bosco

A member on the guru, Dub once told me that I was missing out on a flavour explosion by making my own.  He was right, I really enjoy the variety and improvements to my cooking.  

I do try and find sodium reduced rubs and do not enjoy the really strong salt flavour rubs

I was just having a conversation with tony and thought that I would start a thread to see what everyone is using.  I have some of my own recipes that are really good, however, over time I have developed a new appreciation of pre-made rubs.  One thing that I really like about pre-made rubs is that you get to try a variety and not be bound to one flavor profile.  The second thing is that spices are expensive and its easier to just get an all in one. 

With that said.... You do go through a trial and error phase and some rubs are just not that good. A lot of them use far too much salt which I don't really appreciate.  Anyways, last week I had a massive clean out.  I gave away in excess of 30 bottles of rubs to a buddy and narrowed my cupboard down to the following:

Plowboys

yard bird - chicken wings

Dizzy Pig

Dizzy Dust - Burgers!!

Mediterranean-ish - chicken and Greek potatoes  

John Henry's

Summertime Peach - ribs 

Cilantro and Lime - shrimp, chicken, fajita mix

Mojave Garlic - steak

Pecan rub (very close to meat church Deez-nuts.  Haven't decided yet what one is my favorite)

Meat Church

Holy Cow - low and slow beef ribs brisket

Deez-nuts - chicken breast, shrimp

The Slabs

Birds and Bones - everything chicken!!!

Lanes

have them all and still experimenting.  So far, I think that the sweet heat is my favorite. 

So what about you guys???

I need to see some more pictures of this setup WOW!!!!!

fantastic looking bird!!!  I am dying to here what you thought about the birds and bones rub!!!!!!

Bada Bing! Nailed that.. The browned crispy-ish cheese on top looks killer..

I'd be fighting to get one of those corner pieces!

the family knows that the corners are mine!!!

Amazing. Just posted to Instagram page

Lol ok ok sorry. I just can't afford to be bullied into another grill

Yeah rookie shut you're face!!!

Robert said to try the 505 and it wiped the grease clean.  I had to use a tough sponge around the steel collar to get the grime off but really little effort.  

I let the shell dry after degreasing then hit it with the spray wax.   bling bling!!!

side note, that 505 removed the white residue from the initial burn in!!  

before my KK, I always looked at the weather prior to cooking.  I still do not like cooking in the rain, but with the top damper rain has no barring on the cook anymore!!   

There are some nice stainless vent caps you can buy that actually look nice compared to the one you posted.  Also I know that KJ is in the midst of creating a new top damper to incorporate an enclosed system.  

Companies are still playing catchup... but KK is the clear leader!!  Dennis has thought about everything when he designed these babies!!

Here is my cleaning kit that I use.

Home Depot for 505 and maguires for the wax and buffing.

I bought in the USA but just googled and you can buy Home Depot Canada

Yeah that's it. I just got a spray bottle size

Look into Our eyes..... You are getting verryyyyy sleepy

Not sure why picture is so crappy. Click on it to see in better detail. It really shines up nice

Thermapen is the best!!! Most important accessory to date.

My father is getting ready to retire and he inherited one hell of a setup from me. He has a jr and classic Kamado Joe that will keep him busy in retirement.

Congrats on the purchase hope to see you stick around the forum. We have a great group here !!

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LocationOntario Canada

Grill:Kamado Joe

Posted Today, 02:23 PM

I had the day off and figured I would give the KKs a cleaning today. They have been covered but the they are dirty. I find that the tile darkens as the smoke exits the upper damper. The tiles appear to deepen brown. But obviously grease and smoke.

It was recommended that I used the zapp 505 from Home Depot. I was in the states last week with Rak and grabbed a bottle.

Wiped the exterior down and had some white residue from the burn in on the grout so wiped it all down with the 505. This stuff cuts through the grease!!!!!!!

Wiped it all down then hit it with liquid car wax spray. Buffed with a rag and man they look shiny and new.

This set up is so nice to look at. Sorry for the redundant shot but the shine from the wax was worthy of a picture!!

Wifey just gave her blessing for a gazebo so I will be placing order soon. Can't wait to get my outdoor area set up for the spring!!!

What this old thing????

In fairness tony, I wouldn't say coerced. I would say more like enablers helping out a functional addict lol.

I think the essential purchase is the 23" Ultimate and I think the best accessories would be in order:

Ultimate baking stone, cover, rotisserie, side tables with stainless tops.

If money not a factor add the double bottom drip pan and the second basket with splitter.

That is to me the most thought out purchase in my opinion. The rotisserie is a must just because it is awesome!!!

Trust me when I tell you this... That gasser is going to be history in no time. That 23 can be at 350 degrees in 10-15 min. I was in shock when I got to temps so quickly. Coming from a KJ they heat up fast but not like that. And the KK uses far less fuel than my old big joe. So it was the right decision.

I say if a gasser has that sentimental value keep it but get that primo gone!!! I'm sure you have a buddy that would take it for a good price. That way you can keep the warranty going for them!!!

I am a watch nut as well.  I figured that you were after the Patek Philippe comment mentioned above. 

I have an Omega that is my gem

I also love the Nixon line of surf watches... not exactly luxury but still a great watch.  I have a 51mm face and love the size!!

As I posted the man himself nailed it with a beautiful response.  Everything that you needed to know!!

the one thing that you will quickly learn is that Dennis has thought of everything before it goes into production.  He seems to really know what is needed and how to make it work!!

wow!!!!  this looks spectacular

Welcome to the forum roger. 

This is a wonderful site.  You will love it over here. 

For the 23" you get the KK, 3 levels of cooking grates, charcoal basket and deflector stone and basic drip pan

Accessories added on would be:

side tables

double line drip pan

charcoal splitter

baking stone

rib rack

cover

rotisserie

I think that is all of the extras

The KK is honestly the single best kamado on the market.  I came from 6 kamado Joes so this was a tough decision for me as well but one that I was very happy to make. 

List that primo and get cooking on the 23"  You're only regret will be that you wish that you did it sooner!!!

Welcome

He ha it already made for me lol. I just can't swing it!!!!