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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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08-03-2020, 06:44 AM | #16 | |
somebody shut me the fark up.
Join Date: 07-30-11
Location: Pemberton, New Jersey
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Quote:
Not all rubs are stored in warehouses. keep in mind that most spices start to loose potency and essential oils when stored for a year. Your best bet is to buy rubs that are produced upon the order of your items; yes there are a few. For those who don't buy from these distributors here are a few alternatives. 1) I find my basement gives the best storage possibility for me due to a dehumidifier. 2) Seal the shaker, put some long grain rice in the rub mixture. 3) For those who do not have a dehumidifier, use a humidity absorber inside the spice cabinet. These can be found at hardware stores and big box stores like Walmart. Buy the unscented... |
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08-03-2020, 12:03 PM | #17 |
Full Fledged Farker
Join Date: 02-24-14
Location: Tomball, Texas
Name/Nickname : Joe Bowie
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Holey moley
How did you get the holes in the shaker lid?
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Home built BBQ kitchen on wheels WSM 22.5 with a bunch of Mods |
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08-03-2020, 12:17 PM | #18 |
is one Smokin' Farker
Join Date: 09-06-19
Location: DFW
Name/Nickname : ROBERT
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I buy a few rubs in bulk. The bulk I keep in original packaging, place in ziplock 1 gallon bag, compress out all the air and store in the freezer. I pull out when I need to refill my shaker. Rubs don't seem to lose any of their potency this we even a couple years old.
Everything else just sits on a shelf (ok shelves, lots of shelves) in the pantry and cabinets.
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Camp Chef griddle, Anova, BGE, LSG |
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08-03-2020, 02:57 PM | #19 |
Full Fledged Farker
Join Date: 01-30-17
Location: Huntsville, AL
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I found that storing my rubs in a pantry that shared a perimeter wall with my house was causing issues during the summer. The door stays closed and the small area doesn't get the right amount of air circulation, temperature control, and de-humidification. I've since moved them into an interior space.
Also, if you have rubs that are caked up, pour them out on some wax paper on a baking sheet and put in the oven for a bit on low heat. The heat will dry out the moisture and you'll be good as new. |
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08-03-2020, 03:09 PM | #20 |
is One Chatty Farker
Join Date: 07-17-15
Location: Cobourg, ontario
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I keep mine in the pantry, but it is right beside the fridge cubbyhole so gets heat from there. For things like garlic and onion powder which I have a big problem with clumping, I find a few grains of rice in there helps a lot.
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George UDS, 22" Weber Original kettle, Weber Smokey Joe |
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08-03-2020, 08:25 PM | #21 |
Babbling Farker
Join Date: 11-06-14
Location: Lapeer, MI
Name/Nickname : Joe
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I used a metal punch. Kinda like a paper punch for metal. Also have some I use a drill press but, the holes weren't quite as clean. Uh oh...assuming you meant me
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14" CBS, 18" & 22" WSM, Weber Kettle, Ducane Gasser, Rec Tec-680, MB-560, Blackstone 36" |
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08-03-2020, 10:30 PM | #22 |
is Blowin Smoke!
Join Date: 06-18-12
Location: Down the Shore!!!
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I keep my crab spice and rub that I mix up in the cabinet above the refrigerator.
My wife can’t reach that cabinet so it’s all mine!!!
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WSM 18 & 22, Performer 22, Genesis 330, Smokey Joe, Q100, Daniel Boone |
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08-04-2020, 07:03 AM | #23 |
is one Smokin' Farker
Join Date: 03-22-20
Location: Norfolk, VA
Name/Nickname : Curt
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They do make Ball Mason shaker lids. I've been wanting to try the stainless screen lids for a shaker top, but I haven't felt like buying Mason jars.
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08-04-2020, 08:38 PM | #24 |
Full Fledged Farker
Join Date: 08-30-11
Location: Columbus, IN
Name/Nickname : Harold
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I have a FoodSaver and got the mason jar attachment for it. Seam my rubs in mason jars.
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Weber Silver Gasser, UDS, Weber 18.5" Silver, Weber Redhead Stainless Performer, Blue Weber 22.5 Gold, 18.5" WSM, Mini UDS, Oklahoma Joe Bandera, Pit Boss Coppertop Vertical Pellet Smoker, Pit Boss Pro 1100, Thermopen so fast it has flames :-D |
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08-04-2020, 11:59 PM | #25 |
Knows what a fatty is.
Join Date: 12-26-15
Location: UK
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I’m also interested to see how you put the holes in the lid. Did you drill them?
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If you fail, it's only a set back. Try again! |
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08-05-2020, 12:05 AM | #26 |
is one Smokin' Farker
Join Date: 02-02-11
Location: The Rehab Riviera, CA
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Freezer
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Ubi fumus, ibi ignis |
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08-05-2020, 07:52 AM | #27 |
Babbling Farker
Join Date: 11-06-14
Location: Lapeer, MI
Name/Nickname : Joe
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I used a metal punch. Kinda like a paper punch for metal. Also have some I use a drill press but, the holes weren't quite as clean.
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14" CBS, 18" & 22" WSM, Weber Kettle, Ducane Gasser, Rec Tec-680, MB-560, Blackstone 36" |
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08-05-2020, 01:25 PM | #28 | |
Full Fledged Farker
Join Date: 12-17-17
Location: That one particular harbor, So far, but yet so near
Name/Nickname : Jeff
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Buy a bag of beef jerky (Jack Link's or Oberto - sacrilege, I know) eat said jerky, put the little packet from inside the jerky bag in your Rub container, especially if it's a smaller jar, like 1lb or so... those are food safe and should last a while to keep moisture at bay...
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VERY Ugly Drum Smoker, 22" Weber Kettle |
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08-06-2020, 10:17 AM | #29 |
Knows what a fatty is.
Join Date: 07-13-10
Location: Modesto Ca.
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I had a good friend who was a spice salesman. Used to to give me all the spices I needed. Told me to store in mason jars in the freezer. he's retired now , so no more freebies, but the spices in the freezer seem to retain all their freshness. YMMV
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