I made some ribs the other day. And I needed to mix up some more rub, so I was looking in the space cabinet. And I saw this:
Now, I don’t know what the hell that is. I mixed it up some time ago, didn’t use all of it, and now, who knows? It isn’t MMD or BBRB, and it isn’t S&G or generic Italian.
It’s decent enough, and I know that it goes on either beef, pork or chicken; in fact, it is definitely for chicken. But who knows what I mixed up in there!
I am guilty of the same thing. But I always figure I made it, used some it, and did not toss the rest so it must be good. Take a taste with my finger, guess which meat type it goes good with, and toss it on. Usually works out fine. 🤷â€â™‚ï¸
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal 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.
Yep. I had a container of what I assumed was old Katz's pastrami rub, made with white pepper so it was somewhat incognito. Not even sure how old it was but old enough that I didn't know what it was.
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About me
Name: Jim
Nick name: Bear
Location: Spokane Valley, Wa.
Born at a very young age at Egland AFB, Ft. Walton Beach, FL.
USAF vet, ECM (F4 & B52)/B52 Crew Chief, Computer Systems NCO, disabled
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Campus Manager/Lead Tech/Tech (IT) for The Kemtah Group contracted to Intel, Rio Rancho, NM.
Short Term Missionary to the Marshall Islands with MAPS of DFM of AOG
I have fridge stuff also like that. Told my wife we need to make sure we label everything because we have no clue what 5+ jars are. Been looking for removable tags for the fridge for that reason. We are starting to get better with rubs and stuff.
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Yep used to do that. Then walking through the canning section a few years back saw white canning covers. Ding, ding, ding. Bought a sleeve of 10. Now using a black marker, label the lid when I make a rub. The other thing I got away from with the white plastic was the corrosion of the metal from the spices and herbs.
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