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I was making my first batch of Citrus rub this week and grabed the lemon pepper by mistake. With the black pepper the rub is rather peppery but to cheap to throw out.

Around 2".

Grilled a 4.5 lb 7 bone roast. I love these things but have to be cooked medium rare or they start to get tough. It has so much flavor and fairly tender. As much as I love ribeyes these are better. Marinaded for 24 hrs in: 1 c. onion, finely chopped 1 c. ketchup 1/3 c. brown sugar, packed...

Thanks for all the idea's. Got enough info to get me going. Will start with Wolfe rub and adjust. I like fairly spicy.

Was looking at spicebarn.com. Could spend a fortune there. Getting ready to be laid off work after 28 yrs. Job going overseas. Need to watch my money. That is why i was looking for ready maid spices. Cheaper to buy all ready mixed.

Thanks Gerry. Sent donation.

I have seen Wolfe seasonings a lot but dont look like they can be bought anymore. Speaking of Curry made some curry chicken last night. Very good. Dont know why I dont make curry dishes more often. I am wanting to try something differant than the usual stuff I use. All my rubs and other...

I have pretty much exhausted all my seasonings. I did order some of KCMikes trial packs. Was wondering what your favorite seasonings are that can be bought and what you use them on

Turkey came out very moist and tender. Can't say that I really tasted any of the flavors from the apple brine though. Think next time I will just try a basic brine and compare.

The last couple of times doing country ribs they been on the tough side. Looks like you cooked indirect. How long did you cook before searing?

Thanks. Getting ready to take out now.

I put a turkey in the apple brine today at noon. I was planning on smoking tomorrow but may have to wait until friday now. Will it be ok to leave in brine or should I take it out tomorrow? Dont want it to end up to salty.

I am cooking a 20 lb ham today. Thinking about using some left over Orange Marmalade Sriracha on some left over ham steaks but not sure how I should cook them without getting the steaks overdone. Any ideas?

Wow, really nice job. I was in Sam's a few days ago and they had ribeye's on sale. Found a really nice package. I walked around for a while with the package of ribeye's and package of tri-tip steaks in cart trying to decide which to buy. Ended up with the tri-tip. Really love the flavor of...

I have spent alot of time and money trying to find something to replace my Jet Stream Oven. I bought this toaster oven a month ago and I am extremely happy. It does everything. Here is a link to it: http://www.amazon.com/Krups-6-...oaster/dp/B0004JMR12

After seeing so many post about these steaks I decide to try them. See them at Sam's all the time and they look so good. They look differant then the one's I have seem on forum. Here is a pic: Just 12 dollars for all that meat. Took them over to some friends and my friend Chuck...

Pork Loin has become my healthly bbq. I know people say only to cook to 145 but I have been making pull and sliced pork from it. I have been using enhanced pork loin. Smoke until about 160 and then wrap in foil to around 195. Let rest and then either pull or slice. Its great fresh but when...

Thanks for the replies. I was trying to buy the cuisinart TOB-195 but was out of stock every where. Just ordered the Krups FBC2. I think what made the Jet Stream work so good was the mini tornado in there. Fan rotated 2500 rpm. Watched that bbq pitmasters this morning. Was a good show. Guy that...

To make this bbq related I like reheating my ribs in my Jet Stream Oven. They come out like they just came off the smoker. I have been with this forum for many years and trust your opinions. I have gone through five jet stream ovens through the years. They cook better than anything I have ever...

I want to try yorkshire pudding. I have drippings from chuck roast and also have some from smoked brisket. Do you use just the solid fat that forms on top or some of the juices to?