Why do we collect things

Here is a collection of my rubs and seasoning blends that i use on a regular basis. I do not use these for competitions but they are pretty dang good. My favorite one is the seasoning salt. I use this all the time as a substitute for regular table salt on vegies, burgers, fries, and salads.
This is a simple post, not alot of info but hey its all good. So here ya go my friends and fellow brethren. (Thanks to meatwave.com for photo.)

Look at dem ribs

Sometimes a man gets a crazy notion and no matter how cold it is outside, the idea must come to pass. Today, i celebrate one of those days. This marks a historic time stamp in my life. It was freezing cold outside, some what snowy and just a bitter wind chill. I packed up the welder and headed outback to the patio.

Braciole

Braciole is a fascinating Italian dish. It consists of a thinly cut piece of meat that has either been butterflied or flattened. Then it is stuffed with all sorts of mixtures, rolled, tied and either grilled on a wood fire or braised in tomato sauce. I prefer the wood fire approach for the most authentic flavors of Italy.

Cerdo de la muerte

Cerdo de la muerte translated into English means death by pig. This recipe i learned from a friend. I just gave it a fancy title.

Pork scalopini

One of my most favorite recipes is a mixture of Greek and Italian origins. What makes this dish so unique is the contrast between the flavors. We first start off with Stuffed Pork Braciole (bri-shol) topped with a fresh tomato Marinara sauce . We will finish off with some hot and sticky Baklava.