Big Poppa
Administrator
Checking the store I now am up to 94 rubs and sauces. On the surface it may look as I just sell everything that is handed my way. Actually I reject more than I buy. SOme friends on the Brethren are a little upset because I declined to offer them.
I started out with sauces trying to cover the countries classic regions...KC sauce, White sauce, Musttard sauce, etc. Then the fun begins. There are ones that I bought primarily because most competitors use them...i.e. blues hawg and Head Country. I actually use both of them in a mixture all the time. THen there are little sleepers like Pepper Plant....very underrated sauce. There isnt a sauce that we sell that I wont reach for...all for different reasons...I also notice that I will go on a kick and then burn out. Happened with Mike Mills stuff (17th Street) I used it at the company xmas party and fell in love again. Its good to mix up your sauce.
The one thing that will keep me from buying a sauce. Added smoke flavor. I dont like them and I know that they are primarily for the gas griller which is the bulk of the business but I think that liquid hickory is not remotely close to authentic rich smoke flavor I think it tastes toxic. But I dgress
Rubs....Now I really want one with a flavor profile that is big but balanced. I like sweet hot a lot...or I like layering rubs. Desert Island rubs are Plowboys Yardbird, 3eyes, Smoking Guns Hot, butchers Honey, ALl of my new stuff....(seriously....I wouldnt offer it if I didnt think it was valid.) Im playing around with Obie QUes stuff...his double garlic pepper is big as a texas wildfire....I also am playing with layering Cimmeron Docs with Smokin GUns.
What I wish that all of them would do is ditch the MSG. I know the BBQ purists get their panties in a wad...that always strikes me as funny...If you are good you dont need msg. Todd Johns should once again be commended for taking it out of Plowboys. Im going to do a post on msg.
THe guys in the factory like it when I reject a sauce or rub it goes on the office commisary table first come it's theirs.
I started out with sauces trying to cover the countries classic regions...KC sauce, White sauce, Musttard sauce, etc. Then the fun begins. There are ones that I bought primarily because most competitors use them...i.e. blues hawg and Head Country. I actually use both of them in a mixture all the time. THen there are little sleepers like Pepper Plant....very underrated sauce. There isnt a sauce that we sell that I wont reach for...all for different reasons...I also notice that I will go on a kick and then burn out. Happened with Mike Mills stuff (17th Street) I used it at the company xmas party and fell in love again. Its good to mix up your sauce.
The one thing that will keep me from buying a sauce. Added smoke flavor. I dont like them and I know that they are primarily for the gas griller which is the bulk of the business but I think that liquid hickory is not remotely close to authentic rich smoke flavor I think it tastes toxic. But I dgress
Rubs....Now I really want one with a flavor profile that is big but balanced. I like sweet hot a lot...or I like layering rubs. Desert Island rubs are Plowboys Yardbird, 3eyes, Smoking Guns Hot, butchers Honey, ALl of my new stuff....(seriously....I wouldnt offer it if I didnt think it was valid.) Im playing around with Obie QUes stuff...his double garlic pepper is big as a texas wildfire....I also am playing with layering Cimmeron Docs with Smokin GUns.
What I wish that all of them would do is ditch the MSG. I know the BBQ purists get their panties in a wad...that always strikes me as funny...If you are good you dont need msg. Todd Johns should once again be commended for taking it out of Plowboys. Im going to do a post on msg.
THe guys in the factory like it when I reject a sauce or rub it goes on the office commisary table first come it's theirs.
