thier1754
Head Chef
We are researching putting together house blends of meat/poultry/seafood spices for our web store -- dry rubs that are just our own. We are working with a company that will put together whatever we want as a blend, but we would like to know what YOU all think you'd like to buy as a blend if you could. I've been reading here that a lot of people, when barbequing for instance, use five or six different spices/herbs/sauces when seasoning meat or poultry. Are there elements in common? I'd bet there are. If you all would like to be a part of our official FOCUS GROUP 8) , fire away! At this point, we're looking for dry ingredients, but if you add worchestershire or other wet ingredients, I'd like to know that, too. If anyone wants our web address, I think I have permission to give it out now...right, bubba, MJ, elf and all? It is http://www.thewhitewhale.com or for the express site/shopping cart: http://www.nexternal.com/whitewhale . Thanks, everyone!