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View Poll Results: Which FATZ's BBQ PigPowder ad image is best?
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Image #1
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5 |
31.25% |
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Image #2
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4 |
25.00% |
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Image #3
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4 |
25.00% |
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Other - see related post
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3 |
18.75% |
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01-27-2005, 05:28 PM
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#21
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Moderator
Join Date: Jan 2005
Location: Long Island, N.Y.
Posts: 16,367
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I'll be using it on super bowl sunday and I'll give a report after that. If it's 1/2 as good as Fatz says, it will be great. I can't wait to try it!
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I hope this isn't negative!
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01-27-2005, 05:41 PM
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#22
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Official BBQ Central Mark
Join Date: Jan 2005
Location: Savannah, GA and Somewhere near Lexington, NC
Posts: 8,563
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Quote:
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Originally Posted by Nick Prochilo
If it's 1/2 as good as Fatz says, it will be great.
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(Chris whispering) Hey Nick, you listening to a guy with 'Fatz' tatooed across his belly. 
just kidding Fatz
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Chris
"Of all the imaginary friends I've had, I don't think there was one that I didn't end up having to kill."
in seach of Umami
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01-27-2005, 05:47 PM
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#23
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Cooker
Join Date: Jan 2005
Posts: 235
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Come on all you Marketing folks; sex sells! :getbtw:
How about "Sweet to rub on your Meat"?
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01-27-2005, 05:48 PM
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#24
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Official BBQ Central Mark
Join Date: Jan 2005
Location: Savannah, GA and Somewhere near Lexington, NC
Posts: 8,563
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No I don't. I wanted to mess with Nick more than joke at you.
But hey... two for one. I can't pass up a bargain.
__________________
Chris
"Of all the imaginary friends I've had, I don't think there was one that I didn't end up having to kill."
in seach of Umami
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01-27-2005, 08:30 PM
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#25
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Web Celeb
Join Date: Jan 2005
Location: Cleveland, Ohio
Posts: 8,177
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Thanks for the link Bruce  ...Hey Fatzo...will they do a shirt for me with a BBQ 4 U forum theme??
PS, how about hhokin a brotha up wit a T...NICE!!
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01-27-2005, 09:21 PM
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#26
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Moderator
Join Date: Jan 2005
Location: Long Island, N.Y.
Posts: 16,367
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[quote=Chris Finney]
Quote:
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Originally Posted by "Nick Prochilo":1nlme7hd
If it's 1/2 as good as Fatz says, it will be great.
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(Chris whispering) Hey Nick, you listening to a guy with 'Fatz' tatooed across his belly.
just kidding Fatz[/quote:1nlme7hd]
Hey....what can I tell you! Somebody has to be a guinia pig so it might as well be me! 
__________________
I hope this isn't negative!
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01-27-2005, 09:27 PM
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#27
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BBQ Centralite
Join Date: Jan 2005
Location: Mentor, Oh
Posts: 4,457
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Hey Fatz, did you tone down the hashish content in this batch? Last time, I just kept getting hungrier the more I ate!!!!!!!!
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"I was born to cook for people"
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01-27-2005, 09:48 PM
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#28
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Moderator
Join Date: Jan 2005
Location: Long Island, N.Y.
Posts: 16,367
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Quote:
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Originally Posted by Woodman
Hey Fatz, did you tone down the hashish content in this batch? Last time, I just kept getting hungrier the more I ate!!!!!!!!
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That will bring me back to my high school days! 
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I hope this isn't negative!
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01-28-2005, 01:15 AM
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#29
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Official BBQ Central Mark
Join Date: Jan 2005
Location: Utica, MI
Posts: 6,758
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Alright Fatz, talked me into it, just placed my order. Doing ribs for a super bowl party if you can get it here by then that would be great if not I'll just have to use some other inferior rub I've got sitting around.
The ribs won't be as good and everyone will be disappointed, but I'll tell 'em I tried, hopefully they'll understand.
But don't worry, I guess we'll be fine if you can't get here by a week from Saturday. Hell I could probably drive to Louisiana, pick it up and be back by then, if you think that might be better let me know.
:evillaugh:
__________________
Bruce
Treasurer, Great Lakes BBQAssociation
www.glbbqa.com
Rubbed, Smoked, and Sauced Competition BBQ Team-
22 1/2" WSM, 2 18 1/2" WSM's, 22 1/2" Weber Kettle
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01-28-2005, 09:20 AM
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#30
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Web Celeb
Join Date: Jan 2005
Location: Cleveland, Ohio
Posts: 8,177
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Fatz, isn't it nice how Bruce beats around the bush for his shipping assurance!! 
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01-28-2005, 09:45 AM
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#31
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Official BBQ Central Mark
Join Date: Jan 2005
Location: Utica, MI
Posts: 6,758
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Thanks buddy, just messin' with you! Looking forward to using them.
__________________
Bruce
Treasurer, Great Lakes BBQAssociation
www.glbbqa.com
Rubbed, Smoked, and Sauced Competition BBQ Team-
22 1/2" WSM, 2 18 1/2" WSM's, 22 1/2" Weber Kettle
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01-28-2005, 11:01 AM
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#32
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Guest
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Just ordered mine! 
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01-28-2005, 05:25 PM
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#33
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Moderator
Join Date: Jan 2005
Location: Long Island, N.Y.
Posts: 16,367
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Okay...here's the scoop! I ordered my pig powder on Wed. evening, came today (Friday) in the mail Can't get much quicker than that unless you live next door to Fatz. Took a little taste of straight powder.....WOW I can't wait for next weekend!!!! Seems like a winner to me Fatz!!!! 
__________________
I hope this isn't negative!
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01-28-2005, 05:30 PM
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#34
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Official BBQ Central Mark
Join Date: Jan 2005
Location: Utica, MI
Posts: 6,758
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That's great service Nick. I got an email from the USPS notifying me that my Pig Powder had been mailed and giving me a tracking number if I wanted to check it's progress.
Now I have to unload all that beer from the truck, I was just getting ready to head out to Louisiana to pick it up, damn.
__________________
Bruce
Treasurer, Great Lakes BBQAssociation
www.glbbqa.com
Rubbed, Smoked, and Sauced Competition BBQ Team-
22 1/2" WSM, 2 18 1/2" WSM's, 22 1/2" Weber Kettle
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01-28-2005, 05:38 PM
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#35
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Moderator
Join Date: Jan 2005
Location: Long Island, N.Y.
Posts: 16,367
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Quote:
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Originally Posted by FATZ
I have actually SOLD OUT at this time. After putting together my first 20 cans, I have already sold out.
Well, I say I am sold out. I can make more rub and I can put it in the can and seal it up. No labels left...haha.
I odered some more today. Should be here in a week. If anyone else wants to order some, please do so. I'm only missing the labels at this moment.
Thanks to everyone for trying it out. I can't wait to get some more good honest feedback about it.
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Get a Sharpie and write Pig Powder on the shaker!!!! Remind them they bought it for the powder, not the label!!
__________________
I hope this isn't negative!
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01-28-2005, 06:26 PM
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#36
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BBQ Centralite
Join Date: Jan 2005
Location: Mentor, Oh
Posts: 4,457
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Quote:
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Originally Posted by FATZ
Either that or a printout of the label so they can tape it on if they want to....haha.
If the right feedback comes back to me, I will be offering it by the lb in sealed bags and a little cardboard topper. You know, just like hanging on the shelves in the stores....haha.
That's what makes this so neat to me. I have actually made up something that looks like you could buy in a store. I think that is half of the coolness. The other half is having enough PigPowder around here to last me forever...lol.
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Please, don't roll around in it naked!!!!!!!!!!
__________________
"I was born to cook for people"
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01-28-2005, 06:30 PM
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#37
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Moderator
Join Date: Jan 2005
Location: Long Island, N.Y.
Posts: 16,367
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Quote:
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Originally Posted by Woodman
Quote:
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Originally Posted by FATZ
Either that or a printout of the label so they can tape it on if they want to....haha.
If the right feedback comes back to me, I will be offering it by the lb in sealed bags and a little cardboard topper. You know, just like hanging on the shelves in the stores....haha.
That's what makes this so neat to me. I have actually made up something that looks like you could buy in a store. I think that is half of the coolness. The other half is having enough PigPowder around here to last me forever...lol.
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Please, don't roll around in it naked!!!!!!!!!! |
Woody...you're STRANGE!!!!
__________________
I hope this isn't negative!
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01-28-2005, 06:32 PM
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#38
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Moderator
Join Date: Jan 2005
Location: Long Island, N.Y.
Posts: 16,367
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Quote:
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Originally Posted by FATZ
You'll never know...haha. |
Oh shit, and I just tasted it!!! [-X
__________________
I hope this isn't negative!
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01-28-2005, 08:14 PM
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#39
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BBQ Centralite
Join Date: Jan 2005
Location: Mentor, Oh
Posts: 4,457
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Quote:
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Originally Posted by Nick Prochilo
Quote:
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Originally Posted by Woodman
Quote:
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Originally Posted by FATZ
Either that or a printout of the label so they can tape it on if they want to....haha.
If the right feedback comes back to me, I will be offering it by the lb in sealed bags and a little cardboard topper. You know, just like hanging on the shelves in the stores....haha.
That's what makes this so neat to me. I have actually made up something that looks like you could buy in a store. I think that is half of the coolness. The other half is having enough PigPowder around here to last me forever...lol.
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Please, don't roll around in it naked!!!!!!!!!! |
Woody...you're STRANGE!!!! |
Well , I'm no Larry, but I'm workin on it!!  :smt006 :smt031
__________________
"I was born to cook for people"
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01-28-2005, 10:16 PM
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#40
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Moderator
Join Date: Jan 2005
Location: Long Island, N.Y.
Posts: 16,367
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Quote:
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Originally Posted by Woodman
Quote:
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Originally Posted by Nick Prochilo
Quote:
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Originally Posted by Woodman
Quote:
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Originally Posted by FATZ
Either that or a printout of the label so they can tape it on if they want to....haha.
If the right feedback comes back to me, I will be offering it by the lb in sealed bags and a little cardboard topper. You know, just like hanging on the shelves in the stores....haha.
That's what makes this so neat to me. I have actually made up something that looks like you could buy in a store. I think that is half of the coolness. The other half is having enough PigPowder around here to last me forever...lol.
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Please, don't roll around in it naked!!!!!!!!!! |
Woody...you're STRANGE!!!! |
Well , I'm no Larry, but I'm workin on it!! :smt006 :smt031 |
That being the case, you've got a long way to go!
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