I'm using one commercial rub and one commercial sauce. That's it. I put it on all four categories. KISS!
P.S. - There's more to it than just rub and sauce. You still have to select, prep, cook, and present the meat. Looking back, I thought I knew it all when we started cooking. I now know I've barely scratched the surface. I learn something new every time I cook. Those lessons become invaluable. Okay, I'm off my soap box now . . .
If I do everything half ass, how can I be a "full fledged" anything?
Last edited by kcpellethead; 08-25-2006 at 06:43 PM..