The Smoke HOUSE Rules: Part II

Today on the podcast we continue our talk with Josh House owner and chef at Pickles and Bones Barbecue who went from fine dining to the world of barbecue. Topics discussed: Using alternative fats for your lean meats, What does gamey actually mean, Pickling and preserving for a new generation, Injuries that you will most always sustain when cooking, How COVID-19 has effected the restaurant industry, and making sure your lean meats turn out the right way. 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