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I always make my own rubs. I don't put salt in any of them, and salt the meat first like Kevin Kruger taught me to do. This way, you can add as much flavor from the rub without adding more salt. I do buy Penzey's Greek Seasoning. I use it on grilled chicken breasts for salads and vegetables and...

Itinerant Chef

Has anyone ever used this brand? Had it at Costco and thought I would buy it instead of the Kingsford Competition briquettes which have soared in price. Let me know, please.

The only horsie you should ever buy is the raw variety and grate it yourself. The stuff you buy in the jar just doesn't even measure up.

That must be the new 22 1/2" WSM in action? Boy, I sure could use one of those and a Ranch Kettle. My birthday is Xmas in case you're listening.

Yes.

Kevin came into town on Thursday to see my son perform his jazz piano solo gig. He ordered a hamburger for dinner, grass-fed Arizona beef. I can't tell you, but Kevin can, how long it's been since he's eaten a burger. Something like 20 years.

Doing this again, for my rib dinner tomorrow. Fabulous and suggest making it the day before.

Me at work, and at my son's middle school graduation

A ton of leftovers!

High heat cook 300-325. Brisket on the bottom, ribs on top. Brisket with Bigger Badder rub, ribs with mine. KK's KC-style sauce on the ribs. Foiled brisket after about 3 hours. Took ribs off after 3 hours. Moved brisket to top rack after ribs came off. Total time was about 4.

Thank you, Rita. This is one of those 'go to' recipes that works for all occasions. I haven't made them in a long while, last time, I did a green chile potato gratin which was good, but not as good as these. I have unsuccessfully tried to find smoked mozzarella here. I used to buy it at TJ's...

There is so much confusion with the term 'chile powder.' If I want a blend, I would like it to be labeled as such. Otherwise, I use the straight, unmodified chile powder, i.e. guajillo, ancho, habanero, or chipolte. I have always preferred to add my own cumin, oregano, etc. to my dishes and...

I found this recipe from someone who posted on Epicurious about another recipe they liked better. So, after looking it up, I thought I would give it a try for a BBQ dinner for 30 I am catering. I am using a large slow cooker, and let me stress how wonderful these smell while I was layering the...

Thanks. I'll do a double. I rub heavily -- after all, I got my training from KK. Always salt the meat first, and don't like paprika in my rubs.

I am going to try this rub on 20# of brisket this next week. I am catering a party and I have all ingredients on hand. Should I double the rub recipe for the amount of brisket I am doing?

Glad you enjoyed it.

And where abouts would 'your area' be?

I have a couple of Lodge Logic pieces and the only thing I like is the 15" size of my skillet, not the texture of the pan. It will never be non-stick because it's too grainy.