We just finished with the Ohio Sauerkraut Festival. I haven’t heard how many people were there, but it was pretty packed, and the weather was PERFECT for a festival! I got there on Saturday at 7:00 AM, and it was crowded by 8:00.
We didn’t do as much business as we’d hoped, but we did at least cover our costs and then some. Mostly, we learned a lot. For instance, we now know that we can get over 400 lbs of meat on our cooker at one time! We did most of the cook using nothing but wood, which was also a great learning experience. Regulating temps with wood is a bit different than with charcoal, I think.
We had some great comments from customers, though, with some people coming back 5 or 6 times for pulled pork sandwiches. We sold a bit by the pound, and even had people buy whole cooked boston butts! In all, we still sold a LOT of pulled pork, and, more importantly, got some exposure in the local area. The guy we were working with is planning on selling pulled pork on Saturdays, with us supplying him with the barbecue. In order to do so, we’re going to get our catering license up and running to be able to cook food offsite and still sell it.
So it was a positive experience all in all, and we had a lot of fun with it.
Now on to next weekend… the Ohio BBQ Festival in Nelsonville, Ohio!!!!!
This will be our last competition of the year, and we’re looking forward to good weather and a lot of fun. Compared to cooking over 400 lbs at once, we’re just doing 3 butts, 3 briskets, a mess of ribs and some chicken. What could be easier??? We’re not taknig it lightly, and I’m in the process of getting our checklist and GANTT chart together for the weekend. I’m debating on duck and dessert categories; I don’t think we’re doing the duck, and I don’t know if I have time for the dessert, which we can cook beforehand, as long as it’s made by us. If I have time, I’ll do it; if not, I won’t.
The competition looks like it’s going to just peak at 25 teams, as we were number 24. It’s rainy this week, and the comp is on grass, so I think we’re going to need tarps to put down! Should be interesting, but the weekend looks really nice (as though the weather people have a clue!)
We’re psyched about our last 2006 competition! I’ll post more in the next couple of days as we get closer.
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Hey Curt,
sounds like all went well, man can that cooker hold alot of meat so cooking with wood was better than charcoal. At the comp are you going to just use wood? I wont be able to make it to the comp down there but please if you guys come to Michigan again please let me know, I will also be watching your blog and if there is a comp I can make I will let you know. Best of luck to you and your partner.
Ed, it could have gone better, but we learned a lot, and we’re ready to do it again next year.
I heard the “official” attendance was 342,000 this year, a record crowd!