T1B

Yeah, that's why for years in the CFB forum, people gave me their personal and even work email addresses to hold onto just in case the board we happened to be on that month got shut down so I could email everyone and let them know where we were going next... :roll:

I'm not a personal info whore. I'd say it's your loss if you're going to be that anal.

IndyFrisco wrote:Yeah, that's why for years in the CFB forum, people gave me their personal and even work email addresses to hold onto just in case the board we happened to be on that month got shut down so I could email everyone and let them know where we were going next... :roll:

I'm not a personal info whore. I'd say it's your loss if you're going to be that anal.

Poor Indy can't get over without making up some crazed bbq sauce scam to get personal info and put it on a spreadsheet and obsess over the internet about it. I bet he lives in some basement and his wife is real ugly and shit.

The distinguished gentleman from the 314 makes an excellent point.

Authorities have been notified.

Last chance for the auction...

The distinguished gentleman from the 314

Finally I understand the "bizzaro" part.

So what would shipping cost to Australia?

According to usps.com, I could get 2 jars sent to Austraila for $75 shipping.

IndyFrisco wrote:I don't see this getting on a west coast grocery aisle anytime soon

And therein lies the bummer.


Just can't see myself paying $178.50 for a bottle of sauce, unless a genie comes out and blows me when I rub the bottle.

Too bad, since from the reviews, it sounds pretty grub.

Goober McTuber wrote:Sweet Baby Ray’s

It may not be Brent's, but that stuff is pretty darn good.

Dins,

I will now be shipping with USPS Priority Mail flat rate ship boxes. They can hold up to 3 jars and shipping is always $8.10 so S&H will be about $8.50. For 3 jars, shipped to the U&L, it would cost about $25. That's 96 oz. for $25.

Sweet Baby Ray's comes in 18 oz. bottles and runs what, $3-$4? So that's about $19 for the same amount of sauce at $3.50 per bottle. I don't even know if that price is right. I don't buy other sauces.

Hey, like 88 said, it's worth a taste. To each their own.

IndyFrisco wrote:That's 96 oz. for $25.

A little more reasonable.


But realize that the U&L blight on humanity known as Costco carries Ray's, which means you can buy a 55 gallon drum for like $185.

But, in reality, I'm single dude, and I rarely que at home. On the occasions I do, we kinda have something in common -- I'm a "tinkerer" myself, and I'll whip something up.

Of course, if the mighty Brent's was available at 7-11, I wouldn't have to, but until then...

Dinsdale wrote:
Just can't see myself paying $178.50 for a bottle of sauce, unless a genie comes out and blows me when I rub the bottle.

That's LOL stuff right there.


Indy, someone earlier asked about how yuo got started, etc. Share your business model/plan with us, bro. Right now, how are you making the stuff? Out of your kitchen? Are you using preservatives at all? when you go mass production on it, will you be using preservatives then (if you aren't already?). I ask because I know someone who for years I've been telling them to market their salsa and get it out there. Even looked into mass production (Haggerty Foods in HB, Calif). Just curious to know what your path was.

i licked a boob that i splooged on*.

too salty, not for me.






*go ahead

I won’t go into my whole business plan. Right now, I am doing everything myself and canning it. I just got incorporated, for liability reasons, and insured. I can sell under my name because that is the name of my corporation.

Anyhow, I am trying my ass off to find a contract packager that is relatively close. St. Louis is as far south as I’d like to go for one. Indianapolis is as far north. I’m right in between them.

Anyway, the copacker will be responsible for making, bottling and labeling the sauce. At that point, my main job will be to market it. Once I have a copacker making this for me, I will get it into some stores here locally. I’ve got 9 stores that are willing to put it on their shelf after bringing them samples, one of which is a grocery store chain that has 28 stores in the Midwest.

So, until I get the copacker, I’m running a small outfit myself. I had the Ph balance of the sauce tested and the acidity is such that no additional preservatives are needed. The sauce is canned in mason jars at this time and will be good for well over a year. I do not make enough of this in inventory at this time that will come close to sitting in a jar for over a year unless someone buys it and shelves it.

I started making this in college about 10 years ago. I’m just now starting to sell it. I had never intended to sell this. I had all my neighbors over for a BBQ and used my sauce. They all raved about how damn good the sauce was. I agreed to make a “big batch” of sauce with the neighborhood guys. We spent a Saturday and made about 20 gallons of it. They all started to buy it off of me because they wanted to use it at home. They convinced me to start this business. So here I am…

IndyFrisco wrote:According to usps.com, I could get 2 jars sent to Austraila for $75 shipping.

It would want to be want to come in gold plated mason jars for that

Hey, I don't make up the shipping prices. Go to usps.com, enter in the info and you'll see yourself.

I did the estimate on a 12 pound package to Sydney.

I Know shipping costs can be insane, I bought a book off ebay & it cost me almost as much to have it shipped as the book cost me in the first place.

I just got my 2 mediums and hot today. The medium tastes excellent but the hot tastes really damn good. For those that are scared to try it, give it a shot. Outstanding stuff.

Thanks, AP.

Just got another batch of 200 jars made this weekend.

Do you sell Moonshine also? hehehe

My grill is lighting up right now and it will be my first IndyFrisco BBQ sauce experience other than tasting it from the jars.

I will report back soon! The "hot" version will be mostly used and only one little chicken will get the medium for now.

Actually, I make a Peach Mead Wine that is 20% alcohol. I only make it once a year though as it is a lot of work and I really lost interest in homebrerwing. I'd make moonshine if I knew how.

I was really into making beer for a few years. Still got all the equipment to continue making it. I just haven't taken the time. I almost got back into it last year but when I had the kid, no dice.

Here's a pic of the keg o rator I made. I still got it and make root beer for the neighborhood kids. Hopefully, someday soon, I will get back into making some beer as I made a Hefeweizen that kicked ass.

One of my classmates from McKinney, Texas got me into homebrewing a few years ago. I didn't go the route he did with the ability to make beer. I made Pale Ale and it was pretty much like the Sierra Nevada Pale Ale people spent $7 a sixer for. The ale was really good but I lost interest in making it. I used to give it to my co-workders when I was a teacher and they absolutely loved it.

Ironic...the pic above is in my last house...in McKinney, TX. I built a nice 3150 sq. ft. home in McKinney with the wife. Had just about everything I ever wanted in a home (for a 26 yo at the time at least), 22 ft. ceilings, nice yard, stone front, etc. Only lived there a year before I moved to Indiana. I kept the blueprints though as the wife and I may want to build the same thing or something similar someday. I doubt it as we'll probably get something a littl ebigger with a growing family, but we'll see.

bbqjones wrote:i licked a boob that i splooged on*.

too salty, not for me.






*go ahead

Ew. Funny, but EW.

Yes, McKinney. Frank said I was a misplaced Texan and I needed to reconsider. How did your wife convince you to move to Indiana?

Most here know I've been about everywhere, but there has to be something that really grabs you to move.

I remember MPerk telling me cool stories of his truck driving days and man, to me that's cool shit... sans Viagra Falls. I don't know if many or any like travelling and seeing the country. It seems they want to be tied to a boring job and stay in the same shithole for life.

Of course, if you have a family then you have responsibilities... which kicks my ass in the argument department.

Anyway...

Well, my story as to why I left Big D to move to rural Indiana is not for this board. I left a cushy job in Dallas and now after two years in the boonies I'd say I'm doing ok. BTW, I now live in the town my wife grew up in. Make it easy for you to connect the dots?

AP trying to pry personal info from a board member?

Yeah, I'm really shocked.

The sauce kicks serious ass, some of the best I've ever used.

So Far...

BTW I ordered the mild..............

Ribs and a whole Chicken on the grill......outstanding

put some on some wings.......Xcellent!

yesterday I used it as a dipping sauce for some Chicken Nuggets.

Rack Frisco's recipe!

Y2K,

Thanks again for buying. I now use a different shipping method that is cheaper and can get you 3 jars for $25 (including shipping) if you are interested. Skip ebay...let me know.

MGblOw, I'll color piss yellow. How's that with my "streaming technology?"

Anyway, IndyFrisco, dots are connected about the move.I give you cred for pulling the girlie you've pulled.

Y2K, order his "hot" version of the sauce. I'm telling you there is nothing out there even close to being that tasty and good. That stuff is that good.

IndyFrisco wrote:Actually, I make a Peach Mead Wine that is 20% alcohol.

Then it tastes like butthole. I can tell you this without even tasting it.

Any yeast that will ferment over 17%ABV is going to leave behind some very nasty aftertastes. That's just the way it works, and has worked for thousands of years.

And honey is much too expensive to use as a base to ferment, especially outside of a winery, where you have access to a laboratory. Mead can throw off some serious keytones and acetates, and if even the slightest thing goes wrong, you just spent a whole shitload of money making laquer thinner.


If you're going to play around with making wine, use apples, or something that grows in your tard, then when you screw it up, it's not so big a deal to dump the whole batch.

But I's strongly recommend staying away from mead. Then again, if you like shitty half mead/half industrial solvent(which is what you're going to make at home), get ahold of me...I can get you ONE HELL of a deal on a full barrel of nasty mead. Hell, you could probably score your own French Oak barrel out of the deal, since I'm sure the mead has rendered it worthless for anything else.

Maybe M2 would be interested? Tell a renfairgeek that it's "mead," and they'll buy it up...despite the fact it tastes like the inside of ren-carny's butthole.

Dinsdale wrote:

IndyFrisco wrote:Actually, I make a Peach Mead Wine that is 20% alcohol.

Then it tastes like butthole. I can tell you this without even tasting it.

And, of course, nobody has more experience tasting butthole than you.

Wow, that was really clever, Ben.


What do you do for an encore...call me "doodyhead?"

Dins,

I never said it was an award winner. It is usually between 16-20%. I made it once and it was 15%. I don't have it down to a science (like I do my BBQ sauce ;)). It's a hobby and I probably suck at it but so is golf and I suck at that too but it is still enjoyable.

I don't have the pH balance for my sauce handy, but it is over 7. Please tell me how it tastes.

IndyFrisco wrote:It is usually between 16-20%.

Actually, if it's fermented with a wine yeast, it's no more than 17%...regardless what your hydrometer reading said.

Trust me on this one, bro.

And if it was fermented with a "heartier" yeast, it tastes bad. Period.

Sorry -- I don't make the rules...matter of fact, nothing has changed on that front in literally thousands of years.


VERY difficult to ferment something to higher than 17% ABV. And if you do, it sure the fuck isn't anything you'd ever want to pur down your cakehole...nasty.


Then again, ALL mead is nasty.

I thought she just got married. :wtf:

Well, I must say, my hydrometer always gives me different readings. ALWAYS. So I don't know what to trust. I do always use wine yeast.

Anyhow, it tastes fine. I wouldn't pay for it at a restauraunt, but for fun, I like it (like I would my BBQ sauce ;)).

[quote="lk_pick1"][/quote]

Please don't post in my threads.

IndyFrisco wrote:Well, I must say, my hydrometer always gives me different readings. ALWAYS. So I don't know what to trust. I do always use wine yeast.

Well then, trust in the most trustable thing out there...Dinsdale.

Wine yeasts die off at about 17%....just like they have for the last few thousand years.

But mead...ewwwww. Like I said, WAY too easy to get into the ketones and all that jazz if you don't have a lab setup(for that matter, even if you do have a lab). Good for cleaning paint stains off the garage floor...not so good for drinking.

Honey just isn't the right medium to ferment. Don't believe me? Let's put it in perspective -- who, above all other demographics, likes their mead?

M2 and his cronies, that's who.


Any more questions?


Plus, honey is expensive, and is much better used in the making of a peanut butter and honey sammich...or in Dinsdale's Freaking Dolts(RIP, TSB Cooking Forum Database).



So, since I'd hate to see you living in a tree house with a bunch of carnies and posting about "but, for, to and...SUBURBANITES!!!!!!" , then you should probably steer clear of the mead.

I planted a couple cherry trees in the yard last year specifically so I can make cherry wine eventually. That's one good fruit that thrives in southern Indiana.

I like mead.