Any Thoughts On Farmers Markets????

[Q-Dat]

Anybody had any experience peddling Q at Farmers Markets? There is a big one close by that charges $15 for a spot all day.

Thought about vacuum sealing a bunch of one pound portions of pulled pork, and maybe jars of sauce. Then set up giving samples and selling the individual packs. Maybe keep a few racks of ribs handy as well.

Thoughts Brethren?

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[HeSmellsLikeSmoke]

Bigmista has taken selling at farmer's markets to a new level. Several other Brethren sell at them too. Maybe one of them will see your post and chime in.

Your health department will have a lot to say about vacuum sealing and selling pulled pork to the public. Check with them first.

 

[Bbq Bubba]

I made a small fortune cooking and selling at farmers markets. :thumb:

Cooking at home, bagging and selling will get you into trouble. If you cant cook it and sell it fresh, forget it.

 

[Q-Dat]

Im surprised, I was afraid it would be the other way around. I figured cooking on site would draw the attention.

I would actually rather do that. I'll have to see if they have any issues with me bringing my pit out there.

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[PCDoctor_1979]

Unless you have a commercial vacuum sealing rig, chances are very good that the HD will not allow you to sell vac packs of BBQ. I've done our local market the last two years. It's a very fun environment, sell a lot of product, and get lots of leads for catering. $15 bucks a day for a spot is a steal! Work the the organizers to get a big enough spot for your pit with some consideration for your neighbors. One time they put me next to a guy selling t-shirts and he was not too happy to have BBQ scented shirts for sale! :roll:

 

[Bbq Bubba]

Im surprised, I was afraid it would be the other way around. I figured cooking on site would draw the attention.

I would actually rather do that. I'll have to see if they have any issues with me bringing my pit out there.

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It will draw attention.

My point that you cant go about this without knowing what your doing....and being legal.

Offer them $50 for the spot and see if you can set up some picnic tables.

My Sunday farmers mkt. was my bread and butter for the week! :thumb:

 

[Bigmista]

Agree with everything that has been said. You would probably need access to a USDA kitchen to vacuum seal meat and sell it. Contact your health department and do it the right way.

 

[Hoosier Chef]

I just signed a contract today for an upscale farmers market, May-October, for $10 a day. I get a 40x20 space. I plan to cook everything onsite. I will put my rig and a small towable kitchen on one side and a bunch of tables and chairs on the other. I am hoping to grow my catering business with the contacts I make and make some coin selling to the masses at the market.

For those of you that have sold at markets, can you give some advice, please? What are your biggest sellers? What do you find doesn't sell well at markets? Were you able to quickly figure out how much to cook? My fear is that I will either cook to little and run out or cook too much and have a ton left over.

Here is a link to my rig. The pics are too big to attach. I need to size them down.

http://www.hoosierculinarysharpening.com/images/shb/

Thanks, in advance.

 

[philw]

I just signed a contract today for an upscale farmers market, May-October, for $10 a day. I get a 40x20 space. I plan to cook everything onsite. I will put my rig and a small towable kitchen on one side and a bunch of tables and chairs on the other. I am hoping to grow my catering business with the contacts I make and make some coin selling to the masses at the market.

For those of you that have sold at markets, can you give some advice, please? What are your biggest sellers? What do you find doesn't sell well at markets? Were you able to quickly figure out how much to cook? My fear is that I will either cook to little and run out or cook too much and have a ton left over.

Here is a link to my rig. The pics are too big to attach. I need to size them down.

http://www.hoosierculinarysharpening.com/images/shb/

Thanks, in advance.

sounds like you are on the right track.
i am going to check out the farmers markets around me ?

 

[Bbq Bubba]

I just signed a contract today for an upscale farmers market, May-October, for $10 a day. I get a 40x20 space. I plan to cook everything onsite.
http://www.hoosierculinarysharpening.com/images/shb/

Thanks, in advance.

How will you cook brisket & butts on site?

 

[Hoosier Chef]

How will you cook brisket & butts on site?

Get there really frickin early.....:becky:

 

[Q-Dat]

Well as it turns out the one I wanted to sell at already has a BBQ guy.=\

Guess I'll try to find something else in the area.

 

[Bigmista]

I just signed a contract today for an upscale farmers market, May-October, for $10 a day. I get a 40x20 space. I plan to cook everything onsite. I will put my rig and a small towable kitchen on one side and a bunch of tables and chairs on the other. I am hoping to grow my catering business with the contacts I make and make some coin selling to the masses at the market.

For those of you that have sold at markets, can you give some advice, please? What are your biggest sellers? What do you find doesn't sell well at markets? Were you able to quickly figure out how much to cook? My fear is that I will either cook to little and run out or cook too much and have a ton left over.

Here is a link to my rig. The pics are too big to attach. I need to size them down.

http://www.hoosierculinarysharpening.com/images/shb/

Thanks, in advance.

My biggest seller has always been the pulled pork sandwich, followed closely by brisket.

 

[Hoosier Chef]

My biggest seller has always been the pulled pork sandwich, followed closely by brisket.

That's what I figured. I'll also do some ribs and chicken, but mostly pulled pork and brisket.

Thanks.

 

[fireman_pete]

I do a weekly market on Sundays. Market goes from 9am-1pm. I am there cooking at 4:30am, and by 10sam, my butts and brisket are done. Cook at 325 in my FEC.

Have to cook everything on site per our HD.

Pete

How will you cook brisket & butts on site?

 

[fireman_pete]

We also do chicken and tri-tip, ribs when they are on sale, or by request.

 

[ThomEmery]

325 jeez Pete
Get the flavor you want?

 

[fireman_pete]

You know Thom it works. Lots of folks are cooking hot and fast these days. We normally chop our brisket for the market, so this method works really well for us. The butts do not seem to care how they are cooked, always come out great. Hard to screw up a pork butt.....wait, I did on Saturday with 35th place

We cook both the butts and brisket until about 170* IT, then put in foil pans and cover. This helps keep them moist and speeds up the cook too.

We still inject both cuts prior to cooking, and cook fat up.

Lots of smoke ring on them too.

 

[stevrod]

Bigmista, for folks interested in getting into vending at Farmers markets What do the logistics look like for your operation.
1.) Licensed Kitchen use or onsite methods
2.) Meat cooked in Kitchen and transferred to Markets.
3.) Or is Meat prepped in Kitchen, transferred to smoker and cooked in route?

Wife and I are considering markets/catering, we have talked to some kitchens but none of the managers have any suggestions other than those discussed (Vaccum packed, ect.)

Thanks for any help :thumb:
Steve Rodriguez
5J's BBQ

 

[BoneDaddy's]

I had a similar question. Let's say you are catering a lunch party, do you show up at the persons house at 4am to start your briskets? Can you cook in the cooker while you are driving?