Pitfaced BBQ - Meat Massage, Spicy Meat Massage, and On Point - Standing 10% off for TW!

Smoke those sausages as a nice snack while you're waiting for the main dish. Tasty. Can't go wrong, and all they take is an hour or so once the smoker is up to temp. I am partial to the Italian sausage with apple. Always good.

 

We usually have those for breakfast with eggs when I am getting the rest of the meat ready. Wife will scramble up some eggs, and then chow time. Will be doing the same tomorrow in the AM.

 

Dan, When you figure out what you want to smoke, shoot me a text. I'll help you out.

 

Thanks bud! I'm about to head to the store now for something to put on in the morning...I'll text you!

 

Also get a nice bag of wood chunks to compliment your meat. For the WSM, get chucks, not chips or pellets, or whatever else. Apply chunks so that they start to burn out as the new coals burn. Might take a bit of practice, especially with longer burns.

 

It'll be by the 26th for sure. We're up to date on June 19th orders. I anticipate it being sooner, but certainly no later.

 

Nice! As stated, that's what I, and the rest of the team, cook on.

What are your plans for the intake side? Check out ours on our site for some ideas. If I can help with any ideas, measurements, tips, etc., let me know and I'll be glad to share everything I've learned. I've probably built 15 or so of these those things.

 

I'll send you a PM and have you give me some extra knowledge!

 

A lot of action in this thread!

I should have the order list updated. If I missed you or your payment, let me know right away so I can update!

I do match all shipments up against the PayPal payment, so nothing will go missed, but the record on here is easier for us to reference, so I'm trying to keep up!

It's a good problem to have .

 

I received my order this afternoon around 1:00pm. Since then I have shopped, opened, trimmed, rubbed, smoked and eaten.

My conclusion: Excellent!

I bought two choice tri-tips and already had boneless, skinless chicken breast. Prepped and rubbed them all with the Pitfaced BBQ rub and it was great!. For those concerned about too much heat, I'd say that while there is a little heat it is mild at best. It's a very nice touch of heat to compliment the myriad of flavors that hit the tastebuds. I'd have to say that this is among the most complex and varied flavor profiles I have found in a rub so far and that is a good thing.

Some say pictures say a thousand words...

Rub along with two tri-tips I hand trimmed and four boneless, skinless chicken breasts.



All rubbed and ready to go.



Start the smoke. (For those interested, it's just a basic CharGriller pellet smoker)



Finished tri-tip, cooked to just under medium so that my teenage sons can slice many sandwiches in the next few days.



and the chicken turned out great too!



In summary, I recommend Pitfaced BBQ rub to anyone who likes good BBQ. Great product and excellent service.

Thanks!

 

First off, you did a hell of a job cooking both the tri-tip and the chicken breasts. Getting juice on the cutting board after slicing chicken breasts ain't easy. I first learned to cook tri-tip from a Cali native. Must be popular out there. The color on yours looks great.

Second, thanks for the review! I'm glad you liked what our rub adds to the food. Your comment on the profile and complexity is great to hear as that is one of the reasons we have stuck with this recipe.

With your permission, I'd like to archive some of this post, both text and images, to use on our website when it comes time to update/upgrade.

Thank you for taking the time and great job on the cook!

 

^ Permission granted! Please feel free to use whatever you like. It is my honest review and my family really enjoyed your product.

Regarding tri-tip, yes it is a popular cut of beef found in just about any grocery store around here. I never thought it was unusual until my out of state friends visiting would comment that they had not heard of it. I have learned that it is a cut that pretty much began with the cattle ranchers around Santa Maria. Cooked properly it is a pretty tasty piece of beef.

Thanks again for the rub!

 

Mines on the way...headed out of San Francisco this morning and should arrive tomorrow.

Pics are making me hungry.

 

We shipped 42 pounds out last week. That gets us current on promised delivery dates through June 19th. The next round of shipments is owed on June 26th and I expect to be earlier than that, however the next batch probably won't ship this week. I am shooting for early/mid next week, which would be somewhere between the 19th-21st.

Thanks to all who have supported thus far and especially those that have already begun cooking with the rub!

 

Recieved mine, can't wait to rub it on my but.....

 

I have a shirt with that on it!

 

Got mine on Saturday. Unfortunately when i opened up the butt to dry out and rub on Saturday, it smelled absolutely rank, so I had to toss it and it was pretty late so scrapped the butt idea. Did some chicken thighs for dinner last night, turned out great. I really liked the hint of heat on the back end, and even though from looking at the rub i thought it would be too sweet, it wasn't at all. Nice work Vos.




Last pic was about halfway through the cook, they darkened up some more by the time they were finished.