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1st Ven of new year

 
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Bluegrass BBQ
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Joined: 04 Mar 2008
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Location: Summersville, WV

PostPosted: Fri Apr 23 10 9:50 am    Post subject: 1st Ven of new year Reply with quote

!st Vend of the new year. Had to move locations so it will take a while for people to find us. This is our menu:

PP Sammies 4.50
pp plate 6.50
Beef sammie 5.00
Beef Plate 6.50
Chicken dinner 7.50
Rib dinner 8.50
Riblets 4.00

Dinners and plates include backed beans and coleslaw. Chicken dinner is a large boneless skinless breast plus backed beans and coleslaw. Rib dinner is 3 bone ribs as well as beans and slaw.
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Andy Reese
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PostPosted: Fri Apr 23 10 11:41 am    Post subject: Reply with quote

Menu looks good to me good luck with the move Do you have a website to post the move?
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Bluegrass BBQ
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PostPosted: Fri Apr 23 10 6:11 pm    Post subject: Reply with quote

I am not having very good success with the ribs. To hard to hold. They dry out to bad if you have to hold them very long. Just not a rib eating community. Maybe later in the summer.
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Louie3
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PostPosted: Fri Apr 23 10 6:32 pm    Post subject: Reply with quote

Bluegrass BBQ wrote:
I am not having very good success with the ribs. To hard to hold. They dry out to bad if you have to hold them very long. Just not a rib eating community. Maybe later in the summer.


What are you using to hold ribs?

We use a covered chafer, they hold great for quite sometime and are sauced which helps them from drying out.
Your prices look good, pretty much on par with us up here.. Shocked
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Bluegrass BBQ
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PostPosted: Sat Apr 24 10 10:21 am    Post subject: Reply with quote

Our Second day was a good but not a great day. Sold about 15 rib dinners to day. We use a hot holding cabinet normally but I haven't taken out yet. I am using a built in steam table. Looking forward to tomorrow. I hope the rain holds off. I think we just need to be patient until people know where we are. I took around about 20 fliers to business's today and it showed.
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Bluegrass BBQ
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PostPosted: Mon Apr 26 10 9:29 am    Post subject: Reply with quote

The four days are over and we came out in the black. We will be at it in a couple weeks. Found we had a good following and people are looking forward to us being there more often. One fellow came all four days. It came to get his meal for work the first day we gave a to go box. The next two days he brought his own tupper ware bowl to put his dinner in. Then tonight he came by to get dinner for Monday. What a fan. He said we would see real often.

My nephew who I am grooming to take over the business learned a lot and is a hard worker and has a great gift of gab with the people. His wife who will be working with us this summer has a great smile and gets lot of tips. I am really excited about working with these kids.

We have to get our permanent electric and water hook ups set up and we will be there everyday we are not on the road to a fair or festivillle.
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BEAN
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PostPosted: Tue Apr 27 10 6:39 pm    Post subject: Reply with quote

If you place your ribs in a covered chafer and sauce them like Southern Smoke said they stay moist and warm for a long time. I try to keep the temps around 150.
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Ridge View BBQ
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PostPosted: Tue Apr 27 10 10:55 pm    Post subject: Reply with quote

Where will you be vending from Jim? I travel through there several times a year,I'll stop an give you a holler.
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Bluegrass BBQ
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PostPosted: Wed Apr 28 10 6:56 pm    Post subject: Reply with quote

I am going to be in the sears parking lot across from, Lowes. A little out of the way but I think I can pull the people in based on last weeks results.
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Ridge View BBQ
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PostPosted: Wed Apr 28 10 8:40 pm    Post subject: Reply with quote

Bluegrass BBQ wrote:
I am going to be in the sears parking lot across from, Lowes. A little out of the way but I think I can pull the people in based on last weeks results.


Put a sign on the main road,I'm sure Summersvilles Finest will make certain no one drives by too fast LOL
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Yo Mamas Smoke Shack



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PostPosted: Sat Jun 12 10 8:39 pm    Post subject: Reply with quote

I don't sauce my ribs ... any estimate of how long I can hold? I have a CookShack FEC100 pellet smoker. I'm doing my first vending next weekend and want to serve rib dinners. I had thought maybe I could hold the slabs wrapped in foil in the FEC100 but when I cut to serve perhaps I could wrap in individual foil packets and put in a steam table?
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kurtsara
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PostPosted: Sun Jun 13 10 4:58 am    Post subject: Reply with quote

this is an older thread, you might want to start your own message with a new topic to get answers, having a FEC100 also I am going to watch for replies if you start a new message
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Yo Mamas Smoke Shack



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PostPosted: Sun Jun 13 10 7:02 pm    Post subject: Reply with quote

thanks Kurt!
I just assumed that replying to an old message would bring new interest to it as it moved it to the top of the forum. I am VERY new at this & still learning the best way to do things.
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kurtsara
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PostPosted: Mon Jun 14 10 4:08 am    Post subject: Reply with quote

Yo Mamas Smoke Shack wrote:
thanks Kurt!
I just assumed that replying to an old message would bring new interest to it as it moved it to the top of the forum. I am VERY new at this & still learning the best way to do things.


you are correct, sometimes it does, but allot of times it does not
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daddywoofdawg
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PostPosted: Tue Jun 15 10 12:19 am    Post subject: Reply with quote

I wrap in foil with a little apple juice.don't cut more ribs than you sell as they dry out faster.
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Yo Mamas Smoke Shack



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PostPosted: Tue Jun 15 10 2:33 am    Post subject: Reply with quote

I thought I would cut one slab at a time & wrap the portions individually. When you use apple juice do you spritz (mister bottle) the ribs or do you just put some in the bottom of the foil?
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