i am a father of one being divorced and a prior enlisted solider for the oregon army gaurd. i love cooking any thing that doesn't need to much special attention ( i will ruin it if it does!) my thing lately has been dry ingreadiant blends for rubs, sauces, batters, and breadings and carmalization commanly one of the dry blends with alot of sugars (mostly white and brown) i do alot of off the wall things like coating boneless chicken in a strawberry jelly preserve with crushed dried chili peppers mixed in and sealed in a resaelable bag over night, then wrapped in foil with the pepperd jelly included set on a bakeing sheet and baked until cooked all the way through. i have also made a dry soak with various dry ingrediants and sugars ( white cane and brown) it was used on a very burley rack of beef ribs the mixture was divided into 1/3 and 2/3 portions. the 2/3 was used to compleatly cover the ribs ( like hideing a treasure in the sand!)let the sugar activate over a period of time till all is tackey and not dry. i used the 1/3 to disolve in vegatable juice and catsup until smoot we fire up the grill for every special event even in the winter! none really. any time one tries some thing new it is bound to go wrong at least once. lessons in life and cooking are best learned by screwing them up. i will learn to fire grill pasteries some day!