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  • #31
    Originally posted by SMOKE FREAK View Post
    Seems like there is a demand...I'm just saying...
    The votes are in...
    .

    Not to mention the occasional campfire

    My --->
    Paul

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    • #32
      Originally posted by THE ICEMAN View Post
      The votes are in...
      Gah... you guys are killing me. Well..I DID buy a block of UPC codes when I got the one for the salmon stuff... so that’s not an issue I suppose.

      OK...maybe I do a batch and see what happens.

      Also..I’m gonna look into colored thermal labels I guess...because apparently folks don't read

      Red for rub, blue for brine is a start I suppose. Me..I just read the labels.
      In God I trust- All others pay cash...
      Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
      Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

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      • #33
        I still would like to see what you could do with a Mex style rub...So many directions that could be taken and so many applications...
        Craig
        sigpic

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        • #34
          Originally posted by Richtee View Post
          Gah... you guys are killing me. Well..I DID buy a block of UPC codes when I got the one for the salmon stuff... so that’s not an issue I suppose.

          OK...maybe I do a batch and see what happens.

          Also..I’m gonna look into colored thermal labels I guess...because apparently folks don't read

          Red for rub, blue for brine is a start I suppose. Me..I just read the labels.
          Careful with the colors, each color of label requires a separate machine to print. (I used to design labels)

          It does get confusing when you have 5 or 6 products all stacked together.

          Really??
          Mark
          sigpic


          "Likes smokey old pool rooms, clear mountain mornins. Little warm puppies, children and girls of the night"?
          Smoked-Meat Certified Sausage Head!

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          • #35
            Originally posted by Mark R View Post
            Careful with the colors, each color of label requires a separate machine to print. (I used to design labels)

            It does get confusing when you have 5 or 6 products all stacked together.

            Really??
            Life can get so difficult at times...
            Craig
            sigpic

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            • #36
              Originally posted by SMOKE FREAK View Post
              Life can get so difficult at times...
              Yup it does, but if that is the biggest challenge I have today - Be Aight!
              Mark
              sigpic


              "Likes smokey old pool rooms, clear mountain mornins. Little warm puppies, children and girls of the night"?
              Smoked-Meat Certified Sausage Head!

              Comment


              • #37
                Originally posted by Richtee View Post

                Also..I’m gonna look into colored thermal labels I guess...because apparently folks don't read

                Red for rub, blue for brine is a start I suppose. Me..I just read the labels.
                It's not that I can't read...I have a large stock of stuff because you have so many products and I love them all...so I have a couple of bins that they reside in. Here...take a look


                I have thought I had stuff and then when I go to grab it...damn, it was something else. I have even dumped brine into my rub bottle when in the heat of battle I grabbed the wrong stuff. OOPS!
                BBQ Eng.

                The "Cow Girls" were adopted from the shelter, and found on petfinder.com.
                Adopt a homeless pet - http://www.petfinder.com
                I built the Iron Maiden - Iron Maiden Smoker Build

                Over 5000 unreadable posts...Photobucket can kiss my ass...they will never get a dime. I will not pay a ransom.

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                • #38
                  My overflow products are stashed in a cardboard box...I dont think color coding is gonna help me too much...Still gotta dig through the whole mess to find what I need...
                  Craig
                  sigpic

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                  • #39
                    Oh...but don't increase product costs on my account. the bottom line is this...I'll put up with the "lack of at a glance convenience" for the same great products at the same great prices with the same great customer service.

                    Keep rockin' it Mr. Rich.
                    BBQ Eng.

                    The "Cow Girls" were adopted from the shelter, and found on petfinder.com.
                    Adopt a homeless pet - http://www.petfinder.com
                    I built the Iron Maiden - Iron Maiden Smoker Build

                    Over 5000 unreadable posts...Photobucket can kiss my ass...they will never get a dime. I will not pay a ransom.

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                    • #40
                      Originally posted by BBQ Engineer View Post
                      Here...take a look
                      Well..different color labels won’t help that situation... but perhaps a separate rub and a brine bin would.
                      In God I trust- All others pay cash...
                      Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
                      Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

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                      • #41
                        Well,
                        Lots of opinions.
                        Loved the salmon sample you sent. I'm a tried and true fan of your brines. Love your rub.

                        Keep it real. Keep your flavor the way it is. We can tweak it to our own tastes. Sweet or no sweet. To each their own with just a sprinkling here and there.

                        Fist bump to you...
                        sigpic

                        Some days I think Bravo Zulu, other days it's more like Whiskey Tango Foxtrot...

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                        • #42
                          Could you just make a packet that has the sweet and heat ingredients for the end user to mix with the GP rub? Or even a two part set up with one part being sweet and the other being heat allowing the end user to vary the blend to be either sweet or heat or some variation in between? The concept of sweet and heat intrigues me but when you start talking about a percentage of this and a percentage of that and then having to source the items, you have lost me. I rarely use brown sugar and have no clue of what the other is so it is worth it to me be be able to go to one place and get it all.

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                          • #43
                            Separate packaging and UPC codes and logistics pretty much prevent that. Not to mention “warehouse space”
                            In God I trust- All others pay cash...
                            Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
                            Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

                            Comment

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