Basic Barbecue Rub

This is a great barbecue rub that works well with just about any cut of meat. 


1/4 Cup coarse salt (kosher or sea)
1/4 Cup brown sugar (preferably dark, but light is OK too)
1/4 Cup paprika
2 Tablespoons freshly ground black pepper


Put all the ingredients in a bowl and mix them together very well. Your fingers actually work better than a spoon or whisk. Or you can put everything in a jar and shake it. If you do this, you will probably have to stop and open it to crush some chunks of brown sugar since it likes to clump together.


Store the rub in an airtight container away from heat and light. It will keep for a good 6 months.

Egg Casserole

I'll give credit where credit is due, I got this recipe from a friend I work with. It's a very simple recipe but it's one of my favorite breakfast casseroles.




Prepare the night before and refrigerate overnight.

1 lb. sausage (bulk)
1 (13 oz.) can evaporated milk
2 slices bread, cubed
7 eggs
2 cups grated cheddar cheese (can use any type of cheese)

Cook sausage until browned and drain on paper towels to remove grease.
Beat eggs and evaporated milk slightly.  Add sausage, bread, and cheese.

Poor into 9 x 9 casserole dish (can use slightly larger pan--it just makes thinner pieces).
Cover and refrigerate overnight.

Preheat oven to 350.  Uncover casserole and bake 45 min. or until firm.

Remove the casserole from the oven, cover with foil and let set for 10-15 minutes before serving.


Cheers and beers,
Seth