My Cookshack never ceases to amaze me.

AndyJ, I totally agree! My brother always seems to stop by when im smoking something, he chuckled and said " does your Cookshack come with a 12 step program cause your addicted" lol.. my response was " my name is wilber and I'm a cookshack-a-holic"

Just pulled the putts out of the smoker and I must say, the butt with MaxQ's butt rub is probably the tastiest, crunchiest bark I've ever had. Wow! Chris, what are the chances you'd part with that recipe?

quote:

Originally posted by AndyJ:
Just pulled the putts out of the smoker and I must say, the butt with MaxQ's butt rub is probably the tastiest, crunchiest bark I've ever had. Wow! Chris, what are the chances you'd part with that recipe?

MaxQ,
Think of it as sharing it, not parting with it!
Joe M

quote:

Originally posted by AndyJ:
Just pulled the putts out of the smoker and I must say, the butt with MaxQ's butt rub is probably the tastiest, crunchiest bark I've ever had. Wow! Chris, what are the chances you'd part with that recipe?

Wow...thanks for the compliment!

I'll include the recipe with the remainder of goodies I promised you. I'll also post it on the forum for anyone else that might wish to try it. Hang tough Andy...I promise to get that box out next week

Ah, don't worry about it, you've been more than generous. Who else got over 5lbs of rub in the exchange? And BTW, your chicken rub, that I had for dinner yesterday, was killer as well. Dare I say as good as, or perhaps even better than the Cookshack chicken rub.

Which brings me to a question, why is almost every single chicken rub I've tried spicy? I like it spicy, but just curious.

For some time now KCBS judges tend to prefer the "sweet & heat" flavor profile, especially when it comes to chicken turn-ins.

Personally, I think a bit of Chipotle powder and a pinch of Cayenne help pop the flavor of chicken and work as an offset to the glaze.

The next box will have a few Vermont goodies.

AndyJ I'm right with you on the amazing Cookshack smoker. We just smoked a meat loaf today. It was -3 also. When I put that poor meat loaf into that cold smoker, I had the probe in the meat. The probe read 51* and the smoker temp read 18* I don't know if the smoker thermometer is designed to read accurately at those frigid temps. I turned the unit on and in a few minutes smoke is coming out and the smoker inside is at 250*. The cold weather does not bother the Cookshack. It may take at little longer to heat up, but it's not a problem. Did I say I love my Cookshack?