We hope everyone’s enjoying the first few days of summer. For us, the weather heating up means one thing - the EGG’s gonna be busy! Whether you’re making stuffed burgers
for a backyard grill out, some brats
before a baseball game or searing a steak
for dinner on the patio, we hope you’re doing it with full flavor and having fun all the while!
Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340
2 anti-clumping additives questions
I make a homemade rub that we just love for prime rib like for on the 35 day Drybag aged one that is for supper tomorrow night. I make it in small batches, but there is always a goodly bit left over so I save it in a tightly sealed glass spice jar from Penzkys. Then when I make a new batch I mix in the leftover which always is just a tad clumpy by then. I have been thinking that maybe I should add some anti-clumping agent to prevent that. Would common corn starch work? OTOH since I assume the clumping comes from the presence of moisture would merely adding some dry white rice to the stored rub do the trick and not add any taste?