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Wait… is “meat glue” actually being used in competition BBQ and steak contests? Is it a legitimate technique, a dirty little secret, or just another internet myth?

This week on Grab’em in the Brisket, we’re diving into one of the hottest debates in the BBQ world—transglutaminase, better known as meat glue. We’ll discuss what it is, how it works, why some cooks use it, and whether it crosses the line in competition cooking.

We’ll also talk about other tricks, hacks, and behind-the-scenes practices we’ve seen over the years that made us stop and say, “Wait… they can do THAT?!”

🔥 In this episode:
• What exactly is meat glue?
• Is it legal in BBQ and steak competitions?
• Does it actually improve your score?
• Weird competition tricks we’ve seen over the years.
• The ethics of pushing the rulebook.
• Our opinions—and we want to hear yours!

💬 Question of the Week:
What’s the craziest competition BBQ or steak trick you’ve ever seen that made you say, “WTF?!”

Leave your thoughts in the comments—we may read your responses on a future episode!

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