I was making a big batch of Memphis Rub today and the dark brown sugar was extra gooey so I ended up with some pretty serious clumps. (Wish I had seen Breadhead's weight conversion before doing it too.) I know you can do some things to drive off moisture but I was in no mood for heating or anything like that.
As it turns out, liquid meals are a normal part of my routine. My breakfast is usually this weird protein coffee concoction that I shake up and drink. I keep whisk balls around (just like the ones in those shaker bottles) because they're super handy for mixing up other things like eggs and keeping them in my salad dressings for a quick and even mix.
I found another use for them today: they go great inside of a rub mix. (See attached.)
I'm not going to tell you this amazing ball breaks every last clump and the end result is a perfectly blended rub. I will say that it works pretty darn well and I don't have any obscene clumps left. It's good enough to rub now!
As it turns out, liquid meals are a normal part of my routine. My breakfast is usually this weird protein coffee concoction that I shake up and drink. I keep whisk balls around (just like the ones in those shaker bottles) because they're super handy for mixing up other things like eggs and keeping them in my salad dressings for a quick and even mix.
I found another use for them today: they go great inside of a rub mix. (See attached.)
I'm not going to tell you this amazing ball breaks every last clump and the end result is a perfectly blended rub. I will say that it works pretty darn well and I don't have any obscene clumps left. It's good enough to rub now!
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