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I'm looking for a rub that will compliment a sweet and sour or tangy BBQ sauce, most of what I find are chili based with quite a bit of Cayenne. My family doesn't like much heat from spice so I'm looking for something they'd enjoy. Even when I've cut the Cayenne by 75% in the recipes I've found...
My Grandad used to have his venison made into ring bologna which was then smoked. He was located in central Pa., near Williamsport. It had a unique flavor that I crave for, I'm in upstate NY and no one here knows how to make it. I even sent for the spices from the butcher shop that makes it down...
I'm shopping for a new grill and want to get one with a pretty large cooking area. We hold a couple parties here each season that host about 125 people. Im looking real hard at the WEBER SUMMIT GOLD D6, a 6 burner unit with smoker box and rotiserie burner. All the comments I've found on the web...