"OL'Hippie" > wrote in message
oups.com...
On Jun 18, 10:58 am, "Big Jim" > wrote:
> "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
>
Bless your pea pickin little heart Jim !
I forgot to mention I want to do pulled or sliced pork sandwiches,
thanks for the infor on reheating ribs and chicken. BUTTS will be on
my menu then. G'ganna is dead set on doing the veggie stir fry so we
will see how it all plays out. I don't have a walk in LOL so it will
have to be buy, cook and sell every morsel possible. Skimp? ME? not
likely I want folks to brag about what they get from me and return
with their friends. My sauce is already a big hit so this ought to
enhance both the sales of the sauce and the sale of the sandwiches
( Good God Bob used KC master crap)
There is a store close by the stand that will order how ever many
cases we want & we can buy as needed once a day from our order so
basically we will be using their reefers.
"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"
How long ahead of time should said BUTTS be removed from the freezer
and put in the fridge before they go back on the cooker? I figure the
Tri-Tips would be about the same eh?
I think my menu will look like this
Tri- Tip sandwiches....Small $4.00 large $7.00 Hamburger buns for the
small Hoagie buns for the large
Pulled or sliced pork sandwiches Same prices
Full Rack of Spares $18.00
Half Rack...............$15.00
Baby Backs Full Rack $18.00
Half Rack $15.00
He sells Curly Fries for $3.50
I would like to offer Cole Slaw and or Potato Salad but I need another
small refer to do that.
These are his prices and no one seems to complain, but people have to
ask his prices he has no menu posted so folks can read it as they walk
by.
Another thing on my list of things to get-er-done before the
weekend !! LOL
Bruce in Gold Beach
I'd offer one sandwich, then you don't have to keep 2 sizes of buns. I used
a 5" seeded Kaiser roll. Once in a while someone will be allergic to the
seeds (not often) Just offer to give them 2 bottoms.
Lose the fries. You will just have to deal with changing the oil and have to
handle the disposal of such.
If you buy your potato salad that's OK. Making it takes a lot of time.
I can give you a slaw recipe (oil and vinegar)
That will make 5#, that's about 25 servings.
You can keep that in a small ice chest. And it don't take long to make. (5
minutes
The less time you spend in the kitchen prepping the more time you got to
BS with customers (a good thing).
I only sold pork and beef, chicken, ribs, sausage, cole slaw and banana
pudding. Was doing between $1200-$1500 average a day.
Now they are doing potato salad, fries, hamburgers, and it ain't helped
sales a bit and they have to mess with more stuff.
Take the butts out about 4 days before reheating. Don't wrap them. If you
ever do brisket wrap them, they come out better.
--
James A. "Big Jim" Whitten
www.lazyq.com