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View Full Version : 4th July BBQ for 100 People (Pron) Very long, go get a beverage...

SmokinAussie
07-07-2013, 07:09 AM
G'Day Bruces' :becky:

Well, I gave you all the heads up with my other thread on this, as I wanted to thank some buddies that supplied ingredients.

Now, we'll wee what the results are.... 100 happy people.

This year I decided to BBQ everything at home and then reheat on site, except the pulled pork, which we took up there while resting.

We start with the Texas Style Chili, made totally mild and full of flavour, using an entire Chucky

http://i959.photobucket.com/albums/ae78/SmokinAussie/Catering/Camp%202013/IMBD2011-06222013_1483_zps28c5b032.jpg

Which I cubed very finely using my Number 1 Chopper.
http://i959.photobucket.com/albums/ae78/SmokinAussie/Catering/Camp%202013/IMBD2011-06222013_1488_zps84eca416.jpg

http://i959.photobucket.com/albums/ae78/SmokinAussie/Catering/Camp%202013/IMBD2011-06222013_1487_zps2b6095d7.jpg

Once it was all cubed, I added some garlic, salt and pepper etc....
http://i959.photobucket.com/albums/ae78/SmokinAussie/Catering/Camp%202013/IMBD2011-06222013_1490_zps255fd4d0.jpg

And then lightly smoked the beef on my WSM on a number of trays... this being just one..

http://i959.photobucket.com/albums/ae78/SmokinAussie/Catering/Camp%202013/IMBD2011-06222013_1497_zps53fcac50.jpg

When lightly smoked I returned the meat to the stove in a bloody big pot and added some top shelf BEER!

http://i959.photobucket.com/albums/ae78/SmokinAussie/Catering/Camp%202013/IMBD2011-06222013_1501_zpsd71782a3.jpg

Then I added a bottle of Passata and that glob of chilled jelly is BRISKET STOCK, from my very first brisket cook...:tongue:
http://i959.photobucket.com/albums/ae78/SmokinAussie/Catering/Camp%202013/IMBD2011-06222013_1509_zps700050e5.jpg

At that time I also prepared a mix of ingredients and pounded them down.
http://i959.photobucket.com/albums/ae78/SmokinAussie/Catering/Camp%202013/IMBD2011-06232013_1512_zpsbd38e527.jpg

Like all good Chilli recipes, there are some things that must remain secret :mod:. All I can tell you is that I consulted with a lot of brethren Friends and made sure I used a lot of Ingredients that had been sent to me by ChickagoKP. With his advice, I believe I got a winner chili that is so full of flavour for kids and adults alike. If you want some heat... well, just add some hot sauce :icon_cool

So, flavour being very important, I decided to use my reserved Brisket Fat / Lard to bloom the spices...
http://i959.photobucket.com/albums/ae78/SmokinAussie/Catering/Camp%202013/IMBD2011-06232013_1515_zps4b70c1ac.jpg

Which worked a treat...
http://i959.photobucket.com/albums/ae78/SmokinAussie/Catering/Camp%202013/IMBD2011-06232013_1517_zps122125e1.jpg

Then I added the onions, and other ingredients...
http://i959.photobucket.com/albums/ae78/SmokinAussie/Catering/Camp%202013/IMBD2011-06232013_1519_zpsf99e8a03.jpg

And added that to the meat... cooket it all up and put it to bed for a long while until the day before the event...

A few days before the event, I bought some pork shoulder roasts.
http://i959.photobucket.com/albums/ae78/SmokinAussie/Catering/Camp%202013/IMBD2011-07022013_1523_zps13c067b2.jpg

Now, I did not use Boston Butts because when Aussie Butchers cut them, it is called a "Pork Scotch" and the shoulder blade bone is removed, along with all the skin and the price is usally over $12.00 a KG.. roughly $6.00 a pound. BUT, if you buy randomly cut pork shoulder roasts, you get the skin and the bones for flavour and you get it for $5.99 a Kilo.. approx $3.00 bucks a pound, which is about where my budget was.

Now for some farking reason I do not have any pics of the injection, but it was mainly Myron Myxons recipe without the MSG, which I believe is totally unnecessary..... Not that I've ever won a single comp in my life...:drama: but there you are... I was not gonna serve MSG to a bunch of 60 kids and give them all headaches.

Anyway on examining my spice cupboard...
http://i959.photobucket.com/albums/ae78/SmokinAussie/Catering/Camp%202013/IMBD2011-07022013_1525_zpsc467f03b.jpg

I went for something that Bluetang sent me.
http://i959.photobucket.com/albums/ae78/SmokinAussie/Catering/Camp%202013/IMBD2011-07022013_1527_zps4207564a.jpg

SO, Bluey... that used it all up Buddy. Not a bad rub at all!

In the mean time, my wife was making Sticky Date Puddings...
http://i959.photobucket.com/albums/ae78/SmokinAussie/Catering/Camp%202013/IMBD2011-07032013_1529_zps804f04fa.jpg


And Key Lime Pies.. (Thanks Again Bluey!)
http://i959.photobucket.com/albums/ae78/SmokinAussie/Catering/Camp%202013/IMBD2011-07032013_1530_zps416924e0.jpg

Anyway, the pork went on Overnight..
http://i959.photobucket.com/albums/ae78/SmokinAussie/Catering/Camp%202013/IMBD2011-07032013_1533_zpsb7c3ecf0.jpg

In the care of Bullet Bill...
http://i959.photobucket.com/albums/ae78/SmokinAussie/Catering/Camp%202013/IMBD2011-07032013_1536_zpsa7619681.jpg

And in the morning I was greeted with this amazing sight...
http://i959.photobucket.com/albums/ae78/SmokinAussie/Catering/Camp%202013/IMBD2011-07042013_1540_zpscef84708.jpg

http://i959.photobucket.com/albums/ae78/SmokinAussie/Catering/Camp%202013/IMBD2011-07042013_1541_zps536ae68f.jpg


So I added some apple juice and foiled all 5 roasts
http://i959.photobucket.com/albums/ae78/SmokinAussie/Catering/Camp%202013/IMBD2011-07042013_1544_zpscfac8017.jpg

While they got up to temp, I prepared 3 of these Mac and Cheeses :grin:
http://i959.photobucket.com/albums/ae78/SmokinAussie/Catering/Camp%202013/IMBD2011-07042013_1547_zps432dfc78.jpg

Soon enough, they were ready to wrap and get in the cooler... time to GO!

http://i959.photobucket.com/albums/ae78/SmokinAussie/Catering/Camp%202013/IMBD2011-07042013_1549_zpsce4e0ec3.jpg

A 45 minute drive away, we got some kids to help. Here's Angela slicing the rolls for the sliders
http://i959.photobucket.com/albums/ae78/SmokinAussie/Catering/Camp%202013/IMBD2011-07042013_1555_zpsf4a2c4dc.jpg

And it was HERE, that I put up the FIRST BBQ BRETHEN POSTER IN AUSTRALIA!!!!
http://i959.photobucket.com/albums/ae78/SmokinAussie/Catering/Camp%202013/IMBD2011-07042013_1558_zps2202e923.jpg

FOIL OFF TIME... Perfect serving temp!:bow: Thanks KY ... you are are farking legend for getting me this unit!

http://i959.photobucket.com/albums/ae78/SmokinAussie/Catering/Camp%202013/IMBD2011-07042013_1572_zps727f101b.jpg

Well, at that point, I knew we were on a winner... We would smash it out of the park!:eusa_clap:eusa_clap:eusa_clap
http://i959.photobucket.com/albums/ae78/SmokinAussie/Catering/Camp%202013/IMBD2011-07042013_1570_zpseed764ab.jpg

So anyway, the boys got to work...
http://i959.photobucket.com/albums/ae78/SmokinAussie/Catering/Camp%202013/IMBD2011-07042013_1568_zpsffe0ba82.jpg

Andy was chopping the crackling and I was pulling the pork. Because of the BBQ Brethren, my plan was to combine the Cracking in the Pulled Pork for crunch and flavour.

It was good fun.
http://i959.photobucket.com/albums/ae78/SmokinAussie/Catering/Camp%202013/IMBD2011-07042013_1583_zps1b11ba3d.jpg

A little way through, I posed for the Brothers...
http://i959.photobucket.com/albums/ae78/SmokinAussie/Catering/Camp%202013/IMBD2011-07042013_1595_zps5d2a1537.jpg

And I have to say that all the Kids were VERY IMPRESSED with the poster. They thought it was real cool, even though they had no idea why I was so excited about it. in reality, I felt like a bit of a Wanker putting it up in the first place, but I thought... FARK IT... I'm a BBQ Brethren! The Poster GOES UP! :cool:

OK, so back to the job at hand... at the last moment, I add back all the pan drippings... the fat and the apple juice from the pan, kept hot in the thermos.
http://i959.photobucket.com/albums/ae78/SmokinAussie/Catering/Camp%202013/IMBD2011-07042013_1604_zpsbd20031d.jpg

In the mean time, we had Pumpkin soup going that was awesome..
http://i959.photobucket.com/albums/ae78/SmokinAussie/Catering/Camp%202013/IMBD2011-07042013_1609_zps12d60cc2.jpg

The Chili was well and truly ready, so I got that out...
http://i959.photobucket.com/albums/ae78/SmokinAussie/Catering/Camp%202013/IMBD2011-07042013_1560_zpsf2596ad8.jpg

And here is my Daughter showing me where to put the Pulled Pork
http://i959.photobucket.com/albums/ae78/SmokinAussie/Catering/Camp%202013/IMBD2011-07042013_1559_zpsac38c2e3.jpg


And then everyone was lining up...
http://i959.photobucket.com/albums/ae78/SmokinAussie/Catering/Camp%202013/IMBD2011-07042013_1613_zpsa4b571a3.jpg

And I honestly do not know why I got not plated shots, but I think the caterers amongst us will have the same problem... You have to make sure it is all being served out OK and that everyone is happy. No time for happy snaps!

So I only got one pic of this Key Lime Pie!
http://i959.photobucket.com/albums/ae78/SmokinAussie/Catering/Camp%202013/IMBD2011-07042013_1615_zps62619bf7.jpg

And one of the Key Lime Pie and the Sticky Date Pudding together.
http://i959.photobucket.com/albums/ae78/SmokinAussie/Catering/Camp%202013/IMBD2011-07042013_1614_zps439adff6.jpg

And seriously.... those desserts were good. In testing though, we really had to back off the sweetness in the Key Lime Pie for Aussie tastes. The American recipe was so sickly sweet it was never going to work for us without some serious modification..:mod:

But finally, all was done... All tumies were full and all kiddies and Mums and Dads were happy.

http://i959.photobucket.com/albums/ae78/SmokinAussie/Catering/Camp%202013/IMBD2011-07042013_1616_zps08345af9.jpg

SO we had a Scotch and drove home...

Thanks for looking if you got this far!

Cheers!

Bill
ironmanerik
07-07-2013, 07:29 AM
Looks great, how about the recipe for the sticky date pudding, never seen that before.
Big George's BBQ
07-07-2013, 07:30 AM
Looks like you did an awesome job. Food looked fantastic and looked like people enjoyed themselfs. The Banner looked Great. The chilli looked farkin awesome. I love key lime pie It is one of my favorite deserts. The sticky date pudding looks really interesting. Great cook Thanks for sharing
dwfisk
07-07-2013, 07:37 AM
Looks like a great cook and good time had by all. Neat way to show the colors!
wmarkw
07-07-2013, 07:56 AM
Good cook!!
Phubar
07-07-2013, 08:19 AM
Most excellent Wizard of Ausz!

Is that a bottle of Tajin in your spice cabinet?
I got it recently from Mexico.
SmokinAussie
07-07-2013, 08:28 AM
Most excellent Wizard of Ausz!

Is that a bottle of Tajin in your spice cabinet?
I got it recently from Mexico.


Yes Phube!

Brother Chicago KP sent it to me!:hail:

Cheerz!

Bill
Mason Dixon Bowhunta
07-07-2013, 08:29 AM
Outstanding! Great pictures and story, thanks for sharing.
bluetang
07-07-2013, 08:29 AM
Killer cook there Bill! That pie looked spot on:clap2:.
slow-smoker
07-07-2013, 08:42 AM
Bill, You did a wonderful job getting that many selections onto the serving line. Great pics too. Lots of happy faces. The chili looked awesome!
Crajoh71
07-07-2013, 08:53 AM
Good Work. Looks like some happy kids! and Great BBQ!
fweck
07-07-2013, 09:04 AM
Awesome Bill, wish I could have been there to taste it!!
LMAJ
07-07-2013, 09:06 AM
Great looking cook!!
Al Czervik
07-07-2013, 09:09 AM
A truly epic cook/post Bill! It looks like you did a bang up job on the PP, chili, mac-n-cheese, slaw, pumpkin soup, key lime pie and sticky date pudding. A special shout out goes to your helpers, advisers and mate. Two thumbs way up for the blue Thermopen. I also like that it appears you and your mate are the only Bruces around... :clap:
deguerre
07-07-2013, 10:08 AM
http://i959.photobucket.com/albums/ae78/SmokinAussie/Catering/Camp%202013/IMBD2011-07042013_1570_zpseed764ab.jpg

I'm saving this pic, Bill. You look well and truly happy. I'm gonna remember that look. Good on you.
Happy Hapgood
07-07-2013, 10:32 AM
Simply Fantastic Bill! That's the way to do it. Great pic's and a Great story!
cowgirl
07-07-2013, 10:55 AM
Looks delicious Bill! Great job!! :eusa_clap

I take it your daughter doesn't wear her awesome Pirate hat anymore? :sad::becky:
Hawg Father of Seoul
07-07-2013, 10:58 AM
Looks great, but that hippie kept getting in the pics....
Fake Farmer
07-07-2013, 11:04 AM
Really an amazing cook all around! Lots of choices, great recipes, and happy kids and adults. I'm amazed at the planning/timing/execution that must have happened to make this happen. Well done!
Bdub
07-07-2013, 11:09 AM
Great post. Thanks for sharing.
runnoft
07-07-2013, 11:17 AM
Wow that's a whole village of bbq. Looks like it turned out really well the food looks fantastic. The Bullet Bill handle is very cool. Is someone making the in the forum? THX
chicagokp
07-07-2013, 01:10 PM
Great looking cook bro!!! That chili looks goooood!!!

And the color on the pork looks magnificent!
SmokingJo
07-07-2013, 03:24 PM
Great party and great bbq!!
KSroadliner
07-07-2013, 03:35 PM
Man what a spread!!!

I also want the sticky date pudding recipe...
Budman1
07-07-2013, 03:45 PM
Great post! Thanks for sharing it with us!
SmokinAussie
07-07-2013, 06:21 PM
Looks great, how about the recipe for the sticky date pudding, never seen that before.

Yep, I have Guerry and Buccs lining up for that recipe. I may have to post this in a thread of it's own.

http://i959.photobucket.com/albums/ae78/SmokinAussie/Catering/Camp%202013/IMBD2011-07042013_1570_zpseed764ab.jpg

I'm saving this pic, Bill. You look well and truly happy. I'm gonna remember that look. Good on you.

Hi Guerry, yes, I am always at my happiest when I am sticking my probe into some meat :tape:

Wow that's a whole village of bbq. Looks like it turned out really well the food looks fantastic. The Bullet Bill handle is very cool. Is someone making the in the forum? THX

Look to Brother Marty Leach (http://www.amlwoodart.com/)

The original idea was mine, and then Marty went and refined it. Made one for himself, and then sent one to me I was so impressed. I named my WSM "Bullet Bill" after the Nintendo racing character. It's the right shape, and my kids thought it was just plain cool.

Cheers!

Bill
buccaneer
07-07-2013, 07:35 PM
I'm right for sticky date recipes, no worries, but I am impressed again with your monstering such a massive cook up!
Great to see pics and Andy slaving away in league!
Wish I were there!
N8man
07-07-2013, 08:00 PM
OutStanding AussieBill!!!
You do us proud!!!
TheBourbonBear
07-07-2013, 08:05 PM
You mentioned having to tone down the sweetness of the pie for Aussie tastes. Do you put a sweet sauce/bark on the pork or do you have to tone that down a little too?

Everything looks great. I know what it takes to cook for that many people so anybody that can pull it off as well as it looked like you did gets a pat on the back from me :clap:
Mark Warren
07-07-2013, 08:09 PM
Looks like that was the place to be, Everyone looks happy and having a great time. :-D
CharredApron
07-07-2013, 08:46 PM
Nothing but the Best! Super Job, Bill :clap2:
pitbossJB
07-07-2013, 10:14 PM
Quite a bang up party, way to go!
martyleach
07-07-2013, 10:29 PM
Bill what a great documentary of an awesome event. Everyone looks really happy. Well done! I'm also glad to see that your WSM fire door handle is surviving. Gotta love Bullet Bill!
Titch
07-08-2013, 12:40 AM
That looked fantastic the tribe looks happy, is that a paper poster,? I priced a Vinyl one then fell over with the freight.
westy
07-08-2013, 01:01 AM
Everything looks incredible. The cook, the pics, the whole thing. If it hasn't already happened, one more of those cooks, and you will reach a legendary status. Great job sir!
SmokinAussie
07-08-2013, 01:31 AM
That looked fantastic the tribe looks happy, is that a paper poster,? I priced a Vinyl one then fell over with the freight.

Hi Titch, It's printed on Polypropelene on my wide format printer. It's here I have to be real careful about copyright however. I printed this off for myself, just for this event which was not commercial in nature.

I'm pretty sure I would get my butt kicked if I was to start printing this off commercially as I would be infringing Phils trademark, and he's pretty strict about it.

Now, the file I used for the print was an extremely low resolution file, that I obtained from this site... as I do not have, not can I get access to the proper print ready files that Phil only gives to approved producers of items containing the BBQ brethren logo.

SO, I thought I might have been on thin ice printing this one poster, but also was hoping that for this little event, it would be seen as a positive thing.... But don't ask me to print another one....

Sorry...
R2Egg2Q
07-08-2013, 02:00 AM
Outstanding job Bill & crew!! :clap:
buccaneer
07-08-2013, 02:03 AM
You mentioned having to tone down the sweetness of the pie for Aussie tastes. Do you put a sweet sauce/bark on the pork or do you have to tone that down a little too?

Everything looks great. I know what it takes to cook for that many people so anybody that can pull it off as well as it looked like you did gets a pat on the back from me :clap:

I cooked 4 different beans recipes from USA, and all 4 got the eaters freaking out and saying it was a dessert.

I learned, and my bean recipes this last year have contained NO sugar(or syrup etc) or just a smidge if acidic and have been raved about.
It also makes me think the opposite may be a problem, if I cooked my chili or beans recipes over there I may be getting dirty looks?:sad:

We note not only in BBQ but in cooking in general, American recipes use buckets of sugar compared to our tastes, and since sugar is a flavour masker that becomes a real issue with the expectations of the eaters.
Different cultures is all.
SmokinAussie
07-08-2013, 03:16 AM
You mentioned having to tone down the sweetness of the pie for Aussie tastes. Do you put a sweet sauce/bark on the pork or do you have to tone that down a little too?

Everything looks great. I know what it takes to cook for that many people so anybody that can pull it off as well as it looked like you did gets a pat on the back from me :clap:

Thanks for the compliments.

Yes, what Buccs says is 100% accurate. With the Key Lime Pie, we road tested it the week before. (I also road tested a Pork Shoulder). We went to USA foods and bought a Graham Cracker Pie Base and then followed the recipe. First of all the pie base was so sweet as to be sickly and the lime filling was very much the same. With a lime filling, we'd expect to have it taste very tart. So, we made out own pie base from Granita Biscuits, which as the closest local thing to the Graham Crackers and added no sugar at all. Then we HALVED the Sweetened Condensed Milk content, meaning a lot more lime juice and eggs were required. So we actually used real fresh limes from my Mums lime tree to add to the stuff that Bluetang sent me. That meant more tartness and richness without the sugar hit.

As for the pulled pork, yes I did glaze with a very small amount of Myron Myxons Pork Shoulder Glaze recipe, but not too much. I just brushed it on once and that was enough. So, the pork was served "savory" not sweet. I supplied a sweet and tangy sauce on the table if anyone wanted to pump in the sweetness... made from Peach Preserves and a bucket load of light corn syrup.. Nobody really wanted it.:mmph: It sure tasted good though.

Cheers!

Bill
BBQ Bandit
07-08-2013, 07:12 AM
Excellent outing there... wish I was there.
PatAttack
07-08-2013, 10:01 AM
Way to go, Bill!!!
fingerlickin'
07-08-2013, 11:00 AM
Outstanding Bill. I know that's a heck of a lot of work. Looks like it was a smashing success! :thumb:
buccaneer
07-08-2013, 07:24 PM
Thanks for the compliments.

Yes, what Buccs says is 100% accurate. With the Key Lime Pie, we road tested it the week before. (I also road tested a Pork Shoulder). We went to USA foods and bought a Graham Cracker Pie Base and then followed the recipe. First of all the pie base was so sweet as to be sickly and the lime filling was very much the same. With a lime filling, we'd expect to have it taste very tart. So, we made out own pie base from Granita Biscuits, which as the closest local thing to the Graham Crackers and added no sugar at all. Then we HALVED the Sweetened Condensed Milk content, meaning a lot more lime juice and eggs were required. So we actually used real fresh limes from my Mums lime tree to add to the stuff that Bluetang sent me. That meant more tartness and richness without the sugar hit.

As for the pulled pork, yes I did glaze with a very small amount of Myron Myxons Pork Shoulder Glaze recipe, but not too much. I just brushed it on once and that was enough. So, the pork was served "savory" not sweet. I supplied a sweet and tangy sauce on the table if anyone wanted to pump in the sweetness... made from Peach Preserves and a bucket load of light corn syrup.. Nobody really wanted it.:mmph: It sure tasted good though.

Cheers!

Bill

You champ!

Thanks a mill for posting that innovation, genius!!!
SmokinAussie
07-08-2013, 07:35 PM
You champ!

Thanks a mill for posting that innovation, genius!!!

You are taking the p!ss right? :wink:
mrbill
07-08-2013, 08:12 PM
the only appropriate response I can think of is a true southern(USA) compliment----"Ya dun good!"
gtr
07-08-2013, 08:28 PM
Long haired BBQ'ers unite!

Great work Bill - I'd love to come to one of your cooks one day.
SmokinAussie
07-09-2013, 07:11 AM
Long haired BBQ'ers unite!

Great work Bill - I'd love to come to one of your cooks one day.

Yeah!

That would be awesome. It means I could get drunk, and you'd stop me from Burning stuff.....:twisted::twisted:

Cheers!

Bill
deguerre
07-09-2013, 07:14 AM
Yeah!

That would be awesome. It means I could get drunk, and you'd stop me from Burning stuff.....:twisted::twisted:

Cheers!

Bill

No, because I'm coming with him, and will tap him on the shoulder, which is when we both step back and watch the pyro show.:thumb:
SmokinAussie
07-09-2013, 07:23 AM
Wait a minute.... you've been on the wagon anyway.... If you came over too, you'd have to get smashed with me and then you'd forget to tap him on the shoulder and I WOULD burn stuff!8-)
deguerre
07-09-2013, 07:56 AM
Temptress! You naughty tart.
CharredApron
07-09-2013, 08:02 AM
I'll come too and we can "burn down the mission"!

Elton John - Burn Down The Mission - 1970 - YouTube
southernsmoker
07-09-2013, 08:36 AM
Nice job!!
dadsr4
07-09-2013, 11:27 AM
I cooked 4 different beans recipes from USA, and all 4 got the eaters freaking out and saying it was a dessert.

I learned, and my bean recipes this last year have contained NO sugar(or syrup etc) or just a smidge if acidic and have been raved about.
It also makes me think the opposite may be a problem, if I cooked my chili or beans recipes over there I may be getting dirty looks?:sad:

We note not only in BBQ but in cooking in general, American recipes use buckets of sugar compared to our tastes, and since sugar is a flavour masker that becomes a real issue with the expectations of the eaters.
Different cultures is all.
It's not just you. Many of the recipes I have from my fathers mother are less sweet. Depression era cooking. When I go through the recipes I've printed out for my own use, I find notes that I used 1/2 to 1/3 the listed amount of sugar.
deguerre
07-09-2013, 11:38 AM
It's not just you. Many of the recipes I have from my fathers mother are less sweet. Depression era cooking. When I go through the recipes I've printed out for my own use, I find notes that I used 1/2 to 1/3 the listed amount of sugar.


I blame Cap'n Crunch...
Hawg Father of Seoul
07-10-2013, 02:48 AM
Yeah, most key lime pies are sickening sweet.

Don't think that it is universally American. Around here telling some one you like the sweetness of their BBQ is saying "back off the sugar honey".
buccaneer
07-10-2013, 09:40 PM
Hmmm, a US Brethren tour of Downunder.
How farkin' awesome would that be???

:cool: :rockon:
shagnasty
07-15-2013, 11:39 AM
I use "Butt Rub" alot. Good choice! Its a good basic rub.