Frisco's BBQ Sauce

indyfrisco · Post by **indyfrisco** » Tue Jun 20, 2006 3:22 am

..is on sale. This is my own sauce that I have been selling locally and on ebay. Enjoy. These auction links are only good for 7 days.

Maybe 88 will post his testimonial here as he bought a jar and made ribs with it. For those who will buy, you will not be disappointed.

Mild

Medium

HOT

kcdave · Post by **kcdave** » Tue Jun 20, 2006 4:06 am

Ok Brent, I just took a look, and here are a few thoughts. (Please consider this as constructive criticism, and not smack.)

The EBAY ad sucks. It reads as if written by a 3rd grader.

Nice label, you do have 2 pics of the same thing. However there are NO pics of the actual sauce in the jar. Thats gonna be a must. You gotta give peeps a look at the real product.

Speaking of pics, why are there none of food prepared using your product? Mouth watering ribs, briskets, chickens, come on. Give people something to make their mouths water. Feel free to mix in some kind of bullshit recipe that gives people the false hope of making truley great bbq in 45 minutes also.

Time to raise the bar brah. The shelves at the grocery store are already crowded with shitty sauces, and poor marketing. You may have a really good product on your hands, or you may not.

Until I get a taste, or see more than I saw in that ad, I may never know.

Mikey · Post by **Mikey** » Tue Jun 20, 2006 4:06 am

Expect my order in the next couple of days.
I'll take one of each and report back.

mouse · Post by **mouse** » Tue Jun 20, 2006 5:19 am

Good luck on your sauce. put a #18 on it and call it Moss's sauce

indyfrisco · Post by **indyfrisco** » Tue Jun 20, 2006 12:48 pm

kcdave,

I agree. This is NOT my best effort, I assure you. I am just fishing the product. I am working on my full scale business plan. I'm just throwing it out there for now. Hey, I put this on ebay a week and a half ago and sold 24 jars.

Like i said, just testing the waters. I'll get better. Thanks for the advice though.

PSUFAN · Post by **PSUFAN** » Tue Jun 20, 2006 2:52 pm

The EBAY ad sucks. It reads as if written by a 3rd grader.

Oh, gadzooks. When kcdave drops that on you, it leaves a mark.

kcdave · Post by **kcdave** » Tue Jul 04, 2006 4:14 am

Hey Brent ......

I see in the other thread that Mikey got his, and will be posting his evaluation soon. That should be good enough for me, so my order will soon follow if you get a good grade.

But YIKES!

Dude, cant believe I missed this when I looked the first time. My bad.

"32 oz. bottle for $5.50! DAMN! That is fucked up in about every way possible. You are killing yourself.

Cut back to 16 oz. or maybe 20 oz. bottles at the most. Drop the price to $3.99

32 oz. would last the average bbq'er a long friggin time, and $5.50 will not fly with the cheapskates.

Just my 2 cents. Or $5.50. Or $3.99. Or whatever the fuck. :D

indyfrisco · Post by **indyfrisco** » Wed Jul 05, 2006 1:16 pm

dave,

When I get a contract packager to take over the production process, I plan on cutting the size back to 16 or 20 oz plastic bottles. I don't have the bottling equipment to do that right now. Pressure canning is what I'm left with and selling pints will really not seem worth it to the buyer considering the cost of shipping right now.

I'll get there...until then, enjoy some of the 32 oz. while you can.

Goober McTuber · Post by **Goober McTuber** » Wed Jul 05, 2006 6:37 pm

It sounds like it's very good, but the shipping costs more than the sauce, and I'm only two states away.

indyfrisco · Post by **indyfrisco** » Wed Jul 05, 2006 8:25 pm

Goober, click on other BBQ sauces there and you will see it is the same. I can't help the shipping costs. Ordering more than one jar is definitely the way to go as shippng goes down per item. Sorry, but that's just the way it is.

Here's an updated link for live auctions:

http://search.ebay.com/search/search.dl ... nt%27s+bbq

indyfrisco · Post by **indyfrisco** » Wed Jul 05, 2006 8:35 pm

Example, shipping to my parents in Houston costs $7.30 to ship one jar. Shipping a whole case of 12 jars was $23.00.

Mikey · Post by **Mikey** » Thu Aug 10, 2006 2:57 pm

Last night I cooked a couple of pork tenderloins on the rotisserie. Clamped them in side-by-side, roasted at about 450 for 45 min, and painted them with Frisco's medium sauce a couple of times in the final 15 minutes. Excellent results.

indyfrisco · Post by **indyfrisco** » Thu Aug 10, 2006 3:04 pm

Great to hear. I've done that before as well, but I also bring a bowl of the sauce heated up to the table so you can drizzle more on once it is sliced and on your plate.

I honestly didn't intend to sell as much of this stuff to you guys online as I have. I'm getting 2-3 PMs a week from people asking to buy some. Just boxed up 2 Meds and 1 Hot for Parrot.

Keep the feedback coming, good or bad.

Atomic Punk · Post by **Atomic Punk** » Fri Aug 18, 2006 4:13 am

I finally bought a rack of pork ribs and I'll be BBQ those up Saturday afternoon. I've only used this grill with chicken so far. Brent's Hot sauce is what I mainly use.

Mikey or anyone, I don't want to cook slow for 3 hours as they aren't the highest quality ribs anyway. Brent's sauce will make up for the flavor. What would be a good temperature and cooking time? I imagine most of it will be direct heat and I know to put the sauce on the last turn.

Anyway, the stuff kicks ass.

Mikey · Post by **Mikey** » Fri Aug 18, 2006 5:15 am

You gotta cook slow or they'll either burn on the outside or never get tender on the inside, or both.

If you don't have time for the slow method, try boiling them in a seasoned broth until they're tender. Take 'em out of the water, grill on direct heat till slightly browned on each side. Then dunk them in the sauce and cook the sauce on.

Definitely inferior to the slow but sure method, but still workable.

Mikey · Post by **Mikey** » Fri Aug 18, 2006 5:22 am

Or,

go pick up a rack to go at Applebee's.

indyfrisco · Post by **indyfrisco** » Fri Aug 18, 2006 1:51 pm

The boiling before grilling method works as Mikey said. It is also vastly inferior as well as he said.

I believe you said you had a Weber kettle grill? Best way to do ribs on the Weber is to put all the coals on one side of the kettle. Set your ribs as far from the coals on the other side. Add coals just enough to keep the coals burning and hot. When I do ribs, I slow cook them for 6-7 hours. However, you can get a decent rib in 3-4 hours. I strongly suggest buying some mesquite chips. Soak them in water and throw them on the coals as well. A little bit of smoke goes a long way on ribs.

Oh, and don't forget the apple juice. I put AJ in a spray mister and spray the ribs every 30 minutes or so on the meaty side. Helps keep them moist and tender and it also puts a nice sugary layer on the meat for the sauce to adhere to.

Atomic Punk · Post by **Atomic Punk** » Fri Aug 18, 2006 10:42 pm

Okay you guys convinced me to do it the slow way.

I have mesquite chips and I can throw them on a cast iron skillet.

Brent, my grill is a Weber higher end gas grill where the burners run laterally. I guess I can have the back two go and leave the front burner off.

I didn't know about the AJ but will try it next time. If I go 3 - 4 hours, how long between flipping sides? How can you tell if they're done? Make cuts into the meat?

indyfrisco · Post by **indyfrisco** » Sat Aug 19, 2006 10:50 pm

Not sure if I am getting back to you in time but...

Usually, in a grill like that with 3 burners and wanting to "slow cook", I would suggest you only have ONE burner going, the farthest away from the meat.

As for flipping, if it is "indirect heat" there isn't much flipping that is needed. That's why I say to only put one burner on. Slow cook over time with the meat far away from the flame. Get some smoke in there. For a 3-4 hour cook, I say keeep the back burner on high, put the ribs near the front and then at the end, put the ribs, meat side down, on the flame for 5 minutes. Then move the ribs off of the flame and then baste with Brent's BBQ Sauce and let set for 15-20 min. Baste every 5 min during this 15-20 min.

And of course, bring a small bowl of heated Brent's BBQ to the table for anyone who wants extra sauce on their ribs.

My mom is coming into town tomorrow as my wife is leaving for 5 days to go to Idaho. I am making my mom a slab of smoked ribs tomorrow. I can't wait. I also hav some spicy garlic brats formthe local meat market I am going to smoke as well.. Damn I'll be in heaven tomorrow..

Atomic Punk · Post by **Atomic Punk** » Sun Aug 20, 2006 1:04 am

Okay that helps. My dad gives me a free gas BBQ with a full tank of propane and I fucked up the ribs a little because I relied on the thermometer. I called him last night and said, "Dad you owe me a new rack of ribs."

-Al Chervik

He told me he never trusts those things and told me basically what you just said. For steaks and tri-tip then cook in the middle, etc. Good learning lesson.

I thought I used Brent's HOT sauce and they tasted kinda hot, then looked at the jarlid closely and it was the Medium.

FYI - Any moisture that gets on your decal tends to smear the graphics including the website and phone number to order... along with the temperature. The lid is very hard to read anyway as the center graphic is too big. All of the reading I do in this medical edumacation thingy is killing my vision. Hope that helps with that minor detail.

Here's another one. Do you use smoking chips the entire time of cooking? I have a supply of apple, hickory, and plenty of mesquite.

I didn't use AJ spray or smoke on this batch of cheap pork ribs and it still came out better than what I would have done without some book knowledge for here.

Mikey · Post by **Mikey** » Sun Aug 20, 2006 3:42 pm

Here's another spray...

one part vingegar
one part lemon juice
two parts water

Spray some of this on the meat and let sit 4 hours or overnight.
Use it every 15 or 20 minutes while cooking.

Keeps the meat moist and adds a nice flavor to the finished result.

indyfrisco · Post by **indyfrisco** » Mon Aug 21, 2006 1:26 pm

AP,

Yeah, I know the labels suck. I have a buddy who runs a print shop who is helping me out with a new label. I need something more for the jars anyways, something that lists ingredients, nutrition information and a UPC barcode. I am working on getting those things together.

Goober McTuber · Post by **Goober McTuber** » Mon Aug 21, 2006 2:47 pm

Probably a dumb question, but can you use wood chips in a gas grill? AP said something about putting them in a cast iron skillet? I have the Weber gas grill with three burners, so if I only have the back burner on and the ribs in the front, where would the wood chips go?

indyfrisco · Post by **indyfrisco** » Mon Aug 21, 2006 2:57 pm

Goober McTuber wrote:Probably a dumb question, but can you use wood chips in a gas grill? AP said something about putting them in a cast iron skillet? I have the Weber gas grill with three burners, so if I only have the back burner on and the ribs in the front, where would the wood chips go?

Sure you can. Something like this can be found at Home Depot or Lowes or even Walmart possibly.

Basically, what I used to do before I bought a smoker was take this little smoke box and put the chips in it. Then I poured a little beer in it for the chips to soak in for about 30 min before you put it on the grill. Set this smoke box directly over the flame on the grill and in no time, you have smoke. Just make sure to drain the beer out before you put on the grill. You don't want to boil the wood chips.

This is a good way to get some smoke flavor on a gas grill. At a specialty grill store, you can usually find a variety of chips. I bought a bag of chips that were from a barrel of Jack Daniels whiskey. Also bought some Tobasco barrel chips. Definitely good to have peach and cherry tree chips for poultry.

indyfrisco · Post by **indyfrisco** » Mon Aug 21, 2006 3:05 pm

Actually, this is one I recently bought as a gift for my brother. It is made of cast iron steel.

You can buy these at Home Depot for $10.

Home Depot Cast iron Smoke Box

Atomic Punk · Post by **Atomic Punk** » Mon Aug 21, 2006 7:54 pm

Those cast iron boxes are located on aisle 2 at Home Depot in the "Inside Garden" section. They have the kind with chips already in, and then a bigger one that is more solid w/o the chips for about the same 10-12 dollar range. How did I know that? Also, you can get the chips at Marshall's for practically nothing. HD will charge you up the ass for the same chips.

I've also seen a stainless steel convection cooker at HD for about $130 that is for just about anything. It's a nice idea but you don't get the smoke effect. Just convected air movement.

Parrot · Post by **Parrot** » Sun Aug 10, 2008 1:37 am

Is this stuff still for sale??? I need a fix...

indyfrisco · Post by **indyfrisco** » Thu Aug 14, 2008 1:34 pm

Parrot,

Check your IMs.

Thanks,
BBQ King

T1B

Frisco's BBQ Sauce

Frisco's BBQ Sauce

Re: Frisco's BBQ Sauce

Re: Frisco's BBQ Sauce