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Unread 07-09-2012, 04:48 PM   #12
rwyatt
Knows what a fatty is.
 
Join Date: 10-25-11
Location: Ashland. Mo
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I started cooking comps and decided to vend as a way to offset my habit. I have been doing it for a while and cook for several big events. We normally cook cases of pork butts at a time. We use our good rub don't inject or wrap in foil. I do use my good sauce for those who want it. I now buy the stuff for sauce in 8 gallon batches and it cost me a bit over $100.00. I decided long ago that trying to inject get up in the middle of the night to wrap every thing was a bit over kill for vending. I now only sell pulled pork. Brisket was a slow seller where we live. I have also done turkey legs which sold well. I get more comments on how good my sauce is I now sell it. We sell good quality Q, it just needs to be altered a bit for the masses. I couldn't even count the number of people who rave about our food. I think the masses are feed junk so much they don't know the difference. I know several vendors who sell pulled pork from a can!
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