Breakfast at Bbq Joint?

Louie · Posted: Nov 15 2014 Post subject: Breakfast at Bbq Joint?

Thinking about doing breakfast on the weekend's, I figure I'm up at 0 dark thirty loading up the smoker anyway, so it wouldn't be much of a stretch to fire up the griddle and crack a few eggs n fry bacon... what do you think or do??
_________________
From vending to Brick & Mortar

kurtsara · Posted: Nov 15 2014 Post subject:

The wife makes a great brisket hash that we keep thinking of selling in the mornings during some of our four day events.

Try and incorporate smoked meat into some of it, might do all right
_________________
Kurt

2 Ole Hickory CTO's

Smokin Mike · Posted: Nov 15 2014 Post subject:

From a customer's viewpoint...

Years ago Stamey's BBQ in Greensboro, NC offered a full featured breakfast on the weekends. Tenderloin, gravy, grits, eggs, biscuits, pancakes and the other traditional breakfast meats. The line was always out the door. If you're not going to go all the way in... aka just eggs & bacon then I'd be inclined to stay home.
_________________
My current cookers: 80 gallon vertical tank
The Ultimate New Braunfels Makeover

ckone · Posted: Nov 15 2014 Post subject:

I did brisket hash at a restaurant that I worked at a few years back. #1 item on the brunch menu.

I was working on a food trailer that was going to focus on smoked meat hash. ( never got it going as I had to much else going on) Was planning Pulled Pork hash, brisket, chicken and sausage. It is a great way to use leftover meats from the previous day.

Rudy's does breakfast tacos, and pig n blankets, both grab and go and made to order. They always have a brisk business in the mornings.

If you are there anyway, you might as well make some extra money from it. Just make sure you have time to do it, you would not want your main product to suffer because you were cooking eggs.

What is traffic like near you in the mornings? You might try just weekends to start.
_________________
22.5 Weber Kettle
OK Joe
The Bubba Keg

Harry Nutczak · Posted: Nov 16 2014 Post subject:

Lone Star BBQ & Grill · Joined: 30 Jan 2014 Posts: 23

We started serving breakfast on Sat and Sun about 9 months ago. Saturdays we serve 40 to 60. Sundays usually about 100 to 140. We do a lot of the typical breakfast platters. The big sellers are out blueberry walnut buttermilk pancakes, our biscuits and sausage gravy are also a big seller. Everything is made from scratch. We feel it is well worth while.

qfanatic01 · Posted: Nov 17 2014 Post subject:

I am planning to add an ala cart Sunday brunch next year.
_________________
The lessons are in the customer's criticism. They aren't always right. The rewards are their satisfaction.

Louie · Posted: Nov 17 2014 Post subject:

Well we did run a breakfast service on Saturday and Sunday and pleased to report it was a success..
We had a reg full breakfast with eggs, bacon, smoked sausage links, beans, toast, tots..
Three maple biscuit slyders, pulled pork, ham and smoked sausage patties, putting an egg and cheese on each..
Tea, coffee, juice..
It was relatively easy to set up and serve..
I would recommend it if you're already there prepping.. Smile

_________________
From vending to Brick & Mortar

SigSauerNY · Posted: Nov 21 2014 Post subject:

https://www.facebook.com/TheHickoryBBQ/photos/a.735819829775508.1073741829.651123824911776/868574223166734/?type=1&theater

or

https://www.facebook.com/TheHickoryBBQ/photos/a.735819829775508.1073741829.651123824911776/868570876500402/?type=1&theater
_________________
Proud Member of Team Ranstad
www.TheHickoryBBQ.com