喫煙者
The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
Thread Tools
Unread 01-27-2010, 10:13 PM   #1
AginAustin
Got Wood.
 
Join Date: 09-21-09
Location: Austin, Texas
Downloads: 0
Uploads: 0
Question 5 lb Plowboys rub

Ok, I'm sure there is a thread on here somewhere that I couldn't find but I'll post the question since I couldn't find it. Since cookoff season is approaching, I was thinking about buying a 5 lb bag of yardbird.

How long will this keep? I could see maybe using half or 1/4 of it for cookoffs this year and I don't get to Q much other than that since I live in an apartment. Does anyone know how long I can keep the bag? How should I keep the seasoning that I don't use?

Thanks in advance!
AginAustin is offline   Reply With Quote


Unread 01-27-2010, 10:19 PM   #2
Caseyjoenz
On the road to being a farker
 
Caseyjoenz's Avatar
 
Join Date: 12-09-07
Location: Pewaukee, WI
Downloads: 0
Uploads: 0
Default

I can tell you that during catering season we bought 3 - 5# bags and I still have one left...meaning it has lasted 14 months in a dry environment. Someone else may have a more specific answer, but that's my experience. Great stuff!
__________________
The Dude: Yeah, well. The Dude abides.

Medium Spicewine
3 WSMs

www.smokincaboose.com
Caseyjoenz is offline   Reply With Quote


Unread 01-27-2010, 10:25 PM   #3
big brother smoke
somebody shut me the fark up.


 
big brother smoke's Avatar
 
Join Date: 05-03-06
Location: Ventura, CA
Downloads: 0
Uploads: 0
Default

Vac suck part of your stock.
__________________
Peace and Smoke,
BBS

Powered by the West Coast Offense: Big Poppa Smokers and Simply Marvelous

"Walk with Us"
big brother smoke is offline   Reply With Quote


Unread 01-27-2010, 10:38 PM   #4
Rookie'48
Quintessential Chatty Farker

 
Rookie'48's Avatar
 
Join Date: 11-12-06
Location: Des Moines, Iowa
Downloads: 0
Uploads: 0
Default

What BBS ^^^^^ said!
__________________
Dave Compton
KCBS MasterCBJ # 22569
Member of the 100+ Contest Club

Possibly the only judge ever to get an award from a bunch of cooks

UDS 075 UCB WSM and a bunch of other stuff.
Rookie'48 is offline   Reply With Quote


Unread 01-27-2010, 11:47 PM   #5
Nickos
Full Fledged Farker
 
Join Date: 01-03-10
Location: Northren Minnesota
Downloads: 0
Uploads: 0
Default

price on a 5#?
Nickos is offline   Reply With Quote


Unread 01-28-2010, 12:59 AM   #6
KuyasKitchen
is one Smokin' Farker
 
KuyasKitchen's Avatar
 
Join Date: 11-27-08
Location: Tacloban, Leyte, Philippines
Downloads: 0
Uploads: 0
Default

In a humid environment, keep your powdery ingredients in the fridge.

Vac-sealing is good, too.
__________________
James
Kuya's Kitchen - my culinary adventures in the rural Philippines

IMBAS Certified MOINK Baller
Equipment: Weber Kettle, Stainless GOSM,
Green Super-Fast Thermapen
Equipment Wish List: Smokehouse, Backyard Brick Pit with Lechon Spit
KuyasKitchen is offline   Reply With Quote


Unread 01-28-2010, 08:48 AM   #7
AginAustin
Got Wood.
 
Join Date: 09-21-09
Location: Austin, Texas
Downloads: 0
Uploads: 0
Default

I live in Texas so I guess the humidity would be a problem...and to make my problem even worse, I don't have a vac sealer. Do you think the rub would keep for a year (or however long) inside a tub in the fridge?
AginAustin is offline   Reply With Quote


Unread 01-28-2010, 09:02 AM   #8
Cre-B-Ce
is One Chatty Farker
 
Join Date: 09-25-07
Location: Mobile, AL
Downloads: 0
Uploads: 0
Default

I had a similar question a while back and here is the responses I got...

http://www.bbq-brethren.com/forum/sh...ad.php?t=72950
__________________
[FONT=Arial]Wes[/FONT]
[FONT=Arial]Mobile, AL[/FONT]

[FONT=Arial Black][I]Lewd, Qe'd & Tatted [/I][/FONT]


Large Big Green Egg
[FONT=Arial](2) UDS [/FONT]
Cre-B-Ce is offline   Reply With Quote


Unread 01-28-2010, 09:54 AM   #9
AginAustin
Got Wood.
 
Join Date: 09-21-09
Location: Austin, Texas
Downloads: 0
Uploads: 0
Default

Thanks Crue, I guess I may just buy a couple shakers instead of the whole bag since 5 lbs may last a couple years...
AginAustin is offline   Reply With Quote


Unread 01-28-2010, 03:56 PM   #10
thillin
somebody shut me the fark up.
 
thillin's Avatar
 
Join Date: 07-21-04
Location: Keller, Texas
Downloads: 0
Uploads: 0
Default

For home use, I use it on chicken, ribs, butts and prok chops. I also give it to friends and family to try. 5lbs goes faster than you think sometimes. Some friend may want to buy a pound when you order. It's cheaper than the shakers. I've split up orders with GrumpysQ as well.
__________________
Med Spicewine-adopted 3/13/10 CL Score
2 Large BGEs(pimped out w/Thirdeye Eggcessories)-hatched 6/4/07 & 4/20/11
Med BGE-adopted 2/2/08 CL Score -SOLD
Mini BGE-adopted 1/31/08 CL Score
Traeger 075-adopted 12/3/11 CL Score
Weber 1 touch CL Score
Weber Spirit 500 CL Score
Weber Smokey Joe Silver CL Score
BLUE & RED Thermapens
Klose 20x42-SOLD

Paddlin Pigs BBQ
Ty
thillin is offline   Reply With Quote


Unread 01-28-2010, 06:04 PM   #11
Sooner21
Knows what a fatty is.
 
Join Date: 10-24-09
Location: WNY
Downloads: 0
Uploads: 0
Default

I live in Austin and can vacuum seal it for you and/or buy a pound also.
Sooner21 is offline   Reply With Quote


Unread 01-28-2010, 06:15 PM   #12
kettle wizard
Is lookin for wood to cook with.
 
Join Date: 04-07-09
Location: Tolono, IL
Downloads: 0
Uploads: 0
Default

I am currently using bovine bold. What is the difference between yardbird and bovine bold?
kettle wizard is offline   Reply With Quote


Unread 01-28-2010, 06:20 PM   #13
BigdogEMT
Knows what a fatty is.
 
BigdogEMT's Avatar
 
Join Date: 01-14-10
Location: Lebanon MO
Downloads: 0
Uploads: 0
Default

I think it will spoil !! So just send me your left overs and I will dispose of it for you!!!! I run the CRDC (Certified Rub Disposal Company)! Really I'm EPR (Eat Plenty of Ribs) certified!!!!
Terry
__________________
The hard stuff we do right away, the impossible stuff takes a little longer!
BigdogEMT is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Plowboys Rub OneHump Q-talk 7 04-02-2011 02:04 AM
Plowboys Rub Smoothsmoke Q-talk 39 03-11-2010 08:48 PM
Plowboys beef rub! Bbq Bubba Q-talk 18 09-11-2008 08:04 AM
Plowboys YardBird Rub Does It Again! Bigjim4x Q-talk 9 04-14-2008 10:11 AM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 03:29 AM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.