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Competition BBQ *On Topic Only* Discussion regarding all aspects of Competition BBQ. Experiences competing or visiting, questions, getting started, Equipment, announcements of events, Results, Reviews, Planning, etc. Questions here will be responded to with competition BBQ in mind.


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Unread 06-12-2012, 09:11 AM   #1
trekmstr
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Default Vending at a comp??

I may be going to a comp later in the year that will allow teams to vend.
Have any of you done this?
What do you vend?
What do you charge? (This will be a ticket system, I assume $1.00 ea.)
How much do you bring? (Vending will be from 10:30 till 7:30.)
Thanks guys… and gals.
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Unread 06-12-2012, 09:40 AM   #2
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Hey trek, I am new to all of this and am trying to follow the WI folks since BBQ is not as big up here. Do you mind me asking which comp you are referring to? I would love to show up to check it out. Thanks!
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Unread 06-12-2012, 10:01 AM   #3
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There's no easy answer to these questions. It depends on weather, crowd, other events at this contest that draw people, # of BBQ vendors.

Quote:
Originally Posted by trekmstr View Post
I may be going to a comp later in the year that will allow teams to vend.
Have any of you done this? Yes I have in Fl, AL, IN and MI
What do you vend? It depends. Ribs sell well most times but are a pain. Pork and brisket. Everybody does Sammie's. Try nachos, parfait, tacos all pulled pork or brisket. It may depend on the HD and their requirements for vendors. In MI it's pretty strict
What do you charge? (This will be a ticket system, I assume $1.00 ea.)If event takes 20% then 6 to 8 bucks. Ribs 7 13 24
How much do you bring? (Vending will be from 10:30 till 7:30.)See my note at the top. Can't help you.
Thanks guys… and gals.
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Unread 06-12-2012, 11:19 AM   #4
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Quote:
Originally Posted by Twelvegaugepump View Post
Hey trek, I am new to all of this and am trying to follow the WI folks since BBQ is not as big up here. Do you mind me asking which comp you are referring to? I would love to show up to check it out. Thanks!
sure. it's called Death Door BBQ it's on Washington island up past green bay. it's not to far from you.
http://deathsdoorbbq.com/
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Unread 06-12-2012, 11:41 AM   #5
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wow i might have to go ... i cant seem to find decent bbq around here and i have no clue yet what im doin, hard to learn without proper equipment
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Unread 06-12-2012, 12:16 PM   #6
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Sounds awesome. The wife and I are thinking of taking the trip. I am going to apply to judge I think too! Thanks!
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Unread 06-12-2012, 04:59 PM   #7
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Quote:
Originally Posted by touchdowntodd View Post
wow i might have to go ... i cant seem to find decent bbq around here and i have no clue yet what im doin, hard to learn without proper equipment
what are you using? you'd surprised what you cna do with a little basic knowledge. if possible i recomend taking a class.
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Unread 06-12-2012, 09:51 PM   #8
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Thanks for the tip trek. I am now a judge! What team name are you under? I will be sure to stop by after judging on Sat!

This will be my first contest since family emergency prevented me attending poorque.
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Unread 06-12-2012, 09:58 PM   #9
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team is Grillin' Fools. sorry you missed poor que. it was a good time. weather was with us. had a nice breeze.
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Unread 06-13-2012, 08:35 AM   #10
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I've never heard of anyone doing well in the competition and vending at a competition. Never. Not even Jack's Old South.

I went to the Jack last year. JOS was vending as usual and they were also competing. Granted, Myron didn't have competition help vending and vending help wasn't helping in the competition tent.

There was ALWAYS two lines of over 100 people in each line all day at the vending trailer. They also had a small cooker on display at the comp tent along with 3-5 people manning the tent out front for spectators. I can't remember if they were selling books, sauces and rubs, might have been, don't remember.

JOS didn't even come close to getting a call at the Jack last year. His brisket was dead on, as usual and the pork was good, too. I didn't get any ribs or chicken.
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Unread 06-13-2012, 10:27 AM   #11
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It depends if you are both competing & vending. I have done both, and let me tell you, its tough to pull off unless you have the help. There is only my wife & I, and it seems both our comp & vending sufer when we try to do both. Best we have found so far is to not sell anything until the last turn in. You will have people wanting to buy, & it gets in the way of doing your turn in. If you have extra help, it might work out better for you.
One of the best sellers we have is a sampler plate, 1 piece of chicken, 1 scoop of pork, 1 rib & 1 slice of brisket.
I also try to stay competive with the others that are vending, dont charge way more, or way less.
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Unread 06-13-2012, 06:28 PM   #12
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Quote:
Originally Posted by touchdowntodd View Post
wow i might have to go ... i cant seem to find decent bbq around here and i have no clue yet what im doin, hard to learn without proper equipment
I am sure if you go to any of the Wi comps if you wander around you can find some samples. At the Grafton event there will be vendors also . Try Mr Tonys .He does well on his vending during the week ,I have had several friends in his area say they like his food.
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Unread 06-14-2012, 05:42 AM   #13
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We usually do very well doing both but it all boils down to GOOD help.
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Unread 06-14-2012, 08:03 AM   #14
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We're going and plan to sell the sampler platter after the last turn in.
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Unread 06-18-2012, 05:18 PM   #15
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thanks for the advise.
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