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

About to crack this bottle open.

Give @Martyinco a referral fee!

 

Ordered 2 patches & koozies. Will be ordering rub soon. Thanks

 

I just saw it. Thanks a bunch! We'll get it shipped out very soon!

 

Test cook in progress, but in tasting the samples by themselves, I'm very encouraged!

 

ITs been a bit since I've been in here or grilled/smoked. Threw a boneless ribeye (no bone in available ) on the grill with the spicy rub as well as some asparagus with olive oil and spicy rub. Forgot to take out the grease drip catcher from last grill and ran outside to a big fire in the BBQ. Pulled the ribeye immediately, luckily it was on the turn and only needed another minute, and the asparagus got a bit of char. Both turned out amazing. Enjoying some Radiant Beauty by Green Cheek brewery with the meal.

 

Looks like you got an accidental gift of some badass grill marks .

I like a little char on the asparagus, so long as I keep a little snap to them.

Great looking meal and the beer sounds interesting. I appreciate the picture and note!

 

the grill marks are strong on this one for sure. The ribeye was a bit thinner than I would have liked, and the asparagus was that thin stranded stuff. If it had been the bulky asparagus, it would have turned out even better. A few pieces got totally burnt but the majority of it turned out delicious. I switched up my olive oil, salt, lemon coating for my asparagus and switched to the olive oil, spicy rub on the asparagus my last few grills, lots of flavor on them. Time to order some more spicy though, I'm all but out

 

Well, here is the update on the rub situation.

The "naked" test of the rub (you all will have a field day with that), where it was sampled right from the packing, was extremely positive. I have been using this rub for years and I found the sample to be nearly indistinguishable from the jar I already had on hand. I certainly found it to be within the tolerances of the handmade stuff, which, by its nature, can vary slightly from batch to batch. I didn't quite "nail" my cook with the ribs, but it was good to get a less-than-perfect cook, perhaps, and the rub was still great, to me.

I have one more very trustworthy palate that still needs to try it out. A thumbs up from him means the project gets the green light...kind of.

I am still awaiting pricing as they have to produce it in a little higher volume, confirm the density, then give a price-per-pound quote. I don't believe the pricing window extends beyond our comfort zone, so I do not anticipate this to be an issue.

It'll take a week for the nutritional information to come back to us. We need that to finalize our labels.

Once the green light is officially given, the lead time is about 2-weeks from the receipt of payment.

Sit tight, Pitfaced BBQ fans, we're hopefully closing in on being able to deliver something big!

 

anyone tried this on Jo-jo's yet?

 

It went out this morning! You should have received the tracking number via e-mail.

Thanks again!

 

its called different things, jo-jo's or potato wedges. Up here in the northwest they are called jo-jo's

 

I haven't done it on wedges, specifically, but I have done it on both thick cut and shoe-string french fries. It is everything you hope it would be .

 

I have done them on wedges, sweet potato fries and wedges, and even yucca fries. So far, I haven't found anything that I don't enjoy coving in rub.

 

prob be good with a sweet and sour dipping sauce

 

I've thought about putting some in the ranch dressing my wife makes to use as a dipping sauce.

 

Could use it for a nice take on a Bloomin' Onion and accompanying sauce.

 

Oh hell yeah!!!! That made my mouth water!

 

FIFY...

 

And these little piggies went to grill, along with a liberal application of Pitfaced rub.

 

That's what I'm talking about! How'd they turn out? Love me some thick chops.