Need some ideas on what to make

Dimple's Mom · May 2009

I have a BGE at our local farmer's market and need some ideas on what to make. The market is 4 hours long and so I can't do stuff like ribs because they take so long and then are ready all at once. Other things don't hold very long. So far hot dogs have been the easiest and most popular but I hate to think I shelled out all this money on an Egg to do hot dogs!

Any ideas?

Jersey Doug · May 2009

We had a similar issue at the Waldorf Eggfest, complicated by the fact that we were cooking on our own demo Mini. We ended up cooking a variety of sausages: beer brats, smoky cheese and andouille. We just kept half a dozen of them going through the Mini until we ran out. They were well received.

Dimple's Mom · May 2009

The problem is that if I make a sausage (I did them the first 3 weeks), I have to make it to order and it takes a while. If I make up a few ahead and no one orders, it gets all shriveled and unsaleable.

What people will taste for free and what people will pay for are 2 entirely different things I'm finding out!

If it was just a matter of keeping things coming off the Egg, I'd have no problem. But I have to be able to prep it ahead, keep it in the cooler, then cook fairly quickly to order. I also have no way to keep things warm after they're cooked so it needs to be served right away.

FlaPoolman · May 2009

ABT's

Fatties

Wings

Pizza

Kabobs

Moink balls

etc, etc,,,,,,,,,,

Dimple's Mom · May 2009

What are moink balls?!?!?

FlaPoolman · May 2009

bacon wrapped meatballs with bbq sauce

Dimple's Mom · May 2009

I did a search and read a couple posts. Very interesting. I'll definitely try these!

I can just see "moink balls" on my menu board - LOL Today I had people that had never even heard of pulled pork. (Hard to believe, I know.)

Maybe I'll do them for the PNW Eggfest in 2 weeks.

Do you have to put toothpicks thru them? I hate toothpicks! I always forget to pull them out before serving.

mikeb6109 · May 2009

quesadillas

chicken breast

burgers

pork

lamb chops

salmon and sausage

And there is so much more easy quick stuff you could do!!
man if i had the time i would love to get the opportunity to cook at a market!!

FlaPoolman · May 2009

Thats the best way to serve them, just grab a toothpick. They are good.

Dimple's Mom · May 2009

Good point!

Dimple's Mom · May 2009

What's in that quesadilla? We did some the first week and it was a hassle so I need to work out a way to get them completely ready assembled to go right on the grill.

We also did sliders but that was a hassle, they kept wanting to fall thru the grate. I was thinking I needed to try hamburgers again, reg size.

I forgot to mention tho that this market attracts the Waldorf School hippie parent who like to pretend they're vegans. :blink: I should have researched the demographics a bit before investing in the Egg for that market.

I do another market on Sundays where I have electricity and I hook up a George Foreman grill and people are loving hot dogs off that thing! Go figure. I also can plug in crock pots so can keep things warm that way. I will probably try paella in a few weeks. I invested in an outdoor paella setup with the pan and a gas burner thingie on a stand. The problem is that even tho I can keep it warm, it really isn't great unless eaten right away and I doubt I'll sell alot all at once. But we'll see. it's turning out to be the better market for me.

Little Chef · May 2009

Gwen....How about meats on a stick? You can do beef, or chicken, pork, and even shrimp, on a stick! Various styles... maybe terriaki and satay? Or jerked...or where ever your imagingation can take you with sticks! lol. This way, all the prep is done, the meats are in marinade in the cooler, cooked to order in a minute or two, and the customer has the perfect finger food for continuing to walk around. :woohoo:

(Just be certain each meat has a separate holding container in the cooler so there's no cross contamination.) :blink:
Just a thought!

Dimple's Mom · May 2009

That's a great idea. I am actually waiting for a Korean beef recipe from someone that I thought I would do skewer style.

Do you have any good satay recipes? I've never made that but it seems popular.

What kind of beef would you use? Or is that chicken?

One reason I really like that idea (besides that it's all made up ahead!) is that people walk around with it and then other people see that and ask where they got it.

Thanks!

Little Chef · May 2009

Gwen...My husband lived in Korea for 5 years. I make him Bulgogi (Korean BBQ beef) often. I posted a bulgogi marinade recipe a couple of days ago, and I believe Little Steven posted a satay recipe in that same post.....

http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=651359&catid=1

OH! It was you! LOL! Well...here you go, both recipes for you. There is also an exceptional bulgogi marinade sold in Asian Markets. It is made by a company called CJ. On the label itself, you will see in big letters "Korean BBQ Sauce". Then it will specify bulgogi (beef), kalbi (short ribs), or Galbi (i think). Obviously, get the bulgogi, then kick it up with crushed garlic, sliced green onions, and some sesame seeds. Absolutely KILLER good! And would be excellent done skewer style.

Nicolas_Kershanko · June 2009

I did Hasselback potatoes for the the first time this weekend. In thinking of your demographics, vegans (closet carnivores) and the time you have (4 hours) I think this would be a good item.

The way I did mine was to take scrubbed potatoes:
1. take a thin slice off to create a flat surface.
2. place wooden spoons on either side of potato
3. cut 1/4" slice short+wise across potato. The spoon will prevent the knife from going all of the way through.
5. Splay open slices and lightly brush melted butter then lightly salt & pepper.
6. Place in a square of tin foil. Place a whole uncrushed garlic clove next to potato.
7. wrap and put on egg for 45 minutes at 400 degrees.
8. Unwrap and place back on egg to crisp.

I made sour cream topping that was 3 parts sour cream, 1 part ranch dressing, 2-3 tablespoons of dried chives, teaspoon of garlic powder.

I would think you could not only adapt this for mass production but you could also expand the toppings.

A couple of ideas for mass production would be to pre-bake the 45 minute part at home. Make a wooden trough template for the cutting (instead of the wooden spoons).

A couple of topping ideas would be Parmesan cheese, chili, other herbs. Either let people choose and you put it on (warmed on the egg if necessary). Or they add it themselves.

Basically a potato bar

Dimple's Mom · June 2009

Interesting idea. I like it! I'm having trouble visualing the cutting thing tho with the spoons. You mean like make an X in the center but don't cut all the way down? So you can spread it open to butter, salt, pepper, etc.?

emilluca · June 2009

Green Bell Peppers are plentiful this time of the year. Stuffed with some protein would work. Use the farmers market produce and grill some veggies for added zing.
E

Nicolas_Kershanko · June 2009

Here is a couple of previous posts about them. The 2nd one is what got my attention to trying it.

The wooden spoons handles act like rails on either side of the long side of the potato. When the knife comes down it gets stopped by the wooden spoons handles. The results look like a mini loaf of pre-sliced bread but the slices do not go all of the way through.

If this becomes a winner for you I would build a specific cutting board for them that has a couple of wood rails screwed into it.

Also, flattening the bottom prior to slice made a big difference in stability when slicing and the final crisping on the grill.

http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=648735&catid=1#

http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=648992&catid=1#

Dimple's Mom · June 2009

Okay, the pic helped tremendously. so did the description about it being like a loaf of bread. I used to make a cheese bread cut like this. Put melted garlic butter between the slices and then gooey cheese, then into the oven to melt up. Yum! Terribly unhealthy but that's why it tasted so good. :P

I'm trying the korean beef skewers tonight. I'll try the potatoes tomorrow. Unless I happen to have potatoes laying around and if I do, I'll throw them on tonight as well.

Thanks!

Need some ideas on what to make

Comments

Categories