One hot cow patty coming your way!

As long as you don't forget all of those delicious ingredients.

Rick, is that your new rig? Looks great!

Because I was on vacation last week and it kept raining on my yard work plans, I finally had time to make Chile Corn Bread again. So simple but so full of hot, steamy yumminess! Had it with some barbecued corn on the cob (Thank you Mexico) smothered in spiced butter.

One thing missing from this thread is the recipes instead of just making our mouths water without hope of replication. To hopefully start a trend, here is a simple one to spice up the barbecue. Sorry I don't have the corn bread one memorized but there is lots of variations to choose from on the ol' Interweb. I'm sure that's where I found this one.

Spiced Butter Recipe for BQed corn
1 tsp chili powder
1/4 tsp oregano
1/8 tsp cayenne (or more depending on how hot you like it)
1/8 tsp onion powder
1/8 tsp taste
1/8 tsp salt
1/4 tsp pepper
1/2 cup butter,

Mix above minus the butter.
Soften butter until it can be mixed with above.
Place on waxed paper to cool in fridge. It can then be rolled into more 'stick of butter like' cylinders.

Note: If you are making extra in one batch, the ratio for onion powder does not scale. Add only slightly more to taste.

Yeah Tom, I got it a few weeks back. I've done a few cooks on it so far and it's a great smoker. Everyone that has had product off it says it embarks a lighter smoke taste (I agree) although I burn all wood while cooking.

Um, I suppose there is no substitute for "taste"?

Rick, your smoker probably just needs "seasoning"

No worries Tom it is definitely seasoned by know. One more + is it's made in the U.S.A.

You know, I now can't remember what is missing there.

Ahh, I love Wheat Thins. Wheat Thins, Triscuits, and Cheez-Its are still my crackers of choice.

The Cracked Pepper and Olive Oil Triscuits are my favorite.