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View Full Version : Did my first farmers market...and sold out


daninnewjersey
06-14-2012, 02:05 PM
I'm a total newbie with markets and signed up for one every Thursday through Labor Day selling ribs. It isn't a huge event...just one parking lot behind a restaurant...maybe 20 vendors selling mostly organic produce and other hippie type stuff.

Someone suggested trying to get into it since the guys at this event are mainly carnivores being dragged around by their wives. Having no clue what to start with I cooked 15 racks on my drums. Started selling at 8:30AM and was sold out by 10. Had so many people that missed out saying they will be showing up extra early next week. I owe most of everything I know to the Brethren. You guys rock.....

caseydog
06-14-2012, 02:10 PM
I owe most of everything I know to the Brethren. You guys rock.....

So, when should we expect our checks? :becky:

CD

daninnewjersey
06-14-2012, 02:37 PM
So, when should we expect our checks? :becky:

Yours is in the mail....:biggrin1::biggrin1:

Smoke & Beers
06-14-2012, 02:44 PM
:clap2:

Jacked UP BBQ
06-14-2012, 02:54 PM
If you need to buy volume give me an email I am in NJ and can make sure you dont run out. mara600@comcast.net

landarc
06-14-2012, 03:05 PM
Congratulations on the sell out. That always feels great, I guess you'll be cooking up a little more next week.

Fatback Joe
06-14-2012, 03:21 PM
Congrats!

Corky
06-14-2012, 03:35 PM
Way to go bro! Folks do go nuts when they get Q that is actually good. That is a foreign thing to too many people.

daninnewjersey
06-15-2012, 07:02 AM
Way to go bro! Folks do go nuts when they get Q that is actually good. That is a foreign thing to too many people.

Thanks for the kind word. Had a few guys come up and start chatting barbecue. One dude was telling me how his ribs were so tender because his secret was to boil them first. I just stood there acting polite as one should....:biggrin1:

tortaboy
06-15-2012, 07:55 AM
Congrats. You may want to try adding something that you can cook quickly if you see you need to make your food last a little longer with a long shelf life....Like Sausages. You only need a few minutes to cook up more and if you see you don't need them...hold them until the following week.

deguerre
06-15-2012, 08:07 AM
I owe most of everything I know to the Brethren. You guys rock.....

Yeah, but YOU cooked them. We didn't. :thumb::thumb:

Tack
06-15-2012, 08:26 AM
So where is this Thursday gig??? I really coulda used some que yesterday and since I am in the area............... Let me know and I'll be there next week.

JimmyDAL
06-17-2012, 06:45 AM
How did you get by the health department?

toadhunter911
06-17-2012, 06:35 PM
When did you cook the ribs? Very interested in doing something like this next year.

daninnewjersey
06-18-2012, 07:41 AM
How did you get by the health department?

I'm registered with them. The owner of the restaurant is kind enough to let me use her kitchen for storage/prep.

daninnewjersey
06-18-2012, 07:43 AM
When did you cook the ribs? Very interested in doing something like this next year.

Started VERY early the morning of the market.

twinsfan
06-18-2012, 09:32 AM
Very nice fellow Jerseysian! What town is this farmers market in? Would love to try your food.

toadhunter911
06-18-2012, 11:06 AM
Started VERY early the morning of the market.

Thanks. Did you cook and hold on site or bring the cooked ribs in a cooler and sell? Sorry for all the questions.

DaveMW
06-18-2012, 12:31 PM
Congrats!!

daninnewjersey
06-18-2012, 01:57 PM
Very nice fellow Jerseysian! What town is this farmers market in? Would love to try your food.

It's in Margate....by the bay....easy to find through Google...:biggrin1:

daninnewjersey
06-18-2012, 01:59 PM
Thanks. Did you cook and hold on site or bring the cooked ribs in a cooler and sell? Sorry for all the questions.

I cooked on site. Once some were done, I dedicated one smoker for holding...kept her as close to 180-200 as possible. The other 3 drums were smoking full blast....:biggrin1:

sdbbq1234
06-18-2012, 08:48 PM
Great news!! The feeling has got to be great. Wish it was easier down here in Northern VA area.

wallace

jacksedona
06-18-2012, 11:22 PM
congratulations when you were sold out did you give them flyers where they can find you? to get fans any thoughts about how much meat you prepared prior to going?

http://thebarbecuemaster.net

silverfinger
06-18-2012, 11:44 PM
Bigmista works the so cal farmers markets around here. I bet he would be more then happy to give you advice on what to cook and how much, etc. congrats on your first big day!!!


Sent from my iPhone using Tapatalk in stealth mode.

dreed
06-19-2012, 05:31 AM
If you need to buy volume give me an email I am in NJ and can make sure you dont run out. mara600@comcast.net

Saved us a few times! great product

daninnewjersey
06-19-2012, 07:29 AM
congratulations when you were sold out did you give them flyers where they can find you? to get fans any thoughts about how much meat you prepared prior to going?

http://thebarbecuemaster.net

Man...this site is full of the greatest people around....really caring and full of great ideas. The only thing I had to give out as my business card. Since I'm only dialed into the kitchen at the market...and only for the one day a week...I don't have a lot of options for cooking on other days.

I asked some people in the food industry how much they thought I should start with. I'm upping it by about half for this week...and keeping my fingers crossed..:mrgreen::mrgreen:

Garyclaw
06-19-2012, 09:46 AM
I bet that felt Great!

You know word is going to get around about "good ribs at the market".:-D

jestridge
06-19-2012, 12:13 PM
How did you sell them, by the slab or by the piece???

DaveMW
06-19-2012, 01:13 PM
Please keep us updated. It's great to follow this from the start.

daninnewjersey
06-19-2012, 01:40 PM
How did you sell them, by the slab or by the piece???

Started selling just by the rack. Figured if I didn't give any other options....and nobody complained...I'd be a lot better off. About half way through a little old lady asked if she could buy just a half and I said sure sweetheart. Sold the other half very quietly but did not offer anyone else the option of half a rack. Going to keep it that way......at least until people start bitchin'....:biggrin1::biggrin1:

jestridge
06-19-2012, 02:36 PM
Prolly was a wise decison to offer 1/2 rack since a rack would be too much for a single family. But I prolly charge a little extra for 1/2 rack

OL' Timer
06-20-2012, 03:35 PM
I bump my half-rack price $1.50, with no complaints

daninnewjersey
06-21-2012, 01:56 PM
I bump my half-rack price $1.50, with no complaints

I did the market again today. 24 racks this time up from the original 15 racks. Market opened at 8:30AM and....I sold out at 9:30AM....:biggrin1::biggrin1::biggrin1:

Holy crap....I can't believe it. BTW....I'm not offering half racks anymore. Had one lady ask for a half so I said sure. Nobody else the rest of the time asked for a half rack.
I had people coming up to me pissed they missed out . I told them they can pre-order...or get there earlier. Gonna try 33 racks next week. My 4 drums are going to get quite a workout next week....:biggrin1::biggrin1:

razrbakcrzy
06-21-2012, 03:11 PM
Amazing news! Good luck and Good business...!

bruno994
06-21-2012, 03:26 PM
Sounds great. I have been telling a buddy of mine ribs are the way to go for vending. Glad you are experiencing the success you are having.

toadhunter911
06-21-2012, 03:51 PM
I did the market again today. 24 racks this time up from the original 15 racks. Market opened at 8:30AM and....I sold out at 9:30AM....:biggrin1::biggrin1::biggrin1:

Holy crap....I can't believe it. BTW....I'm not offering half racks anymore. Had one lady ask for a half so I said sure. Nobody else the rest of the time asked for a half rack.
I had people coming up to me pissed they missed out . I told them they can pre-order...or get there earlier. Gonna try 33 racks next week. My 4 drums are going to get quite a workout next week....:biggrin1::biggrin1:

What are you charging? Maybe it could be a little higher! :mrgreen:

nthole
06-21-2012, 04:39 PM
Awesome!

speers90
06-21-2012, 05:17 PM
That is great news! If you were out by 930, you better cook 50 racks. You haven't even made it to lunch yet.

bbqchicken
06-21-2012, 05:21 PM
Congrats!

Jeep
06-21-2012, 05:37 PM
yea... and take a picture of 50 racks on your drums... I would love to see what this looks like.

-Jeep

kurtsara
06-21-2012, 07:12 PM
yea... and take a picture of 50 racks on your drums... I would love to see what this looks like.

-Jeep


I can't believe some states let people serve food off of drums, I wish Minnesota would relax the rules a little

daninnewjersey
06-22-2012, 08:57 AM
yea... and take a picture of 50 racks on your drums... I would love to see what this looks like.

-Jeep

Thanks for all the kind words. Not sure I can do 50 on just 4 drums. I'm thinking of somewhere around 36. Would mean an even earlier start but that's fine if they will sell.....:biggrin1:

NBBD
06-22-2012, 09:13 AM
I am in Brigantine next week... As long as I can find the place I can't wait to be a customer!

daninnewjersey
06-22-2012, 09:28 AM
I am in Brigantine next week... As long as I can find the place I can't wait to be a customer!

That would be great. Would be nice to meet a Brethren....

toadhunter911
06-22-2012, 10:18 AM
I am in Brigantine next week... As long as I can find the place I can't wait to be a customer!

Sounds like you better get there early!!!:wink:

Pole D
06-27-2012, 10:32 AM
Great job! I'd like to see some pics.

daninnewjersey
06-28-2012, 01:56 PM
Well, today's market came and went. I'm not trying to brag at all.....just sharing with my Brethren what's happening on my end. Decided to up the ante and do 36 racks for today's market. Started cooking VERY early. Market opened at 8:30AM. Was completely sold out by 10:15AM :biggrin1::biggrin1:

I'm bumping it up to 48 racks next week plus beef ribs....had a ton of people asking for them. Will probably do 8 racks of them, too.

Had the pleasure of meeting a Brethren. I'm sorry I can't remember his name, but he was a really nice guy. He bought a rack so I'm feeling the pressure...I hope he liked them :mrgreen::mrgreen:

luke duke
06-28-2012, 02:43 PM
How much are you charging?

1FUNVET
06-28-2012, 03:13 PM
Sounds like ya need to build some more drums.:becky:

Put one up for sale and see what happens. Ya can tell the people the ribs were cooked on one just like it.

bruno994
06-28-2012, 03:30 PM
Would love to see some pics also, but sounds like he has his hands full. Maybe a few pics of the empty UDS, we might get that. Personal question I know, but what kind of profit margin do you think you're at? I'm considering doing ribs at a local festival early next year, I think they would be a hit here too.

Kenn007BBQ
06-28-2012, 03:42 PM
Congratulations on your sucess. Where are the pics?

TheMidnightSmoker
06-28-2012, 06:00 PM
How are you packaging them to be carried away?

Shadowdog500
06-29-2012, 12:50 AM
Well, today's market came and went. I'm not trying to brag at all.....just sharing with my Brethren what's happening on my end. Decided to up the ante and do 36 racks for today's market. Started cooking VERY early. Market opened at 8:30AM. Was completely sold out by 10:15AM :biggrin1::biggrin1:

I'm bumping it up to 48 racks next week plus beef ribs....had a ton of people asking for them. Will probably do 8 racks of them, too.

Had the pleasure of meeting a Brethren. I'm sorry I can't remember his name, but he was a really nice guy. He bought a rack so I'm feeling the pressure...I hope he liked them :mrgreen::mrgreen:

Dan, it was a pleasure meeting you today! And yes, we did like the ribs.

My boss and I took an extremely early lunch just to get there before you sold out, not sure when I will be able to do that again.

Im sure you will have a great summer at that location, and agree with your wanting to only sell full racks of ribs. You're Right at the entrance, and the market is in the parking lot of one of the more expensive restaurants in Margate. People shopping there can easliy afford a full rack of ribs. :mrgreen:

It was also good to see your ugly drums smokers, I will be sure to make one.

Here is a photo of our partially eaten rib. You nailed the color, they looked great coming off the UDS.

Chris

http://i527.photobucket.com/albums/cc353/shadowdog500/25ab04b4.jpg




How are you packaging them to be carried away?

They were well wrapped in a layer of aluminum foil followed by butcher paper and tape.

May want to get some plastic bags, even though the hippies don't like plastic! The ribs were right off the smoker and were a little hot to carry around. Thanks for wrapping mine in another layer to make it more comfortable to carry.

Chris

daninnewjersey
06-29-2012, 07:25 AM
Thanks for all the kind words guys. I keep meaning to take pics of everything cooked but it gets busy and I always forget. I try to keep the set up basic so it's still functional while being easier to break down...2 tables, 4 drums (soon to be 6), pop up tent, and butcher paper/foil for wrapping (plus hand washing stuff). I do have a pic of my set up but for some reason I'm not getting the option to add an attachment to this?????:confused::confused:

Chris, really nice to meet you and glad you liked the ribs. Not sure why but it was kinda nerve racking knowing a Brethren was trying my stuff...:biggrin1: If you need a hand or anything with building a UDS let me know. I'm certainly not an expert, but I can make a simple yet VERY effective smoker....

daninnewjersey
06-29-2012, 10:31 AM
Like I said....simple but effective. The ribs stay in the smokers and I pull them out as needed. I'm looking at a cambro for holding and am sourcing 2 more drums for next week.....

daninnewjersey
07-05-2012, 02:41 PM
Another farmers market came and went today. 48 racks of spares and 8 racks of beef ribs.....sold out at 11AM :biggrin1::biggrin1::biggrin1::biggrin1:

I'm really starting to like selling ribs.....:biggrin1::biggrin1:

Bourbon Barrel BBQ
07-05-2012, 02:48 PM
Another farmers market came and went today. 48 racks of spares and 8 racks of beef ribs.....sold out at 11AM :biggrin1::biggrin1::biggrin1::biggrin1:

I'm really starting to like selling ribs.....:biggrin1::biggrin1:

How much are you charging per rack?

Shadowdog500
07-05-2012, 10:08 PM
Pretty soon you will have 8 or 10 UDS's going!!!

Where are you getting drums, and how much do they cost?

Chris

daninnewjersey
07-06-2012, 07:17 AM
I'm getting $25 for spares and $30 for beef ribs. I got the barrels from a public works guy that ordered extras for his municipality....traded them for ribs....:biggrin1::biggrin1:

Bourbon Barrel BBQ
07-06-2012, 02:07 PM
I'm getting $25 for spares and $30 for beef ribs. I got the barrels from a public works guy that ordered extras for his municipality....traded them for ribs....:biggrin1::biggrin1:

Are you cutting the spares down to
st.louis or leaving them whole?

bbqchicken
07-07-2012, 02:49 PM
Glad you're doing great. Are some people suprised ribs are being sold that early in the morning?

daninnewjersey
07-07-2012, 02:56 PM
Are you cutting the spares down to
st.louis or leaving them whole?

No I leave them whole....very little trimming. Most people around here have not seen them that way and really like the big size of them...me included :biggrin1:

daninnewjersey
07-07-2012, 02:57 PM
Glad you're doing great. Are some people suprised ribs are being sold that early in the morning?

Yup....you're talking to one of them...:biggrin1::biggrin1::biggrin1:

tjguy1980
07-08-2012, 10:50 PM
I wish I could taste your ribs, as the market isn't far from me. However work gets in the way. I hope things continue to go well for you. I've thought about doing something similar to what your doing but have never been able to get straight answers on licenseing. Well good luck and I hope I can taste your ribs some time.

Butt Rubb'n BBQ
07-10-2012, 02:51 PM
In my state you just have to apply for a offsite catering permitt.

teej
07-11-2012, 12:22 PM
"I'm getting $25 for spares and $30 for beef ribs." X "48 racks of spares and 8 racks of beef ribs.....sold out at 11AM"

= I would quit my job.

stubbq
07-11-2012, 01:03 PM
Thats some good money for a morning work that would be a good gig if one could do.it 2-3 days aweek

daninnewjersey
07-11-2012, 01:09 PM
Thanks guys. Unfortunately the season here runs from May-Labor Day. All the tourists take off then.

I'm speaking with some people that know the restaurant business very well. Ideally, I'd like a take out only place and catering that is pick up only. Anyone know of people that have gigs like that?

Wampus
07-11-2012, 01:20 PM
I'm speaking with some people that know the restaurant business very well. Ideally, I'd like a take out only place and catering that is pick up only. Anyone know of people that have gigs like that?

Yeah.....ME in a couple of years!!! :becky:

I think that would be the perfect situation. Low overhead, high demand, maybe 2 small tables and a counter. Line em up!!! Serve on foil or butcher paper!




Sounds like the "rib market" is going great for you. Congrats!!! We've been talking to a couple of farmer's markets around here but have been so busy competing that we don't have time to set up and cook at them!

Crazy thing is I can just about guaran-farkin-tee that we'd make more money doing what you're doing than competing!!!

Shadowdog500
07-13-2012, 07:04 PM
Dan are you in wildwood this weekend?

Chris

http://i527.photobucket.com/albums/cc353/shadowdog500/9a06d92f.jpg

sdbbq1234
07-15-2012, 09:07 AM
WOW!!! Sounds you are really doing well! Congrats!!

A question for you if it's ok: when you say you start cooking "VERY" early, what time do you start and do you cook your ribs 100% on your UDS?

Thanks.

wallace

daninnewjersey
07-16-2012, 07:21 AM
Dan are you in wildwood this weekend?

Chris

http://i527.photobucket.com/albums/cc353/shadowdog500/9a06d92f.jpg

Chris, yeah that was us....our first comp. All we wanted to do was beat one team out of the 65 competing. We placed 39 in ribs, 37 in brisket, 41 in pork, and 50 in chicken. I'm really happy with the results since we were very much winging it......

P.S.---2 of the lids pictured on my drums are now laying somewhere on the Garden State Parkway...:biggrin1::biggrin1:

Shadowdog500
07-16-2012, 11:10 AM
Chris, yeah that was us....our first comp. All we wanted to do was beat one team out of the 65 competing. We placed 39 in ribs, 37 in brisket, 41 in pork, and 50 in chicken. I'm really happy with the results since we were very much winging it......

P.S.---2 of the lids pictured on my drums are now laying somewhere on the Garden State Parkway...:biggrin1::biggrin1:

Glad things went good for you. Everybody was at the Friday meeting when I walked by.

Didn't see any lids on the side of the parkway on my way to work today.

Chris

Fishfire
07-23-2012, 09:14 AM
How many racks can you put on each drum

Sent from my DROID RAZR using Tapatalk 2

daninnewjersey
07-24-2012, 02:56 PM
How many racks can you put on each drum

Sent from my DROID RAZR using Tapatalk 2

I start with 6 racks in each drum (3 on each level). I cook hot...325-ish so they cook faster than normal. As they cook, they also get smaller so I can fit more in each drum. When they're close to done I'll start stacking the "done" ones in one drum then another, while putting raw ones in the spaces created. It's kinda hard to explain it any better, but the system works for me.

I sold out again last week at 10:30AM. The beef ribs are becoming more and more popular...one lady just pre-ordered 6 racks for this coming Thursday.....:biggrin1::biggrin1:

tortaboy
07-24-2012, 03:43 PM
Dude...do pre orders a day in advance...just have these customers meet you for pickup somewhere or deliver them....that way they are out of the way for the single orders. It's a quick way to double or triple your weekly sales.

fingerlickin'
07-24-2012, 03:57 PM
I'll be in Sea Isle next week. What day do you do your thing, Saturday or Sunday?

More importantly, what did you think of the cheese sauce? :razz:

Just making sure you're not avoiding me cause you thought it sucked. :grin:

speers90
07-24-2012, 04:37 PM
Congrats man! Glad to hear that it is going so well for you.

twinsfan
07-24-2012, 04:42 PM
Dan! Awesome job. Can you explain the hand sink setup? Is that a walmart type laundry sink with a fresh water tank gravity fed to the sink and then a waste bucket? I can't believe NJ HD let that fly, I don't think our guy would be happy with that, but fantastic job.

daninnewjersey
07-25-2012, 07:44 AM
I'll be in Sea Isle next week. What day do you do your thing, Saturday or Sunday?
More importantly, what did you think of the cheese sauce? :razz:
Just making sure you're not avoiding me cause you thought it sucked. :grin:

Cheese sauce was killer thanks. I can only cook on Thursdays.....

Dan! Awesome job. Can you explain the hand sink setup? Is that a walmart type laundry sink with a fresh water tank gravity fed to the sink and then a waste bucket? I can't believe NJ HD let that fly, I don't think our guy would be happy with that, but fantastic job.

I asked the HD about this and they said one of those drink coolers with hot water...and grey water going into a bucket....was fine. Needless to say i left it at that...:biggrin1:I have access to the restaurant kitchen so I'm not out there on my own.

Dude...do pre orders a day in advance...just have these customers meet you for pickup somewhere or deliver them....that way they are out of the way for the single orders. It's a quick way to double or triple your weekly sales.

I can't do any precooking per the health dept...unless I sit there and ice bath each rack then put it in the walk-ins at the restaurant. They don't have the room and I don't have the time. However.....I've got plans for next year.....:biggrin1::biggrin1::biggrin1:

likeadeere
07-27-2012, 01:50 PM
wow, great thread. I'm encouraged, I can see something like this really working out in my area as well. Start small, see what the demand is, and start adding and adding. Thanks for sharing!

daninnewjersey
08-09-2012, 02:06 PM
wow, great thread. I'm encouraged, I can see something like this really working out in my area as well. Start small, see what the demand is, and start adding and adding. Thanks for sharing!

If you want to know any more please shoot me an email. Today was a success, too. Made and sold 45 racks of spares by 10:50AM. (beef ribs looked less than perfect...too small....so I didn't buy any of them). Only 3 weeks left at the market, then it's time to plan for next spring/summer. Got a way bigger smoker out of a 275 gallon oil tank planned...or possibly 250 or 500 gallon propane tanks. If anyone has diagrams or pics of the best way to maximize the cooking area in those tanks I'd really appreciate it. Thanks.....

42BBQ
08-12-2012, 02:55 PM
Dan, awesome thread, very encouraging, I've been mulling over some of these same possibilities in my area. Glad to hear you are doing so well.

daninnewjersey
08-13-2012, 07:47 AM
Dan, awesome thread, very encouraging, I've been mulling over some of these same possibilities in my area. Glad to hear you are doing so well.

Thanks. I really appreciate it. If you have any specifics you need feel free to PM me or email.....

42BBQ
08-13-2012, 02:21 PM
Dan, I spent 2 1/2 hours in the wee hours of this morning working out some financial considerations. I'm heading down this path, you and many other brethren are to thank/ blame lol. See above vending smoker question for more :) thanks again and God bless you and your business.

bdadams84
08-19-2012, 12:24 PM
Dan, I spent 2 1/2 hours in the wee hours of this morning working out some financial considerations. I'm heading down this path, you and many other brethren are to thank/ blame lol. See above vending smoker question for more :) thanks again and God bless you and your business.

You're not the only one.

daninnewjersey
09-01-2012, 03:45 PM
Last day at the farmer's market was this past Thursday. Burned through 45 racks of spares and 4 racks of beef ribs by 10:30AM. If you have a farmer's market where you live I'd suggest trying to figure out how to get into it....and not just because you can make money. It's a very rewarding feeling to have people come up to your stand and say not only is your bbq is good but they want more of it...:biggrin1::biggrin1:

bbqchicken
09-01-2012, 04:18 PM
Congratulations on your success Dan!

Shadowdog500
09-01-2012, 06:16 PM
Glad you had a great year!!!

You start building your bigger smoker yet? Is it going to be a big horizontal offset?

Chris

JimmyDAL
09-02-2012, 12:20 AM
Nice job Dan!

42BBQ
09-02-2012, 03:54 AM
Nice work Dan, an inspiration to a lot of us.

Rich Parker
09-02-2012, 08:22 AM
Congrats!

mr dirts bbq
09-02-2012, 08:54 AM
great job dan, so im assuming you will doing this again next year? lol

OutlawSwine
09-02-2012, 12:10 PM
Congrats!

Timmy
09-02-2012, 07:54 PM
Dan, Did you work solo or have help selling?
How and what kind of deal did you work out with the market?

pwa
09-02-2012, 08:33 PM
Congrats Dan!!! thanks to this thread I'm looking a lot harder at the rules and regs for my area and do the same thing!

Bigmista
09-03-2012, 01:37 AM
Way to go brother!

twinsfan
09-03-2012, 06:11 AM
Awesome job! Definately need to take that money you made and buy yourself a nice Backwoods or Stumps or something.

daninnewjersey
09-03-2012, 10:31 AM
Thanks guys for all the kind words. I'm looking at a used 500 gallon propane tank build. 3 rack levels and a reverse flow is what I'm thinking. I have a buddy that is really handy with metal work and wants to make my smoker in exchange for bbq....:biggrin1::biggrin1:

I had my mom helping me with the money, etc. I think I can trust her...and she works for nothing...:biggrin1:

caliking
09-11-2012, 07:00 PM
Awesome, Dan!

I'm going to live vicariously through you - all the fun you're having cooking and the satisfaction of a job well done. sounds like you are getting quite a workout every week. I only wish I could make ribs as consistently every time I make them - and there you are cranking out 50 racks in a MORNING!! Wish you all the best and success for your venture.

JS-TX
09-12-2012, 04:12 PM
Congrats on your success, sounds like a good gig! Good luck next year, keep us informed too. BTW did you ever consider using rib racks to increase your capacity? Also would you say BBQ is a common thing in that general area?