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rgrizzle
09-28-2012, 09:49 PM
I was having a conversation with a guy today that will be vending at a local festival next weekend that I will be vending at. He asked me what I was going to be selling so I told him Pulled Pork and brisket. He says with a straight face I'm doing bbq also. I said that awsome what kind of smoker are you using? he says, I don't have a smoker I am putting it in a crock pot and adding my seasoning that makes it taste like it was cooked out doors!:tsk: :crazy:
Needless to say I had to get away from him before I laughed at him.

REALLY!!!

Come on MAN!!

Daggs
09-28-2012, 09:56 PM
There are 2 types, those who are in the know and then there are the rest.
I applaud your self control, now show him how it's done!
Best of luck

Camp
09-28-2012, 10:04 PM
It's all fun and games at the Crock-Pot Forum !

Boshizzle
09-28-2012, 10:14 PM
He's a lazy fraud. There's a lot of that going around nowadays. The last time I ate at a catered BBQ event I threw the plate in the trash. I couldn't eat the slop. Poorly electric cooker cooked "BBQ" with zero smoke very poorly and only slightly reheated with propane on site, canned beans, Costco cookies, and Giant food cole slaw. It was an abomination.

There should be a law against that stuff.

IamMadMan
09-28-2012, 10:18 PM
He's a lazy fraud. There's a lot of that going around nowadays. The last time I ate at a catered BBQ event I threw the plate in the trash. I couldn't eat the slop. Electric cooker cooked "BBQ" reheated with propane on site, canned beans, Costco cookies, and Giant food cole slaw. It was an abomination.

There should be a law against that stuff.

I agree, or at least a diclaimer.. This is not actual BBQ food..

LOL


Yes he's a fraud, but as long as the consumer continues to support (buy) his crap, he will remain in business.

rgrizzle, keep them smokers going so the customers can smell the goodness of your product.

.

Ye Olde Party Palace
09-28-2012, 10:26 PM
At your event, find THAT guy and invite him over for some real BBQ. Show him how to really cook BBQ, and you "might" make a convert. Always worth a try. :rolleyes:

silverfinger
09-28-2012, 10:39 PM
At your event, find THAT guy and invite him over for some real BBQ. Show him how to really cook BBQ, and you "might" make a convert. Always worth a try. :rolleyes:

Naw, he's your competition, just outsell him. He'll get the idea!

chriscw81
09-28-2012, 10:44 PM
It's your duty to let others know his product isn't BBQ.

Sent from my Galaxy Nexus using Tapatalk 2

alexhortdog95
09-28-2012, 10:48 PM
I was having a conversation with a guy today that will be vending at a local festival next weekend that I will be vending at. He asked me what I was going to be selling so I told him Pulled Pork and brisket. He says with a straight face I'm doing bbq also. I said that awsome what kind of smoker are you using? he says, I don't have a smoker I am putting it in a crock pot and adding my seasoning that makes it taste like it was cooked out doors!:tsk: :crazy:
Needless to say I had to get away from him before I laughed at him.

REALLY!!!

Come on MAN!!

:twitch:

Yikes....

alexhortdog95
09-28-2012, 10:49 PM
It's your duty to let others know his product isn't BBQ.

Sent from my Galaxy Nexus using Tapatalk 2

Faux-BQ....:laugh:

Boshizzle
09-28-2012, 11:01 PM
That's it! Faux-B-Que!

rgrizzle
09-28-2012, 11:38 PM
I didn't have the heart to tell him he is trying to compete against McDonalds' Mc Rib sandwhich which is nothing but faux-Q. I did tell him to come over and see me if he wants some real BBQ that's done right.

deguerre
09-29-2012, 06:51 AM
You're all posers. Here's the real deal...

http://www.militarywivessaving.com/wp-content/uploads/2012/08/LloydsBBQandtubs.gif

bam
09-29-2012, 07:03 AM
If you add sauce it aint? :crazy:

DJ_Golden_Child
09-29-2012, 07:42 AM
A photo of the line in front of your stand vs his would be nice. I'm sure if you have something producing smoke that people will know which line to stand in.

tortaboy
09-29-2012, 09:34 AM
Besides the smoke...have a banner made stating REAL Midwest Wood Smoked BBQ

PorkQPine
09-29-2012, 09:53 AM
Here's the problem, he'll sell cheaper than you can and the people will like it because it is cheap. Most people don't have a clue about BBQ but those that do will flock to your place, hopefully they won't have tried his first because they will be afraid of what they will get from you and they will have spent all their money. Make sure the people know and see your smoker, toss in some onions on the fire to get the smell and you should be ok. You have to get to the people before he does.

rgrizzle
09-29-2012, 05:36 PM
I will post pictures of the lines next weekend after it's all over

gtr
09-29-2012, 05:40 PM
Might be a good idea to have a sign with words like "authentic", "smoked", "real", etc. on it.

rgrizzle
09-29-2012, 07:24 PM
Might be a good idea to have a sign with words like "authentic", "smoked", "real", etc. on it.

Good idea

chambersuac
10-01-2012, 01:20 PM
I had a similar situation last year. The booth next to ours was selling frozen brisket from Sam's. I had our smoker going all day. People walked past them. Something about the smell of real BBQ smoking.

Kit_B
10-01-2012, 02:10 PM
...toss in some onions on the fire to get the smell and you should be ok.

Throwing onions on the coals???
What does that do?
Never even heard of it.

landarc
10-01-2012, 02:40 PM
Tale of the till, do your bragging once the profit is counted. This isn't competition BBQ, it is business, and at the end of the day, what if he outsells you?

We love to preach to the choir here, but, most folks want saucy smoky porky goodness and they could care less if that $6 sandwich is from a smoker, or a crock pot. Knock em dead, but, from the trenches, I have seen some crappy food sell great and some great food sell poorly.

gtr
10-01-2012, 02:59 PM
Throwing onions on the coals???
What does that do?
Never even heard of it.

It smells good. :thumb:

Having a good smell seems to help a lot in moving some grub. I have done and will be doing pulled pork for a fundraiser at my kids' school - I do the PP ahead of time due to logistics but I do MOINKs on site to get "that smell" in the air. Works great! The smell of BBQ is about the best sales tool there is besides word of mouth.

vexter1
10-05-2012, 11:06 AM
OP - WOW. I sure hope you put the hurt on em and made some money and he got to try your 'Q and see what real 'Q is about.

I cook everything on site when I'm vending, but I do keep a fire rolling with smoke flowing whether I'm cooking something or hot holding in the pit...let's em know I'm legit :)

kurtsara
10-05-2012, 01:26 PM
OP - WOW. I sure hope you put the hurt on em and made some money and he got to try your 'Q and see what real 'Q is about.

I cook everything on site when I'm vending, but I do keep a fire rolling with smoke flowing whether I'm cooking something or hot holding in the pit...let's em know I'm legit :)


we also smoke everything fresh on site.

rgrizzle
10-06-2012, 12:20 AM
We had an ok day on Thursday Friday was! Alot better. We done $200 in 20 minutes at one point. We will see what happens on Saturday which is the last day and suppose to be the biggest day. Will try to post pictures later if one of us has time to take them.

michaeljj
10-09-2012, 06:17 AM
I was having a conversation with a guy today that will be vending at a local festival next weekend that I will be vending at. He asked me what I was going to be selling so I told him Pulled Pork and brisket. He says with a straight face I'm doing bbq also. I said that awsome what kind of smoker are you using? he says, I don't have a smoker I am putting it in a crock pot and adding my seasoning that makes it taste like it was cooked out doors!:tsk: :crazy:
Needless to say I had to get away from him before I laughed at him.

REALLY!!!

Come on MAN!!

crazy fella, Needless to say He just wants the work to be done. irrespective of whats the principle to do that.

timzcardz
10-09-2012, 08:33 AM
He's a lazy fraud. There's a lot of that going around nowadays. The last time I ate at a catered BBQ event I threw the plate in the trash. I couldn't eat the slop. Poorly electric cooker cooked "BBQ" with zero smoke very poorly and only slightly reheated with propane on site, canned beans, Costco cookies, and Giant food cole slaw. It was an abomination.

There should be a law against that stuff.

Hey! :mad2:

Costco's oatmeal raisin cookies around here are GREAT!

rgrizzle
10-09-2012, 06:31 PM
i was giong to post pics here for all to see but I don't have that option here in this forum. I do want to tell everyone that after the Faux-q was put on the menu and people started talking about my real smoked bbq the fake stuff was pulled off the other guy's menu and not sold. :shock:

BigBellyBBQ
10-10-2012, 05:49 AM
I would like to see how to cook a couple hundred pounds of butts in crock pots!

Dr_KY
10-10-2012, 06:27 AM
I would like to see how to cook a couple hundred pounds of butts in crock pots!



Google image searching for you now. BRB. lol

Jeff Therrell
10-17-2012, 02:59 PM
I went to a very large BBQ competition this summer. My family and I ordered a rib plate from the best looking trailer in the vending area. They put the pork on the plate and then opened a cooler and got store bought coleslaw and baked beans out of a can that had just been warmed up. It was awful, I couldn't believe it. Later that day they won he rib competition, I bet that wasn't the same ribs we were served.
The next monday I sold my racing business and started work on a new BBQ trailer. We are just about 2 weeks from opening up, all we got left to do s mount the exhaust hood and appliances in the trailer and get our final inspection done. The health inspector ask me why I didn't have a freezer in the trailer and I told her I didn't serve any frozen food. Everything is going to be made fresh, even the beans will be made from dried beans instead of cans and the fries will be cut fresh and double fried. I might not make as much money doing it that way but I'll know people will come back.
Thanks, Jeff
Sweetfire BBQ

rgrizzle
10-17-2012, 05:50 PM
We done the meats fresh cole slaw fresh and cajun beans fresh. And of course the BBQ sauce fresh. Still made a good profit.

42BBQ
10-20-2012, 01:24 PM
we also smoke everything fresh on site.

How is timing managed when doing butts and brisket on site? I've got plans in the making right now and that is going to be my model/plan. My HnF brisket and pork take around 10 hours just to be ready to serve. Are you cooking hotter? (I'm in the 300 degree range for HnF). Thanks.

kurtsara
10-20-2012, 07:10 PM
How is timing managed when doing butts and brisket on site? I've got plans in the making right now and that is going to be my model/plan. My HnF brisket and pork take around 10 hours just to be ready to serve. Are you cooking hotter? (I'm in the 300 degree range for HnF). Thanks.

We smoke with our CTO at about 250, we don't do events that we can't handle with our smoker.