Recent content by Richard F

I have just ordered a pound of "Ancho Chili Peppers" ground am looking for it. Will do large cook in a couple of weeks. Thanks for all the changes and will post back on this thread how it works out. Penzeys also spells it Chili, the above was a cut-and-paste from site. Hope it is same stuff...

OK, you lost me there. I drop the Paprika and replace it with 3 Cups of Chili? I am only using 6 T now. I've never used anywhere near that amount of chili. Sorry, I apologize if this seems like I haven't been paying attention but I probably need some clarification on what I missed. Thanks.

Would I use 6 T of the Coriander or would that be too much?

I am going to say this again, I love this board. I really appreciate the help. On the cook I did today, I cut the Paprika, but the wife insisted I keep the mustard. She claims it makes a difference and if it doesn't I don't care she is happy. I pre-salted the butts and 30 minutes later put on...

Wow, love the response and I am going to adjust some immediately and see how it goes. I use this rub on Pork Butts and it has been positively received. I don't know what I am going to do with a bunch of Yellow Mustard powder I own, but I have a question. What do I replace the Paprika with on...

Paul, It is Mustard Powder, sorry. I just cut-and-pasted my recipe and never noticed how it might be read. Richard

I am on low carb because I just feel a lot better eating that way, but thanks.

This is a very nice rub and very well received. It is low-carb which is a must for me. But with a new season of cooking starting this weekend, I would be open to hear any suggestions, ridicule, agreement, whatever it takes to be a better cook. Thanks. BASIC NC RUB --> just my name for it...

Did a variation of K Kruger's recipe. I used Splenda Brown Sugar to keep it low carb and I used Chili Powder because it was what I had. Finally, I didn't have or really even know what marjoram was, so left it out. Result was incredibly good and raves from the guests. However, you have to admit...

Shaun, Thank you, but I really like to make my own rubs. I can be more gratuitous with it. Mr. Kruger, I am going to try your adjusted formula from Adam's recipe. Thank you. Richard

Does anyone have a sweet chicken rub they can recommend? I have used several rubs in the past, but none have been sweet and I think that would be a good thing to try.

Robert, you got it. I am sorry, but I kept referring to them as spacers. Stackers is what I meant. But poop under any other name is still poop.

I am kicking myself for not checking this board first, but I got a great deal on 2 of them on Ebay. I paid $20 a piece plus $25.90 shipping. But it was thrown away money. They don't fit properly at all. We tried to bend the top to let the lid fit snugly over it, but never could get the lid all...

Eighth line of my original post - I tested it with two additional thermometers.

Wow, great stuff thank you. I have been loading the WSM with NEW charcoal to the brim, and then drop on about 12-15 hot briquets and immediately put on the meat. I did this because of the problem of trying to lower the heat once it gets too hot, but never really took into account the amount of...