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Catering, Food Handling and Awareness *OnTopic* Forum to educate us on safe food handling. Not specifically for Catering or competition but overall health and keeping our families safe too.


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Unread 06-26-2013, 07:10 AM   #16
daninnewjersey
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Cool story... Keep up the good work! Where in South Jersey?
Exit 36

Margate...
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Unread 06-26-2013, 10:53 AM   #17
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Hey Dan, I'm so happy to see this new update! So happy for you we spoke last year and I wanted to do this so bad in my area. Westfield has a FM too but seems they are too busy to contact people who are looking to vend there. Also getting a commercial kitchen has been a challenge for me.

Much success and best of luck!!!!
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Unread 06-27-2013, 02:31 PM   #18
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Well.....week #2 for the market went very well. I upped the # of racks to 33 since the kids in this region finished school. Right out of the gate (8:30am opening) I had people in line. Burned through 15 racks in the first hour. slowed down..but stayed pretty steady....and by 10:45 we were sold out

Got something really nice planned for next Thurs....buddy of mine got me use of a 250 gallon oil tank smoker. Cannot friggin wait....much more cooking capacity....much more. Plus, I'll keep one of the drums for warm holding...staying true to my roots
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Unread 06-27-2013, 03:03 PM   #19
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Great news to hear that people are rockin the bbq market in NJ... If you ever want me to come down with my Lang 84 give me a holler.. Id be more than happy to come down, learn how the farmers market scene works as I have quiet a few around my way. Keep up the good work!
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Unread 06-27-2013, 07:15 PM   #20
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Way cool . Congrats!!!
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Unread 07-09-2013, 07:09 AM   #21
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Hey Guys, sorry for the delay but it's been kinda nuts around here. Well, another farmers market is in the books. This past Thursday...July 4th...was the craziest market to date. Market opens at 8:30 sharp and there was a pretty long line of shoppers. In anticipation of the crowd I cooked an many racks of untrimmed spares as I could....48 racks.

I had a little help from my new friend below....home made oil tank smoker my buddy made. It has 3 large cooking surfaces inside and is WAY easier to use than dragging my drum smokers around. She was suffed with meaty goodness at 1:30AM and worked like a charm.

Anyway, at 8:30 SHARP the crowd was unleashed and instantly I had a line. People had pre-ordered a total of 12 racks so I didn't have much more to play with. Well....to my surprise...and to a lot of peoples' dismay...I was sold out one hour later. One lady bought the last 6 racks and the people behind her looked pissed

Anyway...next market is in 2 days then it's on to Wildwood this Firday for the state championship....to drink my face off and learn even more from the pros down there. Hope to see some of you there.....
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Unread 07-09-2013, 08:26 AM   #22
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Glad to see you are selling out like hot cakes! I wouldn't mind getting myself a little gig like that at all!
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Unread 07-09-2013, 09:15 AM   #23
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Its great that your doing well right outta the gate but be careful. Selling out at the END of the day is a good thing but and hour after opening will lose a lot of customers.

Why not have more product pre cooked and ready to reheat? You sound like your actually losing a lot of possible income?
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Unread 07-09-2013, 12:34 PM   #24
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Quote:
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Selling out at the END of the day is a good thing but and hour after opening will lose a lot of customers.
Why not have more product pre cooked and ready to reheat? You sound like your actually losing a lot of possible income?

I know exactly what you're saying and I've thought of it. However, here in NJ the health dept is.....let's just say....."very interested" if you're precooking anything you sell. They have VERY specific rules which must be followed to the letter. These rules require a lot of time and space in a commercial kitchen to follow them properly. Since I'm lucky enough to have a commercial kitchen just to prep in, I can't push it and ask for more of their resources. The only solution I see is a bigger smoker...or 5...which hopefully I can pull off sometime...ala Aaron Franklin...just kidding
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Unread 07-18-2013, 03:06 PM   #25
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Well....another Thursday....another morning at the market. Today was a HOT one. Got to the parking lot and started prepping 36 racks of baby backs. I usually make spares but I wanted to switch it up a bit. Got cooking about 2:30AM and by that time I was already a sweaty mess . By the time they were done it was almost opening time (market opens up at 8:30AM) and man was I glad
2 hours...and 6 bottles of water later...and we sold out. It got so hot the people were walking around like zombies. I'm really surprised there was not an ambulance call considering how dehydrated some of these people looked. Anyway, anyone in the northeast that's cooking outdoors...please stay hydrated. I know it's not Arizona hot but around these parts it's pretty nasty out...
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Unread 07-18-2013, 05:17 PM   #26
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Brag away!!!
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Unread 07-18-2013, 05:58 PM   #27
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Congrats on your rib success! Great story!
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Unread 07-18-2013, 06:01 PM   #28
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Loving the story! Very cool - in some ways it reminds me of Big Mista.
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Unread 07-19-2013, 07:52 AM   #29
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Loving the story! Very cool - in some ways it reminds me of Big Mista.
Being mentioned in the same sentence....even just a little bit....as Mista....WOW. That's more humbling than winning any comp.....
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Unread 07-19-2013, 12:26 PM   #30
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Congrats on your success. Hopefully you will get some catering gigs out of this.

They line the pockets a little bit nicer (you know how many to cook for).
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