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No mustard. The rub sticks fine without it.

Thanks, two Dave's. It was great. I marinated it for a few hours, patted it dry and popped it on the roti. I held the temperature right at 350*, basted some, and in a while it was magical goodness. The wife said it was the best chicken she'd ever had! It'll be on the menu again.

I went through this topic and don't see if anyone has done a full chicken with it. Did I miss it? I'm doing it tonight I guess.

With Photobucket you can also hover over the thumbnail and a dropdown menu will come down, go to the IMG address and copy it. Then just paste it wherever you want the image in your post.

Tonight I did ribeyes again. My wife likes hers sweet so I tried something I wasn't sure would work. I salted the steaks and then put a nice thin layer of brown sugar on it. My thinking that as the meat pulled the salt back in, it would also pull the sugar in. Well, as you can imagine, the...

More info: Yesterday "Create" had a bunch of "BBQ-U" and "Primal Grill" shows on. Check Food Network all week starting around 2pm. Also, "Dear Food Network" is full of grilling shows this week. Everynight. Wednesday night at 8:30 EST is a new "Throwdown" featuring ribs.

Thanks. I didn't have Kosher, just table and sea salt so I was afraid to try those in a heavy dose without some more info. (I'm pretty sure the sea would have been fine.) I used Kevin's suggestion from the bottom of the first page and used a typical amount and didn't rinse. I doubt I'll ever...

I did this tonight, but not with all the salt. I put on about what I'd normally use and let it sit for about an hour. Then I added freshly ground pepper and off to the grill. I liked it much better than with Montreal Steak Seasoning. You can actually taste the beef. Now if I could...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Patrick Smith: Barbecue University is still on in a few cities. HE also has a new show coming out sometime this summer. Great show by the way...

I've been trying to get my wife to let me do a meatloaf for her, but she keeps turning me down. I'm going to show her this. She loves your pics, and maybe, just maybe, she'll let me give it a go. Now hurry up and post some finished pics.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Larry Wolfe: Umm, more of a lack of common sense! I'd love to have an enclosed sunroom or something of the sort, or at least something covered...

That's a thoughtful friend! Great gift idea. My Performer was a gift from my wife.

LMAO!!! I was going to put that up for fun! Tony, thanks for that info. The wife wants some butt this weekend.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by j biesinger: I don't foil my ribs but I've noticed that the ends of my ribs tend to be overdone and the middles slightly underdone. I'm considering...

That looks mighty tasty, my man!

If it rains hard the temp may drop some, but the temp is already pretty cool up there so I would imagine it would be negligable. Personally, I believe the 3-2-1 is too long for BBs. I did more like a 3-1-1 when I used foil last time plus my temps were lower than yours. Good luck, they ought...

Seen the show twice and I agree with Tony C.,Wood Chicks is OK. I won't drive out of my way for it. I like Flay and most of his shows, but Throwdown is a bit hokie for me. And don't forget, he has a pretty hot wife.

I don't think I ever had leftover K after shutting everything down. What appeared to be leftover was all ash. It's good to hear this one may be different.

Here's a thread with a few more responses. Now excuse me, I have to eat some good char. http://tvwbb.infopop.cc/eve/fo...80069052/m/209108711

I'm crying because it looks so good and I didn't buy one! What was the cooking time?