Harry,
Thanks for taking the time to share with us this week!
I noticed that your natural preference is for a higher spice level in your foods (I'm in the same camp), and so I wondered if there are some tips you might want to share for those of us who prefer to have more bite in their food? I'm always looking for better/other ways to incorporate heat other than by throwing more cayenne pepper into the rub.
Also do you find yourself cooking one kind of meat more than another when you're home and away from the circuit? Maybe you have a favorite other than the standard ribs/brisket/chicken/shoulder?
Thanks again for your time! Hoping there's a 2nd season.....
Pat
Thanks for taking the time to share with us this week!
I noticed that your natural preference is for a higher spice level in your foods (I'm in the same camp), and so I wondered if there are some tips you might want to share for those of us who prefer to have more bite in their food? I'm always looking for better/other ways to incorporate heat other than by throwing more cayenne pepper into the rub.
Also do you find yourself cooking one kind of meat more than another when you're home and away from the circuit? Maybe you have a favorite other than the standard ribs/brisket/chicken/shoulder?
Thanks again for your time! Hoping there's a 2nd season.....
Pat