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

There's a few different ways to set it up, but I think the way you have it set up is intuitive, which is always what matters most. I'd vote to keep it as-is so you don't have to keep dicking around with that end of things and get back to making our rub, damnit!

 

That's the sad truth man.

 

Sounds like a good plan to me lol. I am waiting to get back home I haven't smoked anything in a while now and I am having DT's lol. Need some brisket with rub-a-dub.

 

Here, here!

 

Yes sir

We are already planning a BBQ once we are back lol. I have some rub sitting in my cabinet at home waiting for me.

Need to order more once it's all ready and the RUB SIGNAL goes up (sort of like the BAT SIGNAL but leads to more tasty stuff).

 

I've given the go-ahead to crank out a sample patch and expect to have that project green-lighted any time, now.

Koozies are in production.

Rub inventory is nearly built.

Appreciate the patience!

 

Who needs rub? Koozies and patches are still in production, but I have a small inventory of 2 lb bags that I plan on putting up on our site to be up for grabs sometime tomorrow. I will not be letting anyone else know about the rub hitting the site other than Tacoma World. Check back here for notice of when the rub is up and a coupon code (will be putting a "regular" price on the site and give you all a code to get back to group buy pricing).

I hope to have both spicy and regular loaded on the web. If we sell out, more is on the way!

I'll post some more news about why the delay here in a little bit. It is good news, though!

 

Okay, I'll spill some of the beans.

Part of what has delayed the production on the rub a little bit is that we're getting pretty ambitious with where we want to go with this business. I have been in discussions with some companies on the topic of turning over production and packaging to them. This will allow us to up our production to levels that we can't sustain personally, while providing legit, retail packaging. We're sticklers for quality, so we have let these companies know that the integrity of the product is of utmost concern. If we get a supplier that can meet our standards, we'll be in business.

We've also been shoring up other things like intellectual property. We're in good shape there, too!

We are making rub by hand as best we can right now and packaging what we can, when we can, while juggling some of these other activities. We have bulk rub inventory that is yet to be packaged, yet, so our production exceeds packaging for the time. Right now, our rub is a TW exclusive . We'll start directing traffic to our site whenever we get a little bit ahead on inventory, but we're trying to have enough for all of the awesome folks on here, first.

Looking forward to getting these batches out!!!

 

I'll take 2 lbs!

 

Knew that was going to happen. Can't make a product this good and not be successful everywhere with it.

 

I need some!

 

Need more Spicy

Oh hell I need both who am I kidding

 

Id be all for a couple pounds

 

I need so on this in my life.

 

Got myself 5 of those raffle tickets to help support you all.

 

Since 2 lbs was the most popular size, I'm packaging that up, first. I'll tag you guys the moment I publish the updated web page. I'm trying to figure out if/how I can incorporate the flat-rate packaging in the shipping costs through Shopify.

For the time being, we are removing the "Rub-a-Dub" name. Some guy is claiming to have the name trademarked, but, if I'm honest, I don't think the guy has a leg to stand on. That said, it may not be worth the hassle of putting up with the constant nagging. If we change the name, may as well do it now.

 

That's great! I appreciate it!

 

My pleasure, hope you all do really well.

 

I'm a little nervous about this year's competition. We really haven't had the chance to practice as much as we should. I'm getting back on brisket here in a couple of weeks, hopefully. I've cooked maybe 6 of them this year as opposed to 30+ most years (over 60 one time) by this time of the year. It's a big competition (70+ teams) with some heavy hitters (Meat Church, Fergalicious, Butcher BBQ, Kosmo's Q, among others). We take our little trash cans out there and try to give them hell, though!

 

You have all of TW behind you to keep that name.

I am in for spicy as soon as you post!