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Memphis Dust Recipe by weight... the easy way.π
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This is a sticky topic.
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When I'm not baking I do a mix. I use the scale because it's fast for the big stuff. I grab the spoons (or just guess) for the smaller stuff when I'm not overly concerned with precision. For something like a spice rub I can do the whole operation in the container I'm storing in and... no dishes.
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I for one, am glad it was stickied. I came here today specifically looking for a Memphis style dry rub recipe. Instead of having to scroll through pages and pages, I found it right away.
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BigCountryQ - Not yet ... but now that you've reminded me, I'll see if I can get something put together soon. Thanks!
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MBMorgan, did you ever start a new thread? I am extremely interested in this and would love to contribute
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I remember when mustard was only available in a glass jar and you scooped it out with a knife to spread it on your hotdog buns. Then they came out with these new fangle squeeze bottles that you could just spray it on easily. Some people refused to try this new way... for years.π
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A triple uninterrupted stream with exacting pressure adjusting for less volume in the mustard bottle as I went forth, back and forth again on each hot dog.
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Bakers do it on a digital scale.
I know that type of meme is a bit outdated, but I couldn't resist.
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