tony b

Great write-up and pictures, Wilbur (see, I remembered!) I will admit upfront that I am a fan of Amazing Ribs, in particular for debunking a lot of bad info out there on grilling/BBQing. In their article, they talk thinner vs thicker cuts and the difference marinading makes between the two. Ribs aren't that thick a piece of meat, so I wouldn't be surprised if there wasn't a lot of difference between your dry rub and marinaded ribs. But, in the long run, it's what you like, not what is "correct." We're cooking food here, not building rockets to Mars.

I've started using a small tripod, too, which really helps, but there's still some jiggle in my pics sometimes when I push the shutter button. I'm just using the Nikon Coolpix P60. The 10 second delay helps.

Sorry to hear that, man! At least this one isn't walking away with most of your stuff in a divorce settlement! Good thing you bought Beauty, as you'll be doing smaller cooks now.

It's all 3, at least in most states!

I'm lazy sometimes. Plus, I was hungry as all get out, so I didn't want to futz around taking pics. Gotcha! I just respond with folks' forum names, unless I know it's OK to use their real names on the forum.

MacKenzie, do you use a remote shutter button, or use the delay timer? I ask because all your pictures are perfectly focused - every minute detail stands out!

Guess I'm not getting what's to be gained here over using an immersion circulator? They are super simple to use and damned near foolproof. Plus, what MacKenzie said about the food safety aspects.

Hope you vacuum seal them. Okie summers will bake the ever living crap out of them in the garage if they aren't in the beer fridge (assume you have one of those in the garage!)

Well, here's the results of last night's chicken. Sorry, no pics this time. This worked out great!! Thanks for the tip, Wilburpan! I did an overnight marinade of a breast and leg quarter in Jamaican jerk paste and dark rum. Didn't dry them off after coming out of the zipbag - left them wet. Made the sprinkle of 1 tsp baking powder, 3/4 tsp fine grained sea salt, and 1 tsp of dry Jamaican jerk seasoning (Dizzy Pig). Just dusted the skin parts heavily. Onto the KK @ 375F for an hour. Crazy crispy skin, even though it started out wet from the marinade! Will definitely be doing this routinely from now on on all chicken cooks!

Me, too!

Crazy! However, I'd rather have the Mustang golf cart. How cool is that!!

ckreef, those are my favorite app at the local Vietnamese restaurant. I could go broke eating them!

Perfect fluffy omelet, MacKenzie. That takes some mad kitchen skills to pull off!

I have some under the sink for cleaning my stovetop, but never thought about the grill tiles. Great suggestion!!

You lucky dog! The only way I can get Snake River Farms kobe beef is to order it online and pay out the a$$ for overnight shipping. Did it once for a charity dinner where the folks had ponied up $125 a plate. They deserved it! I got the "bonus" box of hamburger patties. Tasty burgers, but not worth the price.

Thanks. After all I was a nuclear engineer! To quote my favorite t-shirt:

What Robert said! Makes the best taco's you've ever had! Cube it into Mac & Cheese. Make bruscetta with it. Eat it plain. It's all good!!!

Funny, I plan to do ribs on Sunday, too! We can compare notes. I will likely use either Dizzy Dust or 3Eyz, my usual go-to's for ribs, or I do have Secret Weapon from Oakridge or some Billy Bones that I haven't used in a while. Choices, choices, choices!!

Will do. Planning on chicken for dinner tonight. Will report back on the results.

WOW! That's pretty steep! No wonder you don't order directly from the US. Have to admit that I haven't tried any Cimarron Doc's rubs. Will be eager to hear how you like it after you've done a couple of cooks with it.

My theory is that the movement is due to the opening of the lid, which would tend to push the grill in the direction indicated by your marks on the cinder blocks. Here's a quick experiment to test my hypothesis - put the grill back on your original Sharpee marks. Without lighting the grill, i.e., keep it cold, cycle the lid open/closed about a dozen times and see if the grill has moved relative to your marks?

I have a BBQ rub (and hot sauce) problem. My pantry is crammed full. Seriously. I need professional counselling! So, if you're ever curious about a particular rub, ask me, as I likely have it in my pantry, or have tried it sometime in the past. LOVE the Yardbird! My "go to" for chicken. The rest of their line is very good, too. Wasn't a big fan of the Smoking Gun (Hot) rub. Just didn't do it for me. Love all the Dizzy Pig rubs. They partner with that other green thing, so if you have a local store that sells Eggs, they likely will have some Dizzy Pigs rubs, too. They are also marketing a collaboration rub under the BGE label. Haven't tried those and probably won't. Oakridge BBQ rubs are all the bomb. Billy Bones rubs and sauces are great, especially the Cherry Bomb. Super on duck breasts. I like SuckleBusters stuff, too. Hoochie Mama is my favorite in that line. I use their Gunpowder (powdered jalapenos) in lots of other cooking. 3Eyz BBQ is a good rub, too. I use it on pork ribs a lot. I also throw together my own rubs now and then, but I never write anything down, so it's hard to duplicate them. I also like to blend commercial rubs together to create new profiles or to balance out things in each one that I think are disproportionate. Just part of the overall fun of BBQing!!

Gotcha! That's how I'd do it, too. Great minds ... Thinking about chicken for Saturday. May try this trick on some leg quarters.

Lots of Pics - uncrating, grill moving, cooking - we want to see it all!!! Good luck with the move!