Cowboy Pepper BBQ rubs 25% off for Pitmaster Clubmembers.
Go and check out the Cowboy Pepper at https://cowboypepper.com and then send me an email at [email protected] and can send you some BBQ rub goodness for 25% off of retail. Only sold at local markets in the high desert here in central Oregon area. Retails at $9.99 for a 4oz. pack, $7.50 + shipping for members here. Shipping is usually under a buck or two for a pack or two. I can do higher weights on demand, but 4oz. is my standard for the markets here.
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Last edited by Cowboy Pepper; January 14, 2024, 08:45 AM.
Reason: Updated label artwork.
Yeah, thanks, saw that group but noted that those deals were set up by site moderators/admins and didn't want to immediately announce myself as "that guy". Probably happen soon enough ennyhoo. Oh, and I didn't join up to hawk my wares. I signed up for the site because, awesome!
Last edited by Cowboy Pepper; January 14, 2024, 12:34 AM.
Reason: Wanted to let y'all know that I signed up 'cuz site = amazing.
Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Fireboard Drive, 3 DigiQs, lots of Thermapens, and too much other stuff to mention.
Thanks. The recipe itself falls into the economy of scale paradox: sure, per ounce it’s cheaper to make it rather than it is to buy it. But after you’ve bought all the peppers, the cumin, the Mexican Oregano, the cacao, etc,, you’re better off just picking up a jar of the rub!
Yeah, not to mention you likely need a special market for some of the chiles. A great source is The Chile Guy in Bernallilo, NM. Best to google "The Chile Guy" and click on one of the return links as there is a "The Chili Guys" part of LuLu's Farm Store in Colorado. Also a great source, but not where I source my chiles.
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan - near Clare (dead center of lower peninsula).
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
Welcome Cowboy Pepper! Thanks for the kindness giving our members a discount. We hope you'll become a full member soon. Some folks don't trust a trial member popping in to sell stuff, and based on some history here with some whose true intentions we question, we can't blame them. We hope you'll stick around. Thanks again. I'll have to have me a look at your wares.
Quajillo is NOT correct. Should have been Guajillo. You got me on the Gochugaru peppers. Thanks, I fixed it since I made that .jpeg for Instagram. You got eyes!
Last edited by Cowboy Pepper; January 14, 2024, 08:41 AM.
Reason: Corrected my correction to be the correct correction.
Thanks, Huskee. I would have joined up already, but there's something like a buck seventy in my bank account. One of my vendors just did a reorder of 8 out of the 10 blends I have currently in the menagerie, and I can make good when that rolls in.
LOL I'm not so sure I have "eyes", but I do have memories of Ms. Kimball, my fifth grade teacher, who was a real stickler for spelling. I've been anal ever since.
You have a great variety of seasonings on your website. I agree that several different peppers really add to the depth of flavor. The naturally fermented hot sauce that I'm developing has 6 different peppers plus salt and garlic. It is thicker, a bit (but not much) hotter, and less vinegary than Tabasco.
Wow, great. Let me know when you are ready with it. Love to try it. You probably saw my "The Magnificent 7 Pepper Blend". It actually has eight if we count black pepper. My arms would get sore if I posted that one (20 or so ingredients), but I will be putting some of the less demanding blends up. Anyone for my KC Style Rub?
Retired, living in Western Mass. Enjoy music, cooking and my family.
Current cookers Weber Spirit 3 burner with a full insert griddle added. A 22" Kettle with vortex, SnS and a Smokey Joe. The most recent addition is a Pit Barrel Jr with bird hanger, 4 hooks and cover. ThermoWorks Smoke 2 probe, DOT, 2 ThermoPops and a Thermapen MK4. A Thermoworks RFX Gateway 2 probe meat thermometer.
Looks interesting. However, we've seen this before. Cowboy Pepper you have some work to do on validation. If you are a legit business and vetted by the leadership here, your business will flourish. Ball's in your court. Hope it works as it's peaked my interest.
Thanks, my biz is registered in the state of Oregon and the city of Bend. My kitchen is licensed by the Oregon Department of Agriculture that reviewed all of my labels,etc. Heck, I even have an Oregon Food Handler's card. Thanks for the nudge. I even did all of the trademark registration work with the USPTO. I currently have a handful of local markets in central Oregon in Bend, Sisters, and Terrebonne. Briefly had a web store on Shopify, but decided to keep it local and word of mouth.
Yeah, always a good idea when you drop into a conversation with an ad that you clear it with the management and put it in the right place. Think of this as a cocktail party. You wouldn't walk in and start selling... But we're glad you're here and that you're making an offer to members.
Thanks, ya Meathead you. It was your pastrami article that led me here. I was doing some research for a Facebook meat smoker that was doing it all keerect, but erred on the side of safety and called her pastrami fake. I've even eaten at Katz back in the leighties, early 90's.
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