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The Smoke Ring Forum Index
Author Message
  Topic: Has any one....
dietzy

Replies: 14
Views: 3475

PostForum: Vending   Posted: Jun 13 2011   Subject: Has any one....
Jeff, sorry about the last event. Yes it sounds like you got the shaft. I'm not a big time vender, only do about 3 a year. Just want to throw out some thoughts I don't see too often. It sounds like yo ...
  Topic: Ribbed For Your Pleasure
dietzy

Replies: 11
Views: 2861

PostForum: General BBQ Discussion   Posted: Jun 13 2011   Subject: Ribbed For Your Pleasure
Yes real nice looking ribs (and sides). I like your outside prep station. But I do have to agree with Inner10 Very Happy Good job!!!


Rob
  Topic: Private Cook help---Pricing and Rental
dietzy

Replies: 22
Views: 5054

PostForum: Catering   Posted: Jun 13 2011   Subject: Private Cook help---Pricing and Rental
My opinion is you are too low. The typical response will be, "what is your time worth?" Which is an honest answer. Remember you do have the costs of fuel, gas to get to the job, cleaning the ...
  Topic: Guest Count
dietzy

Replies: 10
Views: 2799

PostForum: Catering   Posted: Jun 12 2011   Subject: Guest Count
Thanks Harry. It sounds like I do somewhat the same as you.

My issue with this event is they told me the day of the event (about 8hrs before serving) the count may be higher and they want one of my ...
  Topic: Guest Count
dietzy

Replies: 10
Views: 2799

PostForum: Catering   Posted: Jun 12 2011   Subject: Guest Count
Here's a pic. for proof of the event. Laughing


http://i44.photobucket.com/albums/f30/whollysmokebbq/IMG_1402.jpg


Rob
  Topic: Guest Count
dietzy

Replies: 10
Views: 2799

PostForum: Catering   Posted: Jun 12 2011   Subject: Guest Count
How do y'all handle guest count?

This is how I have been doing it. The first contact with the client I get an estimated count. About 3 to 4 weeks out from the event I touch base with the client to ...
  Topic: Cash Register or Cash Box
dietzy

Replies: 16
Views: 3017

PostForum: Vending   Posted: Jun 08 2011   Subject: Cash Register or Cash Box
I'm doing this real fast 'cause I have to get going. If you are selling sandwiches for $5.00 (tax included), the price for the sandwich is $4.67 tax is $.33.


Rob
  Topic: Cash Register or Cash Box
dietzy

Replies: 16
Views: 3017

PostForum: Vending   Posted: Jun 08 2011   Subject: Cash Register or Cash Box
I only do 3 - 5 vending events a year. In the past I have used a cash box. This year I purchased an inexpensive register. We'll see if ther are any benifits in a few weeks.


Rob
  Topic: Boneless skinless chicken breast
dietzy

Replies: 12
Views: 8244

PostForum: Catering   Posted: May 31 2011   Subject: Boneless skinless chicken breast
Did another test run tonight. Was real pleased. Again, I am cooking on a Lang (wood burner). I marinaded the chicken for about 6 hrs. Cooked on the grate for 30 mins., then in a covered pan with a roa ...
  Topic: VENDING FOR RAGBRAI - BIKE RIDE ACROSS IOWA
dietzy

Replies: 10
Views: 3586

PostForum: Vending   Posted: May 26 2011   Subject: VENDING FOR RAGBRAI - BIKE RIDE ACROSS IOWA
Hawk Wild, when I started I was lucky enough to have a good HD person to deal with. In short, I laid out my plan to him and he said that "sounds good", he gave me an inspection (I was rentin ...
  Topic: VENDING FOR RAGBRAI - BIKE RIDE ACROSS IOWA
dietzy

Replies: 10
Views: 3586

PostForum: Vending   Posted: May 25 2011   Subject: VENDING FOR RAGBRAI - BIKE RIDE ACROSS IOWA
Some other thoughts.

- I would keep your amount at around 500 units or less. There will be alot of other venders. Many of the rides cook their own supper at the overnight.

- Plan on the city c ...
  Topic: VENDING FOR RAGBRAI - BIKE RIDE ACROSS IOWA
dietzy

Replies: 10
Views: 3586

PostForum: Vending   Posted: May 25 2011   Subject: VENDING FOR RAGBRAI - BIKE RIDE ACROSS IOWA
I vended for Ragbrai about 4 years ago at the over night in Hampton. I keept my menu simple with pulled pork and brisket sandwiches and drinks. I sold about 750 sandwiches. A little heavier on the por ...
  Topic: Boneless skinless chicken breast
dietzy

Replies: 12
Views: 8244

PostForum: Catering   Posted: May 25 2011   Subject: Boneless skinless chicken breast
Just looking for thoughts and comments.

I have a wedding comming up with one of the meats (the other roast beef) is boneless skinless chicken breast. I have a Lang cooker (no grill). My thought, to ...
  Topic: Non-Traditional Beverages
dietzy

Replies: 17
Views: 4110

PostForum: Commercial BBQ   Posted: Apr 09 2011   Subject: Non-Traditional Beverages
Harry, how much diet coke will it take to kill me? I'm sure it is a hell of a lot more than reg. coke. This is coming from a type 1 diabetic. I respect your choice to serve soda with only real sugar, ...
  Topic: Vegitarian ideas
dietzy

Replies: 17
Views: 3201

PostForum: Catering   Posted: Mar 14 2011   Subject: Vegitarian ideas
Has anyone done something like a bean loaf? Using cooked bean instead of meat, mixing in your normal meatloaf fixings. Just a thought. I might give it a try.


Rob
  Topic: May the "Schwartz" be with you.............
dietzy

Replies: 14
Views: 4043

PostForum: Commercial BBQ   Posted: Mar 14 2011   Subject: May the "Schwartz" be with you.............
Harry, if you are selling the pig's ears as "dog treats", you may want to look into the regulations for that. I do know pet food falls under a different governing body and your (food ) healt ...
  Topic: Local Sausage
dietzy

Replies: 4
Views: 1152

PostForum: Catering   Posted: Feb 18 2011   Subject: Local Sausage
I'm speaking of the IA laws, not sure how they compare to WI. There are basically two types of lockers, official and custom. Official lockers have an on site inspector, the animals they slaughter are ...
  Topic: Vending Set Ups W/Pics- Let's See YOURS!
dietzy

Replies: 35
Views: 13179

PostForum: Vending   Posted: Jan 06 2011   Subject: Vending Set Ups W/Pics- Let's See YOURS!
http://i44.photobucket.com/albums/f30/whollysmokebbq/trailer.jpg


This is my vending/catering trailer (16' x 8') set up for a vending event last fall. I bought the trailer in the spring. Not the b ...
  Topic: no skin?
dietzy

Replies: 20
Views: 5468

PostForum: Catering   Posted: Aug 21 2010   Subject: no skin?
Kronk, I have cooked 3 skinned pig and they turned out great. As with all bbq, you have to find what works best for you and the equipment you're using. For me I just put a rub on the pig and right int ...
  Topic: Best lunch Q in Des Moines Iowa
dietzy

Replies: 6
Views: 2203

PostForum: Commercial BBQ   Posted: Jul 26 2010   Subject: Best lunch Q in Des Moines Iowa
Give "Woodys Smoke Shack" a try. Steve is a ring member. Great food and a good guy to talk with.

http://www.woodyssmokeshack.com/


Rob
 
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