Hello from Coon Rapids, Minnesota! We’ve got about 12 weeks of decent weather here (I really want to move South!). I make the best of it though. Today, I smoked up three racks of ribs with two of them covered in Memphis Dust and one with Magic Dust. Made scratch baked beans and skillet corn bread too!
Sorry Meathead, but to my surprise, the Magic Dust won 7-1 with friends and family. Both were fantastic!
Last edited by minnbrewer; July 8, 2018, 08:51 AM.
Reason: The names are Dust, not Rub
LSG Adjustable Grill/Smoker, MAK Pellet Grill, Large BGE with Several Attachments from the Ceramic Grill Store, Weber Gasser, Cast Iron Pans & Griddle, Grill Grates, Mostly Thermoworks Thermometers, Avova SV Stick, BBQ Guru Controller and Fan
Equipment
Primo Oval xl
Slow n Sear (two)
Drip n Griddle
22" Weber Kettle
26" Weber Kettle one touch
Blackstone 36†Pro Series
Sous vide machine
Kitchen Aid
Meat grinder
sausage stuffer
5 Crock Pots Akootrimonts
Two chimneys (was 3 but rivets finally popped, down to 1)
cast iron pans,
Dutch ovens
Signals 4 probe, thermapens, chef alarms, Dots, thermapop and maverick T-732, RTC-600, pro needle and various pocket instareads. The help and preferences
1 extra fridge and a deep chest freezer in the garage
KBB
FOGO
A 9 year old princess foster child
Patience and old patio furniture
"Baby Girl" The cat
Actually, you should be fine converting from mL to tbsp/tsp, etc., since you're going from volume to volume. Where HouseHomey is right is when going from volume to weight, since the spices have different densities.
The United States is the only place that regularly does recipes by volume. The rest of the world does it by weight.
tdimond I don't see how that's the case when we don't know how the recipe was written or where the conversion came in. Good is good though no matter how you slice it.
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