Our first vending event

PITMASTERS BBQ · Posted: Jul 30 2007 Post subject:

Alex, looks like a great time! Laughing

Congrats on your first event. Looks like everthing came together perfectly. Glad to see your DPP is doing so well for you. "Q-Fest" in Grant, FL. (30 - 50K people) is coming up at the end of Sept. for us and it is a two day cook off and vending event (and free beer the whole time for vendors) that is always a great time. This will be our 4th year doing it and it becomes a bigger family event every time. I'd love to come up the coast and bring the family and get into some events. I'll start making plans now. Good luck.

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sseige · Posted: Jul 30 2007 Post subject:

Looks like a good first step into the "DARK SIDE" Alex Very Happy

.
Why dont you jump this post down to http://www.thesmokering.com/forum/viewtopic.php?t=8938&start=0&postdays=0&postorder=asc&highlight=

and then we can all benefit from your experience and maybe help you to do even better next time Wink

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Sax · Posted: Jul 30 2007 Post subject:

My Oh My, aren't we being pleasant this morning!

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OddThomas · Posted: Jul 30 2007 Post subject:

Hi,

That's awesome Alex! I wish I could have come by... we had out of town relatives over for the weekend, so my schedule was full. Regardless, I'm glad you did well and got some good press in the process.

As for the drama (which miraculously I'm not the center of) I think it's alright for anyone to post their successes and failures here. I'm sure no one here is interested in hearing about every invoice that's sent out just for the sake of the size of the check, but when there's a lesson to be learned, even if you have to read between the lines, I find it useful. There is certainly a lesson to be learned here when to comes to the freshness and quality of the Q, as is evident by the "best in show" reporting.

I say good job and if anyone else wants to share similar stories, I'm all ears... err... eyes, but you get the point.

StarsandStripes · BBQ Fan Joined: 06 Mar 2007 Posts: 385

Big Brother Smoke · Posted: Jul 30 2007 Post subject:

Nice post and I am glad it worked out for you!

Bryce Crane · Posted: Jul 31 2007 Post subject:

Hmmm...maybe i haven't been on this ring long enough to understand why someone is mad at this guy for posting kick ass pics of a fat 50 loaded down to the gills with meat that would make a dog break a chain...someon help me out here. Nice job there Alex...and good to hear you did it without FAB. keep the pics coming of that DP loaded down...helps me sleep.
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adolpho · Posted: Aug 01 2007 Post subject:

Ranucci's Big Butt · Posted: Aug 01 2007 Post subject:

Adolpho, no, that wasn't at you. It was nice to have some help though, I coulnd't have pulled this one off without it. Next one we do in Oct we will have about 3-4 more people helping so we can actually take a 5 minute break.
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DawgPhan · BBQ Super Pro Joined: 12 May 2005 Posts: 3444

well I missed this thread, but I have 1 question...

I am guessing that is your pops and mom in the photo with you and your lady? Well my question is, how is it that your dad and mom have far better tans than you do, yet they live in the north and you live in the sunny south?

anywy...congrats that sounds like an excellant event and glad that you made a little money and things worked out for you...your setup looked nice...I liked it better than the more "carnival-y" types that some folks you vend have.

Thom · Joined: 03 Mar 2007 Posts: 20

Alex,

The food on the cooker looks awesome. I was wondering why the butts and ribs have such a nice red hue, it is the type of wood or sauce you use? Or just the camera? Also, the plate of food in the newspaper photo looks very tasty and a nice large serving. What size bun do you use?

Also, what a great way to spend time with your dad. My boys only like the eatin' part and not the cookin' part.

Ranucci's Big Butt · Posted: Aug 03 2007 Post subject:

Heyt Thom, the red color comes from mostly our rub that we use an we use it on both the butts and ribs. That picture of the plate was not from our tent, not sure where they got that picture from and we used regular buns which we are able to get 4-5 oz of pork on.

Dawg, it's because the sit around the pool all day and soak up the few rays that are in NY this time of year. must be nice to be retired.
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Alex

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