Tatonka dust

[eklindworth]

I know plenty of people here use this wonderful blend of goodness, and I was wondering if anyone has advice or a trick to prevent it from becoming a solid block. Other than shaking or using it more often.

Thanks.

ek

Good luck to all the members of the orange army this weekend. Stay safe.

 

[Tommyboy]

I have the same problem also. I usually buy it in a 3lb bag and portion it out into smaller vacuum seal bags and store it that way until I am ready to use it. That way you only have to open a 1/4 lb at a time. It still gets rock hard and I have to break it up before application.

 

[guywhofishes]

3lb???!!!

 

[Kickemup]

I need to start getting it online in the bigger amounts. Then I wouldn't run out as often.

 

[svnmag]

What if one mixed it in olive oil in a squeeze bottle?

 

[Petras]

if you store it in the fridge it won't turn into a block. been doing it for a couple months now with no problems.

 

[Ristorapper]

google how to keep brown sugar soft. First thing I thought of was marshmallows. Not sure of it working or not but worth a try.

KEEP the air out. As you use it put it in a smaller container.

Just make sure the container is airtight. Next, put a marshmallow in the container. This will keep the brown sugar soft, owing to the moisture in the marshmallow. (Some people use bread instead.)Oct 2, 2013

 

[sweeney]

Love the stuff too I know there was a thread way back about the same thing. I have the same problem with the solid rock block of it too and haven't found away to keep it shakeable. I'm thinking about mixing it with some ricks season salt can't go wrong mixing two awesome products, it works with Pendleton and water and coke and hookers so mine as well make some ricks and tatonka. Aka ricks dust.

 

[sl1000794]

I really have to butt in on this thread. I see this product pushed a lot on cooking threads here. I haven't used it but I don't use much of anything when BBQing meat. Other than ribs all I use is salt and pepper on everything beef. For ribs I use a rub and then use Baby Ray's as the sauce.

 

[DirtyMike]

I really have to butt in on this thread. I see this product pushed a lot on cooking threads here. I haven't used it but I don't use much of anything when BBQing meat. Other than ribs all I use is salt and pepper on everything beef. For ribs I use a rub and then use Baby Ray's as the sauce.

Try it.

 

[Tommyboy]

3lb???!!!

You know it!

 

[Pinecone]

couple saltines might help

 

[norm70]

I would ask marty. Isnt he a member of this site? He makes the stuff.

- - - Updated - - -

I really have to butt in on this thread. I see this product pushed a lot on cooking threads here. I haven't used it but I don't use much of anything when BBQing meat. Other than ribs all I use is salt and pepper on everything beef. For ribs I use a rub and then use Baby Ray's as the sauce.

If you like sweet baby rays, you should try old west. Love sweetbaby rays but I think Old West is a little better. Made in South Dakota I think too.

 

[nxtgeneration]

I just try and shake it up all the time.

Speaking of Tatonka Dust, I got a nice little sample with my shipment of other seasonings yesterday from Marty. Can't wait to try out the new stuff.

 

[Tommyboy]

I just try and shake it up all the time.

Speaking of Tatonka Dust, I got a nice little sample with my shipment of other seasonings yesterday from Marty. Can't wait to try out the new stuff.

I just got some pellets and T-dust delivered yesterday also!
But I assumed I was the only one that got a bonus buffalo shaker. ;:;boohoo