tony b

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!!

Local brewery (Backpocket) partnered up with Rustic Rooster Farms for a good old-fashioned pig roast yesterday, except they had a bouzhier name for it - Boucherie. Beer AND BBQ Pork, you KNOW that I was there! They did the pigs "La Caja China" style - so instead of "pigs in a blanket," we had "pigs in a coffin!" THE MAN (Carl, owner of Rustic Rooster) and his pig. I wasn't patient enough to get to sample all 4 breeds, as they were serving them sequentially, as each one was finished. I had pig #1 (mulefoot) and pig #2 (red wattle). After pig #2 was just about finished, the crowd started to thin out - it was getting late in the afternoon by that point. I'd had pig #3 (Iowa Swabian Hall) before and wasn't about to wait around hours to get to pig #4, the mangalitsa, the one that I REALLY wanted to try. Oh yeah, and I had some yummy beers too! Overall, a very good day!

Nicely done video, but the text on the page is perpetuating one of my favorite pet peeve cooking myths - "Doing so will allow for a good sear which locks in the meat's juices ..." - Total BS. But, they saved themselves with the rest of the statement, "and forms the foundation for a beautiful char. The steak must remain undisturbed long enough to allow a full maillard reaction to occur- essentially even browning of the meat." Even though I have a spice rub addiction, I'll likely pass on this one, too expensive - $19 + shipping, for a 10.5 oz tin. That's like twice the price of most of my steak rubs.

One of the reasons that I can't wait to get my hands on one of the new dual-dial draft doors - sounds like a big improvement in design over the original for creating new options.

Want to take that chicken recipe to the next level? Swap out the corn flakes with crushed fried pork rinds! Almost bacon-wrapped fried chicken!!!

Eat spicy foods to induce gustatory sweating to stay cool in the heat. Why do you think all tropical cuisines are loaded with hot peppers??

Leave it someone to come up with a device, for sale of course, to do something so simple. https://www.curladog.com/?mid=6559673 I just laughed at the video. But, it does look like it would make it fun for kids to do; so there's the marketing hook - no sharp knives for the kiddies to get hurt on.

Try the Kasseri cheese used to make the Greek dish - saganaki (fried flaming cheese - OPA!)

Welcome! Don't forget to post those pics of your first cooks on it! And, don't be afraid to ask questions about your awesome new grill!!

I do it in the pressure cooker in canning jars. That way you can stash them in your pantry for when you need them. A batch of 4 small mason jars lasts me quite a while and I use the garlic paste and/or oil almost daily. And, they make great Christmas presents for your foodie friends! Ken, instead of peeling all that garlic, try this trick, it really works! Works in a jar, too.

Diabetic coma on a plate! But, looks awesome though. I love a good baked apple with cinnamon, brown sugar, nutmeg, and butter alongside waffles/maple syrup and bacon - this is just a mini version.

For a fresh sauce like this, I'd probably go with roasted garlic paste (homemade) anyway. Less pungent, but still nice and garlicky!