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stokestackbbq
11-12-2013, 06:20 PM
So I'm vending at a real foodie-fest this weekend. There are 20 different upscale booths, so I figured I'd step up my BBQ and offer something a little different. I'm making a variation of brisket sliders, and want your help to name one of the sandwiches!

It's a brisket slider, on fresh brioche. It's got arugula, smoked tomato aioli, and heirloom tomatoes. I just can't think of a clever name for it. Ideas?

landarc
11-12-2013, 06:25 PM
I am terrible at this, I would probably just call it a brisket slider.

But, you're in Canada, so you could totally call it a Texas Slider and get away with it

hogwild284
11-12-2013, 09:15 PM
In Toronto, how about the piled high tower slider? Like the CN tower.

krek
11-12-2013, 09:24 PM
Cowbelle

BBQ Tim
11-12-2013, 09:24 PM
I googled "famous Toronto sandwich" and the name Peameal Bacon sandwich was a response. How about the Peameal Brisket Sandwich??

Pyle's BBQ
11-12-2013, 11:37 PM
What is the name of your vending company? What are some of the names of other menu items you have? This will help us tie the sandwich to your other items.

BigBellyBBQ
11-13-2013, 06:28 AM
Pyles & Landarc's line of thought is right on, plus you do not want a name that people do not understand or can not tie into..Down here this flavor profile would go past my clientel!

deguerre
11-13-2013, 06:33 AM
Beef Bob.





























Beef Doug just doesn't have the same ring...



















And Beef McKenzie is TOTALLY out...

Then again, you could have BOTH the Beef Bob, AND the Beef Doug...one with, and one without the extra stuff...eh?

bluetang
11-13-2013, 07:16 AM
Bistro brisket slider

Grillman
11-13-2013, 07:49 AM
Put some cheese curds and gravy on it, and call it Brisket Poutine.
Or...Toronto Brisket Poutine.

Grogbelly
11-13-2013, 07:58 AM
Bourgeois Belly Bomb

bam
11-13-2013, 08:34 AM
Got a picture ? A little Moo.

peeps
11-13-2013, 08:35 AM
Bistro brisket sliderWithout seeing the rest of your menu item names, I think this is about as good as it gets based on the description...

krek
11-13-2013, 12:08 PM
Bistro brisket slider

That's pretty good!

Bbq Bubba
11-13-2013, 12:24 PM
It's a brisket slider, on fresh brioche. It's got arugula, smoked tomato aioli, and heirloom tomatoes.

Brisket salad sammie?

bizznessman
11-13-2013, 12:42 PM
Mini Veggie Briskie??? :grin:

WineMaster
11-13-2013, 01:32 PM
The Vegan Suprise

deguerre
11-13-2013, 01:39 PM
The Vegan Suprise

Cruel, but funny. :becky::thumb:

luke duke
11-13-2013, 03:01 PM
Fru Fru Brisket Slider

landarc
11-13-2013, 04:03 PM
The Baby Bubba!

stlblues
11-13-2013, 04:08 PM
Stokestack's Smokin' Brisky on Brioche. Seriously, the sandwich sounds like its gonna be great....gonna put a little roasted garlic in that aioli? Good luck!

peeps
11-13-2013, 04:15 PM
Stokestack's Smokin' Brisky on Brioche. Seriously, the sandwich sounds like its gonna be great....gonna put a little roasted garlic in that aioli? Good luck!that one is pretty good, too!

landarc
11-13-2013, 04:18 PM
As a consideration, and of course, since you are a vendor, you know your process. But, I find that overly clever names, especially if they are longer, slow down ordering. I have been of the belief for some time that the simpler and more memorable a name, the easier, and hence, faster it is to order.

realspaazz
11-13-2013, 04:30 PM
Tuxedo brisket slider, cuz that sammie sounds like it is ready for a night out on the town.

:-D

BigBellyBBQ
11-14-2013, 03:05 AM
As a consideration, and of course, since you are a vendor, you know your process. But, I find that overly clever names, especially if they are longer, slow down ordering. I have been of the belief for some time that the simpler and more memorable a name, the easier, and hence, faster it is to order.
Yeeeuupp

Bbq Bubba
11-14-2013, 06:22 AM
As a consideration, and of course, since you are a vendor, you know your process. But, I find that overly clever names, especially if they are longer, slow down ordering. I have been of the belief for some time that the simpler and more memorable a name, the easier, and hence, faster it is to order.

I must agree.

I understand your looking to step it up a notch but you don't have to sink to the level of food snob to increase sales. It's bbq.

stokestackbbq
11-21-2013, 11:44 AM
Man... I completely forgot I posted this on here! I put this same thread up on reddit.com/r/bbq and got some great responses- ended up going with the "Texas Hipster".

Wish I had checked here first though, I liked a bunch of these!

This sandwich was my top seller. It was damnnn good. And yes- stlouisblues- there was a whole whack of roasted garlic in that aioli!

BubbyQue
11-21-2013, 10:48 PM
You're using brioche in Canada with an aioli so maybe go with something french inspired? Croque du Beouf?

Pyle's BBQ
11-22-2013, 01:54 AM
Man... I completely forgot I posted this on here! I put this same thread up on reddit.com/r/bbq and got some great responses- ended up going with the "Texas Hipster".

Wish I had checked here first though, I liked a bunch of these!

This sandwich was my top seller. It was damnnn good. And yes- stlouisblues- there was a whole whack of roasted garlic in that aioli!

I'm not sure the Texans will be happy with this. Lucky you are in Canada. Glad it worked out for you.

sunrise
11-23-2013, 10:44 AM
What the heck is "Brioche"? Sounds far to fancy to be served with brisket. Aoli?, what happened to good ole mayo?

stokestackbbq
11-25-2013, 10:02 PM
What the heck is "Brioche"? Sounds far to fancy to be served with brisket. Aoli?, what happened to good ole mayo?

Haha. Brioche is a dough made with egg. Makes a nice soft sandwich bun. When they are baked with an egg wash they look really nice.

http://i.imgur.com/dt44uoI.jpg.

This isn't my normal menu. I was working a festival called the "Toronto Underground Market". It's marketed towards foodies- there are 30 vendors (usually people just getting into catering / food truck / restaurant biz) and they make small bites to a big crowd. The whole point of the event is for people to walk around and try some interesting food they haven't had before. I had to step it up from the usual meat-on-a-bun thing.

rlncookinbbq
11-25-2013, 10:02 PM
call it a holy cow

rlncookinbbq
11-25-2013, 10:03 PM
:clap2:call it a holy cow

BigBellyBBQ
11-26-2013, 02:21 AM
will this normally be on your menu? Will you have to stock speciallity items just for one sandwich? (2 or 3 different style rolls vrs 1 roll for all) What I have found down here is something different people love, however when they order they always order the regular real BBQ, at least down here.

southpaw_1979
11-26-2013, 11:25 AM
Going to have to watch for this festival next year.