mrwicks
Knows what a fatty is.
Have been working on a rub for a while......the locals (friends, family and catering clients) seem to love it.....but they may be biased. I have used it on chicken, ribs, and pork butt to rave reviews
I've been wanting to make something that may be commercial worthy as well as competition ready(in training for 2010 season) I'm never satisfied myself so I don't know if it needs more work or not. It's good....but is it good enough ???
looking for willing participants to try a free sample and give me honest, objective c & c . Anyone interested send me an email to forquebbq@gmail.com with an address that you can receive a package ( i ship ups so no p.o. box addys please) or if in the City of Chicago and want to meet to pick up some ....give me a call @ 312-772-4BBQ(4227)
any and all help would be appreciated.
Thanks in advance:razz::razz::razz::razz::razz:
I've been wanting to make something that may be commercial worthy as well as competition ready(in training for 2010 season) I'm never satisfied myself so I don't know if it needs more work or not. It's good....but is it good enough ???
looking for willing participants to try a free sample and give me honest, objective c & c . Anyone interested send me an email to forquebbq@gmail.com with an address that you can receive a package ( i ship ups so no p.o. box addys please) or if in the City of Chicago and want to meet to pick up some ....give me a call @ 312-772-4BBQ(4227)
any and all help would be appreciated.
Thanks in advance:razz::razz::razz::razz::razz:
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