Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

I'm DONE w/Head Country - devastating pics

Legume
Legume Posts: 15,936
in EggHead Forum
first time trying it, clumpety clump clump.  I had to spend at least 45 seconds and dirty a knife to break it up.

#lovehatesclumps


THANK YOU FOR YOUR ATTENTION TO THIS MATTER
· Share on FacebookShare on Twitter
«1

Comments

  • HeavyG
    HeavyG Posts: 10,380
    The horror!
    “Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Diçk




    · Share on FacebookShare on Twitter
  • Skiddymarker
    Skiddymarker Posts: 8,528
    edited November 2016
    Maybe that particular jar was packed in 1947....?

    EDIT - and the label does say "Where America Comes together", clumps are coming together.
     
    Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
    · Share on FacebookShare on Twitter
  • JustineCaseyFeldown
    JustineCaseyFeldown Posts: 867
    i once killed a waitress because the salt in their shaker was sticking.

    was acquitted, too.


    · Share on FacebookShare on Twitter
  • DMW
    DMW Posts: 13,836
    That stuff is great on ribs.
    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
    · Share on FacebookShare on Twitter
  • Legume
    Legume Posts: 15,936
    DMW said:
    That stuff is great on ribs.
    Just dusted three racks, going on shortly.
    THANK YOU FOR YOUR ATTENTION TO THIS MATTER
    · Share on FacebookShare on Twitter
  • theyolksonyou
    theyolksonyou Posts: 18,459
    DMW said:
    That stuff is great on ribs.
    And wings with a nice mustard sauce
    · Share on FacebookShare on Twitter
  • Spaightlabs
    Spaightlabs Posts: 2,349
    Oh the humanity.  Thankfully your pioneer spirit prevailed and you were able to persevere!
    · Share on FacebookShare on Twitter
  • DoubleEgger
    DoubleEgger Posts: 19,166
    theyolksonyou said:
    DMW said:
    That stuff is great on ribs.
    And wings with a nice IMPORTED mustard sauce
    FTFY
    · Share on FacebookShare on Twitter
  • SemolinaPilchard
    SemolinaPilchard Posts: 1,282
    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.
    · Share on FacebookShare on Twitter
  • JustineCaseyFeldown
    JustineCaseyFeldown Posts: 867
    alrighty then....


    · Share on FacebookShare on Twitter
  • texaswig
    texaswig Posts: 2,682
    That's heart breaking. 

    2-XLs ,MM,blackstone,Ooni koda 16,R&V works 8.5 gallon fryer,express smoker and 40" smoking cajun 

    scott 
    Greenville Tx
    · Share on FacebookShare on Twitter
  • lousubcap
    lousubcap Posts: 36,764
    And away we go-Holiday Friday equivalent right here.  Fire away.
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
    · Share on FacebookShare on Twitter
  • Legume
    Legume Posts: 15,936
    JustineCaseyFeldown said:
    i once killed a waitress because the salt in their shaker was sticking.

    was acquitted, too.


    Add rice - save a life!
    THANK YOU FOR YOUR ATTENTION TO THIS MATTER
    · Share on FacebookShare on Twitter
  • Foghorn
    Foghorn Posts: 10,227
    texaswig said:
    That's heart breaking. 

    But not devastating.

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

    · Share on FacebookShare on Twitter
  • Legume
    Legume Posts: 15,936
    edited November 2016



    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.
    THANK YOU FOR YOUR ATTENTION TO THIS MATTER
    · Share on FacebookShare on Twitter
  • Eggdicted_Dawgfan
    Eggdicted_Dawgfan Posts: 1,912
    Great post. I thought we were about to see another trash can shot. Way to make it work! 
    Snellville, GA


    · Share on FacebookShare on Twitter
  • Focker
    Focker Posts: 8,364
    edited November 2016
    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.


    Brandon
    Quad Cities
    "If yer gonna denigrate, familiarity with the subject is helpful."

    · Share on FacebookShare on Twitter
  • JustineCaseyFeldown
    JustineCaseyFeldown Posts: 867
    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. 



    · Share on FacebookShare on Twitter
  • DoubleEgger
    DoubleEgger Posts: 19,166
    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. 




    · Share on FacebookShare on Twitter
  • Eggdicted_Dawgfan
    Eggdicted_Dawgfan Posts: 1,912
    Wonder how @SGH would cook those nuggets ^^
    Snellville, GA


    · Share on FacebookShare on Twitter
  • Focker
    Focker Posts: 8,364
    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.  
    Brandon
    Quad Cities
    "If yer gonna denigrate, familiarity with the subject is helpful."

    · Share on FacebookShare on Twitter
  • Focker
    Focker Posts: 8,364
    edited November 2016
    "WHERE AMERICA CLUMPS TOGETHER"
    Brandon
    Quad Cities
    "If yer gonna denigrate, familiarity with the subject is helpful."

    · Share on FacebookShare on Twitter
  • SGH
    SGH Posts: 28,988
    Eggdicted_Dawgfan said:
    Wonder how @SGH would cook those nuggets ^^
    I would make monkey ball cheese out of them =)

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

    · Share on FacebookShare on Twitter
  • HeavyG
    HeavyG Posts: 10,380
    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.
    “Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Diçk




    · Share on FacebookShare on Twitter
  • Focker
    Focker Posts: 8,364
    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.  
    Brandon
    Quad Cities
    "If yer gonna denigrate, familiarity with the subject is helpful."

    · Share on FacebookShare on Twitter
  • Ozzie_Isaac
    Ozzie_Isaac Posts: 21,672
    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.

    I would rather light a candle than curse your darkness.

    · Share on FacebookShare on Twitter
  • JohnInCarolina
    JohnInCarolina Posts: 34,724
    This entire thread is like one big IQ test.  
    "I've made a note never to piss you two off." - Stike

    "The truth is, these are not very bright guys, and things got out of hand." - Deep Throat
    · Share on FacebookShare on Twitter
  • Ozzie_Isaac
    Ozzie_Isaac Posts: 21,672
    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.

    I would rather light a candle than curse your darkness.

    · Share on FacebookShare on Twitter
  • JustineCaseyFeldown
    JustineCaseyFeldown Posts: 867
    JohnInCarolina said:
    This entire thread is like one big IQ test.  
    I find your istinulation to be verbulently cromulent 
    · Share on FacebookShare on Twitter
  • lousubcap
    lousubcap Posts: 36,764
    My head hurts-and the adult supervisory beverages are not the cause right now-could be a different assessment in the AM.
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
    · Share on FacebookShare on Twitter

Categories