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

Awesome, man. My wife was gifted an air fryer from a coworker that rarely used hers. She's done a few things in it that have turned out surprisingly good. Your chicken looks grilled. Better than what we've cranked out, that's for sure.

Feel free to share any new ideas/recipes you come across for that thing!

 

What the hell are they? Just super hot air?

 

Kind of a Teflon lined compact convection oven with a catch basin for the fat

 

When I worked in a kitchen supply store, I demoed the air fryer a few times. It's cool.

Think of it as a roaster. Take any veggie you might roast, toss in oil, and put in AF. Also great for making small batches of nachos, melts the cheese to perfection.

I never got a chance to do any meat in it, but heard from some folks that it did great.

Biggest issue is it's size. Small batches make doing a family meal tougher for anything other than a side dish. I think an AF is perfect for a single person.

 

@bvbull200 , how's the in store sales going? Any traction yet?

 

Good timing on this as I just got done reading a great PM from @tubbsisland. He was writing up an invoice for a couple that was buying a smoker and had them check out the rubs/sauces in the meantime. He said he could overhear them discussing which samples they liked best among the Meat Church, Plowboys, and others that were on the shelf and whether they should get spicy or not. When they got to the counter? Meat Massage and Spicy Meat Massage in their hands! Exciting to have come out victorious among those names. It hasn't been on his shelf that long and he's already moved a handful of units, which is exciting. Even been suggesting a few comp guys give it a shot. Fingers crossed their trial runs work out and they return for some larger quantities!

@tubbsisland has been providing some really great feedback from his customers and employees. The one aspect that we're still looking at is the thickness and density of the packed product. It doesn't present as well as some others if customers aren't aware of why our product packs a little tighter (we stuck with brown sugar over granulated). BBQ Island is offering samples, which is a HUGE help. That said, I have requested a sample on one more slight revision that will hopefully let the brown sugar release from itself a little more than it currently does. Not willing to give up the flavor, feel, or density of the rub - it makes for a great product, I think - but if we can improve the presentation on the shelf a little, that'd be good.

I say all of that to say that I haven't hit the streets yet to try and find local retailers that are ready to sell our product. I will check this latest revision before making that decision. There are also some minor tweaks to the label coming (i.e. registered trademark symbol, right @horstuff?!?! ). I'm hoping to sit down and get a new online storefront built at some point, too. I can't tell if I need to upgrade my Shopify account or what, but the tools for building the store have been wonky so far and I'm not sure if that is because I don't really have access to what I need with my 'light' plan. That'll come.

 

Great news! Glad to hear. I'm with you on the texture. Unfortunately, walk-ins/random people probably won't understand as you've stated which is unfortunate. Maybe add a description that describes why it is that way? I mean, once you pull some out to rub the meat... , it breaks up nicely and does the job beautifully.

Really happy this is taking off for you guys .

Just don't forget about us

 

I won't ever forget TW, man! I am considering tweaking the description as well. Tough to come up with something concise, beneficial, and doesn't clutter the label. I tend to be VERY long winded when I write, so it's been a challenge for me .

What you pointed out is exactly the rub (pun kind of intended). I feel really good about our product gaining customer loyalty, but I have to get it in their hands (and bellies!) first. It is a tricky balance, for sure. Some of the feedback even included someone that appreciated that we stuck with brown sugar instead of changing our recipe to improve the packaging. I was happy to hear that. I'll find that sweet spot. Heck, this product is way in its infancy from the standpoint of offering it to the public and it has been such a trip already. I'll stay on the grind and keep you all posted .

 

I'm glad you're looking at that, because my one critique has nothing to do with the flavor of your product - which is fantastic! - but with how it comes out of the package. I know that it's brown sugar based and thus prone to clumping; anyone who has any kitchen experience has dealt with breaking apart brown sugar and that's no big deal. However, your product might also be competing against others that will shake like salt right out of the shaker without taking the time to manipulate it and break it apart. If you could find a way to preserve the flavor but change the texture a bit that would be great, but don't make any sacrifices!

 

Sorry for the late post and lack of a picture but I did 2 roasts for Christmas dinner. Smaller one I did the SPG, the larger one I did with Pitfaced rub. I told people to try each of them and let me know their thoughts. I can say the larger roast which was twice the size went before the small one did. As a matter of fact I had some of the small one in a sandwich the next day lol. Everyone raved about how good the one with the PF rub was. I ended up roasting both of them in the oven this time, we had a crapload of snow and I didn't have time to get the driveway cleared, get the thermal blanket on the smoker and get everything going.

 

Finally got around to making some deer jerky and decided to make some Spicy Meat Massage Deer Jerky.

I used quite a bit of the rub and let it sit overnight. I used my "jerky gun" to squeeze out into slim jim size. After several hours in the dehydrator they turned out amazing!! At first the sweetness of the rub hits and just as it is about to go away the spice come in and kicks you in the back of the throat. This may be my new go to on jerky seasoning.

 

I'm gonna try and add some to my venison salamis/sticks when I get to making them. Glad to know it pairs well.

 

wheres our samples?

 

Been thinking about this since I read this post, Im going to have to try this...approximately how much rub did you use per pound of meat?

 

I used up all my spicy, but still have some original left. Going to use it on some jerky this weekend!

 

Rubbed a pork shoulder the other day, then slow cooked it.

Today, I took some of that pork and shredded onto a pizza (with a little bit of The rub worked into the dough). Then I put it into my GMG pizza oven!!! Yummy!

 

1 lb here please. Have ribs and a pork shoulder that've been waiting for an excuse...

 

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what type flour you using?

 

Order placed! Nice website. Looking forward to it.