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Tee hee. The stuff of nightmares for @MacKenzie. Red mullet cooked on the KK with tomatoes and potatoes cooked in my Alfa WFO.

Jon we are caught in this construction supply chain problem. I am told we move back in a month…. In time for our summer. If I knew it would take this long I would have dragged the bbq out of the back yard and bought it with me. ……. I’m building bbq desire…. The new kitchen won’t get used! [emoji23] Sent from my iPhone using Tapatalk

It sure looks wonderful and nothing beats fresh from the garden veggies.

Aussie, moist looking beef you have there, looks very tasty.

@Tekobo, I loved the look of those tomatoes and the veggies, thanks for the smilie face distraction you posted.

I’ve gone both ways. I buy all of my spices from the spice house, and still make some of my own rubs. There are some really good commercially available rubs out there, and I find it difficult to compete. The choices are endless, and when you find one you like, it’s consistent. The commercial ones are always coming up with something different also. Heath Riles, Elk Creek, and Dizzy Pig are some of my favorites. Sent from my iPhone using Tapatalk

If you like Cow Lick you will probably like Meat Church Holy Cow 👍

Most pre made commercial rubs contain MSG. It’s hard to find any without this monosodium glutamate. It tastes really good, and it tenderises protein to leave it moist and tasty, and I’m pretty sure it’s a preservative…….. but, it gives some people hangover migraines, others a tic, and others it unsettles their sleep. I’m not a fan of MSG. I know the carcinogenic accusations are unproven. WHEN I get my bbq’s back, I make my own rubs to avoid MSG, and, given most commercial rubs are also pre salted, I like adding different salts for their various flavours and strengths. I also love experimenting with different herbs, spices and flavours. Dry fried cumin is a favourite. Sent from my iPhone using Tapatalk

Gunpowder picanha Sent from my SM-T835 using Tapatalk

I have made rubs but I think the guys who make good ones have put a lot of research into it and, hopefully, use good quality ingredients. I have not bought any for a few years but I am coming to the US at the end of this week and am thinking of stocking up on a few that @tony b sent me samples of: Qnami, Dizzy Pig Cow Lick and Sure Shot Sid's Gunpowder. Like @Tyrus said, there is the thrill of choosing, ordering and receiving your haul and like @C6Bill said, it plays to the lazy person in all of us. Pick out a rub, apply, cook, eat. Sometimes it's nice to have someone else do the work.

Oh yes, all veggies right out of the garden this morning. And the steak was from Previties, it was real good 😁

Last week I did nt have my usual yeast or flour and I had a hard time getting the KK up to high temp due to excess ash in the bottom. so This week I picked up my usual flour and yeast and I cleaned out the charcoal ash and I turned out some magnificent crust if I do say so myself

I do both, actually. I like to try new stuff for inspiration. I buy sauces because I don't use them that much and it's just easier. Like others, I have a few favorite rubs that I buy rather than try and reverse engineer them (something that I'm actually pretty good at, if I do say so myself!) Sometimes if I buy something and it turns out to be "MEH," I'll think of a way to add to it or incorporate it with another rub and improve on it. Really, it's just like buying any spice blend - how many folks out there make up their own curry powder? Berbere? Ras El Hanout? Garam Masala? Like C6Bill, Plowboys Yardbird is a go-to for chicken. Sureshot Sid's Gunpowder for steaks. Dizzy Pig Dizzy Dust for pork. These are just a few of what I routinely stock in my pantry along with preferred spice blends from Spice House, Penzey's and World Spice Market. YMMV