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

How is this signature?

@horstuff , look alright?

 

Brav-fckng-o.

 

Thats a good wife!

 

I guess I'm not hopeless when it comes to learning that stuff


I finished packing up my current inventory tonight. Stupid vacuum sealer keeps overheating, so I have to do it in shifts. I'd get a bigger/better one, but hopefully we'll have someone else doing our packaging soon .

 

Im surprised you havent burned one up yet!

 

Only thing I would change is have the gif linger on the verbiage twice as long. Pics are fine, verbiage comes and goes too quick. I would also make the font bigger on pitfaced bbq rub and make all 3 words red, make that the hook, seperate them from the fluff. Other than that, Molto Bene.

 

I kind of thought the same. I doubled each frame of the verbiage.

Thanks for the tip!

 

Boy, you ain't kidding. I gotta give credit to my Foodsaver, though. It is a residential one, so I can't expect it to crank out a commercial number of bags one after another, but it has held up rather well!

 

I added a bit to that post, see what you think.

 

I like that idea. I'll have to tinker with that particular jpeg, but I can make that happen. I'll leave it as is for the night, then work on that suggestion tomorrow.

Good input and much appreciated!

 

Yeah, does the job as is so no hurry, just polishing a bit. People need to know they're buying the rub, not your Q

 

Screw it. I had to take a piss anyways. Updated.

Edit: Added one picture of the rub, too.

 

Now that stands out. Job well done. Can't think of any other improvement, maybe somebody else will. Or not. You're golden.

 

Free samples . But looks good

 

My uncle in law loves the rub, so I let him have the rest of it.

 

Awfully kind of you! Thanks for spreading the word, too .

 

I received a brick in the mail today, it looks like it might be heroin.

So, I bagged some up for my buddy, filled up my shaker jar and put the rest in the freezer. It seems to be quite moist. So how should it be stored? The jar I mean. I've had rub turn to concrete before. Suggestions?

First run with it will be pork loin, tomorrow. Tonite the wife is making me Chicken fried steak, mashed taters, pepper gravy, and cut off the cob sweet corn. I am a little suspicious. She may be up to something!

 

Ya sounds like she definitely wants something. For storage of mine I have it in a vacuum seal container and when I'm done using I just quickly pull a vacuum again and all is well so far.

 

Probably don't need to freeze, but any air-tight container and in the cupboard will do just fine. The brown sugar has a tendency to clump, so it can solidify in that manner.

@Kanyon71's suggestion is a good one if you have a vacuum sealer. Otherwise a mason jar or resealable bag ought to do the trick!

 

Depending on the size of the jar, throw a slice of white break in there. The bread will take on the moisture and leave the rub (brown sugar) nice and loose.