About Good Ol' Boys Seasonings

About Good Ol' Boys SeasoningsGood Ol' Boys Seasonings was established in 2004, but really started long before then in my backyard. My seasonings were perfected over years of family BBQ's and cookouts. Once perfected, my friends and family wanted my spices and I found myself hand mixing and blending seasonings for them in my kitchen. Many mason jars later, Good Ol' Boys was born. With continued support and encouragement from family and friends, I am glad you found us, and am excited to share our unique seasoning flavors with you. We believe our line of seasonings are three of the best on the market, and are sure you will love our blends too. 

Connect with us on Facebook and Instagram to see what the Good Ol' Boys are up to, what recipes we are making, and show us what you are cooking with Good Ol' Boys Seasonings. Thank you for your support! - Todd Scott and The Good Ol' Boys Crew 

Good Ol' Boys Seasoning Blog

We came across this great article by Patrick Allan on Lifehacker.com about how to perfectly smoke any kind of meat. Check it out below.

Patrick Allan
2/26/15 2:30pm
As the weather starts to warm up, grilling and other outdoor cooking sounds better and better. If you're interested in doing some slow cooking with your electric smoker, this chart tells you how to do it right with 17 different kinds of meat.

This chart, from My Best Smoker, covers the cook times and cooking temperatures of 17 of the most mouth-watering meats. You can learn to smoke brisket, salmon, chicken, turkey, ribs, and even hot wings. The outermost ring (light red) on the inside of each meat tells you what temperature to smoke at, then the yellow ring tells you for how long, and the brownish ring on the inside tells you the recommended internal temperature of the meat so you know when it's done. The graphic is designed for use with electric smokers, but some of these suggestions may still work with charcoal or dry smokers.


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