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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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02-22-2009, 03:05 PM | #31 |
somebody shut me the fark up.
Join Date: 04-02-07
Location: Warren, Vermont
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In 2009 the market begins on May 16th and runs through October 17th. The leaves don't normally come on the trees here till the first or second week in May.
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Jim - Another transplanted Texan Former KCBS CBJ 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 |
02-22-2009, 03:23 PM | #32 |
somebody shut me the fark up.
Join Date: 05-03-07
Location: New Baltimore, Mi.
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Roughly the same here but have found a couple places open in April.
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Owner of Bubba's BBQ & Catering L.L.C. Beer Snob I cook the #bestbrisketnorthoftexas. Get over it. #detroitporkmafia BBQ Person of the Year 2013 |
02-22-2009, 04:32 PM | #33 |
Babbling Farker
Join Date: 06-09-08
Location: Forker River, NJ
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Thanks to all you guys I just signed up for two farmers markets in the area. They say they average around 300 people per day. It is only once per week. I am going to make all the food and I have someone that is going to set up, sell, and breakdown on all of the days. I will give you an update when they start in June. Thanks for the leads
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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 |
02-22-2009, 05:01 PM | #34 |
somebody shut me the fark up.
Join Date: 04-02-07
Location: Warren, Vermont
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Great! Keep us in the loop. We all learn from each other.
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Jim - Another transplanted Texan Former KCBS CBJ 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 |
02-22-2009, 05:25 PM | #35 |
Take a breath!
Join Date: 02-22-08
Location: Phoenix, AZ
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Thanks for the help. I'm going to try and set something up with the local farmers market this week. I'll make a post when it happens.
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02-22-2009, 05:55 PM | #36 |
somebody shut me the fark up.
Join Date: 04-02-07
Location: Warren, Vermont
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That's great too. Let us know what you find out.
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Jim - Another transplanted Texan Former KCBS CBJ 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 |
02-22-2009, 06:19 PM | #37 |
Babbling Farker
Join Date: 11-11-07
Location: Gone
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There isn't enough love to express how I feel about your project.
A few tips are: Go Ahead and do your precooks and wrap those briskets and get you a good amount frozen up precooked and frozen. Never run out... keep some frozen on standby or at least thawed. More on this later. Keep your pit heat at Rib or chicken level and warm those puppies up in the smoker...cool section. IF THERE IS TIME I used to have a series of TWO 4 inch deep flats with a custom rack that I would use alternatively. When one brisket was being cut, the most heated through of the brisket was unwrapped (cut) drained into the pan and placed on the rack to let the bark set up again in the smoke. When you need another brisket the one you did earlier is ready and you simply repeat the process. unwrap, drain, bark it up. Now about freezing and stocking up. Always print out on your menu a family meal and plant those seeds to your customers (in print, my word of mouth) that you have entire briskets (or portions) pre packaged and for sale with sides with reheating instructions in case they need a night off for cooking or want to take some to a work function the next day. whats not sold.... you keep.... its frozen and ready for the next time. I used to have a safe amount cooked for event that day and a frozen back up for "take home sales." I preferred frozen back ups because I was not comfortable with handing them a 35 degree brisket with my sticker on it that may sit in the car a few hours. Pork butts too but pull the bone before vacuum packing. Sides.... "You want Potato Salad? Heres a bag of Chips." LOL
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Popdaddy is Dead - 1933-2011 - Pitmaster T is a free agent |
02-22-2009, 07:05 PM | #38 |
somebody shut me the fark up.
Join Date: 04-02-07
Location: Warren, Vermont
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Thank you very much Donnie. I appreciate your post on many different levels and am all ears.
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Jim - Another transplanted Texan Former KCBS CBJ 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 |
02-23-2009, 12:24 PM | #39 | |
Full Fledged Farker
Join Date: 07-19-04
Location: Long Beach, CA
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Quote:
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02-23-2009, 01:51 PM | #40 | |
is One Chatty Farker
Join Date: 01-29-07
Location: Fountain Hills, AZ
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Quote:
Just make sure that you are cooking/freezing/storing in line with your local health codes - LA and OC allow NO product cooked, precooked or frozen at a residential location and then sold or even given away. Rule follower mod...
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Just me, the Wife, and the Dogs |
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02-23-2009, 02:07 PM | #41 | |
somebody shut me the fark up.
Join Date: 04-02-07
Location: Warren, Vermont
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Quote:
In an earlier post I said I am using a compliant kitchen at the church, or the town hall basement which are both just a few doors down the street from me. I expect that will be acceptable, but I might be wrong. I do appreciate your concern and helpful comment.
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Jim - Another transplanted Texan Former KCBS CBJ 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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02-23-2009, 02:28 PM | #42 | |
Full Fledged Farker
Join Date: 07-19-04
Location: Long Beach, CA
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Quote:
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02-23-2009, 03:09 PM | #43 |
is one Smokin' Farker
Join Date: 12-04-05
Location: Wantagh, NY
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What are the hours of these farmers markets? Around here they are all typically from 7A- 1Pm
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[SIZE="3"][B][COLOR="Blue"][URL="http://bbqilluminati.blogspot.com"]BBQ Illuminati Blog[/URL][/COLOR][/B][/SIZE] [B][COLOR="Blue"][B]Disclaimer: The poster does not take any responsibility for any bad feelings or sense of exclusion that the reader of this post may have-whether real or imagined. Reading threads poses inherent risks. The poster of this thread would like to also remind readers to make sure they have a functional sense of humor before they visit any discussion board.[/B][/COLOR][/B] |
02-23-2009, 03:31 PM | #44 |
somebody shut me the fark up.
Join Date: 04-02-07
Location: Warren, Vermont
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Ours is 9 AM until 1 PM on Saturday morning, but it is very well attended since we are in a tourist area. It is THE thing to do on Saturday morning. Everybody turns out to see each other and stroll around if they buy anything or not.
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Jim - Another transplanted Texan Former KCBS CBJ 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 |
02-23-2009, 04:04 PM | #45 |
is one Smokin' Farker
Join Date: 12-04-05
Location: Wantagh, NY
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Just seems like a small window time to sell BBQ
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[SIZE="3"][B][COLOR="Blue"][URL="http://bbqilluminati.blogspot.com"]BBQ Illuminati Blog[/URL][/COLOR][/B][/SIZE] [B][COLOR="Blue"][B]Disclaimer: The poster does not take any responsibility for any bad feelings or sense of exclusion that the reader of this post may have-whether real or imagined. Reading threads poses inherent risks. The poster of this thread would like to also remind readers to make sure they have a functional sense of humor before they visit any discussion board.[/B][/COLOR][/B] |
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