I'm DONE w/Head Country - devastating pics

Legume

first time trying it, clumpety clump clump.  I had to spend at least 45 seconds and dirty a knife to break it up.

#lovehatesclumps

HeavyG

The horror!

Skiddymarker

Maybe that particular jar was packed in 1947....?

EDIT - and the label does say "Where America Comes together", clumps are coming together.
 

JustineCaseyFeldown

i once killed a waitress because the salt in their shaker was sticking.

was acquitted, too.

DMW

That stuff is great on ribs.

Legume

DMW said:

That stuff is great on ribs.

Just dusted three racks, going on shortly.

theyolksonyou

DMW said:

That stuff is great on ribs.

And wings with a nice mustard sauce

Spaightlabs

Oh the humanity.  Thankfully your pioneer spirit prevailed and you were able to persevere!

DoubleEgger

theyolksonyou said:

DMW said:

That stuff is great on ribs.

And wings with a nice IMPORTED mustard sauce

FTFY

SemolinaPilchard

JustineCaseyFeldown said:

i once killed a waitress because the salt in their shaker was sticking.

was acquitted, too.

Musta been in Texas. I have heard that "they needed killin' " is often an adequate defense. Or maybe Los Angeles, murderers are acquitted all the time, O.J., Robert Blake, Snoop. Even the Menendez brothers had a hung jury the first time.

JustineCaseyFeldown

alrighty then....

texaswig

That's heart breaking. 

lousubcap

And away we go-Holiday Friday equivalent right here.  Fire away.

Legume

JustineCaseyFeldown said:

i once killed a waitress because the salt in their shaker was sticking.

was acquitted, too.

Add rice - save a life!

Foghorn

texaswig said:

That's heart breaking. 

But not devastating.

Legume

Ribs have been on for just over 90 min at 300, just put some cheater beans on.

about to run to airport to collect my folks.

Eggdicted_Dawgfan

Great post. I thought we were about to see another trash can shot. Way to make it work! 

Focker

Looks like I won't be trying that one.
Thanks for saving me $3.50.

DP, Oakridge, and Plowboys here.  Clump free, quality rubs.

Y'all can fight over the garbage can rubs.  I'll watch, LOL.

JustineCaseyFeldown

Uh oh!
from dizzy's own info:

"Tightly cap your Dizzy Pig® rubs and store in a cool dark place for longest life. Our rubs may cake and clump with time, especially in humid weather conditions or with age. Our rubs are bottled immediately after grinding, when essential oils — the lifeblood of

the spices — are released. Using
pre-ground spices and chemical
anti caking agents would certainly
help the blends flow freely from
the bottle...but we’ve decided to
keep our products natural to
assure the freshest flavor. A few
gentle taps on the table, and
some shaking usually breaks up
clumping. For difficult caking
revive the rub with a quick pulse
in a small food processor or
grinder, and return to
shaker bottle. "

Sounds like a "garbage can rub" by "one and done" standards. 

DoubleEgger

JustineCaseyFeldown said:

Uh oh!
from dizzy's own info:

"Tightly cap your Dizzy Pig® rubs and store in a cool dark place for longest life. Our rubs may cake and clump with time, especially in humid weather conditions or with age. Our rubs are bottled immediately after grinding, when essential oils — the lifeblood of

the spices — are released. Using
pre-ground spices and chemical
anti caking agents would certainly
help the blends flow freely from
the bottle...but we’ve decided to
keep our products natural to
assure the freshest flavor. A few
gentle taps on the table, and
some shaking usually breaks up
clumping. For difficult caking
revive the rub with a quick pulse
in a small food processor or
grinder, and return to
shaker bottle. "

Sounds like a "garbage can rub" by "one and done" standards. 

Eggdicted_Dawgfan

Wonder how @SGH would cook those nuggets ^^

Focker

JustineCaseyFeldown said:

Uh oh!
from dizzy's own info:

"Tightly cap your Dizzy Pig® rubs and store in a cool dark place for longest life. Our rubs may cake and clump with time, especially in humid weather conditions or with age. Our rubs are bottled immediately after grinding, when essential oils — the lifeblood of

the spices — are released. Using
pre-ground spices and chemical
anti caking agents would certainly
help the blends flow freely from
the bottle...but we’ve decided to
keep our products natural to
assure the freshest flavor. A few
gentle taps on the table, and
some shaking usually breaks up
clumping. For difficult caking
revive the rub with a quick pulse
in a small food processor or
grinder, and return to
shaker bottle. "

Sounds like a "garbage can rub" by "one and done" standards. 

ZERO issues from any of their rubs, and I've tried pretty much their entire lineup.  

Focker

"WHERE AMERICA CLUMPS TOGETHER"

SGH

Eggdicted_Dawgfan said:

Wonder how @SGH would cook those nuggets ^^

I would make monkey ball cheese out of them

HeavyG

Focker said:

JustineCaseyFeldown said:

Uh oh!
from dizzy's own info:

"Tightly cap your Dizzy Pig® rubs and store in a cool dark place for longest life. Our rubs may cake and clump with time, especially in humid weather conditions or with age. Our rubs are bottled immediately after grinding, when essential oils — the lifeblood of

the spices — are released. Using
pre-ground spices and chemical
anti caking agents would certainly
help the blends flow freely from
the bottle...but we’ve decided to
keep our products natural to
assure the freshest flavor. A few
gentle taps on the table, and
some shaking usually breaks up
clumping. For difficult caking
revive the rub with a quick pulse
in a small food processor or
grinder, and return to
shaker bottle. "

Sounds like a "garbage can rub" by "one and done" standards. 

ZERO issues from any of their rubs, and I've tried pretty much their entire lineup.  

I'm a hardcore Dizzy Pig customer/user.

Sometimes some of their rubs will "gently" clump but nothing a rap against my palm hasn't been able to correct.

Focker

HeavyG said:

Focker said:

JustineCaseyFeldown said:

Uh oh!
from dizzy's own info:

"Tightly cap your Dizzy Pig® rubs and store in a cool dark place for longest life. Our rubs may cake and clump with time, especially in humid weather conditions or with age. Our rubs are bottled immediately after grinding, when essential oils — the lifeblood of

the spices — are released. Using
pre-ground spices and chemical
anti caking agents would certainly
help the blends flow freely from
the bottle...but we’ve decided to
keep our products natural to
assure the freshest flavor. A few
gentle taps on the table, and
some shaking usually breaks up
clumping. For difficult caking
revive the rub with a quick pulse
in a small food processor or
grinder, and return to
shaker bottle. "

Sounds like a "garbage can rub" by "one and done" standards. 

ZERO issues from any of their rubs, and I've tried pretty much their entire lineup.  

I'm a hardcore Dizzy Pig customer/user.

Sometimes some of their rubs will "gently" clump but nothing a rap against my palm hasn't been able to correct.

Guess I've been lucky in the last decade.  Haven't had any clumps, in any of their offerings during this time. 

The Holy Clump was far beyond any sort of declumping treatment.  That is why the plug was pulled.  

Shakeweight, knife, kitty litter scoop, gunsmith hammer, food processor.....all your doing at that critical declumping decision making point is prolonging the torture, inedible..I mean inevitable.  

Ozzie_Isaac

I put rice in all my jars and bags of spices.  When they are all used up I cook the rice.  Yum! and clump free.

JohnInCarolina

This entire thread is like one big IQ test.  

Ozzie_Isaac

Legume said:

Ribs have been on for just over 90 min at 300, just put some cheater beans on.

about to run to airport to collect my folks.

Beans on the bottom my friend.  Tasty melted fat and other flavor enhancers drip in.

JustineCaseyFeldown

JohnInCarolina said:

This entire thread is like one big IQ test.  

I find your istinulation to be verbulently cromulent 

lousubcap

My head hurts-and the adult supervisory beverages are not the cause right now-could be a different assessment in the AM.