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corndog
BBQ Super Pro
Joined: 02 Dec 2006
Posts: 1209
Location: Zebulon, NC
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 Posted: Sat Jun 05 10 9:00 am Post subject: sucessfull fundraiser |
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This isn't realy vending, per say, but it isn't catering either, but Ijust had to share....I am in the Air Force Reserves down here and our Top 3 org was looking a fundraiser to do in just one day. I sugested and volunteered my bbq services for a bbq pork plate. They bought off on it, and we started preselling tickets. The plates consisted of bbq prork butts, boiled potatos, green beans, slaw, roll and tea for $6.00...I made nothing, just another way to help them and to get my name out a little more...Anyway, we presold about 150 tickets, and I got enough for about 50 more walk up customers...well, we sold about 175 plates, and had about 4 butts not pulled...when some found about about the whole butts, I had a line to buy them for $25 a piece....so all in all, we had a great day and raised quite a bit of money for the org...And they want to do it again in Oct if we have the time...
I did get great feed back on the que also, which was a plus..
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Kevin "Corndog" Cameron
Dang it boy, that's some mighty fine eatin'!!!! |
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BluzQue
BBQ Super Pro
Joined: 28 Jun 2009
Posts: 3820
Location: Kentucky
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| Posted: Sat Jun 05 10 9:25 am Post subject: Mobile Sink Setup |
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I can't justify the cost of a 3 or 4 sink setup ($1,000 & up) 
Would any of you be willing to share build photos & instructions of
sink systems you have fabricated? I have decided hot water on
demand RV or Marine type 110 plug in or possibly rechargeable would
be nice too. I've seen commerical built units that utilize the large
bottled water jugs. Any help will be greatly appreciated.
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" A Touch of Hickory and a Taste of the Blues "
GOOD MUSIC GOOD FOOD GOOD BEER GREAT FRIENDS
OLE BOY OFFSET SMOKER
WEBER PERFORMER GRILL
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daddywoofdawg
BBQ Super Pro
Joined: 22 Jul 2008
Posts: 3892
Location: Starkweather,ND
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| Posted: Sat Jun 05 10 11:57 am Post subject: |
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BluzQue:you should move this over to the sink subject(your sink setup) and let the guy have his moment in the sun.That being said I am building a sink setup as we speak and will be posting this weekend how I have done it.
Corndog:sounds like it was a success!how many butts did you pull,how much of each did you use?for the rest of us to get an idea of how much we may need for our gigs.
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Good BBQ is all smoke and beers!
The Dawghouse Custom vertical Gasser
Custom Made offset smoker
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corndog
BBQ Super Pro
Joined: 02 Dec 2006
Posts: 1209
Location: Zebulon, NC
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| Posted: Sat Jun 05 10 11:05 pm Post subject: |
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daddywoofdawg wrote:
| Quote: | | Corndog:sounds like it was a success!how many butts did you pull,how much of each did you use?for the rest of us to get an idea of how much we may need for our gigs. |
I did 16 butts for this, which was more than planned for, but because of how they come per case, it was the best option. Plus, I had a pretty good idea that we could sell the extra que. I plan on about 20-25 servings off of a butt about 8#, which is the average size. But the ones I got this time were huge, about 9# or so a piece...As for serving, I helped set up the serving line, showed about how much should go for each sreving, and had to go off and do other things. It was for them after all, and I wanted them to work. And they did a good job of portion control...a little over, but it worked out for the sides. I bought 8 #10 cans of potatos and green beans, and 9 tubs of premade slaw...had some slaw left over. I estimated too much slaw per serving...I was thinking I would get about 25 servings out of each tub, but we don't serve as much slaw (oz) as beans...so I learned from that.
Does this answer?
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Kevin "Corndog" Cameron
Dang it boy, that's some mighty fine eatin'!!!! |
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kurtsara
BBQ Pro
Joined: 22 Dec 2007
Posts: 787
Location: Princeton, Minnesota
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| Posted: Sun Jun 06 10 5:09 am Post subject: |
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always good to help for a fund raiser 
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Kurt
2 Ole Hickory CTO's |
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