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Message: [QUOTE="Yardigan, post: 3988491, member: 8851"] I make 'em and have several on hand. Over the last year, built up a significant batch of spices from JobLot (because I'm cheap and you can get a good sized bottle of anything for a dollar). I grill probably 75% of all dinner food now and using lots of spices and olive oil. Have three rubs that I made/use enough so that I printed the recipes and taped 'em onto the spice bottles. One's a cajun creole (that I put on everything from eggs to sandwiches to vegetable), another a sweet rub with brown sugar (and salt and other stuff) and a copycat Montreal Steak seasoning. I'm guessing these may not be top flight chef spices (JobLot), but wondering how much difference that makes? [/QUOTE]