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PostPosted: Wed May 28, 2014 8:11 pm 
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Location: Melbourne
Connor, Dave just imports them. You'll have to ask one if the stockists if they have any in. Dave can however post when/what's on his next container load. Sort of like a teaser container. :lol:


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PostPosted: Wed May 28, 2014 8:27 pm 
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Location: BBQ Specialist Retailer stores in Highpoint, Port Melbourne & Hampton Melbourne Australia
Connor82 wrote:
Hi dave just seeing if you have any stock in at the moment a
And how i c a n get my hands on some im after the original rub and hot wang rub
Ta sean


Hi Connor82
What area are you in?
Regards

Tony

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PostPosted: Wed May 28, 2014 10:16 pm 
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bbqsplus.com wrote:
Connor82 wrote:
Hi dave just seeing if you have any stock in at the moment a
And how i c a n get my hands on some im after the original rub and hot wang rub
Ta sean


Hi Connor82
What area are you in?
Regards

Tony

looks like he is in adelaide

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PostPosted: Thu May 29, 2014 5:36 am 
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Joined: Thu May 15, 2014 7:40 pm
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Yeah im In adelaide


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PostPosted: Thu May 29, 2014 9:11 am 
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Shoot Dave/grillpro a message, he's usually around on the weekends and can sort you out with your rubs, and I'm sure he'd be more than happy to show off his yoder if you're interested.

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PostPosted: Thu May 29, 2014 12:18 pm 
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Connor82 wrote:
Yeah im In adelaide


Hi Mate, I will send you a PM :D

Cheers, Dave

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PostPosted: Wed Aug 26, 2015 11:00 am 
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Joined: Mon Dec 23, 2013 11:42 am
Posts: 40
Sorry for the thread resurrection.

I just ordered some of the no-salt general purpose rub. I figured 'why pay for salt?'.

Does anyone have any advice as to approx how much salt to add to get it back to the 'standard' formula?


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PostPosted: Wed Aug 26, 2015 11:32 am 
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Pasey25, i like your thinking in fact this is one of the reasons rich made the no salt.
The rubs are also light on sugar and pepper for this reason.

I would suggest adding "to taste" but im sure the man him self can give you the rough weight.

I believe that much of the salt in the original comes from powdered celery, its also not your average celery but i dont know how much i can elaborate on that so the flavour may be different but dont quote me on that.

Sent from my SM-N915G using Tapatalk

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KCBS Melbourne 2015 - 9th/15 Outright
ABA Port Macquarie - 11th/45
- 3rd Lamb
KCBS Melbourne 2016 - 7th/17 Outright
- 2nd Chicken


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PostPosted: Wed Aug 26, 2015 7:21 pm 
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Location: Oakland County, Michigan
pasey25 wrote:
Sorry for the thread resurrection.

I just ordered some of the no-salt general purpose rub. I figured 'why pay for salt?'.

Does anyone have any advice as to approx how much salt to add to get it back to the 'standard' formula?

You would add 24% by weight Kosher/non-iodized salt to make it the regular GP rub.

No..no salt comes from the celery. It's straight celery powder that is used.

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PostPosted: Thu Sep 24, 2015 10:48 am 
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Joined: Mon Dec 23, 2013 11:42 am
Posts: 40
Richtee wrote:
pasey25 wrote:
Sorry for the thread resurrection.

I just ordered some of the no-salt general purpose rub. I figured 'why pay for salt?'.

Does anyone have any advice as to approx how much salt to add to get it back to the 'standard' formula?

You would add 24% by weight Kosher/non-iodized salt to make it the regular GP rub.

No..no salt comes from the celery. It's straight celery powder that is used.


Thanks Richtee, I noticed when it arrived it said 24% on the packet itself!


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