hi Curtis! i love watching your vids on aol...you seem to be a fabulous cook. but i love to use rum in whatever i cook, and i cannot cook that well, but i try and do small things. i love using it in brownies, when i make burgers or steak, and especially when lamb goes on sale in the holiday season. but whenever i try to make a rum seasoning rub to spread on there, it is always liquidy. how can i fix this so a kind of pasty thing goes on so the flavor can sink in? btw i usually use a LEG of lamb. sometimes what i use is the rum, brown sugar and a lil OJ, but i was thinking maybe i should use a bit more sticky stuff like molasses or honey. what do YOU think? thanks in advance for your advice. :) btw dig the eyes and the accent.
