"OL'Hippie" > wrote in message
oups.com...
> Hi you guys,
> It has been awhile since I have had time to be in here much, and I am
> afraid there won't be much more in the future either ( I will get to
> the reason here in a second) but I would like some advice. As some of
> you know I have been bottling my BBQ sauce for awhile now and frankly

>
> Please be kind, my stress level it already making my brain tweak.
>
> Bruce & G'ganna
> Gold Beach Oregon
>


-- My first suggestion in an operation of that type is keep it simple. Don't
go overboard on you menu. The more you add the more storage space you need.
To me chicken and ribs don't reheat well (JMHO)
If he is doing well with the ribs and Tri-tip, stay with that.
BUTTS take well to cooling and freezing and reheat well. I would cook a
couple of cases and keep in the walk in and reheat in the pit. I cooked at
325° and reheated for about 2½ hours.
If you add anything do butts. You should get $5-6.00 for a sandwich.
Pulled or chopped on a bun. I chopped a sandwich's worth off the BUTT as
needed.
What ever you charge, give customers their monies worth. Don't skimp. If
you have to charge more do it, but don't skimp.
And by all means use your sauce. Be sure to display some. What ever you
got room for.
Hope this helps.
Good Luck.
James A. "Big Jim" Whitten

www.lazyq.com