The Smoke HOUSE Rules: Part 1

Today on the podcast we sit down and talk with Josh House owner and chef at Pickles and Bones Barbecue, and how he went from fine dining to the world of barbecue. Topics discussed: If you start with bad stuff you're going to end with bad stuff, breaking down your meat and handling it properly from start to finish, how defensive people from regions get over THEIR barbecue, Why shredding your own cheese is the best way to go, The art of smoking, How to start smoking some wild game, and Why resting your meat is always the best policy. As always if you enjoy listening to the podcast please like, share, and give us 5 stars on any of the major podcast platforms we are found on. Hear something we missed or have a question? Email us at [email protected]. If you are interested in getting a great meal head to https://www.picklesandbones.com for information. Happy hunting and tight lines! --- Send in a voice message: https://podcasters.spotify.com/pod/show/fueledbytheoutdoors/message Support this podcast: https://podcasters.spotify.com/pod/show/fueledbytheoutdoors/support Learn more about your ad choices. Visit megaphone.fm/adchoices