Good Morning All.
There is a Biker Rally coming up on Labor Day that a friend of mine's parents put on. It is right down the road from my parent's house.
We were talking about getting a vendor booth and selling plates, but we really aren't interested in being around all of the nonsense that goes on there. So, we decided to set up by the road and sell from the yard. The bikers drive by all day and all night (they don't just stay at the ralley). We figured that the smell would draw them in like flies to honey. Since its out in the country, there's no close place to get a good meal. There are some food vendors set up inside the campground, but I can imagine that they charge $5.00 for a crappy burger. We will have picnic tables for them to set at and eat.
Menu Item #1 - Pulled Pork Sandwiches
Depending on the number of people who stop, we could need a LOT of pulled pork. I have vacuum sealed, frozen, and reheated it with success. My plan would be to smoke about 8 butts ahead of time and freeze them. If we start selling a bunch the first day, then we would naturally keep smoking them throughout the weekend. I've also had pretty good success with the fast cook butt (approx. 5 hours cook time). Since most of these guys are going to load it down with bbq sauce anyway, I don't think I have to have competition quality long and slow cooks. Any thoughts on this stategy?
Menu Item #2 - Brisket
Plan on doing our famous garlic stuffed brisket. These will likely be finished in the oven (gasp!!!) because they're fool proof. I will probably smoke them in the egg for 4-5 hours and turn them over to the oven for finishing. The only way this will change is if we don't have something else that has to go in the egg. We each have a Large, so committing both of them to 2 briskets apiece for 18-24 hours could kill us. Brisket will be served 2 ways: sliced and chopped for sandwiches.
Menu Item #3 - Sausage
There's a local slaughterhouse that makes AWESOME old timey sausage. Best sausage I've ever found.
Menut Item #4 - Spatchcock Chicken
I'll probably sell it 1/2 and whole.
Menu Item #5
Ribs. 3-1-1 CWM method......here's where having briskets taking up the entire egg hurts. The other concern is that ribs that don't get bought are expensive waste (although we would just eat them, so they really aren't waste)....but from a profit standpoint they are.
Menu Item #6 - Pita Pizzas?
Still trying to convince my wife that this is a good idea and a quick "in front of the customer" cook. I would either try the pita bread as the dough, or make up some dough and portion it into small personal pan size. Most likely, I would sell brisket, pulled pork, cheese, and sausage pizzas (or any combination of those). Maybe some peperroni.
Menu Item #7 - Bologna (Poor Man's Sandwich)
I'd have to think this would be a hit with bikers. After seeing some pics that you guys have posted recently of the whole smoked bologna, I've been craving it.
We might do a breakfast menu, too. Still researching.
My wife is concerned that this is too many things. While it would be nice to just do pulled pork, I'm thinking that people wouldn't keep coming back for the same thing over and over.
I was also thinking that this would be a good excuse for me to buy a Mini. Quick dome temps and the right size for doing something like hamburgers, small pizzas, and steaks on demand.
Sides - We will definitely have baked beans, but having trouble deciding on a 2nd side. Baked potatoes would be easy, but I'm getting resistance from everyone else.
My last question is how do I keep things like the chicken, sausage, and ribs hot. People are likely going to be stopping by for lunch/dinner food from 10am - 9pm. Do I keep one of my larges at 175-200 dome on indirect and keep them in there until they are ready for serving? If so, now, I'm down to 1 large. If this goes well, I'm going to make a competition trailer next year (Memorial Day) and load it out with 2 XL, 3 Large, a Small, and a Mini.
Any thoughts, suggestions, criticims, smart a$$ remarks, or help will be much appreciated.