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Pitmaster Club Exclusive First Taste: Meathead's Amazing Rubs & Sauce - ALL 4 - Now Available For Purchase!

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  • Meathead
    commented on 's reply
    I think the discount was an error. Glad the backed it up!

  • Meathead
    replied
    @gilbertpilz Two really good reasons they have salt. There isn't enough room on the label to explain to the average consumer why salt should go on in advance and that the rest of the stuff can go on at any time. And salt is cheap. If we left out the salt they would be the most expensive rubs in the world and nobody would buy them. We are hoping that people will love these bottled versions, discover the website, and perhaps experiment with making their own.
    Last edited by Meathead; September 10, 2021, 02:44 PM.

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  • Matt Bykowski
    commented on 's reply
    Thanks for sharing your thoughts.

  • Mosca
    replied
    Originally posted by Matt Bykowski View Post
    Anyone have a review? I'm curious about it, but having a hard time pulling the trigger on $40+ for a few seasonings. Thanks.
    Mine just came, and I did a finger touch test. They are all fairly close analogues of the recipes here on AR, with added salt. and, in the case of the Red Meat and Pork rubs, smoke flavor. In the case of the Poultry Seasoning, I prefer it to my home made version by a wide margin. The others are about the same. As far as my preference, I mean.

    I’m not freaking about included salt. I’ve often salted right before smoking or grilling. And I’ve also often added the salt and the rub the night before smoking or grilling. The difference between either of those and the recommended “salt the night before, rub at time of cooking” is nuance. The food is going to come out really good regardless.

    I can take or leave the added smoke, but I can see how it will help sell product. And if you are doing ribs in the oven, or pulled pork in the crock pot, these will get you where you want to go.

    Regarding the size/cost, these are the larger bottles, 9.7/10.3/10.8 oz. That’s about 3x the size of a typical spice jar.



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  • Red Man
    commented on 's reply
    bep35 Yep, brand new grill grates 😂. After a few cooks now they don’t look like that at all.

  • bep35
    commented on 's reply
    Are those brand new grill grates? If not how in the world do you keep them that clean?

  • Craigar
    commented on 's reply
    Mr. Bones Mine arrived yesterday and I was a complete heathen. Palm dumped all 3. After that we went to Costco and bought 2 bottles of whiskey we have never tried before and took a couple of shots in the parking lot.

  • W.A.
    replied
    Click image for larger version

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  • RichieB
    replied
    My order will ship tomorrow. Hopefully be here by Monday. Like to use the beef rub on a Strip Steak.

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  • Red Man
    replied
    Used the poultry rub on some boneless skinless chicken breast for a salad tonight. Cooked on the flat side of grill grates and the rub did not burn. It has a really great flavor! I’m looking forward to trying the others.
    Click image for larger version

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  • bep35
    commented on 's reply
    Oh yes. MOCC. Sorry about that. I did miss the SMOKED label but that is okay. I would have ordered anyway, so no big deal. Can't wait for the weekend to fire up the grill and see what a smoked rub taste like. Might go for the triple play: beef, chicken, and pork.

  • Huskee
    commented on 's reply
    We put SMOKED on the front label to indicate this, but it's easy to miss it. (And it's Mrs. O'leary's Cow Crust, not BBBR) but no, the smokiness won't make it change much from what you're used to after you cook with it, especially if you cook on a grill or smoker.

  • bep35
    replied
    I just received these and immediately opened them up for a finger test. I was surprised that the Beef and Pork rubs already had a smokey flavor until I read the labels and saw they were made with smoked sea salt and smoked paprika. I have never made Mrs. O'leary Cow Crust or Memphis Dust with a smoked additive. Does anyone know if this will change the flavor profile of what I am used to getting with home-made rubs and will my meat coming out of the smoker taste 'over smoked". I can't wait to try them, I was just caught off-guard by it. Looking forward to taking them for a test drive.
    Last edited by bep35; August 31, 2021, 05:45 PM.

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  • ecowper
    commented on 's reply
    Huskee the dark colors on the rub made me think BBBR, but flavor profile is definitely more like Mrs. O'Leary's.

    RichieB the smaller was 12 oz an the larger was 15 oz

  • Huskee
    commented on 's reply
    (As an aside, it's Mrs O'Leary's Cow Crust, not BBBR). Anyway, the Disqus will be added to that page soon, the fella who handles it is on vaca (of course!)

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