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

Showed up today!

 

Yes! Spicy in the house

 

Got mine today, interestingly enough I'm a little surprised with the initial heat of the first bag I opened. Considerable amount of visible red pepper flakes and seeds for not being the "hot" prototype. Reminds me a bit of meat church honey hog hot with a brown sugar base as opposed to honey powder. Great initial impression tho @bvbull200, gunna cook on it a few times but it's definately something I would like to get on our shelves at some point.

 

Sounds like a ringing endorsement for a jerky rub! Thanks for that. Your recipe sounds good. I had a dehydrator to start trying my hand at jerky and it quit working after the second time I dried peppers. Stupid cheap dehydrator.

I'd love to know how to do that.

That's why I tend to call it a 3-4 on the heat scale. It can have a little kick. The spicy is much more noticeable, though. Thanks for the initial impression and I'm looking forward to hearing your thoughts after cooking with it!

I would love to hear more about your business and where/how we might fit in. We have a little ways to go to get to that point, but I need to start somewhere. I'd fall over if I saw a picture of our rub, with our logo, on a retail shelf somewhere. Your expertise from that side of the business will be invaluable to us. You and I need to find chat at some point, for sure.

 

This is the dehydrator I use
Pretty reasonable price and fits in a small space if you live in an apartment

$200 Excalibur ECB50B EZ Dry 5-Tray Stackable Electric Food Dehydrator With Temperature Control Featuring Heat Sensor Includes Mesh Screens, Yogurt Cups and Fruit Roll Sheets BPA Free, 5-Tray, Black

https://www.amazon.com/Excalibur-St...299&sr=1-5&keywords=excalibur+food+dehydrator

 

For jerky I don't use a dehydrator already have a smoker

I start at 140 and after a couple hours go to 160 and add smoke. Pizza screens seasoned with oil and stacked with 1" red oak dowels.



It helps that I have an ATC for the WSM and can keep temps low and steady.

We OK with chuckie burnt ends? Hope so went through about a half pound of rub today on 5 pounds of meat. And threw a couple teaspoons in with my baked beans along with bacon and sausage. Best chuck roast burnt ends made to date. And beans were fantastic as well. Quarter pound in the beginning 3 hours at 225.



Then another 3.5 hours at 250 after I sauced and put another quarter pound of rub in with it.



You keep making this rub and I will keep buying it. Kind of liking that taste that is still in the roof of my mouth and tongue. You did outstanding with this rub IMO.

 

Long story short, I'm the incoming sales manager at BBQ Island in AZ at our Tempe (flagship and busiest) store. I've spent my life till now in aftermarket automotive parts and builds so big change for me. Been "smoking" for 6ish years now, never competitively. Learned on a Kamodo Joe, transitioned to offset and then to a Traeger. We're a Traeger platinum dealer and timberline beta tester, as I'm told one of our former employees was the designer of the concept Initial impression of the rub is fantastic, and I already dropped a pound of it off at the shop, since we cook 4-5 times a week at the shop, so we should get some solid feedback on a variety of platforms and cuts.

 

I will take 2 lbs thanks

 

I got you down!

Thanks!

 

I can't wait to hear how the first pound goes. We'll DEFINITELY be in touch once I get a little more organized on my end.

 

Chuckie burnt ends are so great. I like chopped beef sandwiches out of chuck roasts, too. The food looks fantastic and the dehydrator set up is great, too.

We'll be making more of the rub, fear not . Hopefully it will be available in a more systematic fashion soon enough.

 

Payment sent

 

Noted and updated. I'll get it shipped out this week.

Thanks a bunch for the support. Looking forward to your impressions of it.

 

I am no professional BBQ/griller. I make burgers, steaks and chicken on the weekends, that's about it. Basically, I'm saying I am your run of the mill weekend dad with a 10 year old Kenmore bbq. From this thread I was thinking I had to be some pro bbq guy to make this rub good, but WOW. Used it last night on some chicken and it was great. The girlfriend even commented how great it was.

Ill definitely be buying more, and for anyone else like me, don't let all these pictures of meat that looks professionally cooked and smoked scare you away. Its great to toss on some chicken and simply grill it too!

 

I would say except for maybe the few around here that compete we are all just backyard BBQ people. Even those who compete started out the same way. This thread, some other threads and a few other Smoking Forums have given me a TON of info since I started this hobby.

 

Hmm should I take 4lbs?

 

^Yes, yes you should....

 

Get it while you can! That might be about all we have left!



At least until we ramp production back up .

 

Do u have four pounds available. Also if I don't use it all at once. Do u suggest vaccum seal again?

 

I am pretty sure that I have exactly 4 pounds left. I know I have at least that much left. Everything is packaged in 1 pound bags, so you could keep the other 3 stored as such until needed.

You don't need to reseal them in vacuum, just put them in a container with a lid. Tupperware works, but some have re-purposed Parmesan cheese shakers and such. I keep a mason jar for mine, for instance.