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Hi, I am Jim. I am a veteran, former law enforcement, and risk manager, and I love to cook. So what is “Cooking with Old Wood?” Well, I have thought about doing a food blog for some time. A place where I can share my recipes, cooking tips, and thoughts on bourbon and scotch. In the “Old Wood” part, you would have to ask a friend of ours who calls me “Old Wood.” I am sure she means it as a compliment. So stop by from time to time; see what I have been cooking or what bourbon I am drinking.
Cooking Methods
Should I use charcoal, propane, or wood? Throughout the years, about 35ish, I have used them all, and they all have pros and cons. I currently have a Traeger wood pellet grill, and let me tell you that the flavor it gives food is out of this world.
After using all of them at one time or another, I finally settled on a wood pellet grill, which doubles as a smoker. Flavor and temperature control is a big plus. They require slightly less maintenance than a charcoal grill.
Dry Rubs
So let’s talk dry rubs. Do you make your own, or do you buy them? Well, over the years, I have done both. A few months back, I discovered a series of dry rubs online that I fell in love with, that is, if you can fall in love with a dry rub. Meat Church is a company out of Waxahachie, TX; their website is www.meatchurch.com, and man-o-man is their dry rubs good. Out-of-this-world good. I am currently using their “Holly Cow,” “Holly Gospel,” and “Honey Bacon Rub.” I would recommend that you visit their site and get some. Please do yourself a favor and buy it by the bag, because once you try it, you will be back for more. And, their Fajita seasoning is good too.
Cooking with Old Wood 