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Catering, Vending and Cooking For The Masses. this forum is OnTopic. A resource to help with catering, vending and just cooking for large parties. Topics to include Getting Started, Ethics, Marketing, Catering resources, Formulas and recipes for cooking for large groups. |
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06-07-2011, 04:42 PM | #16 |
Babbling Farker
Join Date: 06-09-08
Location: Forker River, NJ
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Chicken thighs are not a hot seller unless you use them for pulled chicken. Make sure you sell ribs everyday, there are no repeat customers usually when vending so be ready to sell your menu at all times. Most people visit a fair once so you will only have that time to sell to them. Be ready. Make sure you put pork on the menu its the #1 seller!
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Jacked UP BBQ vending Ocean County Pig Assassins competition team retired and is now known as Jacked UP BBQ Fec 750 Fec 100 Large Spicewine |
06-07-2011, 05:01 PM | #17 |
Take a breath!
Join Date: 10-24-06
Location: Beech Creek, PA
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when we are vending a local event that is mulitple days, we get a good bit of repeat customers, when we are traveling to larger more populated areas, definately allot less repeat, especially if its just a 2 day event, Good luck with your first event.
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The Redneck PitKrew (comp. team) Tiny's Bar-b-que Catering Char-griller superpro w/side firebox 6ft. Southern Yankee Meadow Creek Caterer's Delight 108 Caldera Tallboy |
06-07-2011, 05:16 PM | #18 |
Quintessential Chatty Farker
Join Date: 12-15-07
Location: England
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Your extra menu items will depend on where you are located and people can be creatures of habit. Pulled pork is not easy to sell over here but sliced and called a hog roast is.
If I did french fries (chips) I would make a killing! We often have people buying them from the fish and ciop guys then coming to us for them BBQ beans to go on em. A quid get's them a large spoon full.
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www.drsweetsmoke.com Slappin that bass like some delerious funky preist!!! UDS, Half Pint (Mini UDS), Weber, ProQ 20, Kegrilla *250 gallon cooker- 'The Meat Beast!!'* British BBQ Championships Grand Champion 2008 ~~~~ British BBQ Society - Southern Championship Grand Champions 2009
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06-07-2011, 05:39 PM | #19 |
Moderator Emeritus
Join Date: 04-08-04
Location: Marianna, FL
Name/Nickname : Tim
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I am no expert at all of this, but:
I would think really hard about vending ribs till I had a bit of experience. Unless you are buying them "really right", margin is not that great and chances for error seem high. Maybe some of the experts could elaborate on this. Butts and Chicken parts seem like a safe way to get started. Are you doing plates or just pieces and parts of meat/sandwiches?? I have heard that bbq beans are cost effective. I know I make them cheap. Some of the guys seem to use commercial Coleslaw and/or potatoe salad with good luck. I am just throwing out some questions here--not advice. Hope you have a great and profitable experience. TIM
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"Flirtin' with Disaster" BBQ Team (RETIRED)
New Ninja Woodfired Grill for Christmas 2023 |
06-07-2011, 05:54 PM | #20 |
somebody shut me the fark up.
Join Date: 07-21-04
Location: Keller, Texas
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I'd offer smoked sausage as well. Easy and quick to heat as needed. Either on a stick or bun. That's what I'd choose over a sandwich in most cases. Beer in one hand, and sausage on a stick is easy to eat.
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Med Spicewine-adopted 3/13/10 CL Score 2 Large BGEs(pimped out w/Thirdeye Eggcessories)-hatched 6/4/07 & 4/20/11 Med BGE-adopted 2/2/08 CL Score -SOLD Mini BGE-adopted 1/31/08 CL Score Traeger 075-adopted 12/3/11 CL Score Weber 1 touch CL Score Weber Spirit 500 CL Score Weber Smokey Joe Silver CL Score BLUE & RED Thermapens Klose 20x42-SOLD Paddlin Pigs BBQ Ty |
06-07-2011, 06:13 PM | #21 |
somebody shut me the fark up.
Join Date: 08-13-03
Location: Clearwater, FL
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I've had BBQ parfaits with pork, beans, and slaw. I think Big Mista does a version with mashed potatoes. Easy to fix, easy for the customer to carry and eat -- basically a clear "go cup" and a fork!!
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Dave Southern Brethren BBQ Competition Team "It's all about getting paid!" - Myron Mixon "I love being hated in my hometown!" - David Hair KingFisher Gator Rotisserie cooker (RIP), WSM (RIP), Stainless 5 burner with IR gas grill (RIP), Turkey Fryer, Weber JD Commemorative grill (RIP), Masterbuilt 40" insulated ELECTRIC smoker (new heating element), Pit Boss Tailgater pellet pooper. |
06-07-2011, 06:28 PM | #22 |
is Blowin Smoke!
Join Date: 04-14-07
Location: Lakeland Florida
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as already said keep it simple. Maybe add beans as a side if you have a good recipe. another possible is bbq nachos. chips then cheese sauce then pulled pork and bbq sauce with jalepenos optional. for the first time ribs are hard to do. don't hold as well especially without proper holding. chopped brisket is also a good seller for me. holds,cools,reheats very well.
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Ford Retired competition cook. BBQ mentor. |
06-07-2011, 07:25 PM | #23 |
somebody shut me the fark up.
Join Date: 05-03-06
Location: Ventura, CA
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Good luck!
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Peace and Smoke, BBS Powered by the West Coast Offense: Big Poppa Smokers and Simply Marvelous BBQ - "Walk with Us" My weapons: Humphrey's Smokers |
06-07-2011, 09:09 PM | #24 | |
somebody shut me the fark up.
Join Date: 08-13-03
Location: Clearwater, FL
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Quote:
Regional differences and different times of the year do have an impact. Now, I stick with simple. The best days are the days I run out or have one pan of "whatever" left!!
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Dave Southern Brethren BBQ Competition Team "It's all about getting paid!" - Myron Mixon "I love being hated in my hometown!" - David Hair KingFisher Gator Rotisserie cooker (RIP), WSM (RIP), Stainless 5 burner with IR gas grill (RIP), Turkey Fryer, Weber JD Commemorative grill (RIP), Masterbuilt 40" insulated ELECTRIC smoker (new heating element), Pit Boss Tailgater pellet pooper. |
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06-07-2011, 09:27 PM | #25 |
is one Smokin' Farker
Join Date: 11-29-09
Location: Wentzville, Mo
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I am going to stick with pulled pork and chicken, I did this for my daughters grad party and it was a hit and easy to manage the two.
I may have some ribs handy for some night after the fair closes to share with some other non BBQ vendors and Beer to let them taste what I can do. Thanks for the good advice, and I will take it. Denny
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06-07-2011, 10:19 PM | #26 |
Babbling Farker
Join Date: 06-09-08
Location: Forker River, NJ
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Lets say you get 100 customers to order
The profit margin is greater in a pulled pork sandwich but you make much more off a rack of ribs. i would rather sell 100 half racks then 100 pulled pork sandwiches. Rethink not doing ribs, they draw people. Pork is sold by a lot of NON BBQ guys also.
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Jacked UP BBQ vending Ocean County Pig Assassins competition team retired and is now known as Jacked UP BBQ Fec 750 Fec 100 Large Spicewine |
06-07-2011, 10:20 PM | #27 |
Babbling Farker
Join Date: 06-09-08
Location: Forker River, NJ
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Not sure how far you are from Philly but I have a GREAT source of presmoked ribs to your recipe for a super deal out there. Re heat and eat. Great product.
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Jacked UP BBQ vending Ocean County Pig Assassins competition team retired and is now known as Jacked UP BBQ Fec 750 Fec 100 Large Spicewine |
06-07-2011, 10:35 PM | #28 |
is Blowin Smoke!
Join Date: 08-17-06
Location: Washington, Missouri
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Keep it simple. Pulled pork and bratwurst. Cook as much pork as you expect to sell / a bit on the low side maybe. Use your brats to make up if you run short. PP, Loose Chips, Pepsi or Water. $7. Brats for a buck less. Use Johnsonville Sheboygan from a wholesaler.
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06-07-2011, 10:38 PM | #29 | |
is Blowin Smoke!
Join Date: 08-17-06
Location: Washington, Missouri
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Quote:
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