To redeem my stick in the mud status & give it a fair go, I'll use weight next time I mix it up!
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Memphis Dust Recipe by weight... the easy way.π
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Administrator
- May 2014
- 19026
- Clare, Michigan area
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Follow me on Instagram, huskeesbarbecue
Smokers / Grills- Yoder loaded Wichita offset smoker
- PBC
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About me
Real name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:- Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
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Club Member
- Sep 2015
- 8064
- Colorado
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> Weber Genesis EP-330
> Grilla Grills Original Grilla (OG) pellet smoker with Alpha/Connect
> Pit Barrel Cooker (gone to a new home)
> WeberQ 2000 (on "loan" to a relative (I'll never see it again))
> Old Smokey Electric (for chickens mostly - when it's too nasty out
to fiddle with a more capable cooker)
> Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
> Thermoworks Smoke
> 3 Thermoworks Chef Alarms
> Thermoworks Thermapen One
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> Anova sous vide circulator
> Searzall torch
> BBQ Guru Rib Ring
> WΓSTHOF, Dalstrong, and Buck knives
> Paprika App on Mac and iOS
As I mentioned in Post #11 in this thread, I've been developing a new Excel spreadsheet to convert recipes (like MMD) from old "cups and spoons" style to Ingredients by Weight and as Baker's %. The first version (even though I'm still calling it a Beta release) seems ready to go.
In it you'll find several types of worksheets:
The first is an Intro sheet with what I hope is sufficient explanation of what the spreadsheet is for and how it is intended to be used:
The second is a blank recipe worksheet that you can copy as you start to develop weight-based recipes of your own:
The third is Meathead's Memphis Dust (MMD) converted to Ingredients by Weight and as Baker's % (basically what Breadhead did his initial post in this thread):
The fourth is MMD and it shows how to scale a recipe down to a smaller version:
The fifth is MMD and it shows how to scale a recipe up to a larger amount and how to change the unit of measure when scaling ... in this case from grams to pounds.
The sixth is MMD and it shows how you might encounter a very large commercial recipe that needs to be scaled way down and converted to grams for home use:
Γ’β¬βΉΓ’β¬βΉΓ’β¬βΉΓ’β¬βΉΓ’β¬βΉΓ’β¬βΉΓ’β¬βΉ
I invite anyone here to download the spreadsheet using the link below and to use it however it suites you best. I am always open to feedback, questions, suggestions for improvement, etc., and I'll do everything I can to provide help.
DropBox can be a little fussy at times, so please let me know if the link gives you problems.
Enjoy!
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Founding Member
- Jul 2014
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- Lake Charles, LA
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Started Low-N-Slow BBQ in 2012. Obviously, it's taken hold (in chronological order:
1.) A pair of Weber Smokey Mountain 22.5's
2.) #LilTex, a 22" Expensive Offset Smoker (looks like a Yoder Witicha)
3.) #WhoDat1, a HUGE Gravity Fed Insulated Cabinet Smoker (cooking chamber 3'x2'x6')
4.) A Full Size Commercial Dryer/converted to Vertical Smoker.
5.) Jambo Backyard stickburner (my FAVORITE Pit so far)
6.) GrillMeister, a huge 24"x48" Adjustable, Charcoal Grill from Pitmaker.com
7.) 22" Weber Kettle with Slow-N-Sear
8.) Vault insulated reverse-flow cabinet smoker from Pitmaker
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10.) 26 foot BBQ Vending Trailer equipped with HUGE Myron Mixon 72xc smoker is HERE, Oct 2016!
11.) Opened www.PaulsRibShackBarbecue.com Food Trailer officially in March 2017
12.) Austin Smoke Works 500 Gallon Propane Tank Offset Smoker, named "Lucille" as travel pit for PaulsRibShack, Oct 2018.
12.) Opening Brick & Mortar location at 4800 Nelson Rd, Spring 2019. Had a pair of 1,000 Gallon Austin Smoke Works pits, both in RibShackRed for our new place!
Fabulous Backlit Thermapens, several Maverick Remote Thermometers (don't use any remotes anymore), Thermoworks Smoke, Other Thermoworks toys, Vacuum sealer, lots and lots of equipment...
I'm loving using BBQ to make friends and build connections.
I have #theRibList where I keep a list of new and old friends and whenever I'm cooking, I make 1 to 20 extra and share the joy.
Love it!
However, I've converted all the rub recipes into larger portions, converting to the larger size thing (cups and tablespoons), and my kids can make a batch of rub on command!
We do a 4x batch of MD makes Three 32 oz bottles, and a 16x batch of BBBR makes just under Two 32 oz bottles. We are doing a little tweeks on each recipe lately. Those are the largest amounts that easily fits into the Kitchenaid Stand Mixer. With my retail spices from the ole' High Price Penzeys.com, MD costs $4.25 per 32 oz bottle, and BBBR costs $19!
I need to get some wholesale quality spices!!
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I just stumbled onto this thread...sorry I"m late to the party. PaulstheRibList this is a local spice vendor I use. The spice prices listed are for a pound...yes, a pound. http://www.friscospices.com/
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Club Member
- Feb 2017
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- At a river near me, MD
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Home Built 55 Gallon Ugly Drum Smoker - "MUDS"
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Club Member
- Sep 2015
- 8064
- Colorado
-
> Weber Genesis EP-330
> Grilla Grills Original Grilla (OG) pellet smoker with Alpha/Connect
> Pit Barrel Cooker (gone to a new home)
> WeberQ 2000 (on "loan" to a relative (I'll never see it again))
> Old Smokey Electric (for chickens mostly - when it's too nasty out
to fiddle with a more capable cooker)
> Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
> Thermoworks Smoke
> 3 Thermoworks Chef Alarms
> Thermoworks Thermapen One
> Thermoworks Thermapen Classic
> Thermoworks Thermopop
> Thermoworks IR-GUN-S
> Anova sous vide circulator
> Searzall torch
> BBQ Guru Rib Ring
> WΓSTHOF, Dalstrong, and Buck knives
> Paprika App on Mac and iOS
FWIW, the Ingredients by Weight (and Baker's %) method works equally well for non-dry ingredient recipes, too ... in this case Meathead 's Hamburger Secret Sauce: Meathead's Glop! (cleanup is sure a lot easier if all you need to worry about is a bowl, a whisk, and a couple of spoons):
I'm thinking that I'll start a new thread where we can collect all sorts of recipes by weight and Baker's %. I'll incorporate them into a master copy of the Excel spreadsheet and maintain a link to the most current version.
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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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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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Club Member
- May 2016
- 5615
- Huntington Beach, Ca. Surf City USA.
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Erik S.
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Originally posted by Huskee View PostBut I don't see how it's any easier than a scoop.
Mind you, my best friend in North Carolina told me that the USA is going metric ... Inch-by-inch!
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I can't wait for the day the US goes metric. It makes sooooo much more sense on every level. Especially, like you mentioned above, measuring a "cup" of brown sugar. I agree with Breadhead all recipes will eventually change to metric weights.
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The US's top export industries are already metric. The weapons industry and the film industry.
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Why is this a sticky? I mean is MMD all that complicated that we need this? I'm I over looking something? I mean MMD is why I'm here for sure and I'm going to say that I've made 15-20 lbs of the stuff in that time. Have I done it wrong?
oh btw. You want metric? Move. It's that easy. Not being political here but.... you want it. Pack up and get out. You all are making rub like it's bread! It's just rub. Don't get sucked in.
I'm going one step further. If you need a scale to make your rub you need to rethink your rub. Just sayin. While you need to be consistent you also need some leeway. Your not making meth for heck sake. M
Again why is this as stickey?
Last edited by Jon Solberg; June 4, 2017, 06:26 PM.
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You are being exclusionary and political, if we're being honest. And as Captain America said, stand up for truth and say, "No. You move."
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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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