tony b

Cha-Ching!!!

Have my grinder on "stand-by!" Like knives, I own way too many grinders. Won't be a problem dedicating one to these berries. Will give you some hints about the Lane's - the one labeled "Beef" is from their PitMaster Select series - you have to be in their Kickstarter group to get it. So, you won't find it on their public website. Awesome on brisket and a good steak rub, too. It's like their regular Ancho Espresso, but on steroids! The House Divided is a blend of their Sweet Heat and Pork U's Garlic 101 rubs. It was a collaboration between them, so I don't know how often they offer it. It's not listed on either of their websites right now. Great on both pork and chicken. Figured you'd like the QNAMI, as it is Asian flavors. One of my "go to's" now for veggies and fish. The others were just some samples I had from my last order, so thought I'd just toss those in for grins. The SPF has some heat and their Signature is just a good all around rub. The Dougie's has long been my favorite wing marinade - for like maybe 20 years? So much so, that I buy it by the case! It's great on chicken, period, so use it on breasts, leg quarters, not just wings. I've even injected it into whole birds! And, I figured you'd get a kick out of the classic Bob Gibson White Sauce since you like grilling chicken. Marinate some pieces, then baste it with this stuff a couple of times during the cook (careful if you're grilling over direct heat, as it might flare up a bit!) and finally dunk the pieces in it afterwards just before serving (using fresh sauce of course!). Definitely unique in the US BBQ world! And, if you really want to be adventurous - mix the White Sauce with the Dougie's for the marinade/basting sauce to pack an extra punch. Start with 2 parts White to 1 part Dougie's and go from there depending on how kicked up you like it. Can't wait to hear what you do with them and which ones become some of your new "go to's!"

Not much of a dessert guy, but I can always go for simple stuff like this.

When you said "Pavillion," I was just assume like a gazebo, not a complete outdoor kitchen - WOW! That KK fits right in. Too bad you don't get to play with your new toy before leaving for 10+ days. But, it will give you plenty of time to plan that first cook and order any stuff you might need for it.

Can't wait to see the pics and how you liked it!

Just make sure that they haven't applied any stains, poly, or other chemicals to them beforehand. Just naked wood.

I prefer yellow in, yellow out!

Oakridge BBQ Santa Maria rub is my "go to" for tri-tip! https://www.oakridgebbq.com/?product=santa-maria-steak-seasoning

As if we needed another excuse to use Sriracha in our cooking? I'm excited to try these. http://www.srirachastix.com/

Nice "All Day'er!" But, inquiring minds like ours would like to know - Where's the adult beverages?

Could be any of the Eye states - Indiana, Illinois, Iowa, Idaho - LOL!

It's a storage unit now for tools and grates!

Interesting tip.

@MacKenzie -

Yummy dinner! Cute squirrel.

Some of those old patterns are quite collectable.

That's a lot of grills! Looks like they just need a 42" to complete the set.

serious brisket!

AND, it's in pink butcher paper, so you know it's going to be insanely moist!!

My classic example for this is parsley - dried parsley is practically worthless in cooking. Cilantro is almost as bad. Always use fresh for each of these. Just about everything else, dry is OK.

I was going to ask if the "peach" was your smoking wood or in your rub? Now I know.

Like it.

I'll remember this one, too, since I generally only cook wild salmon.