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Roast the Arbol chili pods in a hot skillet including the stems. Stems give it a smokey taste and remember these are very spicy. When roasted, grind them in a spice mill, blender or food processor until powder like. Next, combine all the ingredients in a container of your choice and mix completely. Presto, spice mix is done. The mix can be stored in an airtight container up to four months.
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Memphis-style dry rub — ribs, pulled pork, brisket, chicken
Stand mixer for bread dough, pastry, meringues, butter churning
Record your recipes and experiments — organized cooking journal
Wood-smoked Spanish paprika — chorizo, paella, rubs