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christmas exchange/ secret santa
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joshd52
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Joined: 08 Jul 2008
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PostPosted: Mon Oct 25 10 10:18 pm    Post subject: christmas exchange/ secret santa Reply with quote

I was browsing on a non bbq forum and saw a secret santa/ gift exchange. I thought a lot of people on here make their own sauce, rubs and injections so maybe we can do a bbq sauce and a rub exchange. I was thinking about requirments. For bbq sauce no less than 12oz and no less than 8oz for rubs. If your interested in doing this please let me know. I will be collecting info and names until nov. 15th and then will draw names and get everyboby the info then need. If your going to signup please be serious about doing it and make sure your items will be received before dec. 25th. Like I mentioned before there are 2 exchanges going on a bbq sauce exchange and a bbq rub exchange. Please message message me you name email addy, street addy or mailing addyand the exchange you want to be involved in. You do not have to do both exchanges.
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joshd52
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PostPosted: Mon Oct 25 10 10:36 pm    Post subject: Reply with quote

Sauce and rubs do not have to be commercialy made. Its a good way to get to try dirrerent sauce and rubs from all around the country.
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rockytopcowboy



Joined: 31 Dec 2008
Posts: 12
Location: Chattanooga, Tennessee

PostPosted: Mon Oct 25 10 11:47 pm    Post subject: Secret Santa Reply with quote

Sounds like a great idea. I'm in! Just sent a p/m
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joshd52
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PostPosted: Tue Oct 26 10 8:34 am    Post subject: Reply with quote

Only 2 people signed up so far, one being myself. Maybe this wasn't as cool as I thought.
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Jarhead
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Joined: 11 Oct 2009
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PostPosted: Tue Oct 26 10 8:42 am    Post subject: Reply with quote

joshd52 wrote:
Only 2 people signed up so far, one being myself. Maybe this wasn't as cool as I thought.

PATIENCE Grasshopper.... Wink
I'm in. PM on the way.
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joshd52
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PostPosted: Tue Oct 26 10 9:03 am    Post subject: Reply with quote

Jarhead wrote:
joshd52 wrote:
Only 2 people signed up so far, one being myself. Maybe this wasn't as cool as I thought.

PATIENCE Grasshopper.... Wink
I'm in. PM on the way.


Got you signed up sent you a reply.
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joshd52
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Joined: 08 Jul 2008
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PostPosted: Tue Oct 26 10 9:05 am    Post subject: Reply with quote

Jarhead wrote:
joshd52 wrote:
Only 2 people signed up so far, one being myself. Maybe this wasn't as cool as I thought.

PATIENCE Grasshopper.... Wink
I'm in. PM on the way.


Got you signed up sent you a reply.
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joshd52
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PostPosted: Tue Oct 26 10 11:51 am    Post subject: Reply with quote

4 so far. Keep the entrys coming.
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BBQMAN
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PostPosted: Tue Oct 26 10 6:23 pm    Post subject: Reply with quote

joshd52 wrote:
Sauce and rubs do not have to be commercialy made. Its a good way to get to try dirrerent sauce and rubs from all around the country.


Not to be a buzz-kill, but I see some issues shipping fresh sauce.

Any requirements on proper canning, or shipping it 2nd day air on ice packs?
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joshd52
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PostPosted: Tue Oct 26 10 9:54 pm    Post subject: Reply with quote

BBQMAN wrote:
joshd52 wrote:
Sauce and rubs do not have to be commercialy made. Its a good way to get to try dirrerent sauce and rubs from all around the country.


Not to be a buzz-kill, but I see some issues shipping fresh sauce.

Any requirements on proper canning, or shipping it 2nd day air on ice packs?


It depends on the sauce and how its made. Not all bbq sauce needs tobe kept cold.
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Teleking
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PostPosted: Tue Oct 26 10 10:07 pm    Post subject: Reply with quote

joshd52 wrote:
It depends on the sauce and how its made. Not all bbq sauce needs tobe kept cold.


Then why does pretty much every commercially made sauce with boat loads of preservatives say “refrigerate after opening”?

Name five sauce's that do not need to kept cold.

I gotta go with BBQMAN on this one. YMMV

Cheers
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Sauced!
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PostPosted: Tue Oct 26 10 10:10 pm    Post subject: Reply with quote

'after opening' is the key word i think.
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Teleking
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PostPosted: Tue Oct 26 10 10:16 pm    Post subject: Reply with quote

Sauced! wrote:
'after opening' is the key word i think.


spot on, but a fresh made sauce was never sanitized and sealed properly.

Maybe trading local flavors that have been bottled and sealed properly might be a better idea. The local grocery store is filled with Maine made sauces that likely have a limited market in New England.

YMMV
cheers
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Hell Fire Grill
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PostPosted: Tue Oct 26 10 11:50 pm    Post subject: Reply with quote

Getting someone else sick is never a good thing.

However "IN MY OPINION"

I dont think its a huge deal as long as there is a reasonable amount of cleanliness and good jugement involved with making the sauce. Given the acid levels of alot of sauces and the fact that the sauce is not made in a commercial environment where the person doing the work dont give a damn about the product or the people eating it.

Obviously shiping a sauce with meat juice or dripings in it wouldent be a wise decision.

In all fairness to the original poster if we want to disscuss this more maybe it should be in another thread.
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slow&low
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PostPosted: Wed Oct 27 10 4:17 am    Post subject: Reply with quote

not to hijack the thread but could this be a throwdown idea? Get a panel of x amount of judges have x amount of category then people would send in their rubs, judges would use the rubs and then vote.... is it too crazy?
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Big Ron
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PostPosted: Wed Oct 27 10 8:46 am    Post subject: Reply with quote

Quote:
Name five sauce's that do not need to kept cold.

Cheers


All sauces that are at your table at every single eatery are not kept cold after they are opened. Here are a few off the top of my head we kept on the shelves at a few restaurants I worked in. Health department had no issue.
-ketchup
-mustard
-steak sauce
-worchestershire sauce
-soy sauce
-any lousiana type buffalo sauce

These are the same bottles sold in stores with "refrigerate after opening" and all are kept at room temperature.
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joshd52
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PostPosted: Wed Oct 27 10 9:10 am    Post subject: Reply with quote

Bigron you wanna join the list for the exchange?

Big Ron wrote:
Quote:
Name five sauce's that do not need to kept cold.

Cheers


All sauces that are at your table at every single eatery are not kept cold after they are opened. Here are a few off the top of my head we kept on the shelves at a few restaurants I worked in. Health department had no issue.
-ketchup
-mustard
-steak sauce
-worchestershire sauce
-soy sauce
-any lousiana type buffalo sauce

These are the same bottles sold in stores with "refrigerate after opening" and all are kept at room temperature.
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Goldenboy
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Joined: 01 Oct 2009
Posts: 240
Location: La Vergne, TN

PostPosted: Wed Oct 27 10 11:12 am    Post subject: Reply with quote

I hear ya on both sides....

However most of us have not been trained in food safety and shipping safe products. So I would be skeptical on anything I got in the mail unless I was pretty damn sure I knew who was shipping and producing the product.

Too many hurdles to over come to produce a safe product. Honestly... I would not be really comfortable shipping anything unless it was refridgerated, and I do know what I'm doing... So if we are moving stuff from people who kinda "know what they're doing" I have to throw up a red flag.

Sorry folks I think it is a awesome idea but unfourtunetly it seems a little risky...
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Oregon smoker
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Joined: 07 Nov 2006
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PostPosted: Wed Oct 27 10 12:59 pm    Post subject: Reply with quote

I like the idea.
Best bet to curtail the food safety idea is to do dry rubs only.
I have received a few samples over the years and have yet to get the runs from the rubs. Keep it simple the first go around and then revisit the issue next year and start another thread about canning so that home made sauces can be shipped next year.
Just an idea. Wink
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SoEzzy
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Joined: 13 Oct 2006
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PostPosted: Wed Oct 27 10 1:01 pm    Post subject: Reply with quote

Oregon smoker wrote:
I like the idea.
Best bet to curtail the food safety idea is to do dry rubs only.
I have received a few samples over the years and have yet to get the runs from the rubs. Keep it simple the first go around and then revisit the issue next year and start another thread about canning so that home made sauces can be shipped next year.
Just an idea. Wink


And not a bad idea that way either Oregon smoker! Wink Laughing Wink
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