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

Okay cool. Thanks

 

I have to say that one sounds a little gross lol

 

I think I just threw up in my mouth a little bit.

 

I know I have used Pit Faced on some popcorn and it was really good. Wondering how it would turn out done like kettle corn. Might enhance that flavor even more.

 

I am going to be doing a batch of chili here soon. May have to take a little to the side and try it out in there and see how it comes out. Weather is cooling down here finally so it's chili time.

 

I do sour cream, cheese and sometimes some diced onion for the crunch. GOOD stuff. One thing I like about chili is it's even better after it's been in the fridge for a while.

 

OK now this has me wanting some chili. May have to go to the store and get the stuff. Will be doing some on the side to try it with the Pit Faced in there maybe fully in place of my normal spices though I may need to add to it since I don't have the spicy version. Will have to change up my normal recipe since this has the sweet side to it and my chili normally has some added sweetness from something I add lol.

 

Will let you know. Will be heading to the store at lunch time and then come back and get it all started.

 

Me too!

We had a brief cold snap (like, a day) with some damp air, so I made a pot of chili a couple of weeks ago. First pot of the season is always Grandpa's recipe. Nothing fancy in it (heck, just uses McCormick's seasoning), but it is the epitome of comfort food in my family. Loved it.

I think I'm going to add a little rub to the next batch I make, too. That or smoke some brisket point, chuck roast, or something else with the rub, then add it to the chili.

As for the latte thing, yeah, that sounds kind of gross. BUT, if you want a little BBQ in your breakfast drink, might I suggest a little Pitfaced BBQ Meat Massage in your Bloody Mary? That, with a bacon swizzle stick, and a few peppers is AWESOME.




Habanero, jalapeno, scorpion pepper, serrano. Delicious.

 

I don't know man, I tried my first one this weekend and it tasted like drinking cold tomato soup. I just couldn't do it. I kept wanting to put it on the fire to warm it up.

 

not to add more to your plate but have you thought of doing a liquid version of your rub? asking for a friend

 

Bloody Marys are very much a love it or hate it thing. I just happen to love them. Our third cook, Brandon, makes some badass tasting and wildly extravagant Bloodys. I'll see if I can find a picture.

Speaking of Brandon...

I know he's looked in to sauces and marinades. What would you be most interested in? A marinade, finishing sauce, dipping sauce, glaze? Gimme ideas!

We have a log of aspirational products, but we're going to make this rub thing work, first. Once it's smooth, we'll look in to checking off the list.

 

a pitfaced bbq sauce would be interesting. With a mild and spicy version as well

 

Pitfaced octoberfest would be interesting

 

I saw one that had like a whole chicken on it. Was on some show. Maybe the one I had this weekend wasn't to taste, guess I can try again and again. I mean after enough alcohol pretty much anything tastes good (which is proven by the existence of Denny's)

As for new products I would like a nice line of liquor based bbq sauces. I do a mean Rum based one, been thinking about branching out. Got some shine I've been thinking about trying out in one, but I'm not sure if I can bare losing good shine if it goes south.

 

Im not a fan of bloody mary's...or Red beer's

 

Alright chili with P.F.R. has now been done. I ended up with a small amount of the pot with it in there, did a little too much and it made it sweet tasting. So I added more from the other pot and it mellowed out the sweetness and added a really nice complexity to the chili. So my vote is in that it's good for chili. Will have the wife try it and see what she thinks, if she digs it then it will be an addition to my standard chili moving forward.

 

Niiiice.