I have some of Meathead’s Memphis Dust that I mixed up 23 months ago, if I remember correctly. It looks and smells fine to me, but I’m little paranoid about stuff like this. As Smilner so adroitly put it, just follow my nose?
Edit: It’s been in an airtight Tupperware container.
Last edited by Sid P; September 18, 2024, 03:43 PM.
If not cooking outdoors, I am cooking on the stovetop with my 14" carbon steel wok, 12" CI skillet, or in the oven with my two Lodge CI pizza pans, or two dutch ovens. I've also got a nifty Lodge carbon steel grill pan that rocks for veggies outdoors.
If it's been airtight and still smells and tastes good, I would use it. My experience is old rubs like that tend to clump up. Also, spices mostly lose flavor as they age, but unless it's moldy, are safe to use.
Can't imagine there'd be a food safety issue, but as Jim said, spices lose their punch with time, that'd be my only concern. Given how easy it is to make more, you could do that to be sure you get the flavors you expect...
It's fine. The garlic, onion, pepper, and especially the rosemary and ginger may have faded some. There is no safety concern. Put a bit in your hand and taste it (add little salt since it's salt free, and you will be dry brining your meat salt amps up flavor, without it even a fresh batch will taste flat). If you are good with the taste, go for it.
Thanks guys, that’s pretty much what I thought. Most of the spices in the cabinet are probably similarly aged, so I’ll use it, but I’ll add some fresh ground black pepper to spice it up a little.
My understanding is that seasoning does not go bad, but loses potency.
For example, I prefer store-bought black pepper over fresh ground because it is not as sharp.
In pepper gravy, fresh ground is best.
Just my opinion.
Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Fireboard Drive, 3 DigiQs, lots of Thermapens, and too much other stuff to mention.
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