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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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03-22-2010, 11:42 AM | #1 |
Full Fledged Farker
Join Date: 11-28-07
Location: Temecula, CA
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Our New Farmers Market-Temecula, CA
Hi All,
For the past 6 weeks (off and on due to rain) we have been serving BBQ at our local Farmers Market in Temecula, CA. This past weekend was our third time there. The Market runs from 8:00am-12:30pm. Our busy times has been between 10:00am-12:30. We sold out this past weekend before noon! I cooked 35 pounds of pork, 28 pounds of brisket, 8 pounds of tri-tip and 7 pounds of chicken! We are serving pulled pork (sammies and tacos), brisket sammies, tri-tip sammies, and chicken sammies. We also served a breakfast sammie that is smoked sausage and cheese on a sweet roll. Sides are beans, slaw and potato salad. We are also selling PP by the pound which is working good for us. The comments and feedback from the customers is just amazing. We are starting to get alot of repeat customers and word of mouth which is great. I will take pictures next weekend and post them up. We are also on Facebook, which has really helped us. http://www.facebook.com/firehousebbq Just wanted to share. If you are in the area, stop by and say hi! Thanks Pete |
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03-22-2010, 11:45 AM | #2 |
somebody shut me the fark up.
Join Date: 05-03-07
Location: New Baltimore, Mi.
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Congrats!
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03-22-2010, 02:38 PM | #3 |
Babbling Farker
Join Date: 08-20-05
Location: Indio Ca.
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Glad that is working for you Pete
__________________
Catering, Contests, and Community Service Team What Wood Jesus Que? Www.bbqthom.com |
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03-22-2010, 02:54 PM | #4 |
Full Fledged Farker
Join Date: 11-28-07
Location: Temecula, CA
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03-22-2010, 06:09 PM | #5 |
Take a breath!
Join Date: 01-08-10
Location: State of confusion.
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If you were not 6 hours away i would give it a shot. I hate that there is never anything good local
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03-22-2010, 10:42 PM | #6 |
Knows what a fatty is.
Join Date: 07-24-09
Location: Orlando, Fl
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Congrats Pete!
Always nice to sell out. Weather's been a pain in FL this year too. |
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03-23-2010, 01:47 AM | #7 |
is one Smokin' Farker
Join Date: 02-13-07
Location: Best BBQ in south whittier los angeles
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Nice job pete. will have to get up there this summer and visit you on my way to pechanga
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03-23-2010, 11:15 AM | #8 |
is one Smokin' Farker
Join Date: 01-23-07
Location: Orange County, CA
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Way to go, Pete. Is that FEC100 big enough to keep up with demand?
__________________
1/4 of the Four Q BBQ Team I write for the LA Weekly, OC Weekly and professorsalt.com I cook on two WSM's, 22 1/2" Weber kettle, a Komodo Kamado plus UDS. Super-fast purple Thermapen |
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03-23-2010, 12:36 PM | #9 |
Full Fledged Farker
Join Date: 11-28-07
Location: Temecula, CA
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It will be
I have been using two Traeger 075s for the market thus far and was limited to cook 4 butts and 2 whole packers. Now with the FEC100, I will be able to cook whatever is needed. Thanks Pete |
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03-24-2010, 08:06 PM | #10 |
Full Fledged Farker
Join Date: 01-03-08
Location: Norco, CA
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Sounds like you are rolling Pete! Way to go.
__________________
[I][B]Bill [/B][/I]:cool: CBBQA Member #1218 KCBS Cert. Judge #23431 s.U.D.S. (small 30 gal. UDS) UDS Brinkman vertical Smoke 'n Pit Traeger BBQ100 NorcoRednecks-UDS 85 gal/remod [I]TemequeBBQ[/I]-insulated vert smoker |
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03-24-2010, 08:15 PM | #11 |
Full Fledged Farker
Join Date: 11-28-07
Location: Temecula, CA
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