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It might be a mistake on the assembly line. You Know how the grills move along a conveyor belt and when it comes to the guy who is supposed to drill the holes and install the bottom vent...He is sleeping. So it just keeps moving on to the next station. Jim C

Way to go Bryan !!! Think I'll do the same. Jim C

It's not hot at all. maybe because I use sweet Spanish Paprika. If you use the hot hungarian kind it might be hot. It is very spicy though with only a hint of a ginger taste. Jim C

I've never tried this rub on pork loin but I bet it would be really good. It is great on chicken. Be sure to rub it under the skin as well. JIm C

Thanks Chris, I'm gonna order Paul Kirks book right away. It was about a year ago that I started getting tired of the Paprika, Chili Powder, Garlic Powder type Rubs. So I went on a quest to find something totally different. Four of them that I found, I posted Here in the Rubs and Marinades...

From: Every Day Food Magazine Spicy Paprika Rub Makes 9 teaspoons 4 teaspoons paprika 2 teaspoons coarse salt 1 teaspoon ground ginger 1 teaspoon ground cinnamon 1/2 teaspoon cayenne pepper 1/2 teaspoon ground allspice 1. In a small bowl, mix all ingredients. Because...

From: Every Day Food Magazine Lemon-Herb Rub Makes 12 teaspoons 1 tablespoon dried tarragon 1 tablespoon grated lemon zest 4 dried bay leaves, crumbled 3 garlic cloves, minced 1 1/2 teaspoons coarse salt 3/4 teaspoon ground pepper 3 teaspoons olive oil 1. In a...

From: July issue of "Cooking Light" Salmon Rub 1 TB dark brown sugar 1 tsp kosher salt 1 tsp garlic powder 1 tsp ground ginger 1 tsp ground coriander 1 tsp coarsely ground black pepper 1/4-1/2 tsp ground allspice 1 1/2 lb. center cut salmon fillet Place salmon on work surface skin side down...

From: Every Day Food Magazine Curry Rub Makes 10 teaspoons 4 teaspoons curry powder 1 1/2 teaspoons ground coriander 1 1/2 teaspoons coarse salt 1 teaspoon ground ginger 1 teaspoon ground cumin 1/2 teaspoon ground pepper 1/2 teaspoon sugar 1. In a small bowl, mix...

I frequently do whole chickens in a gallon bag. I apply the rub first and then put masking tape across the sealing part. Put the rubbed chicken in the bag, remove the tape and seal the bag. Works well when marinading too. Jim C

You could always freeze them till you have a bunch and then make some Cajun Dirty Rice Here's theRecipe

Cajun Dirty Rice Yields 4 Servings 4 or more Chicken Gizzards 2 or more Chicken Livers 2 Tbls Butter 1/2 lb Ground Beef 1 Medium Onion, Chopped 2 Stalks Celery, Chopped 2 Cloves Garlic, Pressed 1/4 tsp Cayenne 1 tsp Salt...

From: Mary Emma Allen HAM AND VEGETABLE CHOWDER is a filling dish. Boil 2 cups diced potatoes, 1 cup chopped cabbage, 1 large chopped onion, 1 medium chopped green pepper in 2 cups ham liquid or water until tender. Then add 1 pint milk and 1 cup chopped cooked ham. When heated, season to taste...

Sausage Indienne From: Elizabeth Fike This is an interesting combination of some flavors you wouldn't necessarily expect to find together. Yummy! I got this recipe from my mother, and I don't know where she originally got it from. Being a college student with few spices floating around, I...

Baby Back Ribs With Mustard Sauce 1/3 cup Brown sugar 1/4 cup Onion, finely chopped 1/4 cup Vinegar 1/4 cup Mustard 1/2 teaspoon Celery seed 1/4 teaspoon Garlic powder 4 pounds Pork spareribs, or pork loin ribs, membrane removed. For sauce, in a saucepan combine brown sugar, onion...

Bob, Keri C is right about the Double-Fry method. There are a couple of other things to consider like what type of fat to use in your fryer. If you use a straight vegetable oil right out of the bottle or can, you will have some tasteless fries. Click Here for some useful info. Jim C

McCormick Montreal Steak Seasoning 4 tablespoons salt 1 tablespoon black pepper 1 tablespoon dehydrated onion 1/2 tablespoon dehydrated garlic 1/2 tablespoon crushed red pepper 1/2 tablespoon dried thyme 1/2 tablespoon dried rosemary 1/2 tablespoon dried fennel Mix together and store in a...

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>I like to smoke fresh Polish sausage. <HR></BLOCKQUOTE>Tony, Is this uncooked Polish Sausage ? And what wood do you use ? Thanks Jim C

Steve, Yes, I did make the batter at home before leaving. Didn't want to be measuring things at the campsite. Stored it in the icechest in a tupperware container. The batter was in the ice chest for about 18 hours before use and the pancakes still puffed up real nice on the griddle. Jim C

From The Morton Website Morton? Sugar Cure? (Plain) mix is formulated for dry or sweet pickle curing of meat, poultry, game, salmon, shad and sablefish. It is primarily used for dry curing hams and bacon. It contains salt, sugar, propylene glycol, sodium nitrate and sodium nitrite, a blend of...