I like them all. Well, nearly all. The Kinders buttery steak is nasty. I’ll do Johnnys, Montreal, or make my own SPG and what ever else sounds good rub. Usually paprika, maybe some ground coffee.

Lately I’ve just been doing salt. Tried several out and there is a pretty big difference. Balein sea salt, the pink Himalayan salt, good old Morton’s kosher coarse.

All good. Morton’s is my fave though.

“Life is life and fun is fun, but it's all so quiet when the goldfish die.”