tony b

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!

Did you shake them in a paper bag, like you'd dust chicken for frying, or did you toss them in an open bowl? I think the latter technique would yield less coating, based upon my experience. YMMV.

Maybe this weekend? Crazy busy this week.

Thanks for the tip, Wilburpan! Will definitely try it out on my next chicken cook.

More great food porn from MacKenzie!!! Your photography and plating skills are Pro!

Love BBQ goat. Americans are one of the few places where goat isn't eaten much, same with lamb. Both are very tasty. Don't get it?

Got this recipe off Cook's Illustrated. Haven't tried it yet, but it sounds like an interesting technique to keep skinless chicken from drying out on the grill. http://www.cooksillustrated.com/recipes/6482-charcoal-grilled-barbecued-chicken-kebabs?token=bd907b2761fffb780d8510eca34d6514 Bet it would work on other things as well, like pork tenderloins. And besides, who doesn't love bacon???

I have the Trader Joe's version and love it. Also have the big tub of coconut oil from CostCo. Makes the best rice pilaf!!!

Love the names!!

We warn newbies to go out and buy a new, bigger belt, as you're gonna need it!

Awesome, as usual, MacKenzie! I'm dying to try this wing recipe. Great looking spinach, too!

Not really a forum issue, but the new website still has some kinks in it. If you're in the Store and click on any of the "Shipping Information" tabs, the resulting text comes up in Latin and it's the same on all the items, regardless of grill size. Oh, and I guess there are no accessories for the 21" grill - it's empty. In due time.

Wilburpan, awesome looking wings! Have you tried the BP and Salt rub on a whole chicken??

The reviews on Amazon weren't kind! I had a lot of the same reservations about being too pliable to actually pick up anything of weight. Hence, their demo of asparagus and bacon.

Yummy! Time for lunch, these food pics are killing me!!!

I generally don't use the ceramic heat deflector if I'm cooking indirect anymore; just use the drip pan. So I always have the perimeter hotter than the center. I rarely have that much food on the grate to worry about it.

You're killing me! It's lunchtime and I'm too hungry to be looking at pictures of food right now!!

I do a lot of beer festivals, so the lanyards come in handy walking around and not having to worry about dropping your glass if someone bumps into you.