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

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  • Huskee
    replied
    This just in! Now all 4 products (3 rubs, 1 sauce) are available as singles or multiple bundle options.

    Order here.


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  • Potkettleblack
    commented on 's reply
    Makes sense.

  • FireMan
    replied
    Tried the Poultry Rub. Now I’m not a recugnized connersour, but this stuff is good! Put some on a chickie breast & fried it in a skillet. Used about a palm dump. It gets the FireMan Stamp of Approval 🔥🔥🔥. Click image for larger version

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  • RichieB
    commented on 's reply
    Had the pork rub on a pork chop tonight. Outstanding.

  • Panhead John
    replied
    Just ordered mine yesterday. Can’t wait to try it!

    Leave a comment:


  • Huskee
    replied
    Update: Red Meat is excellent on thick charcoal & wood-grilled pork loin chops if you were wondering. I actually liked it better than the Pork rub.

    Leave a comment:


  • Potkettleblack
    commented on 's reply
    MMD on beef is a bit sweet, but some folks go for that.

  • RichieB
    commented on 's reply
    I read this post and other info on MSG including the FDA's write up that Meathead shared. Ordered a bottle. Figure a $3 experiment is worth it. Came today. So, I'm thinking of starting with burgers. Remember I'm cheap so no steak yet. 2 burgers one with & one without. I know M.H. told Mosca "generously" add. My question is there a rule of thumb similar to dry brining where x amount per pound of meat? Also, other than protein anything else it could be applied to? Thanks

  • RichieB
    commented on 's reply
    Literally just finished the strip steak. Wow! I'll post pictures on the right channel.

  • Huskee
    replied
    My son said something along the lines of "can we just use this on everything from now on?" regarding the Red Meat rub.

    Then the next day he smelled the pork rub and said "can we put this on a steak and see how it tastes?" The jury's still out on that one, but I am putting the Red Meat on a thick pork loin chop tomorrow.

    Leave a comment:


  • RichieB
    commented on 's reply
    Meathead you nailed it.

  • Meathead
    commented on 's reply
    I have ALWAYS been a salt only guy, MAYBE a little pepper. This Red rub is awesome. My wife won't let me grill a steak without it.

  • RichieB
    replied
    A quick note. My wife did shaved steak with peppers and onions. No spices. That's just her. I added a fair amount of the Beef seasoing. Some white cheese on a sub roll. Must say, impressed with the flavor. Tommorow will be doing a Strip Steak. Sunday Pork Chops. I'm optimistic positive vibes coming.

    Leave a comment:


  • Meathead
    commented on 's reply
    Mosca Yes! Sprinkle it on generously on half and taste a bone from each half. Or do two steaks, one with and one without.

  • Mosca
    commented on 's reply
    So that raises a question: should we be adding MSG to our ribs?

    Or: should I phrase the question “How much MSG should we be adding to our ribs?”

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