Yes, I know, that's a tough question: or rather, a question with many answers. Let me give you a little background. I am running a bbq company. A small one, but still. I love barbecue, and I want to spread the gospel here in Sweden.
Next on my product lineup will be Tennessee hickory chunks. And I'm currently in touch with a bag/pouch manufacturer (in Canada actually), as I'm keen on doing commercial rubs.
I've been wanting to do commercial rubs for a long time, and the plan is to offer a top notch rub. First out, beef and pork. I'm gonna make a few samples and let other people try them before I nail the final recipe. I'm close now, I think.
And then I thought: What about the Pit? Here's a great group of people, all passionate about barbecue, what do you all think? Are you a 'less is more' type of guy, or do you want an 'over the top' rub? What do you fancy? Hit me!
Next on my product lineup will be Tennessee hickory chunks. And I'm currently in touch with a bag/pouch manufacturer (in Canada actually), as I'm keen on doing commercial rubs.
I've been wanting to do commercial rubs for a long time, and the plan is to offer a top notch rub. First out, beef and pork. I'm gonna make a few samples and let other people try them before I nail the final recipe. I'm close now, I think.
And then I thought: What about the Pit? Here's a great group of people, all passionate about barbecue, what do you all think? Are you a 'less is more' type of guy, or do you want an 'over the top' rub? What do you fancy? Hit me!
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