• working on DNS.. links may break temporarily.

Roadside vending

S

smokinit

is Blowin Smoke!
Joined
Mar 16, 2007
Messages
1,868
Reaction score
443
Points
0
Location
Coxsackie NY
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:mrgreen:, 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.
 
Sounds like something I'd sure like to try. What fun. How about some pictures of your set-up?
 
Ya I know I have them just have to have the time probably sunday while I am doing sales tax Fun Fun.
 
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
 
smokinit said:
..."and already ticked off two restaurant owners and a roach coach operator".
Click to expand...
How did you do that? :shock:
Anything in particular, or just by being a competitor?:twisted::mrgreen:

smokinit said:
...smoked chicken salad wraps...
Click to expand...
Sounds really good... can a brother get you to post the recipe????:grin:

Congratulations on your well-deserved success!
 
Cabntmkr1 said:
How did you do that? :shock:
Anything in particular, or just by being a competitor?:twisted::mrgreen:


Sounds really good... can a brother get you to post the recipe????:grin:

Congratulations on your well-deserved success!
Click to expand...

Yup:biggrin: 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
 
Roo-B-Q'N said:
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
Click to expand...


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.
 
smokinit said:
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:mrgreen:, 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.
Click to expand...


Congratulations! Sounds like you are already popular with those who know good food. It can only get better :-D
 
When you post pics, maybe you could share with us what was involved in getting ready to vend.

Licenses, permits, inspections, etc. :biggrin:

I know its different everywhere but would like to heat about your situation! :biggrin:
 
Bbq Bubba said:
When you post pics, maybe you could share with us what was involved in getting ready to vend.

Licenses, permits, inspections, etc. :biggrin:

I know its different everywhere but would like to heat about your situation! :biggrin:
Click to expand...

Pics will be a few days I think the camera grapped out on me will have to take some more this week. In NY you need a mobile vending permit which is $30 dollars and since I have a truck built to their specs a preinspection was not needed. I had to get wriiten permission from the land owner were I am vending at and a town permit from the clerks office for $75.00 for the the first month and then half of that each month after that. I was inspected already and will be once a month and once you know what they are looking for it's qiute easy to comply.It was quite easy if you have the write equipment and a good spot. Hope this helps.
 
If you don't mind my askin' (and you may PM me if need be), but where can you be found?
I'm all over the the mid Hudson area (I live in lower Dutchess county) on the weekends...
 
You have a pretty big menu. We cooked as follows Friday and Saturday this week.
14 Butts, 12 Brisket, Burnt Ends, 12 Slabs, Tips, 40 Bratwurst, 30 4:1 Beef Weiners, 40 Pork Steaks, 12 Chickens, Beans, Potato Salad, Slaw
 
You must log in or register to reply here.

Similar threads

OferL
New year celebration
2
Replies
23
Views
1K
SmokinAussie
SmokinAussie
J
Only Three Toppings Plus One - Pizza Edition
2
Replies
28
Views
1K
Aggie12
A
G
Cooked Turkey today - best way to transport and reheat tomorrow?
Replies
3
Views
323
seattlepitboss
S
J
Long Post of Disappointing Rants and Dreaming of a LSG Pellet Grill
Replies
4
Views
1K
jrTheSmoker
J
ronbrad62
Soups, Stews and Chili Throwdown cook
Replies
19
Views
902
cowgirl
cowgirl
Back
Top