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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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09-19-2008, 07:51 PM | #1 |
is One Chatty Farker
Join Date: 03-16-07
Location: Coxsackie NY
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Roadside vending
Well our first week vending went very well. We did two days last week and three this week and already ticked off two restaurant owners and a roach coach operator. Our lunch menu is pulled pork,pulled beef,pulled chicken,man beans, pulled pork nachos ,salads,smoked chicken salad wraps and fresh smoked german sausage along with chips and varios drinks. Dinners are half chicken, Spare ribs,Brisket,smoked stuffed meatloaf, and more to come. Doing good Q 4 to 5 days in a row is alot of work but very rewarding when the compliments and repeat customers keep rolling in.The phone orders and deliveries have already started also. There is also an old walkin cooler on site I will be aload to fix and use which will greatly easy my storage problems. This thing is getting going allitle faster than I expected.
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09-19-2008, 07:59 PM | #2 |
somebody shut me the fark up.
Join Date: 08-11-03
Location: Rocklin, CA
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Sounds like something I'd sure like to try. What fun. How about some pictures of your set-up?
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Larry Soon to be a Texafornian. For a limited time I will be issuing Moink Ball Certificates. I'm working on a special COVID 19 Verson. Email me for details. |
09-19-2008, 08:03 PM | #3 |
is one Smokin' Farker
Join Date: 04-25-07
Location: Salem, Ohio
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Pics!! We want pics!!
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Eric Salem, Ohio Perry Lodge #185, F&AM ([I]Dean Gerber Award[/I]) [I][B][FONT=Comic Sans MS]GO MEAT!![/FONT][/B][/I] |
09-19-2008, 08:06 PM | #4 |
is One Chatty Farker
Join Date: 03-16-07
Location: Coxsackie NY
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Ya I know I have them just have to have the time probably sunday while I am doing sales tax Fun Fun.
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09-19-2008, 08:10 PM | #5 |
is one Smokin' Farker
Join Date: 04-25-07
Location: Salem, Ohio
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Looking forward to them. Thanks!
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Eric Salem, Ohio Perry Lodge #185, F&AM ([I]Dean Gerber Award[/I]) [I][B][FONT=Comic Sans MS]GO MEAT!![/FONT][/B][/I] |
09-19-2008, 11:17 PM | #6 |
is One Chatty Farker
Join Date: 08-29-06
Location: Arlington, Nebraska
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Very nice, I have been thinking about doing something like this.
Are you able to do this through the winter??? What are your hours and what days. Looking forward to the pictures of your set up as well
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________________ www.operationbbqmw.org KCBS CBJ 9831 Large Spicewine, Backwoods Smoker (Party), WSM, Oklahoma Joe's Offset, Wood Fired Oven |
09-20-2008, 02:52 AM | #7 |
is one Smokin' Farker
Join Date: 06-13-08
Location: San Luis Obispo, CA
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Congrats man!!! pics please :)
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NexGrill 110,000 btu, (B.A.M.F.) SilverSmoker!! (2) wsm clones :P el cheapO gasser ECB - Smoke N Grill mini webber clone, with warming rack! Brinkman - Verticle My arsenals of the trade!! \m/ |
09-20-2008, 05:48 AM | #8 | |
is Blowin Smoke!
Join Date: 08-19-07
Location: Wichita, Ks.
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Quote:
Anything in particular, or just by being a competitor? Sounds really good... can a brother get you to post the recipe???? Congratulations on your well-deserved success!
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[FONT=Arial]New Braunfels Black Diamond[/FONT] [FONT=Arial]Backwoods Patio Smoker[/FONT] [FONT=Arial]ET-73 Maverick Wireless Thermometer [/FONT] [FONT=Arial]ServSafe Certified[/FONT] [FONT=Arial]Déjà Moo - The feeling you've heard that bull before. [/FONT] |
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09-20-2008, 06:47 AM | #9 |
Babbling Farker
Join Date: 07-17-06
Location: Flushing Michigan
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Let's hear about your bean recipe...
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Mike Rubbed,Smoked, and Sauced BBQ Team Powered by Bar's Leak and Rislone RSSBBQ.COM Backwoods Competitor Backwoods Party Weber Performer Certified Moink Baller Past President of the Great Lakes BBQ Association For those who fought for it, freedom has a flavor the protected will never know |
09-20-2008, 07:05 AM | #10 |
is One Chatty Farker
Join Date: 03-16-07
Location: Coxsackie NY
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Yup bean recipe is as follows I use bushes pulled pork and brisket about a half a cup each mustard,BBQ regular and spicy, sauce,vadalia onions,my rub,bacon and atleast 4 hrs cooking under butts and brisket. The seconday on theses and they are even better
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09-20-2008, 07:07 AM | #11 | |
is One Chatty Farker
Join Date: 03-16-07
Location: Coxsackie NY
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Quote:
I while take it as long as I can keep the watersystem in the truck warm. My hours are wednesday thru saturday unless I have a catering gig.11 to 6.
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09-20-2008, 07:15 AM | #12 |
Quintessential Chatty Farker
Join Date: 02-15-06
Location: Waynesville, Ohio
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Until there are pics, this is all in your mind. :)
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Curt McAdams Livefire Blog Livefire Whisky CBJ, some comps, a few awards, Certified Artisan Steak Taster. XL Big Green Egg, Bubba Keg Convection Grill, Weber Kettle, Charbroil Infrared and mad livefire cooking skillz! :) |
09-20-2008, 07:18 AM | #13 |
is One Chatty Farker
Join Date: 03-16-07
Location: Coxsackie NY
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Ok you caught me
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09-20-2008, 07:24 AM | #14 |
Quintessential Chatty Farker
Join Date: 02-15-06
Location: Waynesville, Ohio
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I'm not calling you a liar... just saying pics need to be seen! :)
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Curt McAdams Livefire Blog Livefire Whisky CBJ, some comps, a few awards, Certified Artisan Steak Taster. XL Big Green Egg, Bubba Keg Convection Grill, Weber Kettle, Charbroil Infrared and mad livefire cooking skillz! :) |
09-20-2008, 07:33 AM | #15 |
is One Chatty Farker
Join Date: 03-16-07
Location: Coxsackie NY
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I know I am just being funny
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catering, roadside vending, vending |
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