tony b

Sorry Tinyfish, gotta wait until Halloween AND come to my house - LOL!

In your Inbox. Thanks, buddy!! Owe yah one! Now stop it!!!! I just ordered rub based on another post. Don't be tempting me with more damned rubs, stop it, I beg of you!!!

Awesome food porn, MacKenzie!

Thanks for the tip, Tinyfish. I'll remember that if I fall in love with it. The one I ordered is a good size for sampling - 6.5 oz.

Killer food porn! And, we forgive you, THIS TIME! Just don't let it happen again, or Ken and I WILL come out there and blow smoke up your nostrils.

Looks like it might be do-able. http://ircalc.usps.com/PopUps/FCMIParcel.htm Rate quote from Cedar Rapids to Nova Scotia, was only $9.27 (assuming I did it correctly - ha, ha!)

I wouldn't consider those "mistakes" at all in my book. Looks pretty damned yummy from here!! I find that "time management" is my weakness in the kitchen, too, sometimes. So, they weren't "perfect;" who the F cares?? I'm as compulsive about my cooking as anybody, but I've tried to learn to just roll with it when it doesn't come out EXACTLY like I wanted it to. We're supposed to be cooking for the fun of it - that, and we have to eat, too!! LOL!! So, as we say in the homebrewing community - Relax, Have a Homebrew!!! (meaning, don't get so uptight about it, have fun and relax, have a beer!!)

MacKenzie, we gotta find a way to hook you up!!! What's postal rates between the US and Canada? I'd be glad to ship you stuff if it's not exorbitant costs.

Beer Can Salmon - F-ing Hilarious!!!!

Hey, the cheap-ass chef knife just dropped to $8.95 (w/free shipping on PRIME)!!!! I just ordered 4 more to give as gifts. If the price goes any lower, I'll be handing them out at Halloween to the Trick-or-Treaters' Dads!! LOL!! http://www.amazon.com/Royal-13-2-4MM-13-Inch-Japanese-Stainless/dp/B00MOOUHDU/ref=sr_1_1?s=home-garden&ie=UTF8&qid=1435613116&sr=1-1&keywords=Royal+13-2-4MM+13-Inch+Full+Tang+Blade+Kitchen+Knife%2C+420+Japanese+Stainless+Steel&pebp=1435613120805&perid=1QYBBTDDZ2T208HAP9K4

Well, that didn't take long. Went to Amazon to add to my "wish list" and found a deal on it, so I went on and ordered it. Should be here Wednesday, so I will plan to do something with it later in the week. See, I told you folks that I had an addiction to BBQ rubs!!

Can't wait for feedback from you Robert, as I value your opinion highly!

Robert, I assume you keep it in the fridge once opened, but about how long does it keep? 3# is a lot of garlic and it takes me a couple of months to go through that much in whole bulbs from CostCo and I usually end up tossing the last few as they have dried out.

Kewl! Will add it to my "Wish List" for my next rub buy.

Let us know what you think of it GoFrogs, as I am a bit timid about plunking down that kind of coin on a rub only to go "what's the big deal?" after I use it once.

Took a little googling, but here's a recipe that actually uses smoked brisket (most of the recipes were just grinding raw brisket in with the chuck to make the meat for the patty). http://www.leavemetheoink.com/grilling-2/burgerzilla/ Let us know how it comes out!

Hey, if it gets them interested in cooking, I'm all for it!

Too bad you can't send me a "taste" so I can see if it's worth it.

And thank goodness there's no 12-step program for it either!!!

Sounds like someone needs a Big Bad 32" so he can do his own pig roasts!

Hang in there, buddy! You'll be back on your feet and grilling again in no time, I'm absolutely certain of it!

Nice job, MacKenzie! I'm down with the Wilbur method of dusting chicken now! Did some fried chicken for dinner last night (rained most of the day here, so no BBQ ). So, I did a little comparison - breast was dusted with corn starch, leg and thigh was dusted in baking powder. Both were seasoned with SuckleBusters SPG (Salt, Pepper, Garlic) rub. Let rest for about 20+ minutes. Dunked in egg wash with Sriracha, then rolled in panko. (Next time, I'm going to try the pork rind crust - can't bloody wait!). Then, pan fried in my CI skillet using coconut oil at about 390F. Nice crispy skin/crust on all the pieces. Hard to tell the difference between the cornstarch and baking powder ones with the panko thing going on. Will repeat this experiment on the KK next time, without the breading and see if I can tell a difference.

I am assuming this is whole peeled cloves and not that pre-chopped up crap? How is it packaged - wet (and in what?) or dry? I've not seen it in the market, so where have you folks been buying it? I normally buy the big bags of whole garlic bulbs at CostCo. I use a lot of garlic, so I generally get through most of the bag before they start to dry out. Even if I have to toss a few bulbs at the end, it still is cheaper than buying individual bulbs at the supermarket.

Killer wings! Did you mix the two rubs together, or did 2 different batches, one with each rub? How are you liking the Yardbird? One of my favs!!