Check out the Dizzy Pig line of rubs. Best commercial rubs i have found to date. I have been wanting to try some of Penzey Spice blends that get high marks on this board. Maybe some of those guys will chime in.
Paul
I'll take a plate!
They did those spuds on cooks or americas the other day and had some tips. They used chopsticks on both side of the potato when they sliced it, rinsed the sliced potato, and nuked it before backing so as to not dry them out.
Paul
I was given some boneless/skinless chicken thighs from someones freezer clean out. Thought i might put a little smoke to them and finish cooking to shred for enchiladas.
What would be the best approach to keep them from drying out too much?
Brine?
Braise finish in a pan with some stock?
Any...
My Dad used to cook the best turkey breasts by putting it in a pan down on the charcoal grate between the coals on his 22 just like you were talking about. Bet it would work great!
Paul
8 pages and nobody mentioned Chimay. There certainly some great new microbrews out now, but i still like some of the older brews. I had some Velvet Cream Stout in Canada one time(no idea of the brewer) that was fantastic.
Paul
I usually add ground pork when i have ground game in my meatloaf. I have started using oats for my binder with really good results. Form it in a loaf pan and put on parchment paper for the first half or so of the cook. Then slip out the parchment and bark up the bottom
Paul