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Slow Day At The Market- Swine Flu Or?.......................

 
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BBQMAN
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Joined: 13 Jun 2005
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Location: Florida

PostPosted: Sun May 03 09 7:48 pm    Post subject: Slow Day At The Market- Swine Flu Or?....................... Reply with quote

Maybe it's just that time of the year!

Our market ends the last Saturday in May. The crowds generally thin out after the snow-birds head North in April.

Had a number of jokes about swine flu, but we still sold a fair amount of pork sammies and the ribs sold out quick.

I'm also considering adding a rib and pork plate with slaw and beans for next season, and after seeing the smoothie guy's line out the yang on warm days also adding a gourmet shaved ice snow cone.

We don't use the cab space on market days, so we have more than enough room to expand.

I've also considered adding hand cut fresh french fries, but just don't want to "go there" because of the mess.

I can't (and don't want to if I could) fry in the cab- no hood and fire suppression system. But I could cook outdoors under cover like they do at the fair.

Any thoughts?
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marvsbbq
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PostPosted: Sun May 03 09 9:53 pm    Post subject: Reply with quote

Thoughts????.....Stay with what you do best!!! If ANYTHING, improve on THAT rather than try to get "too many irons in the fire" and wind up not being noted (or remembered) for what you have become famous for...BARBECUE (or is is BARBEQUE??) Laughing Shocked
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milt
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Location: June-OCT N.Y. Nov-May FL

PostPosted: Sun May 03 09 11:37 pm    Post subject: Reply with quote

Picked up one of these at bass pro. Plan to use it up
north this summer, I already have a potato slicer. The
market is geared more towards food then the market
down south, meaning they have a pavilion to sit and eat.
The other vendors do Fu-Fu food (salads, fancy omelets
and sandwiches, the people that run the market asked
me to come and offer up some real food.
I plan on pulled pork, ribs, hot dogs, hamburgers,
french fries and other things. I also have some annual events
that include breakfast, lunch and dinner where the
fryer would be useful.


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milt
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Location: June-OCT N.Y. Nov-May FL

PostPosted: Sun May 03 09 11:52 pm    Post subject: Reply with quote

We have one more Sat. left at our market in FL. It
normally slows down after Easter. With this flu thing
going around I had visions of standing around with
nothing to do like the Maytag repair man but our day
was like normal. The last two weeks some of our customers
start to worry about not having pulled pork for four
mounths so they have been ordering full butts to stick
in the freezer to get them through the summer.
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Tom C
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PostPosted: Mon May 04 09 2:29 am    Post subject: Reply with quote

Hi mike,

IMO fries or sweet potato fries would be great! but then fries are my weakness. Rolling Eyes
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BBQMAN
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PostPosted: Mon May 04 09 3:59 am    Post subject: Reply with quote

That's a great idea Curt, thanks!

Does that have a drain built into it?

A two basket good quality gas fired fryer is about $800.00 for a 35-40 pound size.

Was that pricy?

Let me know how it works.

Thanks Tom, I get a lot of requests for them....................

I would need a way to safely and quickly store the oil, it's a potential hazard and mess.
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milt
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PostPosted: Mon May 04 09 4:21 am    Post subject: Reply with quote

It has a drain in the back, go to the bass pro site
and look under camping, they start at about $350.00
and go to about $1,000. Hope to have it set up by
momerial day will let you know how it works. I have
a metal Jerry can to drain the oil into. I also have
a metal funnel with a screen in it.
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marvsbbq
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PostPosted: Mon May 04 09 7:45 am    Post subject: Reply with quote

I seen a pretty cool portable deep fryer at cabela's today for $159.00 and had a double basket with it....

It was NOT a Turkey fryer but more like a regular deep fryer.
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BBQMAN
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PostPosted: Mon May 04 09 6:36 pm    Post subject: Reply with quote

marvsbbq wrote:
I seen a pretty cool portable deep fryer at cabela's today for $159.00 and had a double basket with it....

It was NOT a Turkey fryer but more like a regular deep fryer.


The problem with most of these is no drain in the bottom.

For vending, it's important to be able to drain off (and filter) for safe travel.

It also looks easy to cart around.

A major issue for proper frying is maintaining correct temp, and recovery times.

I liked the reviews of Curts cooker:

http://www.basspro.com/webapp/wcs/stores/servlet/Product_10151_-1_10001_97895_750006003_750000000_750006000?cmCat=CROSSSELL_PRODUCT

For heavy frying (and potential future raunt use) I may spend a little extra $$$ and get something with a thermostat in it...........

Looking foward to your review Curt!
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milt
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PostPosted: Mon May 04 09 8:00 pm    Post subject: Reply with quote

I have a small fryer that I use for funnel cakes, but
to use it for fresh cut fries the recovery is not fast
enough for use at the market. Even with funnel cakes
I have to wait for it to heat up after three in a row.


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adolpho
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PostPosted: Tue May 05 09 12:18 am    Post subject: Reply with quote

Hey BBQMAN.
I don't know how you feel about used equipment or whether these would be too big for your outfit, but this place auctions school cafeteria stuff. I'm sure they have fryers. Located in Texas, but there are other auctions out there. Pretty cool, I've used them before.

https://www.lemonsauctioneers.com/
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BBQMAN
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PostPosted: Tue May 05 09 1:25 am    Post subject: Reply with quote

Adolpho wrote:
Hey BBQMAN.
I don't know how you feel about used equipment or whether these would be too big for your outfit, but this place auctions school cafeteria stuff. I'm sure they have fryers. Located in Texas, but there are other auctions out there. Pretty cool, I've used them before.

https://www.lemonsauctioneers.com/


Cool link, thanks!

I'm all good with used as long as it's in good shape. Having some mechanical aptitude has it's rewards!

Maybe there is something similar to that in my area.

The shipping costs from Texas would probaly kill the deal for me. Shocked Crying or Very sad
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milt
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PostPosted: Tue May 05 09 1:46 am    Post subject: Reply with quote

milt wrote:
I have a small fryer that I use for funnel cakes, but
to use it for fresh cut fries the recovery is not fast
enough for use at the market. Even with funnel cakes
I have to wait for it to heat up after three in a row.



Another thing about these types of fryers they are
meant for indoor use. It is hard to keep the pilot
lit.
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OddThomas
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PostPosted: Sun May 10 09 1:43 am    Post subject: Re: Slow Day At The Market- Swine Flu Or?................... Reply with quote

BBQMAN wrote:
I'm also considering adding a rib and pork plate with slaw and beans for next season

Now that is something I never thought I'd see you post. =) I say give ut a whirl and see how it does. You can always stop offering it, if it doesn't do well. Good luck.
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BBQMAN
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PostPosted: Sun May 10 09 3:38 am    Post subject: Re: Slow Day At The Market- Swine Flu Or?................... Reply with quote

OddThomas wrote:
BBQMAN wrote:
I'm also considering adding a rib and pork plate with slaw and beans for next season

Now that is something I never thought I'd see you post. =) I say give it a whirl and see how it does. You can always stop offering it, if it doesn't do well. Good luck.


It hasn't worked before, but the market has changed some since we last had go at it.

My main issue with it is that to be effective it really takes a third person to handle the sides for the plates.

On busy days we already have our hands full....................

Market management doesn't want fried food of any kind citing "It's not part of our healthy food focus" and " We don't want a carnival type atmosphere".

Then they don't want the Italian Ice due to conflict with other vendors.....................of course that didn't stop them from letting the turkey leg guy do pulled pork last year! Confused

There are two lemonade vendors, two crepe vendors, two veggie burger vendors, two or three coffee vendors etc.

A cold treat option may make the difference on whether I can make a profit at our summer market. When it's blazing hot out people don't eat much.

I guess I'm being held to a higher (double) standard than the average clown. Rolling Eyes Mad
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