Borg

I am impressed with your picture gogo. I though for sure with the way you feel about foodand drink I pictured you around 250lbs. ( sorry I left Canada the year we went metric so don't know the equivalent )

Ari'Laftia I have sprinkled it and have rubbed it in I am not sure how much differants it makes. But when you first make up a batch of the rub and use it on meat. The longer the meat sits with the rub on it the stronger the flavor gets. And , a big AND, here. The longer the batch of rub you made ( I keep mine in a glass jar not in the fridge just on a shelf. ) you keep it, the hotter it gets. So remember if you made the rub a few months ago and your getting ready to use the last of it don't use as much cause its MUCH hotter now

Just me and Mrs Borg kicking back in the Keys and of course the worlds most beautiful dog

Don't be looking at my dog ! even though it is called a sausage dog or hot dog from time to time

Well by popular demand I have dug out of the secret borg vaults the very secret borg dry rub recipe don't tell anyone. It works great on ribs the best but almost equally as well on any other meat or fowl. And you can make a huge batch and store it for using in the future. But the longer it stores the hotter it gets. 1/4 cup paprika ( smoked paprika is even better) 1& 1/2 tablespoon freshly ground black pepper 1 & 1/2 tablespoons firmly packed dark brown sugar 1 tablespoon salt 1 & 1/2 teaspoon celery salt 1 & 1/2 teaspoon cayenne pepper 1 & 1/2 teaspoon garlic powder 1 & 1/2 teaspoon dry mustard 1 & 1/2 ground cummin Mix all ingredients well and sprinkle lightly over the meat bbq'ing brings out the best flavor and enjoy The longer it sits the stronger the flavor I have done over night on ribs and as little as 3 hours on chicken both came out great

I have used montreal seasoning before also its o.k. but if you want something REALLY good I am going now to the vault and dig out a secret recipe for dry rub. I will post it under Borg BBQ thread.

That does sound interesting I will difinatly try it just don't tell gogo he thinks I only cook exotic and complicated stuff and well and strange sometimes too. But he lives to far away from me to be knocking on the door anyways. ( looking over shoulder) as my common baby back ribs and corn are ready to come off the bbq

Away for two months Bondbug ? I wish I could do that. But on the good side for me I won't have to hear about haggis for a couple of months

Ari'Laftia if you want to get away from the sweet, spicy, tomatoey etc bbq sauce's start to investigate dry rub's I think you might be surprised

The picture is ho hum but the dinner was great. mashed potato's, peas/mushrooms/garlic and beef wellington potatoes and wellington all covered with a portabello mushroom and red wine based sauce you could cut the beef wellington with a fork. This is dedicated to gogoblender who's name comes from an ancient meaning " he who never met food he didn't like"

Yea thats it thanks I am going to try those too and strangly when I wanted to reply to this I kept having to keep your original message in as if I was using quote oh well

Well its getting hot down here in the islands so the BBQ-ing is a little less so when I bbq I fire up one one of them and then stand behind the stormdoor in my air conditioning and watch it cook But this weekend its Beef Wellington cooked Gasp ! inside. Wonder if gogo will show up? Might have to buy Molson's *lol*

There is another recipe that I cant quite remember it was from Scotland I believe or maybe England and had to do with eggs, maybe bacon wrapped I am not sure My wife says hi back to you gogo HAY what going on here she's old enough to be your mother

Ribs in an oven !ahhhhh bbq fans are revolting against you right now *lol*

Yea but since its a bar after drinking a few I wonder if its the beer or the sloppy joe's really are that good? *lol*

Coffee is one of the few things I really like to indulge my self with I order mine from here http://www.coffeebeandirect.com/ Well I like beer too but can get it at the corner store *lol*

Gogo I was reading your comments on eating in Scotland out loud to my wife and we both laughed so hard we had tears coming out of our eyes

Bondbug the little cartoons come from using Firefox as a browser, its an add on but don't tell gogo he is all ready trying to steal my cooking recipes

No offense meant but I think I have found a new way to reduce my hunger pangs now *lol*

And I live in Key West where Sloppy Joe's came from na na na

My friends have brought me Paella too but I am not that fond of it either. Since I am only 90 miles away from Cuba alot of my friends here are Cuban and cook it.

And does the dish have a name?

This is a very good thread idea congrats on the idea of setting it up. Here in the states ( although I am Canadian) most of the food between Canada and the States are the same. But things from England like Bangers for breakfast ( sorry if I did not spell that correctly) and Haggus ( same quote *lol*) from Scotland are foreign to us and if I can find the components to make it I love to experiment ( well maybe not haggus )

o.k. then gogo I guess your one of those guys who can eat a jalapeno pepper as a snack and not have his eye's watering. *lol* So then take my last post and replace the jalapeno with a Habanero pepper

Actually with coffee I like to treat my self I only drink mostly one cup a day in the morning to start my self off for the day but I order it on line http://www.coffeebeandirect.com/ I like the Zaire blend. And actually its cheaper doing it that way than going to my corner store. Unfortunately its only my wife and me here so I have to order 5 lbs at a time but heck I throw it in the freezer and use it as needed I think they have tea too. and my coffee grinder fills in as a food chopper too *lol*