First Day vending

Garth57 · 10-04-2009, 11:51 AM

Had my first day at a local Farmers Market in Corona on Sat. After staying up till 0330 smoking 40 lbs of brisket, 40 lbs of pork butt, 8 racks of St Louis style ribs, 3 full trays of beans, prepping 4 fattys, I decided to get 2 hours of sleep. Got up loaded trailer and was ready to get to the market by 0700 for the 0830 start time. Trailer had a flat tire s#%t!! Got there and was unloading.....My giant cambros (UPC1600) tires got stuck in the floor gap and took about 45 min to unload. Got smokers going to draw the crowd and was ready about 0930. Our chairs we brought did not get used, We were busy until about 1pm non-stop. Gave away lots of samples, in hopes of return business and several folks came back with other family menmbers to order more. Sold 4 racks of ribs and several large containers of pulled pork, brisket. We ran out of brisket and had about a lb of pork and 4 bones left. The lady running the market said she had several dozen folks telling her how good it was. I had given her a big sampler plate earlier. Well I'm done bragging. My partner and I, along with my 16 yr old son (who actually got up at 6 to help) had a good time and plan on being at this place for a while. Hoping to get a few small catering gigs as well. Our menu lists pre ordering on large quantitys, hope this will generate sales as well. Lots of work though!! I need to get a backwoods or spicewine or similiar type. My old Traeger and 2 UDS's got a workout.

Spydermike72 · 10-04-2009, 12:35 PM

Congrats!! Keep up the good work!!

Bbq Bubba · 10-04-2009, 12:56 PM

Isint it farken awesome?!
Congrats & take some pics!

Ron_L · 10-04-2009, 02:28 PM

Sounds like a great day, Bill! Congrats!

BBQ Grail · 10-04-2009, 02:30 PM

Congrats on two things. First on a successful day.

Second on finding a Farmer's Market that Bigmista hasn't grabbed...

landarc · 10-04-2009, 03:49 PM

Congrats on the big first day.

txschutte · 10-04-2009, 06:41 PM

Congrats. Did you come over or under your expectations?

Garth57 · 10-04-2009, 06:46 PM

Quote:

Originally Posted by BBQ Grail

Congrats on two things. First on a successful day.

Second on finding a Farmer's Market that Bigmista hasn't grabbed...

Ssssssh, not so loud!

Garth57 · 10-04-2009, 07:28 PM

Quote:

Originally Posted by txschutte

Congrats. Did you come over or under your expectations?

Little of both. Did not make the $$ I thought with all the customers, but since we were handing out samples and over doing it on the large orders, we ended up giving away more than had planned. I was going to get a scale for the large orders, but had decided to wait until next week. My scrimping on the scale probably cost me more than the money I saved. We had several orders for 1 lb, 1 1/2 lb, etc. Overall the atmosphere and having people tell you how good your food is, was more than anticipated.

Mr. Bo · 10-04-2009, 10:01 PM

I hope to be saying something similar in a year or so.
Great job and good luck!

Cabntmkr1 · 10-04-2009, 10:51 PM

Congrats Bro!
How did you know what amounts to cook?? SWAG??
Pics please!??

tmcmaster · 10-05-2009, 04:41 AM

Congrats!!!

I would also like to join the chorus of picture requesters...

ABQ · 10-05-2009, 01:44 PM

Congrats!
What did you use for refrigeration?
I may be doing a small event in December to get my feet wet. About 500+ crowd with other vendors. I don't have any macho equipment yet. My only concern is refrigeration.

Garth57 · 10-05-2009, 02:49 PM

I used 1 of the big igloo ice chests, the kind that takes 2-3 guys to lift. I only had cole slaw and sauce to keep cold. The drinks were in another ice chest. I can actually use the lower half of my cambro for cold and upper for hot. I will probably do that next week since I will be adding potato salad to the menu. The UPC1600 holds 16 full 4" deep pans. The health inspector was at the market as well, I did not see who it was, so I guess we were o.k. Had all the food and ice chests 6" off the ground and our screen walls up. Used a beverage cambro for the hand wash station. Forgot how boiling hot it keeps the water even after 6 hours (don't ask how I know).

Chuckwagonbbqco · 10-05-2009, 02:51 PM

If you are going to sell meat by the pound---make sure that your scale is certified by weights and measures. People always talk about dealing with Health Depts, Fire Depts, etc. but you must also deal with weights and measures if you are selling by the pound. What I do is sell by volume---by size of container.

10-04-2009, 11:51 AM	#1
Garth57 Full Fledged Farker Join Date: 01-03-08 Location: Norco, CA Downloads: 0 Uploads: 0	First Day vending Had my first day at a local Farmers Market in Corona on Sat. After staying up till 0330 smoking 40 lbs of brisket, 40 lbs of pork butt, 8 racks of St Louis style ribs, 3 full trays of beans, prepping 4 fattys, I decided to get 2 hours of sleep. Got up loaded trailer and was ready to get to the market by 0700 for the 0830 start time. Trailer had a flat tire s#%t!! Got there and was unloading.....My giant cambros (UPC1600) tires got stuck in the floor gap and took about 45 min to unload. Got smokers going to draw the crowd and was ready about 0930. Our chairs we brought did not get used, We were busy until about 1pm non-stop. Gave away lots of samples, in hopes of return business and several folks came back with other family menmbers to order more. Sold 4 racks of ribs and several large containers of pulled pork, brisket. We ran out of brisket and had about a lb of pork and 4 bones left. The lady running the market said she had several dozen folks telling her how good it was. I had given her a big sampler plate earlier. Well I'm done bragging. My partner and I, along with my 16 yr old son (who actually got up at 6 to help) had a good time and plan on being at this place for a while. Hoping to get a few small catering gigs as well. Our menu lists pre ordering on large quantitys, hope this will generate sales as well. Lots of work though!! I need to get a backwoods or spicewine or similiar type. My old Traeger and 2 UDS's got a workout. __________________ [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

10-04-2009, 12:35 PM	#2
Spydermike72 Babbling Farker Join Date: 07-17-06 Location: Flushing Michigan Downloads: 0 Uploads: 0	Congrats!! Keep up the good work!! __________________ Mike Rubbed,Smoked, and Sauced BBQ Team Powered by Bar's Leak and Rislone RSSBBQ.COM Backwoods Competitor Backwoods Party Ranch Kettle,Weber Performerl Certified Moink Baller President of the Great Lakes BBQ Association For those who fought for it, freedom has a flavor the protected will never know

10-04-2009, 02:28 PM	#4
Ron_L Moderator Join Date: 12-09-04 Location: Chicago 'Burbs Downloads: 0 Uploads: 0	Sounds like a great day, Bill! Congrats! __________________ "Ron Rico, Boss. You can call me Captain Ron..." Save The Fatty! FEC-100/BWS Party/Memphis Pro SS/PBC/LBGE X 2/SBGE/Mini BGE/Nomad Pellet-matic/Good-One Model 42/WSM X 2/Cookshack Smokette 008/Weber Performer/Weber Gasser/Weber Kettle X 2/Weber Smokey Joe/WGA/UDS/Coffee Roasting Gasser and a pickle Remembering a friend

10-04-2009, 02:30 PM	#5
BBQ Grail somebody shut me the fark up. Join Date: 08-11-03 Location: Rocklin, CA Downloads: 0 Uploads: 0	Congrats on two things. First on a successful day. Second on finding a Farmer's Market that Bigmista hasn't grabbed... __________________ Larry The best way to reach me is with email: larry@thebbqgrail.com

10-04-2009, 03:49 PM	#6
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: San Leandro, CA Downloads: 0 Uploads: 0	Congrats on the big first day. __________________ "perhaps...but then again...maybe not..." careful there son, those ribs are boiling hot... \_\|_/ (='.'=) Here there be bunnies... (")_(")ooo Pacific Rim BBQ Bob's Brew and Que

10-04-2009, 12:56 PM	#3
Bbq Bubba somebody shut me the fark up. Join Date: 05-03-07 Location: New Baltimore, Mi. Downloads: 0 Uploads: 0	Isint it farken awesome?! Congrats & take some pics!

10-04-2009, 06:41 PM	#7
txschutte Quintessential Chatty Farker Join Date: 08-02-07 Location: Cozad, NE USA Downloads: 0 Uploads: 0	Congrats. Did you come over or under your expectations? __________________ "Bring it on, you bananna thong wearing killer of brisket!"-Chambers If you really care about this place, you'll show some respect for it. I'm such a ZERO. Team Whosoever Q If a man looks lustfully at eggs and bacon, he has already committed breakfast in his heart.

10-04-2009, 10:01 PM	#10
Mr. Bo is one Smokin' Farker Join Date: 04-15-07 Location: Bisbee, AZ Downloads: 0 Uploads: 0	I hope to be saying something similar in a year or so. Great job and good luck! __________________ 55 gallon smokin' UDS BBQ Grillware vertical gas smoker WSM with mods ECB Deluxe (scrapped for parts for the UDS) BBQ Grillware gas grill Pro-Q Exel 20 High Desert BBQ

10-04-2009, 10:51 PM	#11
Cabntmkr1 is Blowin Smoke! Join Date: 08-19-07 Location: Wichita, Ks. Downloads: 0 Uploads: 0	Congrats Bro! How did you know what amounts to cook?? SWAG?? Pics please!?? __________________ New Braunfels Black Diamond Backwoods Patio Smoker ET-73 Maverick Wireless Thermometer ServSafe Certified Déjà Moo - The feeling you've heard that bull before.

10-05-2009, 04:41 AM	#12
tmcmaster is One Chatty Farker Join Date: 09-23-08 Location: York, PA Downloads: 0 Uploads: 0	Congrats!!! I would also like to join the chorus of picture requesters... __________________ Tim McMaster - Porter Mac's Rockin' BBQ - Recently converted Pellet-Head

10-05-2009, 01:44 PM	#13
ABQ On the road to being a farker Join Date: 06-14-09 Location: Northwest Louisiana Downloads: 0 Uploads: 0	Congrats! What did you use for refrigeration? I may be doing a small event in December to get my feet wet. About 500+ crowd with other vendors. I don't have any macho equipment yet. My only concern is refrigeration. __________________ Char-Griller Duo grill with side fire box

10-05-2009, 02:49 PM	#14
Garth57 Full Fledged Farker Join Date: 01-03-08 Location: Norco, CA Downloads: 0 Uploads: 0	I used 1 of the big igloo ice chests, the kind that takes 2-3 guys to lift. I only had cole slaw and sauce to keep cold. The drinks were in another ice chest. I can actually use the lower half of my cambro for cold and upper for hot. I will probably do that next week since I will be adding potato salad to the menu. The UPC1600 holds 16 full 4" deep pans. The health inspector was at the market as well, I did not see who it was, so I guess we were o.k. Had all the food and ice chests 6" off the ground and our screen walls up. Used a beverage cambro for the hand wash station. Forgot how boiling hot it keeps the water even after 6 hours (don't ask how I know). __________________ [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

10-05-2009, 02:51 PM	#15
Chuckwagonbbqco Full Fledged Farker Join Date: 10-19-07 Location: Oroville, CA Downloads: 0 Uploads: 0	If you are going to sell meat by the pound---make sure that your scale is certified by weights and measures. People always talk about dealing with Health Depts, Fire Depts, etc. but you must also deal with weights and measures if you are selling by the pound. What I do is sell by volume---by size of container.

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