Jan's Dry Rub for all chicken items; as one forum member said, "It would make a brick taste good.". Roxy's Mustard Sauce for all pork items and some non pork. Montreal Steak Seasoning for steaks. Purchased BBQ sauce - Bull's-Eye and Sweet Baby Rays.
My grind is rib eye and short ribs at 50/50. I buy it when standing rib roasts go on sale. A 4-bone rack of short ribs will have a fat cap on one side and I remove maybe 50% of that leaving the rest and grind it like that. Of all the grinds I've tried this one is the best by far. I make 6...
I bought a SNS when they first came out and a bottom was not available so I made one. It lives in the Performer; I almost never remove it. I just keep adding fuel and I actually start the coals with a starting cube even though I own a chimney. Almost everything I cook requires an indirect...
I had a Classic cover on a gas grill and it failed in about one year due to no UV protection. I have now gone to Texas Grill Covers on all my grills and have no problems at all. I use them through the winter (in Maine). The Performer cover is here -...
I have a Weber gasser, a MAK pellet grill/smoker, and a Performer Premium (w/o gas assist). I use the Performer more than twice than the other two put together. Good luck.
Thanks for the great ideas, guys. I certainly have enough to get me started. Today for lunch will be a 1 lb. bag of pulled pork into the boiling water for 10 minutes.