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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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10-01-2013, 09:02 AM | #31 |
somebody shut me the fark up.
Join Date: 08-09-13
Location: Round Rock, TX
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For you guys using brown sugar in a rub, how do you guys manage to keep the brown sugar from clumping in a rub? I never have good much getting it evenly distributed due to it's tendency to clump.
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10-01-2013, 09:22 AM | #32 |
somebody shut me the fark up.
Join Date: 05-03-06
Location: Ventura, CA
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You can dry the sugar out in a oven.
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10-01-2013, 09:35 AM | #33 |
somebody shut me the fark up.
Join Date: 08-09-13
Location: Round Rock, TX
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I think I'll just deal with clumps if THAT is the only real solution ;)
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- [B][COLOR="darkorange"]Earl [/COLOR][/B]- My Custom Vertical Offset Smoker by AJ's Custom Cookers ([URL="http://bit.ly/1gelc9M"]build link[/URL]) - [B][COLOR="darkorange"]Colt[/COLOR][/B] - Superior SS-2 w/ DigiQ DXII- Courtesy of Gainesville Jaycees and Superior Smokers - [B]Weber Kettle 22.5 OTG[/B] w/ Craycort Cast Iron Grates - [B][COLOR="darkorange"]Major[/COLOR][/B] - Mini WSM (from SJS) [B][COLOR="Blue"]Certified IMBAS MOINK Baller![/COLOR][/B] ([URL="http://bit.ly/1lr5cKx"]Certificate of Authenticity[/URL]) / [B][COLOR="Blue"]Join the fun in the [URL="http://bit.ly/1ew3H57"]Throwdowns[/URL]![/COLOR][/B] |
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10-01-2013, 09:38 AM | #34 | |
Quintessential Chatty Farker
Join Date: 07-08-10
Location: Boyertown, PA
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Quote:
Not sweet at all in my book. It's a more true to the Season All name than to a normal rub. Trust me, just try it. I bought 5lbs the other day, but if you don't like it I'll buy it from you.
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10-01-2013, 09:51 AM | #35 |
Full Fledged Farker
Join Date: 09-16-13
Location: Palm City, Florida
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When I grind my spices I dont add sugar.I do it to order meaning that I add it at the last mixing depending on it`s purpose.I also use sweet seeds and buds(Fennel, anise, star anise, allspice and clove) which cuts down on refined sugar or other sugars.
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10-01-2013, 10:17 AM | #36 |
On the road to being a farker
Join Date: 08-26-13
Location: Erwin, NC
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I use brown sugar in just about all my rubs. I make sure the clumps are out for the first use and if there is any left over that will clump...just sift it withan old flour sieve before applying the rub.
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10-01-2013, 10:38 AM | #37 |
is one Smokin' Farker
Join Date: 01-01-09
Location: IE California
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What is the difference between a rub, and seasoned salt? Not all rubs contain sugar, I usually try not to use as much salt in my rub mixes, because so much goes on a piece of meat. I make them spice intensive. I just don't know what makes a rub a rub.
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10-01-2013, 10:57 AM | #38 |
Full Fledged Farker
Join Date: 09-16-13
Location: Palm City, Florida
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Would it be the use of your hands to rub the mixture into the protein?
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A WATCHED POT WILL EVENTUALLY BOIL BUT AN UNMANNED GRILL WILL BURN YOUR FOOD! |
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10-01-2013, 11:15 AM | #39 |
somebody shut me the fark up.
Join Date: 06-05-09
Location: Mooresville, IN
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10-01-2013, 11:57 AM | #40 | |
is One Chatty Farker
Join Date: 01-14-10
Location: St. Louis, MO
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Quote:
As for your original question; like I said, I make my own, but Famous Dave's is very close to what I make, so I keep a bottle of that around in case I just don't feel like mixing up a batch.
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10-01-2013, 12:10 PM | #41 | |
somebody shut me the fark up.
Join Date: 08-09-13
Location: Round Rock, TX
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Quote:
__________________
- [B][COLOR="darkorange"]Earl [/COLOR][/B]- My Custom Vertical Offset Smoker by AJ's Custom Cookers ([URL="http://bit.ly/1gelc9M"]build link[/URL]) - [B][COLOR="darkorange"]Colt[/COLOR][/B] - Superior SS-2 w/ DigiQ DXII- Courtesy of Gainesville Jaycees and Superior Smokers - [B]Weber Kettle 22.5 OTG[/B] w/ Craycort Cast Iron Grates - [B][COLOR="darkorange"]Major[/COLOR][/B] - Mini WSM (from SJS) [B][COLOR="Blue"]Certified IMBAS MOINK Baller![/COLOR][/B] ([URL="http://bit.ly/1lr5cKx"]Certificate of Authenticity[/URL]) / [B][COLOR="Blue"]Join the fun in the [URL="http://bit.ly/1ew3H57"]Throwdowns[/URL]![/COLOR][/B] |
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10-01-2013, 02:14 PM | #42 |
is one Smokin' Farker
Join Date: 06-03-10
Location: Chattanooga, TN
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Oakridge "Secret Weapon" and Plowboys "Yardbird"
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10-01-2013, 03:58 PM | #43 |
is one Smokin' Farker
Join Date: 02-09-11
Location: Audubon, PA
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TLP Championship
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10-01-2013, 04:25 PM | #44 |
somebody shut me the fark up.
Join Date: 02-08-10
Location: Howell, MI
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I take my Oster blender, use a quart canning jar in place of the pitcher, and blend everything. I then put it in a saved spice shaker bottle and apply it.
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Two Weber daisy wheel kettles A: 1979 P: 1993, and an unused ECB Last edited by dadsr4; 10-01-2013 at 04:26 PM.. Reason: Lousy typing. |
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10-01-2013, 04:38 PM | #45 |
On the road to being a farker
Join Date: 06-23-13
Location: San Diego, CA
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Got my hands on Pellet Envy's rubs, been very happy with these. Also, Killer Hogs The BBQ rub has been in the rotation lately.
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