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

A buddy of mine and I smoke cheese. He wraps and freezes his, mine I wrap or bag and store in the frig. I can't tell any difference. I suggest you freeze a small chunk and judge for yourself. I don't have a finely tuned palate, so there's that.

 

Interesting. I was informed not to freeze it. I’d prefer not for shipping on this batch, but freezing would be easier to ship. I’ll freeze some this time and try it.

Normally it doesn’t last long enough in this house to even worry about freezing.

 

Dammit, you got me curious enough to dive down this rabbit hole. I've come across the frozen cheese question before when making pesto; recipes always say to leave the cheese out if you're going to freeze the pesto and I always wondered why.

Here's what I've learned perusing the final and correct authority on all things (aka the internet):

-Cheese that's been frozen shreds well but may be more crumbly than it was before.

-Freezing cheese is "better" in smaller individual quantities.

-Frozen cheese does not "age".

And then there was this interesting tidbit from Cooks Illustrated, whoever they might be:
https://www.cooksillustrated.com/how_tos/6699-yes-you-can-freeze-cheese

Allegedly you can freeze just about any cheese up to two months and it's fine.

 

You hit on some points as to why I don’t want to freeze. Texture and aging.

 

Love to hear the great feedback! Love even more to see the badass BBQ pics .

Looking great. Glad you're already hitting your stride with the Meat Massage!

 

Contest details will hopefully roll out tomorrow. Still trying to finalize some pictures and rules/details etc. There will be a Facebook contest and a TacomWorld only contest. Members here can enter both, but only win one or the other.

I'll give the rules, dates, and submission guidelines soon, but it will basically be for you to submit a picture of something you cooked with our rub with a picture of our logo somewhere in the picture (the shaker or pouch is preferred, but not required!), then get people to vote for it. There will be a submission period (probably two weeks), then there will be a voting period (probably two weeks).

Folks that have run or participated in a contest like this before, how do they normally run? A submission thread and a poll thread? One big contest thread with submissions added to the 1st post along with a poll?

@tcBob , is it alright with you if I do a contest like this? Should I do it in the Group Buy section or can I put a thread in the Food Talk for this? It'll be something for the community to participate in, with the winner getting some Pitfaced BBQ prizes (rubs, koozies, patches, etc.).

 

Next time, substitute the chicken broth for beer... thank me later.

 

Looking back at the TW calendar, it looked like a submission thread and then a different polling thread. But I haven't done something like this on here so hopefully someone with lots of TW experience and posting can fill us in... @scottalot

 

Facebook post is up and ready to take submissions. As soon as I figure out the best way to do a contest on here, I'll get that post going!

 

You don't even have to twist my arm. I found one recipe that recommended Shiner Bock, if I can get my hands on some out here that's a done deal.

 

I have always used cheap beer when cooking. I use good beer for baking.




Tonight, I used the regular rub on some chicken thighs and then tossed them in the Sous Vide. After 2 hours, I seared them in a cast iron skillet and served. YES SIR! I WILL be doing that again!

I'll post a pic after I drag my kids out of the bath and strap them into their beds.

 

Lighter color pieces just had salt and pepper.

 

Chicken looks great! Love the color vs the SP .

 

I gotta get this TW contest up so that I can have folks that enter it be eligible for the Facebook one that I'm running, too. I want people to have some time to cook!

Where do you guys suggest I put it? In this area? Food Talk? Off-topic general section? I just want to hook the TW community up with a sweet prize pack.

@tcBob
@scottalot
@horstuff
@Chipskip
@Misplaced Nebraskan

(Anyone that's participated in a similar giveaway, frankly. Just looking for suggestions!)

Simple contest. It'll basically be, post a picture of your dish with Pitfaced BBQ in the picture somewhere, provide a name for the dish, then I'll open up voting for a couple of weeks. Most votes wins. Go ahead and start taking pictures, but nothing official, yet!

I think I can do it all in one thread. I'll reserve the first few posts, but people can submit in thread, then when it comes time to vote, I'll add a poll and put all of the entries in the first couple of posts with the name of the dish and a link to the post that it was submitted in. That way discussion and such can go on in the thread while submissions are coming in. I can start building the post in a Word document or something so that I don't have to do it all at once at the end.

Crappy picture, but here is a sneak peek at the TW exclusive prize package. It has the old logo (with the tools), but I found a display piece - a laser etched pint glass!

Basically the prize package we're doing on Facebook, but with the glass instead of the cutting board. I'm working on a shirt, too.

 

Agree. This sub thread should be good. It'll get passed around when voting time comes. Also agree to not start the poll til voting is open. Lots of good contributions amongst the threads have already been happening. Should be some amazing submissions

 

On a side note... I want to buy one of them pint glasses

 

I would start a new thread in food talk. Everything you said sounds solid except I would check with @tcBob via pm if copying all your stuff out of a Word doc could be any issue with the guts behind TW... sometimes copy / paste from Word can do weird things with goofy MS html carryover. If it’s a potential issue, I’d save each picture with the submitters TW handle as the file name in a folder, the write all the copy in a text editor. I think each submitter should get just one pic to keep things even.

 

Thank you all for the insight! I'll get a thread started in Food Talk here shortly.

You're right about notepad, too. I will use that instead of Word. I figured I could just type like I'm writing a post, use the preview to make sure it looks good, then get out of the rich text editor and paste in to Notepad.

Excited to get this going!