For those interested Tatonka Dust is now available again. Here's a link: http://www.owensbbq.com/tatonka-dust--buffalo-wing.html
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Nothing against these guys, may be good stuff. I'm sure Spinaker will buy a gallon of it alone. But....the ingredients are the same old thing. Lots of salt, 3 different sugars (the clumping warning), MSG and the usual spices. Again not knocking it, but it's like the same old thing over and over.
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So, just to be clear... it's the same thing, except for that kooky one ingredient, which is weird and of dubious benefit...
I know some folks swear by this stuff... I've never really wanted to eat charcoal, so I've stayed away.
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Leeches are an old treatment for many maladies, but I'm not lining up to get bled. ;-)
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Charter Member
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Weber 22 1/2" kettle w/ GrillGrates AND Slow and Sear
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Plenty of GrillGrates
Uuni wood pellet oven, first generation
Roccbox Pizza Oven
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Ultrafast instant read thermometer
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Beverages - Is there really anything other than Guinness? Oh yeah, I forgot about tequila!
Point of clarification, I haven't ever tried this rub. I make my own rubs 99% of the time. They stopped making it due to not be able to obtain one of the ingredients they needed. This is a reformulated version, but I''m still excited to try it. Has a lot of rave reviews in past and that's the reason for the post. In case there was anybody else out there that had used it in the past, or was in the same boat as me. I'm especially interested because of all the umami generating ingredients. Tamarind, soy powder, worcestershire powder, etc. I've also never used a rub with charcoal. I ordered some and will post a review once I try it.
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Steve R. You can always polish your teeth with activated charcoal powder. My wife has a little tin of it that she has used in the past to polish her teeth. Crazy woman...but I digress. Maybe I should swipe her charcoal, make a rub and then replace the charcoal I used with the rub. I am sure it would taste a whole lot better.
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This is why I make most of my own rubs. The wheat makes it a non-starter for me. I have 3 gluten intolerant/celiac members of the family. Safer not to have it on the shelf, than to try to remember what not to use when they are going to be eating here. Also why reading ingredient labels is a common activity in our family. My son, whose wife is the gluten intolerant one, used to stock shelves at several groceries, and he would read labels as he stocked. He was frustrated by the things that had wheat for no real reason.Last edited by Bogy; August 21, 2019, 01:24 PM.
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Probably as a filler, but there may be a more subtle reason relating to food processing. I have always been intrigued by the gluten-free disclaimer on some soy sauce bottle. So, maybe wheat is used in processing for reasons I've not heard or read of.
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gcdmd we have gluten free soy sauce in our cupboard, and I can guarantee you that if it did actually contain gluten, my daughter would soon let us know. She's the real celiac. Virtually every Campbell's soup has gluten, which I have always assumed they were using as a binder or thickening agent. That's one that used to always gripe him. It certainly is possible to make soup without gluten, and not just broth. It is evidently easier or cheaper to do it with gluten.
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I’ve seen this reviewed online seems the only thing it really adds to commonly available rubs is a very dark color. Why? Don’t need it, don’t want it. Won’t bother.
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I'll pass on the buffalo dust. I prefer armadillo droppings. https://armadillo-candy-company.mysh...illo-droppings Amazing what those little buggers leave behind.
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Hey, given the activated charcoal, maybe Tatonka dust is the solution for everyone who wants a bigger smoke flavor from their pellet grill.
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Retired high school teacher and principal
Dr ROK - Rider of Kawasaki &/or rock and roll fan
Yoder 640 on Husker themed comp cart
Cookshack Smokette smoker
Antique refrigerator smoker
Weber 22 1/2" kettle w/ GrillGrates AND Slow and Sear
Rec Tec Mini Portable Tailgater w/ GrillGrates
Plenty of GrillGrates
Uuni wood pellet oven, first generation
Roccbox Pizza Oven
Meater Block
"Go Big Red" Thermopen instant read thermometer
Ultrafast instant read thermometer
CDN quick read thermometer
Maverick ET-732 thermometer
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Infrared thermometer (Mainly use for pizza on the Uuni and Roccbox)
Beverages - Is there really anything other than Guinness? Oh yeah, I forgot about tequila!
Finally got around to trying this. Used it on a steak Thursday and pork chop last night. This is my favorite rub! Frickin delicious. I will definitely be buying more in the future. This says a lot, because I don't buy rubs, I always make my own.
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Looks great! I’m in!!!
I friggin love MSG! I put that s&$@ in everything. We make charcoal activated pasta through an extruder. Potkettleblack I put MSG on my GMO leeches, still have plenty of hot air though😃
Troutman cMon, worstashire, soy and tamarind. MsG and sugar?? Was some one in my head. I guess I don’t buy many rubs to realize that’s a common ingredient.
Geeze i I need to get out more.
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Originally posted by Dr ROK View PostFinally got around to trying this. Used it on a steak Thursday and pork chop last night. This is my favorite rub! Frickin delicious. I will definitely be buying more in the future. This says a lot, because I don't buy rubs, I always make my own.
BTW, Jess Pryles of Hard Core Carnivore puts activated charcoal in her HCC Black rub. I was gifted two of her rubs, the black and the red. I tried both, but they were so salty that they nearly ruined a couple racks of ribs. I have a very high salt tolerance--I'm always asking hubby to put a salt lick out in the yard for me --but this one was over my tolerance mark. Had I known, I could have used less, but using less rub means that fewer of the other flavorful ingredients get to have a say in the final result. Honestly, that's why I like making my own rubs.
That said, I'm going to give the Tatonka Dust a try. Thanks, Dr ROK.
KathrynLast edited by fzxdoc; September 22, 2019, 06:40 AM.
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I am curious as how to Tatonka Dust compares to Willingham's W'ham seasoning, taste wise. Willingham's will clump up too due the worchestershire powder, so I understand the tip they are talking about to help guard against clumping.Last edited by Craigar; September 22, 2019, 10:10 AM.
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I am a fan of this stuff. Beastly on brisket. I would not say that it is something you eat and you go, "WOW!!!! How do they do it!?" That being said, it does find its way onto my steaks and briskets, from time to time.
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