I was in the kitchen tonight making up yet another batch of Jeff's rub recipe (I swear the stuff just disappears!!) and I was breaking down the brown sugar with a fork so that it wouldn't lump up when it dawned on me .... why not try using a pastry blender instead. It worked great and much quicker!! I suppose a lot of people already do this, but I figured I would post it just in case somebody out there hasn't figured it out like me.
post #1 of 17
8/5/07 at 9:07pm