We're doing a small pork shoulder tomorrow and my wife just asked me to taste the rub that she concocted. Man, this stuff is amazing, a perfect mix of heat with a bit of sweet. She refuses to give me the recipe but I know it's got brown sugar, garlic powder, onion powder, hot mustard powder and Pico de Gallo powder. That's what was still sitting on the counter when she called me in to taste it. I know there's more to it though.
She's now applying it and told me to exit her kitchen so she can do her work. Guess I'll just have to sit in my recliner, sip a beer and watch the Packers preseason game while she has all the fun. Oh well.
> Weber Genesis EP-330
> Grilla Grills Original Grilla (OG) pellet smoker with Alpha/Connect
> Grilla Grills Pellet Pizza Oven
> Pit Barrel Cooker (gone to a new home)
> WeberQ 2000 (on "loan" to a relative (I'll never see it again))
> Old Smokey Electric (for chickens mostly - when it's too nasty out
to fiddle with a more capable cooker)
> Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
> Thermoworks Smoke
> 3 Thermoworks Chef Alarms
> Thermoworks Thermapen One
> Thermoworks Thermapen Classic
> Thermoworks Thermopop
> Thermoworks Square DOT
> Thermoworks IR-GUN-S
> Joule Turbo Sous Vide Circulator
> Searzall torch
> BBQ Guru Rib Ring
> WÜSTHOF, Dalstrong, and Buck knives
> Paprika App on Mac and iOS
ribeyeguy, Eric, You are Way Ahead of Me! Next Friday I will have Owned Eunice for 44 Years and she only Rarely will get involved in Prepping for the Grill! On the Other Hand She usually does the Sides etc.
Eat Well and Prosper! From a Backyard Cremator in Fargo ND, Dan
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