Market Review From Today's Paper................

BBQMAN

That was done on a visit from late November.

Although we did make the list of "quickest route to satiety" I did loose point for my plain ole' buns! Rolling Eyes

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BBQMAN
"I Turned A Hobby Into A Business".
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marvsbbq · BBQ All Star Joined: 15 May 2005 Posts: 6186

So I have to ask... What is "the pedestrian hamburger bun"?? Is that a plain, store bought bun??

Either way, it is always nice to get your name in the paper...in a good way of course Laughing

But from what she reported, it sounds like your food was more expensive than the others???

lantern · Posted: Jan 05 2009 Post subject:

You would have lost a point for fancy buns if it were me giving the review. So, it all depends on who's giving the review. Very Happy

BBQMAN · Posted: Jan 05 2009 Post subject:

Plain bun served with un-sauced pulled pork piled loosely.

Sauce (both a hot peppery vinegar, and a sweet and spicy tomato based) served on the side.

The meat speaks for itself like it should.

I hear ya Lantern, most folks seem to agree with you.

I think she was just quoting prices in general Marv. Those she found high had a few remarks there as well.

If I was the crepe guy, comments like "spreading the goo" and "flimsy plastic forks" might chap my French beret a bit too!

What were you expecting, china, and silver table ware? Rolling Eyes

There are some great food vendors there. Very Happy

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BBQMAN
"I Turned A Hobby Into A Business".
Providing "IMHO" Since 2005.

adolpho

BBQMAN · Posted: Jan 05 2009 Post subject:

That's OK Adolph, we got our name on the list regardless! Wink

There are 30-40 food vendors at this market Adolph, so the fact that we got a mention at all was at least a good thing. At least I wasn't cited for flimsy forks....................

I sell between 150-200 PP sammies at this market every Saturday, mostly to regulars that come back week after week.

Nobody (up until now) has ever bitched about the "pedestrian bun".

The hours are 9-2, and I do some sales early. We hawk sammies as "breakfast of champions".

From 11-2 we have a line 8-20 deep (most days) until we sell out...........................

The turkey guy mentioned gets his turkey legs pre-cooked out of a box, then heats them on a charcoal grill/smoker fired up by lighter fluid every morning. His end of the market smells like a jet crashed landed! Shocked

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BBQMAN
"I Turned A Hobby Into A Business".
Providing "IMHO" Since 2005.

Jerk Pit Master · Posted: Jan 05 2009 Post subject:

Mike,

Crap, but how well do those turkey legs sell and at what price?

Besides your sammies, what other food items are hot sellers at the market?
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BBQMAN · Posted: Jan 06 2009 Post subject:

adolpho · Posted: Jan 06 2009 Post subject:

allsmokenofire · Posted: Jan 06 2009 Post subject:

SoEzzy · Posted: Jan 06 2009 Post subject:

Did you read how self depreciating she is?
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Here's a change Robert.

I still work here!

BBQMAN · Posted: Jan 06 2009 Post subject:

SoEzzy · Posted: Jan 06 2009 Post subject:

OK well I made an edit, now I know you've read my comment! Wink

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Here's a change Robert.

I still work here!

BBQMAN · Posted: Jan 12 2009 Post subject:

My "pedestrian buns" not-with-standing, we had a banner day yesterday with a record gross.

I cooked up 2 cases of pork butts, and we sold pork sammies till it dang near all sold out (maybe a small 4 pound bag left).

I brought 240 buns (maybe 40 were used for burgers and chicken) and had maybe a dozen left at the end of the day.

Same size crowd as last weekend, our rush just started earlier and never ended till almost closing time.

I'm fairly sure that the press didn't hurt us a bit! Cool

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BBQMAN
"I Turned A Hobby Into A Business".
Providing "IMHO" Since 2005.

Brian Briggs · Posted: Jan 12 2009 Post subject:

So, when I come by, can I get gourmet buns for ny pulled butt Laughing

Poppa's PTL Club · Posted: Jan 13 2009 Post subject:

I take issue with the "pedestrian bun" thing too, especially from a food critic. BBQ's origin is as a poor man's food and that's where its purest form remains for me. Frankly, I look with suspicion upon people who "put on airs" when it comes to their BBQ. Anything above white bread or plain buns (I don't even want sesame seeds on my buns) will make me look sideways at you.

The harsher criticism to me is that she described the meat as "competent", which I see as damning with faint praise. That combined with placing you in the Satiety category tells me that what she is really saying is, "If you don't care for an enjoyable experience and just want to get full while you're there, BBQ Man has sandwiches".

Maybe if you donated a portion of your profits to legless immigrants with HIV, you'd get a pass like the arepa guy (or am I just being touchy)?
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roxy · Posted: Jan 14 2009 Post subject:

Mike:

I would not worry too much about what a snobby food critic from California has to say about much at all. She was eating street food after all and I would think that she knows very little about BBQ and what it should be like or how it should be served up.

Maybe you need a couple Royal Dalton china plates on hand and a couple fancy buns in reserve for her next visit... Wink

Some fine Irish linen napkins would be a nice touch as well. Laughing

The fact that your at the sold out point every week says it all my friend.
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adolpho · Posted: Jan 15 2009 Post subject: