Seatofmypants

Oh I know buddy! I have an 11 and a 8 Griswold that I used a few times a week. I would't trade them for the world. I bought almost a complete set from a neighbor/friend (11-3), two months later he was killed in a car accident, so there is that too.

I don't do that.... just because I get the grill up past the smoke point. Which I think isn't as big of a deal as people make it out to be, I just don't use the skillet on the grill. I will say that when you are doing a long cook it is important to minimize the "bad" smoke, but when cooking a steak, it doesn't matter at all. If you guys have never cut your own steaks and prepared them it is incredibly easy.

That's just a little further back on Ben's cow. LOL

Ill cook them that way all the time. I can go either way....grill...... or cast iron with butter for about 3 minutes a side then thrown in a 550 degree oven for 2 minutes and a 10 minute rest...... But I will occasionally dip my steak in a small glass dish of Memphis. I've been getting choice or better lip on ribeye roasts from sysco and cutting my own steaks lately after they age in the cryo for about 5 weeks after the pack date.....my oh my. Not at good as a dry age, but pretty damn good, and easier for me to age as I am in and out of our catering fridge all the time!

Memphis is the best on beef.....just something about it works.

Memphis is the best on beef.....just something about it works.

Were they too hot??

Baltimore is a dumpster fire...... I've been around here my whole life. The last three mayors were really good as well........

I shot you an email also!

Did you enjoy it as a marinade? Hope it wasn't too hot, but I love Memphis on beef!!

Distantly, interestingly enough our businesses are on the same street LOL. My label guy was very inquisitive about our addresses too.

We orginally made that sauce specifically for chicken

Honey if you use heavy rubs. If you dont spice them up much 181 or shore!!

Memphis.

Have you tried them yet??

Hey fellas!! And thanks ckf! We're prepping for a catering gig (it's only 100 degrees here) so I might not reply a ton Saturday until Sunday but all I need is you to PM me your address and what you would like and I'll get it right out! Bottles are $7 per plus the ride. Back story on it is: last year my very close friend took our bbq sauce to the Jack Daniel's invitational in Lynchburg Tn to enter in the sauce competition. Teams are invited after they qualify to this from around the world...probably just over 100. Anyway, 91 professional teams entered that division and we ended up first with a perfect 180 score..... Now a lot of this is luck for sure but we beat out guys that are on TV shows you've probably seen. The sauce that won is lovingly know as "Competion181". First two numbers are the year of the recipe, third is the batch number (because when we were just simpletons this is how my lots were tracked). This sauce is killer on anything you throw it on. The second sauce is #191 Honey 'Q', as its name suggests its sweet. We needed a sauce for glazing fish, chicken, lions, etc that didn't carry the heavy seasonings that our other sauces do. It works well if you have a nice heavy salty rub underneath it (unless your glazing salmon, which I highly recommend). Third sauce is #195 Shore Thing. It has a hint of seafood flavoring and pairs with pulled pork, chicken, shrimp, fish, scallops, basically anything. Forth is #142 MEMPHIS a throwback to a 2014 recipe. This is my favorite but we needed to tone it down for catering....so it was shelved. Vinegar based with some backend heat this stuff is legit, and in time I think may be our best seller. Full disclosure I will dip a dry aged ribeye in this sauce....its that good. Lastly (and not ready to sell here until mid August) is #196 Gold Standard (if the marketing guy doesnt change my name). Mustard based and is made for fighting. Its insanely good but we held it back because mustard sauces are just starting to pick up steam here in the mid-Atlantic. Pork and chicken is where this sauce is killer....and dipping pretzels lol. Any questions just ask .....forgive my spelling I just hammered this out on my phone. Mike

Memphis is my baby.... That goes back to a 2012 recipe that was adjusted and settled on back in 2014. We had a little push back on the heat that is in that sauce so we shelved it for our catering. 181 is pretty solid on ribs too. I was really hoping Shore didn't become a regional taste, so I am glad that you guys like it!

Mustard and Memphis are coming in hot.... LOL finishing up label design now.

Hey Ben.

I do have quart containers of the 181 that we made before co-packing. Ill save you some money there too...... I do love that Memphis, that is my oldest and favorite.

It is really hard for them to change the line over, however I am going to ask again if it is possible to bottle some in gallons for you buddy. That wont be until the first week of Aug. Have you used any Memphis yet?

There is a permitting process apparently ....... I don't know why it would be such a pain to send, but apparently they get funny with food.....

Did everyone get the packages?? Have you tried them yet??

What Q did you end up offering with it? What temp are you cooking that pig too?

I don't know why we couldn't, is there anything special involved? You would be my first......