Ask DASH 2022 – Ep 13 – What Would I Cook If I Did a Pop Up BBQ Event
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Dash what BBQ place would you recommend in Kansas City ?
I agree about pop up's, try to keep it easy and less expensive. If you did any brisket it would be for sandwiches or a little something something in a Mac n cheese 🧀. But ribs would be great, sell by the 1/4 & half racks and most definitely chicken with some good sides. And Dash isn't just dealing with Maryland, he's dealing with Baltimore. That's a tough local business district. 😱
You should start a church! Church of Dash, we all worship the all mighty BBQ. All your profits are not for profit as they go back into the church! 😂
What do you think of bbq competitions and do you think it can hurt your business the same way it can help? Thanks
Hi Scott.
I'm sure you already heard about this or thought about it, but I'll say it anyway just in case.
I tried to do a food trailer using a 24 ft car trailer but my health wouldn't allow me to do it very often. But what I did, was I would cook either the ribs or the brisket or the pulled pork or the smoked baked beans in larger batches at one time and then I used a vacuum chamber sealer to vacuum seal in 2 lb bags the product after it was cooked.
I use 4 mm vacuum bags that can either be boiled or microwaved safe. After I vacuum seal them I place them in the freezer until I need them or I sell them Frozen.
I make sure when I vacuum seal them that I have aue jue in the bag with the meat. When I want to heat it up I prefer to use a big stock pot of hot water to reheat the meat up and then when I pull the bag out and open it up it smells and tastes just like it came off the smoker and sometimes I think it even tastes better.
I then used a water steamer to place whatever amount of meat I needed to sell on the trailer and then as I needed more I would just heat up more in the stock pot of water.
The potato salad I'd buy from the store, because for me it did not freeze well with taste after it was unfrozen. These are things I did so that I didn't have little or no waste setting up in the food trailer. I was just doing fundraisers for each time I set up so I didn't have to have any state licenses as long as I followed the best practices for safety. I even did test with smoked mac and cheese and vacuum ceiling bags and Frozen and they worked out well too.
I just bought a smaller freezer to have in the trailer to keep what I needed.
I don't know if this gives you any ideas.
In my neck of the woods (southern California) I'd probably go with tri tip sandwiches because I can cook them quickly (about an hour) and relatively inexpensive. The problem is always the premits and health inspectors and a general attitude from enforcement that because you don't have a resturant you must not know anything about food safely.
Hi Scott.
Kansas is not bad to do that.
You can do it up to six times a year here as long as you're doing the best practice for safety.
And if you're doing a fundraiser all you need to do is follow best practice.
Sorry to hear it's a pain up there.
Really enjoy your videos !
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