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Unread 03-01-2009, 11:34 AM   #1
somebody shut me the fark up.
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Join Date: 04-02-07
Location: Warren, Vermont
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Default Baking/Grilling on BGEs at Farmer's Markets - Alternate Idea

I have been going over and over ideas for vending BBQ at our farmer's market. The problem that keeps coming up is the very short time I would have to actually sell BBQ and all the work it entails to do it right. Vendors have to be at the booth "selling" starting at 9:00 A.M. The market closes at 1 P.M. This gives about 1 1/2 hours where people will be interested in eating BBQ and the same amount of time they won't be.

Counting all the time that prep, smoking, transporting, setting up, non-sales time, selling time, cleaning up, breaking down, and transporting back home will take, only having one good hour to sell seems way out of balance.

So here is another idea. Use Big Green Eggs to bake pastries the first half of the market then shift to grilling burgers or kabobs the last half. (I could even be set up for the pastries and coffee before the other vendors arrive and sell them pastries and coffee too.)

I can see selling small BGE baked pastries (like those great ones RTD does using puff pastry) and coffee until 11:30 then shift to high-heat burgers or kabobs using Vermont meat and veggies (a big deal here) and bags of gourmet chips and tabouli the last half. This system has minimum prep time while maximizing sales time for much less effort than properly done BBQ.

This is akin to McDonald's system of selling breakfast until 11:00 and then shifting over to their lunch menu using basically the same equipment.

Anyone ever do anything like this at a farmer's market?
Jim - Another transplanted Texan

Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill.

Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener.

Avatar is the original 1951 Weber Kettle
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