Rpoole11's Profile

Sugar is almost half of the quantity so omitting it would probably be a mistake if you use the same technique. That amount of rub without the sugar would be seriously overpowering.
If you want it without as much spice I'd use ancho instead of chipotle and replace the cayenne with a generic chili powder or something like guajillo powder if you can find it (or just cut the cayenne in half).

I would think a slow cooker would do better with a thigh than a breast. The white meat gets dried out too quickly for braising.

I think I may buck tradition a bit and go with a couple of buffalo turkey wings this year.

caseoftornados is right, Skip the rack and use whole carrots, celery stalks and quartered onions under the turkey. I use a 9x13 pyrex baking dish or a 12" cast iron skillet for all of my roasting and skip the roasting pan too. The probe thermometer is also a great idea if you don't have one.

I have all three, food processor, blender an an immersion blender. The blender gets the least amount of use in my kitchen. I'd say the other two are about equal but if I had to have only one it would be the immersion blender especially if you can find one of the ones with a small "food processor" attachment.

I'd say creamed corn (with a little sugar added) or go ahead and grill it and make some Mexican street corn, slathered in mayo or mexican crema, some cotija or parmesan cheese, chili powder and lime wedges.

Only thing I can remember buying is a George Foreman Grill! I can't believe nobody else has mentioned it yet.

BBQ for 8-10 people this weekend. Ribs and bacon wrapped cream cheese stuffed jalapenos on the smoker, and chicken wings on the grill.

I've heard nothing but bad things about the cheaper faucet mount Pur and Brita filters. Leaking, cracking, breaking... Just bad plasticy cheaply made stuff all around. I'm sticking with the pitcher filters (Brita) for a good cheap solution.

I used to have a Toddy that I used for iced coffee. It made a complete mess every time I used it and was a general pain to deal with. Then I realized I could just get a big pitcher, dump in the grounds, stir in the water and let it sit for 12-24 hours before straining it through a tea towel. Duh.

Also there is a good chance that beans in the bulk bins at the store have been there for a long time. You are better off buying it in bags and either vacuum sealing and freezing it them or just storing in airtight containers like mason jars.

Since I just finished one and it was great, I'll go with pastrami (on dark rye with plenty of mustard). Perfectly beefy, smoky and spicy.