New rubs and sauces

Young Gun · 07-19-2007, 03:12 PM

I am working on two new rubs and sauces and will be marketing them soon. I would like to here some input on what all the bbq guru's here would like to see in rubs and sauces that would make them stand out or that would appeal to you. Thanks in advance. I know I will get the best input on the brethern form.

Young Gun

Harbormaster · 07-19-2007, 03:19 PM

One of the guys here gave me a batch of his "finishing sauce" which was the best damn sauce I ever had. Perfect (for me) balance of tangy (vinegar), sweetness (mollasses and honey), and heat (chipotle). I'm guessing that was his ingredients, but I loved it.

Young Gun · 07-19-2007, 03:31 PM

Sounds good. I am trying to get that in my sauce also. Not to sweet and not to much heat with some tangyness to it. Thanks for the info.

Young Gun

BBQ Grail · 07-19-2007, 03:51 PM

Quote:

Originally Posted by Young Gun

I would like to here some input on what all the bbq guru's here would like to see in rubs and sauces that would make them stand out or that would appeal to you.

Young Gun

Hmmmmmm....

In my rubs and sauces I'd like to see free testing samples...

Plowboy · 07-19-2007, 10:43 PM

Earlier this year when I was developing mine, I asked for tasters and sent about thirty 2 oz. samples to Brethren across the country. It was a lot of work to keep things straight, but I got a lot of input.

These guys WON'T hold anything back. Brutally honest... which should be what you want.

Also, when I sent my samples, I asked that they send their feedback to me. I wasn't asking for posts on forums or blog articles. Some did, but I was always clear that I wanted feedback, not pub.

CarbonToe · 07-20-2007, 04:47 AM

When buying hot sauces I avoid all sauce's with crass name's or label's.

Beertender · 07-20-2007, 06:39 AM

Plow how did that come out. With so many people from different areas and different taste I figure that would be tough. Kind of like asking online which region has the best Q. Thats why I like this forum and forgive me, a few other BBQ forums. But I like to get recipes and ideas from all over the US and Canada and other. From what I've read here and on others.... times and temps are similar but taste are all over the board. I guess just make what tastes good to you and hope everyone else agrees ? Not trying to hijack the thread Young Gun but may help you a little in the long run also.

Young Gun · 07-20-2007, 06:50 AM

Thanks Guys,
I am still waiting on my first test batch. It should be here any day. This is still in the very early stage. You guys are right about different areas liking different flavors. As soon as I can get some this going I will try to get some samples out for some feedback.

Young Gun

Beertender · 07-20-2007, 07:24 AM

Young Gun I just noticed you're probably not even 15 mins from me. I'm right at I 10 and John Ralston. Right by Budweiser.

Porky · 07-20-2007, 08:03 AM

Young Gun- I would love to be one of the taste testers for your rub/sauce. Please keep me posted.

Plowboy · 07-20-2007, 09:26 AM

Quote:

Originally Posted by Beertender

Plow how did that come out. With so many people from different areas and different taste I figure that would be tough. Kind of like asking online which region has the best Q. Thats why I like this forum and forgive me, a few other BBQ forums. But I like to get recipes and ideas from all over the US and Canada and other. From what I've read here and on others.... times and temps are similar but taste are all over the board. I guess just make what tastes good to you and hope everyone else agrees ? Not trying to hijack the thread Young Gun but may help you a little in the long run also.

My experience is that sauces vary more by region that rubs do, with some small exceptions maybe. Sauces vary much, much more, IMHO.

kickassbbq · 07-20-2007, 09:52 AM

My suggestion is that you make your rubs and sauces to YOUR satisfaction!!!
It will be impossible to make them to satisfy everyone else. No matter how they come out, some will love them and some will not like them at all.
It is a subjective deal, just like BBQ.
If you like them, they will probably sell.
Smoke On!!!!!

itschris · 07-20-2007, 09:52 AM

I like stuff that has a good bacon flavor to it. I haven't seen a a lot of rubs or sauces that go in that direction.

ZBQ · 07-20-2007, 11:40 AM

Quote:

Originally Posted by kickassbbq

My suggestion is that you make your rubs and sauces to YOUR satisfaction!!!
It will be impossible to make them to satisfy everyone else. No matter how they come out, some will love them and some will not like them at all.
It is a subjective deal, just like BBQ.
If you like them, they will probably sell.
Smoke On!!!!!

Good advice to keep in mind!!

That being said, if you need testers, count me in!!

midnight · 07-21-2007, 12:16 AM

I have alot of people that ask me if I make a salt free rub. I also get alot of people asking if there is any msg in my rubs (no there isn't). You might already have your recipes for your rubs, but those are the two comments I get the most.

07-19-2007, 03:12 PM	#1
Young Gun Found some matches. Join Date: 03-28-07 Location: Pasadena Tx.	New rubs and sauces I am working on two new rubs and sauces and will be marketing them soon. I would like to here some input on what all the bbq guru's here would like to see in rubs and sauces that would make them stand out or that would appeal to you. Thanks in advance. I know I will get the best input on the brethern form. Young Gun

07-19-2007, 03:19 PM	#2
Harbormaster somebody shut me the fark up. Join Date: 07-14-06 Location: Wyocena/Pardeeville, WI Name/Nickname : Clark	One of the guys here gave me a batch of his "finishing sauce" which was the best damn sauce I ever had. Perfect (for me) balance of tangy (vinegar), sweetness (mollasses and honey), and heat (chipotle). I'm guessing that was his ingredients, but I loved it. __________________ Clark My Boys: Joseph (EI); Andrew (EE); Daniel (EE) My Toys: 10 WSMs (B, C, E, DH, DA, EZ, DZ, EO, DU, DR); 5 - 22.5" Bar-B-Q-Kettles; 2 - 18.5" Bar-B-Q-Kettle; 4 WGAs (EZ, DE, N, B); 2 SJPs ( DR, DR); 2 Smokey Joes (A, K); Brinkman Cimmaron. "For when democracy becomes tyranny, those of us with rifles still get to vote"

07-19-2007, 10:43 PM	#5
Plowboy somebody shut me the fark up. Join Date: 10-09-06 Location: Blue Springs, MO	Earlier this year when I was developing mine, I asked for tasters and sent about thirty 2 oz. samples to Brethren across the country. It was a lot of work to keep things straight, but I got a lot of input. These guys WON'T hold anything back. Brutally honest... which should be what you want. Also, when I sent my samples, I asked that they send their feedback to me. I wasn't asking for posts on forums or blog articles. Some did, but I was always clear that I wanted feedback, not pub. __________________ Pork Pullin Plowboys (and Smoke on Wheels) Save a hog, ride a plowboy! www.plowboysbbq.com Todd Johns (me); Blue Springs, MO Randy Hinck (PigBoy); Concordia, MO Andy Groneman (Hodedo); KC, KS (Cameo Appearances) FEC-500SS; FEC-100 (Right handed); FEC-100 (Left handed); Country Smoker Tailgater; Big Green Egg (2-large, small, mini); Cookshack Pellet Fired Charbroiler

07-20-2007, 04:47 AM	#6
CarbonToe is One Chatty Farker Join Date: 09-07-05 Location: Shoreham-by-Sea, UK	When buying hot sauces I avoid all sauce's with crass name's or label's. __________________ Surf'n'Smoke BBQ Team

07-20-2007, 08:03 AM	#10
Porky is One Chatty Farker Join Date: 07-16-06 Location: West Palm Beach,Fl.	Young Gun- I would love to be one of the taste testers for your rub/sauce. Please keep me posted. __________________ Les Backwoods Party w/upgrades & Guru Lg. Big Green Egg born 6/23/08 w/custom Walnut handle from Marty Leach,Weber Gasser Weber OTG Walnut handle from Marty Leach KCBS #20486,FBA certified Master judge,IMBAS (MOINK BALL) Certified Like what you do. Do what you like.

07-19-2007, 03:31 PM	#3
Young Gun Found some matches. Join Date: 03-28-07 Location: Pasadena Tx.	Sounds good. I am trying to get that in my sauce also. Not to sweet and not to much heat with some tangyness to it. Thanks for the info. Young Gun

07-20-2007, 06:39 AM	#7
Beertender Is lookin for wood to cook with. Join Date: 05-31-07 Location: Houston, Tx	Plow how did that come out. With so many people from different areas and different taste I figure that would be tough. Kind of like asking online which region has the best Q. Thats why I like this forum and forgive me, a few other BBQ forums. But I like to get recipes and ideas from all over the US and Canada and other. From what I've read here and on others.... times and temps are similar but taste are all over the board. I guess just make what tastes good to you and hope everyone else agrees ? Not trying to hijack the thread Young Gun but may help you a little in the long run also.

07-20-2007, 06:50 AM	#8
Young Gun Found some matches. Join Date: 03-28-07 Location: Pasadena Tx.	Thanks Guys, I am still waiting on my first test batch. It should be here any day. This is still in the very early stage. You guys are right about different areas liking different flavors. As soon as I can get some this going I will try to get some samples out for some feedback. Young Gun

07-20-2007, 07:24 AM	#9
Beertender Is lookin for wood to cook with. Join Date: 05-31-07 Location: Houston, Tx	Young Gun I just noticed you're probably not even 15 mins from me. I'm right at I 10 and John Ralston. Right by Budweiser.

07-20-2007, 09:52 AM	#12
kickassbbq is One Chatty Farker Join Date: 10-20-05 Location: mn	My suggestion is that you make your rubs and sauces to YOUR satisfaction!!! It will be impossible to make them to satisfy everyone else. No matter how they come out, some will love them and some will not like them at all. It is a subjective deal, just like BBQ. If you like them, they will probably sell. Smoke On!!!!! __________________ Smoke On!!!!!! [URL="http://www.kickassbbq.com"]www.kickassbbq.com[/URL]

07-20-2007, 09:52 AM	#13
itschris Full Fledged Farker Join Date: 06-22-07 Location: St. Petersburg, FL	I like stuff that has a good bacon flavor to it. I haven't seen a a lot of rubs or sauces that go in that direction.

07-21-2007, 12:16 AM	#15
midnight Full Fledged Farker Join Date: 10-17-03 Location: small town South Dakota Name/Nickname : Todd	I have alot of people that ask me if I make a salt free rub. I also get alot of people asking if there is any msg in my rubs (no there isn't). You might already have your recipes for your rubs, but those are the two comments I get the most. __________________ Some people are like Slinkys, they are good for nothing but can still bring a smile to your face when you push them down the stairs. Down to one lonely ol' Bandera.

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