2007 Fri 27 Apr - Sat 28 Apr
----------------------------
    "Guy Night"

    used 6x this rub:

	2 T kosher salt
	2 T white sugar
	2 T dark brown sugar
	3 T cumin
	1 T black pepper
	1 tsp chili powder
	1 T sweet paprika

    (marked as "BBQ Rub #2" on the container)

    one side of 6.25 lb brisket took ~10T of rub, or
    almost 1 batch (which is 11T)

    used sand + tin foil instead of water; covered chimney
    plate, too

    started brisket fat side down on top rack; after 1 hr,
    flipped and moved to 2nd rack

    either I built too big a fire or the sand just doesn't insulate well
    enough; within 0:45 the chamber was over 300F and not dropping no
    matter how far I closed the dampers; scooped and washed out the sand
    and filled with water; probably lost 0:30 cooking time

    in addition to "sekrit ingedient" sauce, made this as well:

	3 med onions
	veg oil
	14 oz tomato puree
	42 oz canned tomatoes (1.5 28 oz cans)
	1 c white vinegar
	4 T dark brown sugar
	1 T kosher salt
	1 T black pepper
	1 T sweet paprika
	2 t chili powder
	1/2 c OJ
	2 T liquid smoke
	1/2 c Gulden's

    simmered ~3 hours, yield = 6 cups

    used some of that as a base for the pulled pork sauce:

	~2 c sauce
	2 c cider vinegar
	sugar to taste

	bring to a boil, then simmer ~5 minutes

	(cider + sauce fills 2 qt Revereware sauce pan pretty full but
	still with room to stir easily)


Notes for July Party
--------------------
    the rub is mild enough for me to like it but I'm sure it will still
    be too hot for Opal; for me, a little less spicy would be OK, so
    either 1.5 t black pepper plus 1.5 t sweet paprika, or 1 T paprika
    and no pepper

    Opal thinks basic sauce is also too spicy, so for the pulled chicken
    it probably needs to be milder; try 1.5 t black pepper, 1 t chili
    powder, and 1.5 t sweet paprika; maybe substitute coke or rc cola
    for the oj?