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| Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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06-27-2013, 05:47 PM
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#1 |
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somebody shut me the fark up.
  
Join Date: 03-17-12
Location: Shreveport, Louisiana
Name/Nickname : Mike
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Shelf Life of Store Bought Rubs?
I've heard one year but not sure. What say you Brethren?
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Cooking Equipment: Weber WSM, Weber GA, Weber Spirit E-310, Weber 22" OTG Charbroil Oilless Turkey Fryer Wife LuzziAnn 1956 model. Ink Bird IBBQ 4T Wi-Fi Temp Monitor, Superfast LSU Purple Thermapen & ThermaPop, Party Q Ink Bird Sous Vide, HF Flame Thower My Motto these days is "Low Stress, Low Drag". The Artist Formally Known as Toast Last edited by Happy Hapgood; 06-27-2013 at 10:20 PM.. |
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06-27-2013, 06:18 PM
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#2 |
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is one Smokin' Farker
Join Date: 07-25-10
Location: York, PA
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Ron L. had a similar thread not long ago:
http://www.bbq-brethren.com/forum/sh...d.php?t=160654 I've got some that are very old. I guess I should toss them 
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Ted -18.5" WSM -22.5" WSM - Large BGE - Primo Oval XL - Kenmore Gasser -- RIP 5/31/12 |
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06-27-2013, 06:24 PM
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#3 |
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On the road to being a farker
Join Date: 07-28-08
Location: Delphi, IN
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Most spice reference books, including spice bible and complete book of spices say a year. But, this is said because it used to be that most herbs and spices are harvested once a year. This isn't always true with modern shipping methods. A year is the general rule of thumb though.
Just remembered. While in culinary school during a presentation by a McCormick rep he made the most profound statement. He said that once peppercorns (black, white, red or long) are ground it takes just 90 minutes before the essential oils start to breakdown. |
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1 members found this post helpful. |
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06-27-2013, 10:21 PM
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#4 |
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somebody shut me the fark up.
Join Date: 03-17-12
Location: Shreveport, Louisiana
Name/Nickname : Mike
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Thanks for the replies!
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Cooking Equipment: Weber WSM, Weber GA, Weber Spirit E-310, Weber 22" OTG Charbroil Oilless Turkey Fryer Wife LuzziAnn 1956 model. Ink Bird IBBQ 4T Wi-Fi Temp Monitor, Superfast LSU Purple Thermapen & ThermaPop, Party Q Ink Bird Sous Vide, HF Flame Thower My Motto these days is "Low Stress, Low Drag". The Artist Formally Known as Toast |
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06-27-2013, 11:09 PM
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#5 |
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Quintessential Chatty Farker
  Join Date: 12-17-10
Location: Pleasanton, Ca
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Harry Soo(Slap Yo' Daddy BBQ) tosses all his spices every 3 months. He keeps them in the freezer.
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XL BGE, Kamado Joe Jr, Santa Maria pit, 26" Weber custom performer, MAK One Star pellet cooker, 14.5" WSM, Jumbo Joe, WGA, Arte Flame griddle insert for the 26" Weber. Custom wooden handles for BBQ's made by Marty Leach (oh, that's me) [url]http://www.amlwoodart.com[/url] |
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1 members found this post helpful. |
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06-27-2013, 11:14 PM
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#6 |
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Quintessential Chatty Farker
Join Date: 12-17-10
Location: Pleasanton, Ca
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Oh, I forgot where you live.....
 :)
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XL BGE, Kamado Joe Jr, Santa Maria pit, 26" Weber custom performer, MAK One Star pellet cooker, 14.5" WSM, Jumbo Joe, WGA, Arte Flame griddle insert for the 26" Weber. Custom wooden handles for BBQ's made by Marty Leach (oh, that's me) [url]http://www.amlwoodart.com[/url] |
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06-28-2013, 04:22 AM
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#7 |
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is one Smokin' Farker
 Join Date: 06-01-11
Location: valley village, ca.
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Smell em. Taste em. There are lots of variables involved. If they still have a fragrant aroma and full flavor then they will be just fine. If you want, throw a few slices of carrot or something in a pan with a little oil and the spice/herb and find out.
If I sold herbs and spices, there is nothing that I would love more than to have you chuck your spice cabinet every 6 months and come see me for more.
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John Kingsford COS Masterbuilt CES WeberQ 220 Santa Maria 30x20 WGA PBC |
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1 members found this post helpful. |
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06-28-2013, 03:26 PM
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#8 |
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somebody shut me the fark up.
Join Date: 03-17-12
Location: Shreveport, Louisiana
Name/Nickname : Mike
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Thanks to all for the replies!
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Cooking Equipment: Weber WSM, Weber GA, Weber Spirit E-310, Weber 22" OTG Charbroil Oilless Turkey Fryer Wife LuzziAnn 1956 model. Ink Bird IBBQ 4T Wi-Fi Temp Monitor, Superfast LSU Purple Thermapen & ThermaPop, Party Q Ink Bird Sous Vide, HF Flame Thower My Motto these days is "Low Stress, Low Drag". The Artist Formally Known as Toast |
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06-28-2013, 03:35 PM
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#9 |
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is one Smokin' Farker
Join Date: 01-15-12
Location: Kalama Wa.
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You can hit them up with a spice grinder and get back some flavor. We keep our chili powders and spices in the freezer and they normally are ok for a few months.
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[URL="http://tombstonebbq.com"]"Tombstone BBQ"[/URL] PNWBA Board Member and Certified Judge. KCBS Custom 72" reverse flow smoker, 18" WSM, Weber Elite, ECB. and misc grills. [URL="https://www.facebook.com/TombstoneBbq?ref=hl"]Tombstone BBQ on Facebook[/URL] |
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06-28-2013, 08:24 PM
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#10 |
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On the road to being a farker
Join Date: 05-24-13
Location: Wichita, KS
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I have some Reno Reds Brisket Rub from the mid 90's that my father used for competitions. He gave me a container of it and I thought why not try it. I've used almost all of it and it has tasted great. I'm sure the flavors are not as strong as 20 years ago but the rub is still yummy. BTW, the spices were kept in a cool dry spot for the long haul.
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06-28-2013, 10:35 PM
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#11 |
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Babbling Farker
Join Date: 08-02-10
Location: Santa Poco.
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Good question Toast!
I have a all kinds I need to look at.
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At my age, "A good fire is better then anything" Ten Bears. Dances With Wolves Smoking up the "Fattened Fat Of The Cow". Got a stick-burner! :mrgreen: UDS In Progress: Thank's Q-Junky! :thumb: Blackstone griddle. 50 year Old Imperial Kamado with ears. Fire pit. Weber Kettle. |
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06-28-2013, 10:38 PM
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#12 |
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Full Fledged Farker
Join Date: 06-10-13
Location: heart of tx.
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Have had them in the pantry for three years or so, still work great.
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