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Posted
6 hours ago, Da Fino said:

I don’t think I’ve ever been to a tailgate or cook off where the whole hog was actually good to eat. Really sucks that beef is so much more expensive. 

You didn't come to Michigan? 

  • Like 1
Posted
11 hours ago, immamac said:

With our own rig and a few people who would actually commit to working and it not being fun for them, but doing it because they want a kick ass party and then go to the game would make this a lot easier and better. Its not sustainable for me to shell out the price of a sick smoker setup every away game and hope I recoup it all, or god forbid make some money. I'd rather just make the money and with the operating profit reinvest and grow the footprint to a healthy and sustainable level. 

I wish I lived closer.  I definitely would be down to volunteer to help (as a low-level, assistant to the assistant sous-manager) with a couple of cooks and setups.  

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Posted (edited)
14 hours ago, immamac said:

They make a bigger one, time isn't really a huge concern - we aren't talking about 2000 people getting fed at a barbecue festival, we are talking about a tailgate where people eat maybe a whole portion over the course of 3 hours. 

 

That Hawaiian named one you linked is a start. Is that the style of pit in your crosshairs?

If so, you could maybe work 2 of that type into their "war wagon" example?

https://www.easttexassmokercompany.com/the-war-wagon-bbq-concession-trailer

 

TheWarWagonBBQConcessionTrailer.png.dede5536c702d8d700b2e5a8397d1dda.png

TheWarWagonCookingEquipment.png.09c1f02e08f02d43ce413b6fd9300d5f.png

TheWarWagon.png.81ce310c7fb83c1ecec30b7df2b37fcb.png

20240912_135726384_iOS_heic.png.0759889308010c0b6c0a96e4d5e74584.png

BBQConcessionTrailer.png.d5e28f338368507b30fcff5a6a03df26.png

 

 

Shown with a 1000gal, 15ft length pit. Swap that for the rotisserie style, if that's the preferred pit style. Either way, They can rearrange to get enough cooking capacity for "max", and still be able to handle "average" with one pit lit off.

There's more added to that one than you need, like I don't think you need the actual concession stand equipment, so there's room to customize/pare down as needed. The warmer, fridge, prep space, shitter, sinks, etc could be of value.

Something in that ballpark would work for both away and home, and playoff events as well.

The range may not be needed, or maybe they have another type with less stove burners and more griddle space. Or a grill/griddle type deal. Not sure if the ovens would ever be useful, guess it depends on what you've got on the menu. But for that many people, I guess it opens up some other menu options that might help. (Biscuits for an early game, desserts, whatever.)

The additional space/functionality may prove quite useful on away games. More space for storage, etc, since you'll have to take whatever with you. With the generator, you can keep the meat in the fridge while traveling. And if the concession/serving space is rearranged into something more useful, maybe 2 fridges, and 2 warmers would work better? Smaller ones just use half?

Sorry, just spitballing again, and going off what you've mentioned as needs/wants. Seems like a lot of fun. Even being a shitload of work, it's a labor of love. I think you could maybe get by with 4 people running that setup. 2 with main focus on pit(s), 2 with main focus on handling the pre/post cook stuff as well as the in-between stuff. Not that more help wouldn't be appreciated, but at least it isn't quite to the level of needing an army of support just yet.

I can see the potential you're looking at, and I think you're headed in the right direction. First is getting the costs (overall, in the long run) down, which even with something like that big ass war trailer, seems quite probable in a shorter time-frame than not, given your big picture numbers on food cost. With the difference between the actual food cost and what it costs fully prepared, you seem to have a nice window to play with to get that difference moved to your own setup.

Whatever you do, whomever builds it in the end is definitely going to showcase it. I could see it being one of those things people look for, see it on the road and know Surly is headed out to fuck shit up. As Sheriff Buford T Justice once said, "That's an attention getter." And your idea here has exactly that potential to grab attention and draw eyeballs. That's what can lead to additional sponsors, further helping to curb the out of pocket front.

I dunno, I'm pretty excited for y'all to be growing and able to be talking about doing something like that. Things have come such a long way since way back. When the Co-Op statues were the big talk, who'd have thought such a collection of miscreants would end up where things are today.

Edited by thunderlounge
image snafu
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Posted (edited)
45 minutes ago, immamac said:

Yeah that's actually pretty spot on. 

Pit looked bigger in the pictures, but it's 500 gallon (with upper racks).  Guessing 18 briskets.  That's a lot, but you mentioned 30 earlier, so just saying.

That thing looks epic overall though, and it's got a shitter.

 

edit: That place is a pretty short drive for me if you want me to go over there with a list of demands, er uh, questions.

edit2: Thunderlounge mentioned putting two 500 gallons in it.  I apparently can't read.

Edited by dcbc
Posted

Looking at that setup again, no way I'd want that cook chamber enclosed with that griddle station, prep area or anywhere else someone would be working for an extended period. That's going to be a hot and smoky, miserable place to be, even with an exhaust fan. Team smoker outside.

Posted
39 minutes ago, immamac said:

Yeah that's actually pretty spot on. 

 

Length becomes a potential issue in terms of parking it somewhere, but maybe not. Like a big 5th-wheel travel trailer, in terms of size.

But as far as what you've mentioned for needs/wants, I thought it was a start. Some features being replaced with others, but covers up to the top end of attendance, while making it a tad easier for half that (only firing off one pit, needing 1 fridge/warmer, etc) when the times call for it. However, it's your setup, and the same each time.

Again, may be a bit much, but can't say it wouldn't fit the bill. The biggest/smartest feature of that setup (to me) is the fire suppression system. If something were to ever get out of hand, it would be worth its weight in gold, let alone brisket.

 Or maybe the "concession" area would be a perk, depending on setting I guess. Not like you couldn't fire it up for a big end of season Burnt Ends cookout on someone's ranch, things like that.

 

 

26 minutes ago, dcbc said:

Looking at that setup again, no way I'd want that cook chamber enclosed with that griddle station, prep area or anywhere else someone would be working for an extended period. That's going to be a hot and smoky, miserable place to be, even with an exhaust fan. Team smoker outside.

 

I don't think it would be as bad as you think. It's still going to be hot, but if you look close, that part of the trailer is screened in, so there's a lot of airflow. 

Posted (edited)
1 hour ago, thunderlounge said:

I don't think it would be as bad as you think. It's still going to be hot, but if you look close, that part of the trailer is screened in, so there's a lot of airflow. 

I was just thinking about the video of the tour Franklin gave of the joint and he mentioned that their screened in pit room was perpetually 100*F+, and it's pretty well ventilated.  This is a much smaller space and it's going to get ridiculously hot with all those metal surfaces. 

 

It might be better to get a double barrel 500 gallon cooker setup with warming boxes over the fireboxes (assuming reverse flow) with a grill in front on one side and a griddle on the other.  Then a separate, smaller, commissary trailer/truck with sink, prep, refrigeration, cooktop, storage, etc.  Easier to store, park, etc.  Just requires multiple tows.  Or . . . build the kitchen into the bed of a big truck which also could tow the cooker.

 

This:  https://cruisingkitchens.com/mobile-custom-kitchens/ (apparently this is some sort of TV show).

plus

This: https://catalog.millscale.co/ms/double-500-gallon-smoker-trailer-b2/

 

 

Otherwise, flip everything to the outside with walkways, and walls that pull up into awnings.

 

I don't know.  It ain't my money (except for that $20 I donated yesterday).

Edited by dcbc
Posted
6 hours ago, dcbc said:

Pit looked bigger in the pictures, but it's 500 gallon (with upper racks).  Guessing 18 briskets.  That's a lot, but you mentioned 30 earlier, so just saying.

That thing looks epic overall though, and it's got a shitter.

 

edit: That place is a pretty short drive for me if you want me to go over there with a list of demands, er uh, questions.

edit2: Thunderlounge mentioned putting two 500 gallons in it.  I apparently can't read.

 

The pic I posted earlier had a 1000gal on the right, 2-fryers, 48" range, 24" griddle, and 2 star burners on the other side.

I did mention putting 2 back there, rearranging the needed pieces from the other side to another spot in the trailer, or using 2 of the rotisserie style pits from the hawaiian rig Imma linked.

 

Although, now that I think about it, would the pits need to be enclosed like that setup? Throw 2 pits side by side at the back, similar to that pic. Let the roof cover the pits, but don't enclose the sides. Might be better to do a reverse flow in that setup though. Get the stacks to the back of the rig and away from the enclosed part. Move the fryer/range/griddle/stars to the inside portion, and layout from there. Keeping the aisle between the pits, so you can more easily get things in and out between the pits and the "kitchen" area.

That might help with the heat a little more, as opposed to being in a pony wall/screened setup like the pic.

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Posted

I think a serious $250k would turn into 1.25M in revenue for home and away for full rig, tow vehicle(maybe RV?) And second follow on with a full trailer of gear. 

I can say that with 95% certainty. 

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Posted
10 hours ago, thunderlounge said:

 

That Hawaiian named one you linked is a start. Is that the style of pit in your crosshairs?

If so, you could maybe work 2 of that type into their "war wagon" example?

https://www.easttexassmokercompany.com/the-war-wagon-bbq-concession-trailer

 

TheWarWagonBBQConcessionTrailer.png.dede5536c702d8d700b2e5a8397d1dda.png

TheWarWagonCookingEquipment.png.09c1f02e08f02d43ce413b6fd9300d5f.png

TheWarWagon.png.81ce310c7fb83c1ecec30b7df2b37fcb.png

20240912_135726384_iOS_heic.png.0759889308010c0b6c0a96e4d5e74584.png

BBQConcessionTrailer.png.d5e28f338368507b30fcff5a6a03df26.png

 

 

Shown with a 1000gal, 15ft length pit. Swap that for the rotisserie style, if that's the preferred pit style. Either way, They can rearrange to get enough cooking capacity for "max", and still be able to handle "average" with one pit lit off.

There's more added to that one than you need, like I don't think you need the actual concession stand equipment, so there's room to customize/pare down as needed. The warmer, fridge, prep space, shitter, sinks, etc could be of value.

Something in that ballpark would work for both away and home, and playoff events as well.

The range may not be needed, or maybe they have another type with less stove burners and more griddle space. Or a grill/griddle type deal. Not sure if the ovens would ever be useful, guess it depends on what you've got on the menu. But for that many people, I guess it opens up some other menu options that might help. (Biscuits for an early game, desserts, whatever.)

The additional space/functionality may prove quite useful on away games. More space for storage, etc, since you'll have to take whatever with you. With the generator, you can keep the meat in the fridge while traveling. And if the concession/serving space is rearranged into something more useful, maybe 2 fridges, and 2 warmers would work better? Smaller ones just use half?

Sorry, just spitballing again, and going off what you've mentioned as needs/wants. Seems like a lot of fun. Even being a shitload of work, it's a labor of love. I think you could maybe get by with 4 people running that setup. 2 with main focus on pit(s), 2 with main focus on handling the pre/post cook stuff as well as the in-between stuff. Not that more help wouldn't be appreciated, but at least it isn't quite to the level of needing an army of support just yet.

I can see the potential you're looking at, and I think you're headed in the right direction. First is getting the costs (overall, in the long run) down, which even with something like that big ass war trailer, seems quite probable in a shorter time-frame than not, given your big picture numbers on food cost. With the difference between the actual food cost and what it costs fully prepared, you seem to have a nice window to play with to get that difference moved to your own setup.

Whatever you do, whomever builds it in the end is definitely going to showcase it. I could see it being one of those things people look for, see it on the road and know Surly is headed out to fuck shit up. As Sheriff Buford T Justice once said, "That's an attention getter." And your idea here has exactly that potential to grab attention and draw eyeballs. That's what can lead to additional sponsors, further helping to curb the out of pocket front.

I dunno, I'm pretty excited for y'all to be growing and able to be talking about doing something like that. Things have come such a long way since way back. When the Co-Op statues were the big talk, who'd have thought such a collection of miscreants would end up where things are today.

That looks badass, but also a heat stroke waiting to happen between August and October. 

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Posted

I think food truck kitchen pulling a couple of big pits with a roof awning would be an ideal setup for keeping the smokey/heat creating bits away from the interior workspace, as well as not having something that you'd have to rent out hanger space to park it like you would a single behemoth.  But in the end, I just want to watch it all play out.

 

Also, we need to get some height specs on all of this and keep Wulawhorn from driving it under any low bridges.

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Posted
I think food truck kitchen pulling a couple of big pits with a roof awning would be an ideal setup for keeping the smokey/heat creating bits away from the interior workspace, as well as not having something that you'd have to rent out hanger space to park it like you would a single behemoth.  But in the end, I just want to watch it all play out.
 
Also, we need to get some height specs on all of this and keep Wulawhorn from driving it under any low bridges.

Doesn’t Selvin Young have a company that builds food trucks? Seems like I saw that on the old site.
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