tony b

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!

I'm on my PC, so at the top of the box where you type your messages, you'll see a menu bar for things like changing the font style (Bold, Italics, etc.) One of the buttons has a smiley face emoji on it. You hit that and it opens the menu with the emojis. You'll see a short list of them. But, there's a "Categories" down arrow in the top right corner. Hit the down arrow to open the entire collection. Others will have to guide you if you're using TapaTalk on your smart phone, as I don't post here that way.

Their jerk seasoning isn't as hot as what I use, but it does have some kick. Do a taste test out of the jar before seasoning any proteins with it to see how it rates on your personal "spicy" scale. My scale is much higher than most folks, so just sayin'. More "heads up" if you don't like hot/spicy - both IPA and Swamp Venom definitely have a kick. I've only used the Peruvian-ish once, but it's supposed to have aji pepper in it, so it might be a tad hot, too. The Bayou-ish has a great Cajun flavor - spicy, but not necessarily hot. Makes a nice blackened pork chop or chicken breast! And, the Bombay is straight up curry. Good on lots of proteins, especially lamb and shrimp.

Congrats on both decisions - the wife and the KK! Now, go off and enjoy the rest of your honeymoon!