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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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Unread 06-14-2012, 02:05 PM   #1
daninnewjersey
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Default Did my first farmers market...and sold out

I'm a total newbie with markets and signed up for one every Thursday through Labor Day selling ribs. It isn't a huge event...just one parking lot behind a restaurant...maybe 20 vendors selling mostly organic produce and other hippie type stuff.

Someone suggested trying to get into it since the guys at this event are mainly carnivores being dragged around by their wives. Having no clue what to start with I cooked 15 racks on my drums. Started selling at 8:30AM and was sold out by 10. Had so many people that missed out saying they will be showing up extra early next week. I owe most of everything I know to the Brethren. You guys rock.....
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Unread 06-14-2012, 02:10 PM   #2
caseydog
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Quote:
Originally Posted by daninnewjersey View Post
I owe most of everything I know to the Brethren. You guys rock.....
So, when should we expect our checks?

CD
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Unread 06-14-2012, 02:37 PM   #3
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So, when should we expect our checks?
Yours is in the mail....
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Unread 06-14-2012, 02:44 PM   #4
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Unread 06-14-2012, 02:54 PM   #5
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If you need to buy volume give me an email I am in NJ and can make sure you dont run out. mara600@comcast.net
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Unread 06-14-2012, 03:05 PM   #6
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Congratulations on the sell out. That always feels great, I guess you'll be cooking up a little more next week.
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Unread 06-14-2012, 03:21 PM   #7
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Congrats!
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Unread 06-14-2012, 03:35 PM   #8
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Way to go bro! Folks do go nuts when they get Q that is actually good. That is a foreign thing to too many people.
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Unread 06-15-2012, 07:02 AM   #9
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Quote:
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Way to go bro! Folks do go nuts when they get Q that is actually good. That is a foreign thing to too many people.
Thanks for the kind word. Had a few guys come up and start chatting barbecue. One dude was telling me how his ribs were so tender because his secret was to boil them first. I just stood there acting polite as one should....
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Unread 06-15-2012, 07:55 AM   #10
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Congrats. You may want to try adding something that you can cook quickly if you see you need to make your food last a little longer with a long shelf life....Like Sausages. You only need a few minutes to cook up more and if you see you don't need them...hold them until the following week.
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Unread 06-15-2012, 08:07 AM   #11
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Quote:
Originally Posted by daninnewjersey View Post
I owe most of everything I know to the Brethren. You guys rock.....
Yeah, but YOU cooked them. We didn't.
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Unread 06-15-2012, 08:26 AM   #12
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So where is this Thursday gig??? I really coulda used some que yesterday and since I am in the area............... Let me know and I'll be there next week.
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Unread 06-17-2012, 06:45 AM   #13
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How did you get by the health department?
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Unread 06-17-2012, 06:35 PM   #14
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When did you cook the ribs? Very interested in doing something like this next year.
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Unread 06-18-2012, 07:41 AM   #15
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How did you get by the health department?
I'm registered with them. The owner of the restaurant is kind enough to let me use her kitchen for storage/prep.
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