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

Its a mod for the Green Mtn Grill smoker. That pizza stone can get up to 800º, I like about 720-750º, cooks the pizza in under 4 mins. Great for family night. Everyone can make their own pizza and I just fire them.

The dough is from the local market, I was just using AP flour to roll it out and corn meal for the peel. I need to get some semolina flour. I also am going to start experimenting with making my own dough. Figured I should learn the oven before I played with my dough.

 

Spicy or regular? I haven't even had the regular. Hooked on the spicy!

 

Trust me, no willingness to sacrifice the taste and 'feel' of the rub. One of the first samples we received was all granulated brown sugar. It kind of tasted like it was related to our rub, but not quite the same. The biggest shock to me was the look/feel and the consistency. It wasn't bad, it just wasn't our rub, if that makes sense.

Feel free to call anything out with our product, service, experience, logo, brand, or anything else. I've received plenty of VERY constructive feedback from folks on here - much through PM, but some in the thread as well (either works for me!) - and it has all been very helpful. I don't get defensive about that sort of thing as it is a vital part of our growth. I may try to explain how we arrived at that point (mistake, conscious decision, or otherwise), but I'll always be receptive.

That's awesome! No shame in oven roasting, either. My meat gets massaged in the kitchen plenty of times. The stuff is plenty versatile .

Okay, all of you jerky guys, who can make some and ship my way? I'll create a flat-rate label, e-mail it to you, and you can stick some in a flat-rate envelope to come my way. That looks and sounds awesome. I'd LOVE to try some jerky with a little Pitfaced BBQ action in it and I've yet to venture far enough away from the BBQ mainstays to learn it on my own. Hook a brother up!

That pizza is a thing of beauty! Very creative use of the rub, too. I love it.

Thank you so much! I receive the order and as soon as I wrap up this reply (and one other small matter to tend to), I'm going to get fulfilling. Expect it to get in the USPS system tomorrow! I genuinely appreciate the support and look forward to seeing what you make .

 

Sorry, all, for the slow responses on here. I've seen/followed the posts during some of my, um, regular alone time during the day ( ), but haven't been able to participate in the discussion as much. The main job that is funding this gig hasn't allowed as much time for discussion as I'm used to.

I appreciate the follow up and, as always, love seeing/hearing the uses of the rub!


Edit: Yikes! The spelling/grammar errors!

 

@bvbull200 , I don't do jerky, but I do salamis and snack sticks. I have stuff on order now for the next batch. I can get you some of these if you wanna try . Will be making this weekend hopefully. Just pm me. I got ya if interested.

 

I dont particularly like shoe leather jerky. I like using ground and it eats like a snack stick.

 

Regular. Love spicy food but I'm the only one in the household Can't wait to try it on the pork shoulder, plan on crock pot to pulled pork to sandwiches. Might try the pizza recipe I saw above.

 

Sounds like a plan. Just make sure and take pics for us. We're a visual bunch

 

Same here lol

 

I’m gonna do a batch of deer jerky sometime in the next couple weeks, definitely gonna rock the spicy on some of it along with the teriyaki and Montreal steak mainstays. Happy to share, U should have my email on file from past orders...if not I’ll send one to u

 

Expected delivery Friday, so looks like the plan is rub on the ribs overnight, to be cooked Saturday. Pork shoulder will have wait. Commander's orders. After trying numerous methods, I like to bake the ribs dry w/rub low and slow in the oven till falling off the bone, then finish for ten minutes on the grill w/sauce. I will of course post pics!

 

I got it out as quickly as I could! Looking forward to the pictures of the ribs!

 

I think I have the username/email address connection somewhere. I'll let you know if not .

Much appreciated!

 

Appreciate the quick turn on shipping. I’m a lover of TX-style BBQ flavors, but live in vinegar-soaked NC. So this’ll be a treat.

 

Can't remember the name right now but when I lived in Charleston years ago, friend and I drove to Raleigh specifically for BBQ. The Charleston offerings were lacking to say the least. Was a great two day trip.

 

Just looked. Only 1429 miles from house . Gonna need a longer lunch break

 

That's the way to do it. When my dad visited here, we went to Lockhart to a few places and he filled a cooler for the trek back North.

also, @bvbull200 , got my shipping notifications on my salami and snack supplies. Will be experimenting this weekend with rubbing my meat with your help... as in PF additions

 

I have some more in the freezer that I need to make into Jerky. Should be making some more pretty soon. Will let you know for sure!!

 

2,261 miles for me.... time to load up the bike and head out! God, that would be an awesome trip, BBQs across America!

However, I think it will be cheaper to just have them ship it to me. (Actual cost + cost of divorce calculated).

EDIT: Sorry, the Parker's that ships is in Greenville.

 

When we moved from WA to SC we did a giant 17 day meandering trip. Not all BBQ, but we did hit a lot of Triple D spots. I gained a lot of weight that trip . Worth it.