I usually rub with olive oil or butter, then a heavy coat of a basic cajun/creole seasoning mix that I make up myself. Sometimes I like one rubbed with lemon juice, then a rub made of coarse salt, cracked pepper, fresh rosemary, fresh sage, and fresh thyme.
...Half a yard full of crap to cook on like everybody else...
Slow-to-average-speed [COLOR=dimgray]GRAY[/COLOR] Wal-Mart thermometer
Just a hungry hillbilly lookin for a dead critter to cook
Four [URL="http://www.bbq-brethren.com/forum/group.php?groupid=39"]Zeros[/URL] in one [URL="http://www.bbq-brethren.com/forum/forumdisplay.php?f=86"][COLOR=red]throwdown[/COLOR][/URL][COLOR=red],[/COLOR] baby! :bow: