Pictures From Today's Market

BBQMAN · Posted: Jan 18 2009 Post subject: Pictures From Today's Market

We arrived to 45' weather first thing in the morning, then it warmed up to 65'.

I took these pics at 9 after we got set up, but before we got busy. Thus no crowd pics.................

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BBQMAN
"I Turned A Hobby Into A Business".
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Harry Nutczak · Posted: Jan 18 2009 Post subject:

I can't help but laugh when it gets cold in Florida, Seeing people in sweatshirts and parkas in 65 degree weather is always a hoot!!

heck, if it hit 65 degree here right now, We would probaly take the chainsaws out to cut a hole in the ice on the lake to go swimming, and be strutting down main street wearing noting but Speedo's and cowboy boots!!

How were your sales today? did they fall off becuase of the weather?
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milt · Posted: Jan 18 2009 Post subject:

We get to our market at 6:30 AM to set up, been thinking
about putting up a parking meter by the cooker and
charging the other vendors for hanging around our
cooker on cold mornings, especially the ones that
ware earmuffs and gloves in 60 degree weather. Wink

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BBQMAN · Posted: Jan 18 2009 Post subject:

Sales were still great!

My general experience is that more people eat when it's cool than hot.

The rush did start a little later than normal- the crowds arrived after it warmed up a bit!
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BBQMAN
"I Turned A Hobby Into A Business".
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SoEzzy · Posted: Jan 18 2009 Post subject:

I'm impressed that the Pizza place brings it's wood all the way from Italy!

Did anyone else notice?

Authentic Italian Wood
Fired Oven
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doug · Posted: Jan 18 2009 Post subject:

^^^^^

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az mike · BBQ Fan Joined: 13 Nov 2008 Posts: 382 Location: seaz

I think the tie-dye shirt that the gent is wearing on photo 1 is great!

mutha chicken bbq · Posted: Jan 19 2009 Post subject:

Mike

Those are some very cool shots. Looks like a great event to be associated with. Wish we had one around here like that
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BBQMAN · Posted: Jan 19 2009 Post subject:

Thanks all-I figured you might like some pics!

First time ever at the market I had a gal at the end of the day not want her PP sammie.

She said it "looked too red".

I explained the smoke ring thing, but she wasn't having it.

Took her cold soda a walked away mumbling! Confused

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

Jerk Pit Master · Posted: Jan 19 2009 Post subject:

I had the same thing happen to me a few years ago at the Celebration Farmers' Market, but with chicken leg quarters. It was the end of the market too, so the chicken was more than ready. No explanation could change his mind. I gave him a refund.

Butch's bbq · Posted: Jan 19 2009 Post subject:

Hey Mike!
Boy I get going when I hear this stuff. I'm about fed up with some of these people! It will calm down when the "season" is over but I don't know if I can take it much more!!!I have people tell me that they got "raw" chicken. ALL my food is fully cooked before I open for business. The last few people that complained had bought chicken that was in the cooker for 10 hours or so. We have a lot of "snowbirds" this time of year and they don't seem to have any idea about REAL bbq. My Lang makes it so juicy and pink it creates a problem. I cook with wood only - no charcoal - no gas. I don't have as bad of a problem when they all go back up North, but right now I do hear it quite a bit probably more than most people since I'm almost to the beach and that's where they reside for the winter.

A couple of weeks ago I was almost sold out and a guy bought my last item - a half chicken and I went home at 5:00 PM.. I had put my chicken halves on at about 6 AM, cooked at 225 -250 till 10 AM, ran temp up to 275-300 till noon, held cooker full of food at around 200 till sold out. He came back the next week bitching that I sold him raw chicken - WTF!!! That's 11 hours! and he tells me " Back home our bbq guy's chicken is white all the way through and it's not so wet, you served me raw chicken!" I tried to explain about nitrates, smoking, real bbq and such - but he wanted no part of it and said more crap about up North and how they do things right.( he almost went for a one way fishing trip offshore about 90 miles!!!) This isn't the first time I've been told about how they do bbq correct up North and we have it all wrong. One guy has a few restaurants in Ohio or Michigan and he was telling me that I'm doing it all wrong because my pulled pork should be sliced and on a warm bun and a few other observations- LMAO (now!) I told him down here we pull our pulled pork and don't slice it and left it at that, What a @$^$. What a dumbass!

Sorry BUT this time of year I get a little tired of hearing how we do everything wrong! Back to pink meat - my daugther was at Busch Gardens the other day and she said they have a sign in front of their smokehouse restaurant that tells people about the cooking process and pink meat, and Sonny's has a notice on their menu also. I was thinking of taking pics of both of them and handing them to people who bitch. Maybe that might help. I looked on-line for something official from somewhere that might help also but to no avail. There probably is something out there but I'm just a dumb Fl cracker - LOL!
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evo · Posted: Jan 19 2009 Post subject:

BBQMAN · Posted: Jan 19 2009 Post subject:

Good one Butch! Confused

One of the reasons that I grill my chicken for catered events, and cut every leg knuckle when the food is almost done.

Chicken can legally be served at 165', but I don't do it for 'John Q Public"- it's just too much hassle

Pig roasts are much the same- the meat is in so long it is pink sometimes clear through.

Anymore we serve 200+ sammies a day, so one complaint in 7 seasons really isn't that bad.........................

I of course also add that 'the meat pulls apart so easily because it's so well done".

Ever try to pull apart an undone pork butt? Wink

That expression "we don't care how you do it up North" got started somewhere! Wink

All kidding aside, I do try to educate the public, including the ignorant California Chef School graduate that reviewed the market a few weeks back.
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BBQMAN
"I Turned A Hobby Into A Business".
Providing "IMHO" Since 2005.

Tater_68 · Posted: Jan 19 2009 Post subject:

BBQMan good pics makes me miss Tampa though Sad

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marvsbbq · BBQ All Star Joined: 15 May 2005 Posts: 6186

lantern · Posted: Jan 20 2009 Post subject:

Try dating not one but TWO of those!!

They not only KNOW exactly how I cook the stuff, but have went and checked the meat temps. Still......"It's pink eeeww".

THERE'S a phrase that would get me in trouble if I SAID IT! Twisted Evil

SoEzzy · Posted: Jan 20 2009 Post subject: