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handsomejack
11-04-2004, 09:39 AM
Sup Bros,

Since I'm new to this group I have alot of questions. I'll start with where we are, and where we're headed - or should I say "hope" to be headed.

What I've got here is a damn fine product - Handsome Jack Barbecue Sauce. Now I know it's naive to think I'm the only person on this board that makes their own BBQ sauce. So at the risk of sounding a little arrogant - this is some ****ing bad ass sauce!!! There, I've said it - does that make it true?

I plan on getting involved in the sauce exchange - sounds like a great opportunity to taste stuff outside my market, and maybe get a little exposure for mine. I've done a little research on the types of sauce that are popular in different parts of the country. My sauce is tomato, coffee, and worcestershire based. Rich, bold, and spicy! Sounds like an ad, I know, but that's the best way to describe it. Sweet with a kick!

I'd like to get a professional opinion from a couple of you guys, but I'm still a little paranoid about letting it get out there too much before I get my logo trademarked, recipe patented, all that ****. I really think I'm on to something here, and I'd hate to lose it to some rich ******* that can dissect the ingredients and make a million dollars with my recipe, ya know?

Also:
I'm looking for Q or smoker based websites with clipart that I can use to build my print ads.
AND
Is there anyone out there that can help with ideas and designs for a trailer-type smoker for competitions and catering?

Anyone, anyone...

Thanks -
Lee

parrothead
11-04-2004, 09:44 AM
Sounds like fun. I'm going through the process right now of doing the same thing with my sauce from the restaurant along with some seasonings, and whatever else we can come up with. Just getting started though, so don't have any real info right now.

Love the logo. Great start!

parrothead
11-04-2004, 09:46 AM
Moved this here. Sort of goes with the comp, catering and business aspect thingy.

kcquer
11-04-2004, 09:51 AM
Is there anyone out there that can help with ideas and designs for a trailer-type smoker for competitions and catering?

Here's a link to one guys solution

http://partygrill.com/The%20Pits.htm

Also check the Q-talk index for a recent thread called smoker manufacturers. Theres links in that thread to all the mfgr's we could find. A lot of them offer trailer rigs. Check Backwoods, they make 2 sizes of catering trailers, enclosed with water systems.

jminion
11-04-2004, 10:08 AM
Before you a commercially sale sauce it needs to be tested, normally your state ag dept can do the testing. You also need to get a bar code so the product can be placed on the shelves in the stores. The setup can be spendy but done right goes a long ways towards your success.

parrothead
11-04-2004, 10:17 AM
I do know this also. Gleaned from BBQ'N Fool, Tom Brohamer.

You need to hire a food technician. This does 2 things. He is with you when you make a batch and converts the recipe to parts and or weights. A cup of this and a teaspoon of that does not transfer well to large scale bottling. The second thing this does is get you all of te nutritional stuff. Carbs, sugar, salt, and other stuff that is required.

I made a call to a local place that does bottling of this type and a salesman is supposed to get back with me and walk me through the process.

willkat98
11-04-2004, 10:22 AM
I made a call to a local place that does bottling of this type and a salesman is supposed to get back with me and walk me through the process.

Good job Greg.

You have a weinner in that sauce of yours

I recall licking some of your sauce from my lips.

very good

chad
11-04-2004, 10:57 AM
Check out www.jazzfoods.com - they advertise in the NBBQ News and have a lot of info for starting a food business - especially like you're insterested in.

Cookers and trailers - sheesh - we've got threads with dozens of manufacturers:

Some I check frequently are:

www.sybbq.com
www.partygrills.com
www.austinnationalsmokers.com
www.pigroast.com - posts prices
www.gatorpit.net - ask for the catalog

Also, do a search for concession trailers and do some basic research. Check with your health department about what you need - for both your manufacturing kitchen and what you need to be in compliance with your mobile rig. ((Don't ask how I know all this!!))

If you're serious - get a couple of books on startup business -- don't worry about the food side -- read up on financing, licensing, permits, bookeeping, taxes, business/ficticious names, etc.

What I've done so far (and I'm negotiating a rig design at this time):

1. Registered my ficticious name (DBA) with the state
2. Applied and recieved my tax number (state sales)
3. Applied and recieved my fed tax number (even though I'm not hiring)
4. Contacted my health department to find our what I need for my "commissary" kitchen and what I need to design into my rig to be completely compliant.
5. Take and pass the Food Safety Managers test
6. Apply for a business credit card; start looking for a place to setup your business banking; start researching credit card sales, etc.

I've done all this and still don't own a rig and haven't sold a single $ worth of food.

Good luck!

jt
11-04-2004, 11:01 AM
I made a call to a local place that does bottling of this type and a salesman is supposed to get back with me and walk me through the process.

Good job Greg.

You have a weinner in that sauce of yours

I recall licking some of your sauce from my lips.

very good

Wow. A Hijack just waiting to happen. But wait, this is an on-topic forum....nice link, KC! :D

chad
11-04-2004, 11:12 AM
Before anyone starts in as to why I bother with all the stuff -

1. Fines START at $2000 for health violations
2. Lawsuits are not fun
3. I want to advertise as "Licensed, inspected, and insured for your protection" when I'm trying to get catering business.
4. Try getting business liability insurance without this stuff

And, I'm protecting my reputation, my customers health, and my family's financial health by "doing it right".

Depending on where you live things might be easier - but at least check. A lot of guys run "businesses" without going thru all this - but all it takes is one competitor to make a phone call to the health department, or the tax man (state or fed) to question a return, or you have one customer get sick and you could lose everything.

You are actually dealing with two issues - competing in BBQ cookoffs and vending there is pretty lax. Bottling and selling sauce is a completely different issue. You can do both under one business but you need to focus on one or the other at startup.

Just my $.02 worth - your mileage may vary! :D

parrothead
11-04-2004, 11:22 AM
That's why someone else will be doing the bottling for me.

handsomejack
11-04-2004, 12:01 PM
Free shots for the Brethren! You guys are unbelievable!

The answers to my questions(and then some- thanks) were all posted in the amount of time it took me to drink a beer, run to the pawn shop to look for cutting torches and supplies, drink another beer, and then maybe another. Looked for scrap iron, rolled one (shared it) then opened this one on the way back here to my desk.

The whole time thinking, "I wonder if anyone has seen my post?"

Damn nice to meet all of you. Looks like I've found a new waterin' hole!

brdbbq
11-04-2004, 12:10 PM
Texas needs a decent pulled Prok Sauce. Can't find one for ****, hardly find pork butt either for that matter.

parrothead
11-04-2004, 12:10 PM
He's talking about the scrap steel. Rolled into pipe for his cooker.

handsomejack
11-04-2004, 12:46 PM
He's talking about the scrap steel. Rolled into pipe for his cooker.


yeah, that's what I meant...

hey, what does hijack mean?

willkat98
11-04-2004, 12:50 PM
hey, what does hijack mean?

Brians got a zit on his penis.

That, is a hijack. Not allowed in Q Talk or this forum

Taking a topic off topic, intentionally.

handsomejack
11-04-2004, 01:02 PM
Okay, got it - and tell Brian sorry about the penis.

kcquer
11-04-2004, 01:46 PM
Check Backwoods, they make 2 sizes of catering trailers, enclosed with water systems.

http://www.backwoods-smoker.com/trailers_main.htm

racer_81
11-04-2004, 02:03 PM
Texas needs a decent pulled Prok Sauce. Can't find one for sh*t, hardly find pork butt either for that matter.

How is BBQ'd Prok - and why does it need its own sauce?

parrothead
11-05-2004, 11:50 AM
Good job Greg.

You have a weinner in that sauce of yours

I recall licking some of your sauce from my lips.

very good

I have changed it since then. Made it sweeter and smokier.

BBQchef33
11-05-2004, 01:18 PM
hey, what does hijack mean?

Brians got a zit on his penis.

That, is a hijack. Not allowed in Q Talk or this forum

Taking a topic off topic, intentionally.

I'll add to this.. in some cases, its not necessarily intentionally going off topic. A thread can be legitimately yet accidentally hijacked.. for instance brians commenting that "Texas needs a good Pulled pork sauce" people answering him can take your thread and redirect the topic to Sauce places in texas....Then your topic is lost.. like a conversation that gets the subject changed midsteam and never goes back. In that case we(the moderaters) will try to spilt the thread into two seperate ones to keep them both going.

And HJ.... welcome to The Brethren where ya get 30 answers in 20 minutes and then ya walk away totally confused cause ya got to many choices to make. :twisted:

willkat98
11-05-2004, 01:50 PM
for instance brians commenting that "Texas needs a good Pulled pork sauce" people answering him can take your thread and redirect the topic to Sauce places in texas

Just for the record, Brian was asking about Pulled Prok

Solidkick
11-05-2004, 02:09 PM
I thought he was asking for advice about his Zit?

Guess I read it wrong.......

I put some of my secret rub in my homemade sauce.

racer_81
11-05-2004, 02:16 PM
for instance brians commenting that "Texas needs a good Pulled pork sauce" people answering him can take your thread and redirect the topic to Sauce places in texas

Just for the record, Brian was asking about Pulled Prok

Yeah, what he said.

Hijack Mod.

sirthames
11-06-2004, 12:00 AM
Handsome Jack, check out this link. This guy down in La posted FREE very detailed instructions on how to make your own smoker. And I see you have a welding torch so this may be right up your alley.

http://www.compuvices.com/smoker.html

thillin
11-06-2004, 12:25 AM
what's all this about rubbing and pulling your pork? :oops:

geeez! 8)

brdbbq
11-06-2004, 06:41 AM
Okay, got it - and tell Brian sorry about the penis.

Everything is well after last night. Thanks for the concern. :roll: Texas still needs a good Pulled Prok sauce.

parrothead
11-10-2004, 08:59 AM
More info on this. I finally got a call back from the guy at the bottlers. He is sending me some info and a nondisclosure form to fill out. After that, he will come to the restaurant and do his saleman act. Bring various bottle sizes etc. From there he will take a copy of the recipe and a sample of the sauce. He will send that to their lab. They will then recreate with a weight formula and send me some for testing. After that, the rest will become history. I will keep everyone informed.

chad
11-10-2004, 11:37 AM
Very cool! I liked the sample you left with me earlier this year even though you said it wasn't one of your best efforts.

Heck, I'll buy a case when it's marketed. :D If you market in 5 gallon buckets maybe I'll make it my standard sauce! :twisted: