tony b

I do this kind of thing a lot. It's fun, interesting, and, you get to eat yummy bits, too? BONUS!

I think that I have every permutation/combination of rotisserie accessories possible - cradle w/insert, spit rod & forks, OctoForks, and adjustable basket for the spit rod. I use them all depending on what I'm cooking. I've struggled with the OctoForks. Unless I secure stuff on them with silicon bands or butcher's twine, smaller stuff has a tendency to fall off into the fire. I've lost several chicken thighs that way! Plus, I've cut myself several times on them trying to skewer food onto the tines. So, they have dropped to the bottom of my list of choices. YMMV As far as cleaning all of this gear, I've posted numerous times, including photos, of how great a job Powdered Brewers Wash (PBW) does, with minimal elbow grease.

@Grant - my "go to" rub for chicken is Plowboy's Yardbird. Available on Amazon if you can't find it locally.

That pic with the board sauce is nothing but money - $$$$! Yeah, and the "check's in the mail!"

Where in the hell did you get fresh corn this time of year???

Boy knows how to cook and par-tay! You're gonna fit right in here!

I have an above average tolerance to hot/spicy food, but anything with ghost peppers in it is a challenge even for me and I grow them to make my own hot sauce! So hat's off to @ckreef

For this kind of tasting experiment, get several small cuts of meat (or cut up a larger piece) and hit each one with a different rub. I use colored toothpicks to keep them identified. Example, to try the steak rubs - get a nice 12 oz sirloin and cut it into 3 or 4 pieces. You can do wings to see how different ones go with chicken. Here's a pic that I did of a side-by-side of cherry rub/sauce vs peach on pork chops some time ago. These kinds of cooks can be a lot of fun!

At least you learned something along the way, in addition to having a tasty meal!

Don't become a "one trick pony," Bruce. Try some of the other rubs, too, especially on grilled veggies.

Nice 1st pie, especially with homemade sausage!

Funky egg bites! Interesting texture for sure.

Woo, hoo - nice snack pak of Dizzy rubs. Cow Lick on the brisket will be nice. Warning - the Ghost will definitely get your attention!

I'm sure that it was better the second time around!

Nice tenderloin!

Off to a good start.

Well done, Bruce!! See, it wasn't that hard, was it?? Glad you like the Dizzy Dust. I'm sure that you will find others in the mix that you will enjoy too. All the steak rubs are great!

And there's leaves on the trees, too! Despite this weekend's weather setback (more snow tonight/tomorrow), things are popping up out of the ground. My daffodils and day lilies are about 4 inches high. Grass is beginning to sprout, but no sign of activity in the trees yet. @Pequod - tasty looking loaves.

Pics, Bruce!!!

And, he stealthily covered up his tracks on buying all those spices, too! Oldest magician's trick in the book - misdirected attention. Open the pantry door - see what I did while you were gone. Then quickly hand her the flowers - Happy Birthday, honey! before she spots all the new spice jars on those new shelves! BTW - the Korean BBQ ribs look awesome!

Pics, Bruce, Pics!!!

Amazing stew, MacKenzie! Nothing better than meat braised in wine!