This afternoon I got my son to help out with the spice rub. For this one, I wanted to go a little sweeter, so we used:-

2 Tablespoons of Brown Sugar
1 Tablespoon of Salt
1 Tablespoon of Black Pepper
3 Teaspoons of Paprika
1 Teaspoon of Cumin

I thought I'd dial back the cumin as 3 teaspoons was a little overpowering in my meat rub. I'll have to try 2 teaspoons next time, as one just didn't really give it anything.

Anyway, as I said I got my son to make the rub and he got it everywhere. All over the floor, the bench and all over his hands. It was kinda of annoying but also pretty funny and a great way of getting my son involved. He also got to tell mummy, that he made the spice rub, which he was proud of.

Another thing I wanted to do was lay it on thick on the chicken's breasts and get a nice bark going. My wife watches cooking shows and one of them said to put a lemon up the butt of the chicken when being cooked. So we tried that, however, it only imparted some of the lemon skin flavour, so those bits of chicken didn't turn out the tastiest.

The bark was great but my wife said it didn't seem as smokey as last week. I'm guessing my hickory pellets are losing some of their smokey-ness. Time to get some more.

My wife knows I love smoking meats and when she went shopping the other day, she managed to pick up a 4-5cm $20 Porterhouse Steak for just $8. Bargain ... now what shall I do with it. The night before I made up a spice rub that consisted of Salt and Pepper, Brown Sugar, Cumin, Paprika and Garlic Salt. I might have used a little too much cumin, as that was definitely an overpowering smell from the meat, Anyway, I Glad wrapped it and set it aside in the fridge,

I got up early on Sunday at 8am, started the BBQ and by 8:30am I had the meat on indirect heat with a few other goodies (potatoes, carrots). At around 10am, I took the meat off the BBQ and wrapped it in alfoil and put it back on. At 11am, I took it off to rest and it turned out my wife had organised her parents in laws to come around and help hedge the back trees. So, after helping out with that, it was around lunchtime, so I said, who wants some sandwiches ?

It was go-ooo-ood. The meat had great elasticity to it and tasted great. Might have been a little heavy on the salt, but got no complains from the impromptu worker bees :)