mix it up a bit ,adding some of that popcorn oil,or bacon grease to the seasoned mayo is next level....
I started with no binder, my first briskets sucked. Then i started mustard for 2. Once i heard hot sauce can b used ive done all my smoking with pepper sauce. I like it because i can take hot sauce shots during the smoke. Love it i drink that sht
Game meats are the exception - because mustard is an anti-oxidant and the branch-chain fatty acids in game do develop some really strong flavors if untamed. So good call there!
When you light the grill you should say “live fast. Eat ass. Burn gas.” Imho…also when are you going to start doing bbq comps? I’ll come out, drink some beers and help you watch the fire!
That is a good experiment. It also depends on the amount and thickness of the binder coating used. Whenever I use mustard, I dilute it with pickle juice, so I don't taste any mustard. Next time I will compare a diluted thin coat, vs a bit heavier undiluted coat of mustard..
@@BehindTheFoodTV The combination of pickle juice/mustard combination is common practice at many Texas BBQ joints. At my reastaurants (Not BBQ joints) we buy the pickles in pales, and we have applications for the juice inside. They are not very salty.
@@BehindTheFoodTV All American restaurant and pub. No smokers, but we feature some BBQ items that are pre-smoked. They don't hold a candle to my backyard BBQ though. We also feature fried chicken sandwiches using the highest quality chicken breast. I have discovered wet brining those chicken breasts in pickle juice elevates them to a whole new level.The chicken melts in your mouth with a juicy and quite pleasant texture. I thought I'd mebtion it, since we were talking about pickle juice.
I always use mustard as my binder, glad to see I was right this whole time thanks Al! Also here's something you could try saying for the grill gun, "Are you guys ready to upset a few vegans?" Then you light the torch after saying that haha
Mustard is my go to rub, however I use my homemade fermentedMustard, it has a LOT more flavor. BTW, your shirt was only half wet, so you're in 2nd place, sorry 😂
Hey Al, quit your day job and hit the circuit, not a bad voice! Being an ex photography, you have a great setup for your video production, no wonder why it always looks great.. Get some models to do that Tee shirt contest guys! I use Avocado oil so it doesn't burn but I try mustard the next time and water. Which one gave the best crust? Funny and wet video!
@@danieldavis3271 no I’ve never tried it,but I don’t see why it wouldn’t work! I’ve got some that I brought back from Canada,I’ll try it on my next pork butt,why not!
![โรงเรียนห้ามรัก โดนจับได้ตาย...!! [เอิร์นไดเม่]](http://i.ytimg.com/vi/4u02Sbr556Q/mqdefault.jpg)
Y’all have a chill environment
Nice topic and experiment Al, I really find such comparisons and experiments useful to watch. One more suggestion, especially for lamb: Pomegranate molasses.
Nice experiment. I don't use any binder when I make ribs. I really liked you singing Johnny Cash's Ring of Fire song everytime you fire up your smoker. It's a perfect song.🤙🏽
Thanks, Nejo. I wish my daughter liked my singing voice as much as you!
Mustard is my personal go to or a little hot and mustard mixed,but olive oil and water are fine also,when your cooking do what you want , it's not going to be a bad outcome as long as you cook them to temp and let rest .
So true DMac. All we can do is edge it a little better right?
That was a fun video, thanks fellas! I've been happy with water or worcestershire sauce for the past few years, but I look forward to giving mustard a try. On a slightly related note, I've been using ponzu sauce as a binder on grilled or broiled fish lately for various rubs (e.g. blackened seasoning, Magic Salmon Seasoning, etc.) and I've been super-happy with the flavor enhancement - including the citrus kick.
Hi Michael! Ponzu sauce sounds like it could be a cool binder on fish. I've been experimenting with using pineapple juice as a binder on salmon but the acid content has been too high - I will have to try ponzu. Thanks for the tip!
One thing that I am wondering about is going completely dry. That is what I have been told and have been doing. It would be interesting to see the difference between water, olive oil, and dry.
Hi Matt - if you do dry just apply the salt first so it pulls out some water for the rest of the rub to stick to. Thanks for watching, man! - Al
@@BehindTheFoodTVsorry friend. Disagree. Meat will sweat and rub will stick
I had a feeling the great binder debate would be tested soon here!!.. 🤣
Smart guy!
Awesome experiment!
My fave is a 50/50 mix mayo mustard mixed before application.
Thanks! I like the idea of that combo!
I used to use mustard on ribs and butts, oil on brisket. But The last few years i have never used a binder, just my rub and spritz with water/apple cider vinegar.
This is my favorite video of yours cause of the experiments,experience the vibes just everything about it awesome like the weather is just amazing 🤩.
Edit:Your singing is amazing too.
Lmao thanks! Singing a song for you right now!
I do mustard and enough pickle juice to thin it out and it turns out great. The rub sticks well but can’t taste the mustard or pickle. Learned this from one of the best in North Texas, Hutchins BBQ in McKinney/Frisco
Thanks man! I have been hoarding pickle juice to try pickle brining - sounds like I need to try it in a binder!
New line with the grill gun? How bout "come on baby light my fire" 🔥 from the Doors. As to the binder, I believe it depends greatly on how much rub your applying. Light rub, there's no need. Heavy rub, yuppers you need a little help keeping it all on the meat. I season lightly, I want to inhance the meat flavor, not overpower it. So I rarely use a binder. But I agree with Harry about using Worcester sauce. I believe it applies more evenly and therefore more forgiving. But like I say"there are a great many paths to the same destination ". Al have a great day 🌤 😀.
Fire in the whole!
Yes!
Thanks great video and comparison with the binders
My dad just bought me my first barbecue as a housewarming gift for my wife and I first house. I'm gonna try all of these haha with my cast iron skillet pan seared steaks, I found an awesome roasted garlic olive oil that has done nothing but great things for my steaks. Just that and some salt and pepper. Somewhat basic, but hella good. Can't wait to try out more things on this new BBQ. Following and subscribing to you now 🤘
Amazing! Youd dad sounds like an amazing gift giver! Congrats to you and your wife as well!
Great video Al! I’ve thought about this many times thank for giving me an answer. The “what’s it like to have abs” hand me rolling, but secretly wondering. Thanks again for the video!
Respect for Tyler and the Dale shout out… #3 forever
Amazing sharing 😊👍
Love from India 🇮🇳
Stay connected
Thanks Aditi!
Thanks for posting! I use no binder on pork, sometimes mustard on beef. Was that smoker running a little hot?
Next time you get rain while filming, we need a slow motion hair toss!! Lol
How did I not see this comment until just now? You have a deal - 1 slo-mo hair toss coming right up!
Interesting comparison. Harry’s seasoning was bound to taste great with any or no binder👍
When lighting the pit, try yelling “LET THERE BE SPONSORS!” Ribs are one of the few things I would actually use a binder on.
I use popcorn butter
Oh what a task that must have been trying all those ribs - hmmm, 😂 though the weather here is similar to yours Al
This helped a lot thanks
You're welcome! Just doing my part to save the world, one TH-cam video at a time. Stay tuned for more helpful content!
Well.....with chicken the binder matters. Mayo is choice because it does serve a purpose. It developed great color,it realy helps crisping up the skin ,and it (being thick) will eliminate the need to baste or spray the bird every 30 minutes lol. Plus. Mixing the seasoning of your choice into the mayo ,will help a nice even coating of seasoning when you slather it on. Perfect in an oilless fryer like the big easy. I recomend it above others. And to mix it up a bit ,adding some of that popcorn oil,or bacon grease to the seasoned mayo is next level....
New Catchphrase Idea: "HERE COMES THE HEAT!!!" 😂
Love it!
Breakout a Beavis and Butthead laugh and say Fire! Fire! Yeah YEAH YEAH FIRE!!!
I started with no binder, my first briskets sucked. Then i started mustard for 2. Once i heard hot sauce can b used ive done all my smoking with pepper sauce. I like it because i can take hot sauce shots during the smoke. Love it i drink that sht
Dude. You’re a stronger man than me!
I’ve only used Mustard. I Would be curious if there is a difference between plain mustard and say Grey Poupon? Never tried.
What a great idea! I will have to try that!
I’ve never used a binder and never had a problem, but I think if anything the mayonnaise would be best
We use mustard as a binders with goat and lamb or any gamy meats works wonders.
Game meats are the exception - because mustard is an anti-oxidant and the branch-chain fatty acids in game do develop some really strong flavors if untamed. So good call there!
I'm making ribs for the first time in a few days gonna use homemade honey mustard as a binder
When you light the grill you should say “live fast. Eat ass. Burn gas.” Imho…also when are you going to start doing bbq comps? I’ll come out, drink some beers and help you watch the fire!
Spicy mustard makes a great binder.
You need say when lighting the grill…”Hey Exwife”. And then light it off!!
Bwahahahaha
That is a good experiment. It also depends on the amount and thickness of the binder coating used. Whenever I use mustard, I dilute it with pickle juice, so I don't taste any mustard.
Next time I will compare a diluted thin coat, vs a bit heavier undiluted coat of mustard..
I love the pickle juice idea. Probably have to adjust the salt content then eh?
@@BehindTheFoodTV The combination of pickle juice/mustard combination is common practice at many Texas BBQ joints. At my reastaurants (Not BBQ joints)
we buy the pickles in pales, and we have applications for the juice inside. They are not very salty.
@@CoolJay77 good to know! What kind of restaurants do you have?
@@BehindTheFoodTV All American restaurant and pub. No smokers, but we feature some BBQ items that are pre-smoked. They don't hold a candle to my backyard BBQ though. We also feature fried chicken sandwiches using the highest quality chicken breast. I have discovered wet brining those chicken breasts in pickle juice elevates them to a whole new level.The chicken melts in your mouth with a juicy and quite pleasant texture. I thought I'd mebtion it, since we were talking about pickle juice.
@@CoolJay77 Nice! DM me on IG or FB - I'd love to come taste next time I'm in whatever town you call home!
Excellent singing, sir!
I always use mustard as my binder, glad to see I was right this whole time thanks Al!
Also here's something you could try saying for the grill gun, "Are you guys ready to upset a few vegans?" Then you light the torch after saying that haha
Haven’t finished watching yet but I’m going with where’s your sister sauce as the best binder.
Love the Johnny Cash theme for the gun!
I always thought it was Wash Your Sister Sauce
fire it up baby🔥🔥🔥🔥
Oooh I like it!
Far as the grill gun. Humor us by using a different movie quote every time and have the viewers guess the movie. Start with I'm your huckleberry. Lol
This is a taste test I want to try!!
To be fair the “control” would have been nothing as a binder and just adding rub.
Fair enough.
I used pineapple juice/chulula hot sauce mix ad a binder and as a spritz on baby backs
Wow that's a lot of acid - it didn't break down the meat too much?
@@BehindTheFoodTV no. I use about 3 1/2 lbs baby backs
I usually just spritz once around the 2 hour mark
@@Railroad_Bbq Adding pineapple juice to my list of experiments!
@@BehindTheFoodTVcan't wait to watch. Is there a taste between Compart
Duroc and Berkshire hogs?
Watch Ribeye On a Stick! Juicy BBQ Beef Back Ribs th-cam.com/video/lj3fRd3ehEE/w-d-xo.html next!
🎼Come on baby light my fire🎶
I like it!
Mustard is my go to rub, however I use my homemade fermentedMustard, it has a LOT more flavor.
BTW, your shirt was only half wet, so you're in 2nd place, sorry 😂
Oooooh fermented mustard sounds amazing!
They give things a little flavor but a binder isn't needed that's that .
Definitely not needed. Every little bit helps though as I found out here!
Hey Al, quit your day job and hit the circuit, not a bad voice! Being an ex photography, you have a great setup for your video production, no wonder why it always looks great.. Get some models to do that Tee shirt contest guys! I use Avocado oil so it doesn't burn but I try mustard the next time and water. Which one gave the best crust? Funny and wet video!
Haha thanks. And you don’t think Tyler and I are hot enough models to pull it off? 😂😂😂
@@BehindTheFoodTV Well??? Maybe a different side would help!
@@BehindTheFoodTV You guys ok from Ian?
Hold my adult beverage… watch this
Here for it!
You didn’t try mop water
This shit is hilarious.
Thanks Ryan!
Say hello to my lighter friend!
😎
What is a binder? Start at the beginning.
FIRE IN THE HOLE
I like it!
How about Do you feel lucky punk?
TIme to FIRE IT UP!
I like it!
I like to use molasses as a binder
Could maple syrup be used ?ever tried it ?
@@danieldavis3271 no I’ve never tried it,but I don’t see why it wouldn’t work! I’ve got some that I brought back from Canada,I’ll try it on my next pork butt,why not!
Would have loved a blind tasting!
Eat more vegans🤣
Yessir!
I thought that "Meet my little friend" was perfect and funny. I laughed out loud. As for "Let's go Brandon," not so funny.
Glad I at least entertained you a little 😎
Your video was very good and informative. I’ll give it a like and I’ll check out your other videos, of which I see you have many.
Thanks Carlos! I hope you enjoy!
Not everyone has the same taste buds. everything works for other people. the favorite is there it's just not for you.
Let's Go Brandon!!!