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Competition BBQ *On Topic Only* Discussion regarding all aspects of Competition BBQ. Experiences competing or visiting, questions, getting started, Equipment, announcements of events, Results, Reviews, Planning, etc. Questions here will be responded to with competition BBQ in mind. |
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10-22-2018, 10:39 AM | #1 |
Take a breath!
Join Date: 06-29-12
Location: Detroit, MI
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BBQ Supplies
I'm not sure if this has been covered before, but I'd like to know how often everyone orders BBQ supplies. By supplies I mean rubs and sauces.
I had something happen this year that I wonder about constantly. Can rubs lose their flavor over time? My chicken always had a peppery finish and I know it's because of a certain rub I use. I ordered that rub in bulk last year, then portioned them out in 1/2 cup increments in tiny zip-lock bags. I kept everything in my basement which is cool and dry. This year, I didn't change any ingredients, but lost that peppery finish. Last year I typically scored pretty well in chicken, where this year I was in the mid to bottom at just about every contest. That peppery finish is the only thing that I can put my finger on.
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Chief cook for P B & j's BBQ Team/Dubbed "Skippy" By the legendary Mike Davis |
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10-22-2018, 11:13 AM | #2 |
On the road to being a farker
Join Date: 05-16-10
Location: Manhattan, KS
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Spices can mellow out and lose flavor over time. Vacuum seal the rub in portions and store it in the freezer to keep it fresh.
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LEGION OF QUE |
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Thanks from:---> |
10-22-2018, 11:28 AM | #3 |
is one Smokin' Farker
Join Date: 08-27-10
Location: Independence, MO
Name/Nickname : Joel
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What 5am said.
However, to answer your question, I typically don't buy in bulk, unless I'm doing a catering, or something where I know I'll go through all/most of it quickly. I usually just buy the smaller formats as needed for comps. For example, one of our Pork rubs, I use about a bottle a comp. So, I typically take 2 (or 1 and a partial), and I usually buy a shaker the week of the competition.
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Meat Rushmore BBQ Team |
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10-22-2018, 12:49 PM | #4 |
is one Smokin' Farker
Join Date: 02-24-16
Location: Mount Sterling, IL
Name/Nickname : Kevin
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I had some rub that I put in a clear plastic container and left in the garage near a window where the sun partially hit it, then promptly forgot about it. The part that was in the sun faded to nearly white over time. I didn't use it but I'll bet the flavor was seriously degraded.
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Homebuilt Cinderblock Smoker, Homebuilt UDS, Weber 22 inch Kettle |
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10-22-2018, 03:52 PM | #5 |
Babbling Farker
Join Date: 12-05-14
Location: Greenville, SC
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I keep my rubs in an air tite plastic container in the freezer. When I'm ready to use it, I take it out of the freezer and stir it with a fork to mix up the clumps. Seems to work very well.
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24"x48" Bell Fab offset 22" Weber Premium Kettle Char-Grill gasser |
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10-22-2018, 07:33 PM | #6 |
Full Fledged Farker
Join Date: 05-26-18
Location: Sturgis, SD
Name/Nickname : Bill
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I think the problem is air hitting the spices. Sealing might help, but then you have to figure out how often you'll be opening a newly sealed package. If you really want to see how much it changes over time, take a sniff of a newly opened bottle right after smelling the older version. It's remarkable with some spices. Ginger and sage come to mind. Let us know what you find out.
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11-12-2018, 07:13 PM | #7 |
is Blowin Smoke!
Join Date: 01-11-09
Location: Cumberland, RI
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Spices degrade over time, especially anything with heat. I replace my rubs about 3 times a season, if they aren't consumed.
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Chris Rhode Hog BBQ "The Most Dangerous Team in BBQ" - Jon Vallone KCBS, KCBS CBJ, NEBS |
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11-13-2018, 11:40 AM | #8 |
Got Wood.
Join Date: 04-08-14
Location: Tulsa, OK
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We start with new rubs at the beginning of each season (March for us) and only order the small shaker size for each other than a couple that we order the large shaker size. Never in bulk.
If we have any left at the end of the season, I finish them off at home.
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Chris - The Griswolds BBQ Team |
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