Help!! regards to selling pulled pork sandwiches.

Alien BBQ · Posted: Sep 21 2005 Post subject:

On the box …. Go to the junk yard or the Salvation Army and buy an old gas grill. Clean it up and run the cord out the bottom to the power. Put an old broiler pan top between the sandwiches and the coffee warmer. Or, buy a 60 qt. steamer pot, drill a hole in the bottom for the cord and drop the steam plate on top of the warmer. Remember, the box will eventually get hot, so watch your car seats.
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krazylegs · Posted: Sep 21 2005 Post subject: sammies

Okay fellas, thanks for all your input, all my questions have been answered Cool

Except a difinitive on a all night cook verses a cook, chop, feeze, thaw. I have heard that freezing takes some of the moisture out of the meat, but what I was just thinking about is not adding a finishing sauce, and a tiny bit of rub until it thawed out, thus replinishing the lost moisture, would that work.

Side note: I have spoke to about 20 different people from all walks of life, and I asked them all if they liked Q, the answer was a resounding YES!! and get this they were already asking for it. Again, no one around here has ever done a thing like this before. and they totally dig the delivery perk that I would provide. Again thanks fellas for all the great tips Exclamation

krazylegs · Posted: Sep 21 2005 Post subject: sammies

On the condiments, go with single serve pacs

Alien,What would be a single serve pack, like a mcdonalds katchup? if not please explain, sorry, for sounding like a newbie Rolling Eyes

Alien BBQ · Posted: Sep 21 2005 Post subject:

Yes, you can find them at Sam's and other places.
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Alien BBQ · Posted: Sep 21 2005 Post subject:

To keep your meat moist and not add an overpowering flavor try injecting a 20/80 mix of olive oil and bourbon in the meat before you cook it. It will increase to moisture content and allow for reheating the meat without drying it out. One last note, make sure you are cutting the meat against the grain if you are not pulling it. From a marketing standpoint you might want to advertise on your cart that the meat was smoked with bourbon, there won’t be any alcohol in it but the flavor will linger. If you decide to sell to a church crowd, you might leave that part off.
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krazylegs · Posted: Sep 22 2005 Post subject: sammies

Alright fellas, I'm officially off to the races to design and make my smoker. I have decided to build a smoker that could hold 15+ butts, I think that some of you guys have gave me some great tips on that also. I will have picks coming once I get her going, and also of the smoker that I will build.

ohman · Posted: Sep 25 2005 Post subject:

Here ia a cart like mine on ebay for sale. It only has the one sink and that could be a problem . It also does not have the griddle like mine. But it is a nice cart.

http://cgi.ebay.com/Never-Used-New-Yorker-Hot-Dog-Cart_W0QQitemZ7548257342QQcategoryZ1271QQrdZ1QQcmdZViewItem

roxy · Posted: Sep 25 2005 Post subject:

Good luck Krazylegs, may the smoker gods bless your endeavour and keep the costumers lined up till ya run out each and every day.
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Doc1680 · Posted: Sep 25 2005 Post subject:

I wish you luck krazylegs. You sound like you're on the way to success.
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