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I don’t think I am close, and I have run out of theirs for comparison (used to be able to buy it). Think my latest was: 4 Hungarian paprika 3 brown sugar 3 white sugar 2 kosher salt 1 granulated garli 1 onion powder 1 crushed coriander 1/2 black pepper 1/2 ancho chile powder 1/2 cayenne pepper

We had the Breville 900 Pro, but when that died we switched to the Ninja Prestige Smart XL. Have been happier with that, use almost every day. More for an oven, just ok for an airfryer, but think that is common for the oven style design. Nice we can fit a lot in, but not quite as good and more...

Try Meatheads Memphis Dust or his Rendezvous clone. I’ve also attempted to reverse engineer Red, Hot, & Blue’s rub

If the tariffs on Canada do get eliminated, I’m hopeful beef prices come down some. Something like 75% of Canadian export beef comes here.

I have a lot of shelves and vertical dividers.

It doesn’t … if it has oysters in it 😁

A little late to the party … Apple-Sausage dressing 1 stick butter 3 or 4 celery stalks 1 onion Chop & sauté partially Add 1 lb bkfst sausage (we like Neese’s) When almost cooked, add 5 or 6 peeled/chopped apples Sauté until softened. Then mix with 2 bags Pepperidge Farm stuffing mix - 1...

I coat with olive oil, salt, pepper, and a little maple syrup and roast with chopped bacon. Also, a different variation in a CI skillet.

Watching the new season(s) of The Diplomat and Tulsa King, and waiting for Lincoln Lawyer.

I just ordered a Misen Carbon steel as well. Wife can’t handle the weight of CI. I had some cheaper carbon steel I found at TJMaxx several years ago, but think they disappeared when we got the induction and GreenPan set. 😔 I wish someone else in the family likes them. So good seared with bacon.

I am with you on roasting indoors on TG and turkey soup after. And I like turkey all year. Wish I had more freezer space to stash a couple more.

Yup … my sous vide gets a workout … might be ham, turkey (skinless) or prime rib. Works great.

Yup … I was in Harris Teeter today, and it was a zoo. Have one more small trip to make and then I’m done too.

Also, despite what they say, this griddle does not heat evenly across it. Would I be better off seasoning in the oven?

Another induction fan here (after being a long-time gas fan). Had to replace a lot of cookware, but I like the responsiveness and even heating.

Spatchcock, inject, dry brine, hot and fast. Juicy and skin to die for.

Yes, will try again, maybe a few times like CI Yeah, will season again. Have the most sticking trouble with pancakes, maybe just not enough oil in the mix and on the griddle.

Our princess lab will not eat pill pockets nor other suggestions. Always still left naked in an empty bowl. I have gotten her to take them in a chili cheese dog, or crushed with a liberal dose of pulled pork/liquid. Definitely not a normal dog.

Alright,help me out guys. I bought a griddle to replace a GreenPan that seemed to stick a lot. I’ve not had any better luck with the HC. I always pre-oil, keep at med to med-hi (induction), it does not heat evenly across the griddle. What should I do differently?

Mine wanted me on a plant-based diet. They say you are what you eat, and pigs only eat plants, so they count as plant-based. He was not impressed with my logic. 😁