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utee94

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Posts posted by utee94

  1. On 5/10/2018 at 4:37 PM, Bogeywon said:

    I hate this fucking game and all my neighbors play it all night in the summer. I suck at it because i hate it

    Introduce them to washers.  Or better yet, horseshoes.

  2. 24 minutes ago, Anastasis said:

    I've done a number of  BBQ fundraisers.  Generally same experience. Same spread at Rudys would be 20 per head, and you're lucky to get $10.  Once exception was Harvey relief where we killed it.  

    Yeah, our tailgate party was always a charitable event (we formed a 501(c)(3) non-profit specifically for hosting these events), but we definitely made the biggest impact for our charity fundraising efforts after 9/11, and some of the various hurricanes that affected the Texas gulf coast over the years.  

    And yet it was still shocking to me on days when people would put down $40-$60 worth of BBQ and booze, and then hand me a 10 and ask if I had change.

  3. 27 minutes ago, Baboontyme said:

    Yeah clarification and sorry for ruining your OP dcbc. I am cooking for the end of year carnival/fair for my oldest's elementary school, on school grounds. It is a PTO fundraiser. We are absolutely charging and anything over my cost goes to the PTO. I might even eat that cost if we don't make a lot but I have a feeling we're going to make a lot. It is absolutely going to be made to order but it also absolutely going to be super simple. Pork - $x, brisket $y, hot dog $z. Bottled water $1. We will fill the orders in approx. 1/2 lb increments for the bbq. We will give them a bun or white bread if they want but everything else is help yourself at the condiment table. I don't think it's going to be too complicated. 

     

    You'll be fine, you have more than enough help to run the serving line.

    And you'll definitely make a boatload more money charging that way, than accepting donations.  I've done over a hundred tailgates, and the one fact that always remained true, is people don't understand-- at all-- the value they're getting at a catered BBQ lunch.  We offered all you can eat BBQ, plus free Tito's vodka, plus free Live Oak beer, and other than the handful of people that got it, most often I'd get people donating $5 for the entire day.  And some of them even  complaining if we ran out before they were able to graze through for their 3rd or 4th helping.

  4. 20 hours ago, dcbc said:

    I used to be more complicated with my rubs, but for the last several cooks have joined the salt and pepper club full time.  Will try 1.5:1.0 by eyeball  pepper to salt next time for kicks.  Have been considering adding back a teaspoon of cayenne pepper, which gave the brisket a kick I always enjoyed back in my more complicated rub days.  

    I like cayenne, or even just some powdered chipotle pepper.

    And I actually use paprika in my rub, it acts as a carrier to help distribute the salt and pepper, and it also helps develop a mahogany coloring to the bark.  As far as flavor, it has very little impact.

    • Like 1
  5. 14 minutes ago, ChampKind said:

    I’m still cooking good food. Still the same schedule. Fridays now features smoked meatloaf instead of prime rib. Still can’t figure how to get pics uploaded.

    We’ll be at Great Texas Barbecue Festival this weekend in addition to our regular spots. Get your butts out to see us

    Just get ERhine to do it, he seems far more tech-savvy than you.  Even Armybrat seems to have figured this out...

     

  6. I too blame Chili's.  Seriously.  I'm pretty sure we discussed this several times at the old site.

     

    I'm not old enough to remember $.29/lb, but I do recall $.79/lb being the going rate, with sales as low as $.59/lb.

     

  7. Yeah, my experiences with food trucks at large events are pretty poor.  They tend to be set up pretty well for short order onesy-twosy orders, but aren't able to handle full-on catering gigs with any efficiency.  If I hear there's a food truck at a big event, I typically just eat beforehand or pack a meal.

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