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Thanks, I took some advice, and upped my prices, and I think it worked out... Definitely looking forward to next year... What made me proud was I had 3 cooks, me and 2 buddies, at one time, we had all three, for a few hours... Had 5 workers, it was good. Now I have my hog trophy, sales should...

Well I had the vending s d it was s SUCCESSSSSSSSS. In 2 days and sold just under 2k. Take home around 1650 and net around 1200. I sold lots of the boneless ribs. They sold like hotcakes. Lot of ribs. Beans n Pulled pork sold equally as well. Each night I took NO food hone with the...

a First in Pork Shoulder... I was stoked... It was a local Blues n BBQ contest and festival.. I did the Comp and Vended..I did Ribs, Pork, Open and Desert.. I have never smoked a Brisket, felt the Juice was worth the squeeze, but then I had never done a Pork Shoulder in a competition, but I have...

I did it indirect and cooked it till about 195.... It was like Bacon Wrapped Pulled Pork.... Must Try...

Here ya go Jim. Excuse my butts.

Well, just so happens that I am making a new dish in my repitrore. Bacon Wrapped Boneless Ribs... AKA Bacon Lollypops... Pulled some butts out of freezer, let thaw and cut half frozen (easier) into slices... 1" by 1" by 4" and then added rub.. Added bacon.... After I let rest in...

Yeah, I know, but was hoping someone could change my mind to wingettes lol I know the Thigh is common, just wanna know if I do Wingettes, would I get dinged?

When I cook boneless ribs aka CSR, I wrap in bacon and indirect for 2 hrs and it is like eating Bacon wrapped PULLED PORK.

Wingette or Thigh? Discuss.. I am leaning on Wingettes..

What do u cut it from. Butt or Boneless Loin? Easier? Better? Cheaper? I tried these from the Butt. ( that didn't sound right). It was good. Bacon wrapped. Would loin break down and be like a butt? This was like bacon wrapped pulled pork. This is what I used and cook.

I've seen this with using the Dough hook...

I understand that and I do cook til around 195-200. At that point, they Shred easy.. I was going to borrow a buddy who has the one that attaches onto a drill... This will just shred if you keep it going..

Its going to be one or the other, and I'm leaning towards shredded.

Real fine shred or chunky pulled apart. This is for an catering event. Thinking shredded offers more accurate portion control. Thoughts?

Oh I understand... Just a quick question, they would like us to do a people choice.. I make KILLER smoked beans with rib tips... I was thinking of those, but would they be too hot and melt those little 2 oz portion sample containers?

I just got a copy of the menu *ppl prices last year* and I AM under the prices, but not THAT much.. I did get a good idea of what I can do.. I have really never done something like this to MAKE money... I will adjust and make a new menu and repost here as it is done.

So if u think 200% profit is necessary? So if an item cost $3, I need to sell for $9? My profit margin is 35%. I can make a pulled pork for 67¢ and I see for $2.50. That's not good?

Actually did a spreadsheet, and I was shocked at what I was charging and getting in a profit...on average, I was averaging about 35%... that is just PRODUCT, food ... Not silverware, plates, or other items... I will use the leftovers, all included... I figure if I don't sell all my meat, I...