mrjoe
Knows what a fatty is.
- Joined
- Oct 5, 2014
- Location
- Middle Village, Queens
I found a post from a couple years ago today about how to un-clump brown sugar. I should have read this yesterday.. When tried to make a big batch Chris Lilly's Memphis Dust. About quadrupled the recipe. I had 5 cups of brown sugar in the rub. It basically was a sticky mess. I tried to remedy this problem by adding several cups of paprika. It loosened it up, but I would have been better off with some of the suggestions. Now what I have is a sort of mild flavorless rub with a strong paprika taste. Any suggestions on something to add to re-flavor it, kosher salt, chill powder, more pepper?
