Originally Posted by dataz722
Wow, someone that uses as much paprika in a rub as I do. Never thought I would see the day.
Gonna have to try this soon. Thanks.
But, do you use red algae in your rub also?
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA
"perhaps...but then again...maybe not..."