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Old 12-01-2012, 09:07 PM   #28
On the road to being a farker
BBQBeaver's Avatar
Join Date: 04-20-10
Location: Niagara Falls, ON

Originally Posted by kcmike View Post
Thanks everyone. I am deeply humbled. It's one thing to cook and do well with your own spices, but quite another when folks from all over the country (and now the world) can take your spices and make awesome Q!

It seems my buddy Tom let the cat out of the bag about our new beef rub...
Yes, it will be called Black Ops Beef Rub. It's been specifically blended to excel on all cuts of beef, but brisket is its sweet-spot... It's much different than our Competition Beef & Pork rub, so it offers our customers yet another option.

I picked the name Black Ops for a couple reasons; one, because of the way we secretly tested it at pro bbq comps all across the country (it's already got numerous top ten calls to its name and it hasn't even been released yet)... and second, and most importantly, to honor the men and women in our armed forces who defend our liberties, often to the death, just so we can live free.

My inspiration for the name ultimately came when one of my high school buddies was killed on August 6, 2011, when the helicopter he and the other 24 members of SEAL Team Six were riding in was shot down over Afghanistan. So, to honor these fallen heroes, 10% of the profit from every ounce of Black Ops Beef Rub sold will be donated to the Wounded Warrior Project.
Awesome Mike, great job!
TAURUS BBQ - Championship Cooking
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