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

Discussion in 'Non-automotive Group Buys' started by bvbull200, May 31, 2017.

Page 40 of 254
  1. Jul 3, 2017 at 4:47 PM
    #781
    bvbull200

    #781
    bvbull200 [OP] Well-Known Member

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    Fresh wiper fluid
    I think we have settled on a spicier recipe, though we'll see if any of the testers have any more suggestions on it.

    I'll let you know when we're up and running again!
     
    bvbull200, Jul 3, 2017
    #781
    Chipskip[QUOTED] likes this.
  2. Jul 3, 2017 at 5:15 PM
    #782
    grdgz97

    #782
    grdgz97 Well-Known Member

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    Baby backs tomorrow for the birth of the greatest nation (IMHO)! :bananadead::oldglory:

    Y'all season and leave overnight or just as the smoker comes to temp? I've done both, and can't say one was GREATER than the other. :notsure:

    I just think its a pain to wrap and and all that to leave overnight.


    Also, @bvbull200 do y'all have a more savory rub? Haven't tried this on brisket or steaks, but I generally prefer a more savory rub for those....:anonymous:

    Which in NO WAY means I don't like the rub. I love the rub! Can't wait for the ribs tomorrow!! :headbang::bananadead:
     
    grdgz97, Jul 3, 2017
    #782
  3. Jul 3, 2017 at 5:50 PM
    #783
    bigfoote13

    #783
    bigfoote13 Well-Known Member

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    I need some damn rub. How long till we can get our hands on some. My weber stuff from Sam's isn't cutting it.
     
    bigfoote13, Jul 3, 2017
    #783
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  4. Jul 3, 2017 at 6:00 PM
    #784
    grdgz97

    #784
    grdgz97 Well-Known Member

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    I'll sell you a pound! It'll cost ya!! :rofl:
     
    grdgz97, Jul 3, 2017
    #784
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  5. Jul 3, 2017 at 6:39 PM
    #785
    bigfoote13

    #785
    bigfoote13 Well-Known Member

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    Do you take first borns?
     
    bigfoote13, Jul 3, 2017
    #785
    grdgz97[QUOTED] likes this.
  6. Jul 3, 2017 at 7:06 PM
    #786
    bvbull200

    #786
    bvbull200 [OP] Well-Known Member

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    The sooner the better, trust me.

    I'm wrapping up a Finance course, then going to see how my Admin. Strategy workload looks. From there I'll know where we're at on getting the operation going again. We're chomping at the bit.

    Has our rub hit the black market?!?!

    [​IMG]
     
    bvbull200, Jul 3, 2017
    #786
    grdgz97[QUOTED] likes this.
  7. Jul 3, 2017 at 7:11 PM
    #787
    bvbull200

    #787
    bvbull200 [OP] Well-Known Member

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    Oh, don't worry, I don't take it that way at all. I stock sweet stuff, spicy stuff, savory stuff, and more. Variety is the spice of life. *insert rolling eyes and loud groan*

    Generally speaking, I'm kind of like you with beef and savory, though I use Rub-A-Dub on beef plenty often, too.

    As for whether or not we have a savory rub....

    [​IMG]

    That's the recipe written inside. Currently, we've only made very small batches. It's really good. Might ought to scale that one up a bit, too. :anonymous:

    Looking forward to pictures of the ribs!!!
     
    bvbull200, Jul 3, 2017
    #787
    Chipskip likes this.
  8. Jul 3, 2017 at 7:15 PM
    #788
    bvbull200

    #788
    bvbull200 [OP] Well-Known Member

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    Hmmmm..... :anonymous:

    [​IMG]

    [​IMG]

    [​IMG]

    (Had a boo boo with the outer ring on the orange logo, but didn't feel like fixing it for a prototype).
     
    bvbull200, Jul 3, 2017
    #788
    Kanyon71, grdgz97, Martyinco and 3 others like this.
  9. Jul 3, 2017 at 7:25 PM
    #789
    grdgz97

    #789
    grdgz97 Well-Known Member

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    NEVER sir! Just giving him false hope! :hattip:
     
    grdgz97, Jul 3, 2017
    #789
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  10. Jul 3, 2017 at 7:26 PM
    #790
    dan0mite

    #790
    dan0mite #NOTNORM

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    Black market on Pitfaced rub?! I've got ~3.5lbs I can step on...
     
    dan0mite, Jul 3, 2017
    #790
  11. Jul 3, 2017 at 7:31 PM
    #791
    bvbull200

    #791
    bvbull200 [OP] Well-Known Member

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    It isn't two pounds of pure cut with store brand seasoning salt, is it?!?! :rofl:
     
    bvbull200, Jul 3, 2017
    #791
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  12. Jul 3, 2017 at 7:36 PM
    #792
    dan0mite

    #792
    dan0mite #NOTNORM

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    First cut will be about 70%...after that the purity drops rapidly. A few cuts in and it won't even get your gums numb. :notsure:

    Should turn a nice profit though. :laughing:
     
    dan0mite, Jul 3, 2017
    #792
    grdgz97 and bvbull200[QUOTED][OP] like this.
  13. Jul 3, 2017 at 7:38 PM
    #793
    bvbull200

    #793
    bvbull200 [OP] Well-Known Member

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    :laugh:
     
    bvbull200, Jul 3, 2017
    #793
    scottalot likes this.
  14. Jul 3, 2017 at 8:05 PM
    #794
    samiam

    #794
    samiam Always here, never there

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    Workin' on Workin' on it
    Do it.
     
    samiam, Jul 3, 2017
    #794
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  15. Jul 3, 2017 at 8:31 PM
    #795
    Chipskip

    #795
    Chipskip N7MCS

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    I'll take two of the middle and right one!


    [​IMG]
     
    Chipskip, Jul 3, 2017
    #795
    scottalot, grdgz97 and bvbull200[QUOTED][OP] like this.
  16. Jul 3, 2017 at 8:43 PM
    #796
    bvbull200

    #796
    bvbull200 [OP] Well-Known Member

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    I'll add these as options to the next round of rub buying. The wife will have to quote me a price :laugh:.

    I'll be more than happy to ship them separate from the rub, but if anyone re-ups on the rub, it'd be a cheap add on to the purchase.
     
    bvbull200, Jul 3, 2017
    #796
    scottalot and samiam[QUOTED] like this.
  17. Jul 3, 2017 at 9:45 PM
    #797
    uhplifted

    #797
    uhplifted The Hopfather

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    Well, since I couldn't find myself a brisket to smoke for tomorrow, I pulled out a few pounds of some pork butt to smoke so I at least have something. Gonna give the spicy rub a try on it!
     
    uhplifted, Jul 3, 2017
    #797
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  18. Jul 4, 2017 at 7:09 AM
    #798
    Martyinco

    #798
    Martyinco Well-Known Member

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    When I reup on the next rub, I want one of each
     
    Martyinco, Jul 4, 2017
    #798
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  19. Jul 4, 2017 at 7:10 AM
    #799
    bigfoote13

    #799
    bigfoote13 Well-Known Member

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    What are you studying?
     
    bigfoote13, Jul 4, 2017
    #799
  20. Jul 4, 2017 at 7:23 AM
    #800
    bvbull200

    #800
    bvbull200 [OP] Well-Known Member

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    I'm working on my MBA in Strategic Management from the University of North Texas.

    Finance wraps up on Friday. I take Admin. Strategy for a 5 week summer course starting July 10th, then I have 8-9 weeks off as my last course isn't offered in Fall 1. In the second half of the Fall, I take an Accounting course and I'm done!

    I'm fitting in what I can now, but that 8 week break will see a lot of movement on the Pitfaced BBQ front. After December 15th, it'll be getting the lion's share of all time left over after work and my two beautiful daughters.
     
    bvbull200, Jul 4, 2017
    #800
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