3rd time First Win! Thanks Meathead and everyone else

[Henrik]

Good job, congrats!

[Spinaker]

Awesome job! Sounds like you killed it. Meathead's S&G is amazing, but what is this homemade seasoning you speak of?

[Craigar]

Awesome job! Sounds like you killed it. Meathead's S&G is amazing, but what is this homemade seasoning you speak of?

Yes, please do tell!

[Bruce54]

Yes, yes, yes! And all the details on those awesome looking ribs.

[Spinaker]

I would love to get something to add on to S&G. I am curious what you did!

[Fussin & Cussing]

Apologies I took so long to reply everybody. Thanks for the congratulations. Been incredibly busy... Any ways, the best thing I learned about chicken is to only use the S & G on the bottom. S & G is very powerful and I think you want the aroma to rise up while sitting in the pan through the chicken but not saturate it all over. We sprinkle a sweet type of rub on the top with some garlic. Of course we do a light seasoning with salt like meathead says a few hours or so before.

[Fussin & Cussing]

Ribs are just done the way meathead says to on the 3-2-1 but like he said on "The BBQ Central Show" It's not really 2 hours in wrap. Maybe it was Ray Lempke that said that, I forget... We use Sucklebusters sauces. I love a Texas sauce, being from Louisiana! Texas BBQ is my personal favorite, although I eat it all.

[JCBBQ]

Fussin & Cussing what do you cook on?

[Fussin & Cussing]

Camp Chef pellet grill for the chicken. I like the consistent oven feel since the chicken is in a pan with butter the whole time. I use an offset vertical for ribs and big meats. Dyno-glo from Amazon. Weather in Georgia is at times to cold for the thin walls, get a great smoke ring every time.