Fresh vs Dried continued

did you hear my laughter all the way from Oklahoma.

So you too have a little "wang" in your rubs....

oh, and I've only been in a couple of Wars and they ALL start this way

we've got to catch up next time I'm in Memphis.

Smokin'

Yo CG, ok, cutting to the chase:

Use an oz of fresh ground vs supermarket bought bround cloves in your rub for a 12 hour cook. You will taste the difference.

We don't understand what this discussion is about, but we love to participate.

Double Lazy

Double...where are you buying fresh cloves?

TC, I don't buy fresh cloves. But, you can buy whole cloves and grind them, vs buying already ground cloves.

Double Lazy

I understand what you are talking about Double.... Whole cloves, ground in a spice grinder will certainly have a more pungent taste... If you say it makes a difference on a 12 hour smoke, then I have to believe you because I have not tested it...
BUT ground cloves in your rub whether you grind it or buy it ground really shouldn't make a huge difference, especially for the small amount you are probably using.

I am not trying to be difficult and I leave room for learning something new everyday. that is why I read this website and others; to increase my knowledge... I ain't there yet...

Thanks so much for your input and persistence.... But don't let your dog whiz on your cloves....

quote:

..If you say it makes a difference on a 12 hour smoke, then I have to believe you because I have not tested it...BUT ground cloves in your rub whether you grind it or buy it ground really shouldn't make a huge difference, especially for the small amount you are probably using.

CG, It does make a difference. A large difference for a relatively small amount of cloves. And, by golly, in a 5+/- cup rub, going from a half tsp to 2 tsp of ground cloves would overpower the rub.

Someone asked earlier in a joking way, where do we buy my cloves fresh. We don't. We buy them ground. Stick a couple of tsp of ground cloves in your next 5 cup rub and cook the meat for 12 hours. Betcha you are not going to eat that meat.

As a caterer I'll bet money you've forgotten more about cooking than I'll ever learn, and I do respect your judgment. All I have to offer is some silly practical experience of building rubs and cooking lots of Que.

Thus, it's not due to persistance that I continue to blab, it's because of many bad experiences with this stuff. Trust me, CG, I've ruined enough rubs and meat that I should have learned something by now.

Double Lazy

quote:

CG, It do make a difference. A large difference for a relatively small amount of cloves. And, by golly, in a 5+/- cup rub, going from a half tsp to 2 tsp would overpower the rub.

Someone asked earlier in a joking way, where do we buy my cloves fresh. We don't. We buy them ground. Stick a couple of tsp of ground cloves in your next 5 cup rub and cook the meat for 12 hours. Betcha you are not going to eat that meat.

I don't understand what you are talking about. I thought YOU ground your whole cloves... And what do you mean about 2 tsps. I don't think anyone was questioning your quanities of cloves...

Hey, my big grill was in St Louis last weekend. A buddy of mine did a ministry called "feed the masses" and he borrowed my big smoker rotisserie.... I noticed u are in St Louis, Double...

Carl

CG, Uh oh...appears I've touced a nerve with all my drilling. Please accept my apologies and let's move on together to the next thread where we can give Smokin' a good talking to.

Double Lazy

No, not at all Double. Sorry you misunderstood my post. I was trying to understand what you meant about the quantity of cloves....

Now that we're all confused....