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Amazing! Looks just like mine!

At our house, we call it A-Hole-Y.

This makes quite a bit, but I would triple it for sure. Once you salt the meat and put your first application of rub, wait about five minutes and then apply a second sprinkling of rub.

I also own the Russell Hobbs electronic 8 qt oval model. Same as the Cook's Essential from QVC, Salton and Farberware. I've owned all of them, as I've now owned all four. I've had the same problem with them shorting out and going Ka-Put. I finally figured out the problem to solve this issue...

Apple, cherry or a combo of the two. Definitely not hickory.

Well, I've learned something new about this. I didn't know that the food processor step was actually to change the texture to fine, and I didn't know the resting part was for compression. Guess we all learn something new everyday! I've made this twice, and despite my stupidity, it came out...

Dan, this is a staple at my house. I always have it on hand and use it for chicken and pork, even if I'm grilling or doing rotisserie. I have gotten used to rubs without salt, that now I find if they contain salt it's too overpowering. The biggest problem is that most rubs do not use Kosher...

I made the first rub posted last night for a cheapo cut of steak, and it was very good. I had porcinis that were brought back from Italy, so I thought I would give this a try. Definitely worth keeping on hand.

I moved here in '84 from the L.A. area. It's definitely warm now, monsoons are trying to start. Yep, that humidity that everyone thinks we don't get is HERE! Now is definitely the time to buy here. Nothing is moving.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Will Horning: I gre up in Tucson, Arizona and one of my favorite memories is when the little abuelitas would come by with their granddaughters (they...

Melt some unsalted butter in a small sauce pan. Add cornmeal gradually like you would flour, stirring with a whisk, incorporating after each small addition of cornmeal into the butter. You will want to use equal parts of both. I think Kevin does it differently, I can't remember. Anyway...

I use Negra Modelo. I knock a few back while I'm at it.

The last high heat cook I did was a brisket. I fired it up the MM and then propped the door open to get my temp up to 350+. I've done this before when I've had to get my temp up on low and slow cooks, and it works every time. Typically, I use one full chimney lit and pour that over an almost...

Finally got around to making this with a point I smoked last weekend. Did a high temp brisket cook for the first time and rubbed it with this, the dry rub only. I used four ancho and four NM hots. Heat was perfect. I accidentally forgot the wine and that step. I am always amazed at some...

Gracias. Out the door for D.C.

Was the question on size of canned tomatoes answered here?

That is a good story. I've made this many times for clients, with many repeats for some. I had gotten two 33 pound bags of hots from NM, so expertly picked that there weren't any creases on the peppers. I roasted, peeled and cleaned them myself, and THAT was a chore. One thing Kevin taught...

It's all I've ever seen in these parts, even at TJ's.

I've had the fortunate experience to cook and Q with Kevin Kruger! Just wish it was more often.

Kevin brought me my first batch of red chiles that were Xtra hot. I have since found one place locally that has those. Man, they can be very hot, but then again, it depends on the batch and your tastebuds. I like it really hot, these seem to do the trick. Also, if you're really in cayenne...