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My advice is to drink heavily.

If you notice the /5000 is part of the label but somebody sat down with a pen and numbered them 1 to 5000 times 2 different rubs. Sure glad that wasn't my job.

If a $10 little bottle of spices could make an ordinary meat source taste like a special meat source, it would be worth every penny. This hasn't been my experience, which is one reasone that I buy meats from artisanal local sources. Even the bump in price for the cheap cuts is more that the spices would cost if they worked. I love spice-centered cuisines like Moroccan or Indian, and like flour I grind my own spices when possible. I have a psychological block to plain-cooking an ingredient for dinner, rather than cooking a recipe. Nevertheless, my bias is that the best barbecue doesn't depend on complex spicing. Instead, one cooks an ideal piece of meat with no more than salt, pepper, and chiles, controlling the fire and smoke to the best of one's ability, and letting the meat speak for itself. This is the ideal described in Legends of Texas Barbecue Cookbook, served out the back door on butcher paper to area workers. I don't like flavored coffees, or flavored olive oils, or dehydrated garlic and onions, and I bring this suspicion to store-bought rubs for barbecue. They remind me of the middle ages: One perhaps rightly feared baths as an infection vector, but humans smelling like healthy wild animals had fallen out of favor, so one masked with perfumes. Nevertheless, one could generalize the idea of "umami" to any subliminal technique that enhances a flavor. And as noted above, the best practitioners of spice blending may have talents beyond us. So I'll decide one blend from the recommendations above, and try it. Always good to fight one's prejudices...

Funny, I have both of those in my cabinet but haven't tried them and didn't even notice they were numbered: 1547 and 1835. My neighbor has a family connection through them and he gave me a bunch of different ones. He also told me the owner has a kk; I think it is the 32.

Yea caveman steaks i am with ck on this lol

Looks very interesting, can't wait to see it tomorrow.

Great advise I'm on to it lol Outback Kamado Bar and Grill[emoji621]

I want to see what a marshmallow plant looks like.

Not even close. I do like the idea of picking marshmallow from the garden though.:)

I will if I have time in October. Otherwise, will try it with chicken sometime after.

Hear your pain, my man! Had my wallet boosted on vacation in the Bahamas many years ago. Major PITA, but at least the Am Ex office there hooked me up with a new card, contacted all my other credit card folks and replaced my Traveler's Checks (shows you how long ago that was when folks still used those - pre-ATM!), so I wasn't totally screwed for the rest of the trip. Fortunately, my Passport was back in the hotel, so I could get on the plane home. Hardest thing was to replace the Drivers License - a whole day off work to hang at the DMV.

That's funny lol

Aussie, that is truly the pits.

Cheers skreef the game was awesome a close one not onsided at all till the end. Thought I would be smart and save on cleaning by using the foil in the dble drip pan ended up peeling it of the fat lol Outback Kamado Bar and Grill[emoji621]

Ckreef isn't rich but I am.. Ok not really.. But I always say spices in stores are over pricey.. But I guess ckreef and I put most of our money in grilling. A very enjoyable time to do together. I often ask ckreef what spices he used.. His answer.. He will say guess.. So we try to guess his ingredients.. Sometimes right, sometimes wrong... But ckreef makes most of his rubs, sauces or marinades. Never know till supper time what it is.. So we go to the guessing game. It's sorta fun. And when he does makes his own rubs.. We hand grind it. Love the spice smells that raft thru the air.I also get into making my own spices and etc.. Very satisfying. Especially when it comes out right. Mrs. Reef's Bistro

I believe both have their merits.. that being said.. Freshness is SOOO Important when it comes to spices. My favorite analogy is that of pre-ground canned. store bought coffee VS freshly roasted, ground just before you brew it coffee. Once you try the latter you never go back. I always say that freshly ground spices are 70-80% more aromatic. I love WorldSpice.com in Seattle.. They will grind as you ship or send you whole so you can grind your own which is what I do. I buy small quantities regularly and put colored date stickers on the bottom of the bottles.. When they get old I use them as smoking material.. Montrial steak rub creates great smoke. I'm sure it's the rosemary which I smoke with all the time.. Dried chilies make great smoke but make sure it does not get in your eyes! Just toss the spices on your burning char and close it up and let it sit with your meat.. barely crack it.. Most important advice.. have fun!