On 15 Feb 2005 05:57:28 -0800, "
> wrote:

>I need to scale up my rub & sauce amount but, I am seeking advice from
>my fellow brothers and sisters on AFB *who have done this before*.
>
>I want to make one larger batch at one time rather than several smaller
>batches. I'd rather not "try it and see" risking a waste of
>ingredients.
>
>The majority of advice I googled indicates it would be accurate to
>simply double the ingredients and that recipes are not infintely
>scalable.
>
>
>
>Rob

The best way to do this is to convert your recipe to volume weights.
www.theingedientstore.com is a good site for spices.
Bruce