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

And it's a Kingsford tramp stamp.

 

OHHHHH I forgot so the forehead is still open (well as far as we know).

 

Bringing some patches out on Saturday?

 

Absolutely!

 

You know this is how George Lucas made all his money, right? It wasn't the movies, it was all the shirts, hats, toys etc.

 

If we can make the Star Wars of BBQ rub, then we'll have a great case for our merchandise!

 

Judging by the unanimous praise from the people here, you may already have made it

 

Just went to put some rub on a london broil I'm doing tonight (brisket is thawing in the fridge for sunday) so I figured I would take a picture of the vacuum jar I use. I bought it in a set of 3 and this is the smaller one. That's about 3/4 of a lb in there right now.

 

hmmm. My El Cheapo vac came with a hose. I may have to get somathose!

 

Works great so far for me. It has 3 in there, I figured I would just keep a pound at a time like that, I have the rest of it sealed in the bags and in the pantry.

 

Is this someone here? And nope its not me too white legged to be mine

 

It's a real thing!

Damn, that is crazy. What a brand to be that invested in, too.

Man, I'm pooped. 2 briskets on, 2 pork bellies prepped, truck loaded, now I need to try and squeeze in a little sleep. The brisket needs to finish in the wee hours, then I gotta travel, then I gotta start cooking the pork belly. This is where the Cambro comes in handy. I'll be able to hold over food long enough to let everything else finish.

Brandon has chicken and pork shoulders and Trent did all of the prep at the motorcycle shop where we're doing the cooking/serving.

It's going to be a good time tomorrow!

 

Great BBQ guys. Got to admit the lollipops and brisket were my favorites. The complexity of the flavors that get applied to the chicken make for one hell of a combination and brisket that doesn't require teeth to enjoy. It's that damn tender. I've acquired a new appreciation for the amount of prep that goes into making it happen.

 

Where was this shindig at @bvbull200 ? Looks like I may have to go for a drive next time

 

He'll be sleeping for the next 24 hours

 

bbq rub, bbq rub, bbq rub....

I'm sure that'll summon him but yeah he's prolly in a bbq, beer coma

 

Boy, I sure could have. Between working Friday, prepping that evening, cooking, putting on the event, then tear down, I was up for about 38 hours with only two 15-20 minutes naps mixed in. But, I'm a dad and husband first, so back on the grind today. Played with the kids, put a sweet new two-tone horn on my oldest's bike, then mowed the lawn. I'm ready to go back to bed

You rang?!?!?!?

I've eaten pizza and ice-cream today, a not-uncommon post-BBQ diet

Oh, and bourbon coma would be more accurate . That stuff is remarkably effective on short sleep.

 

I mentioned it in the smoker thread, but I can't thank you enough for coming out. It is greatly appreciated and thanks for the compliments on the food! @RickS also got to try an off-the-menu item with some of our ribs. They were cooked with the spicy rub. Cooked a little too hot and some of the sugars didn't get enough time to break down, but the flavor was there. Very sweet (those that have seen our competition method know why) with some back end heat. We'll be cooking lower and finishing with some cracked black pepper in the last half-hour or so of the cook for competition.

As always, we're an open book. I know you're getting more in to BBQ, so if we can help in any way, let me know. I at least know you have a damn good rub to use .

 

Yes Sir. There's a pork roast on the grill now with a liberal application of Pitfaced rub. Had a great time yesterday. Enjoyed meeting the crew.