Feeding the masses !!

[lunchmeat]

I have my little bbq truck and have been running around town selling as much as I can.  My issue is , my 1st event I have booked is here, and I know there will be around 300 to 400 people. how much food should i bring? what is a decent portion of pulled pork ? is it sacrilege if I dont put slaw on a pulled pork sandwhich? whats a decent portion of ribs?

I am trying to keep the menu under 10 bucks. I am weird but i love Pulled Pork over rice with onions and green peppers sauted and mixed in . will I get hate mail in my inbox for that ? 

 

[chilerelleno]

Being where you are you might want to stick with a PP/slaw sammich, or offer both if you've room for the prep.
I would not offer just the rice-n-peppers, unless you've a reputation that'll bring people on that alone.
Serving size is dependent on bun size, cover the entire bun at least an inch thick, people are payng for the BBQ not the bun/slaw.
Get miserly with the meat and they'll not be back soon, if ever.

Ribs, 2-3 ribs depending on cut,
2 Spareribs
3 St. Louis
3 Baby Backs

Is this event just you or a gathering of food trucks?
I'd count on feeding anywhere from 1/4 to 1/3 of the crowd at a multi truck event.
Do you smoke in your truck or pull a smoker, precook 2/3 of your meat and have the rest smoking at the event and due to be ready just before the halfway time mark, the smell can/will drive people crazy and right to your truck/cash register.

Do not be afraid to sell out as long as it's not too soon, it means your food was good, hang that sign with pride, "Sorry, So Good, It Sold Out!"
People will remember and want to try your BBQ at the next chance.

Just my $0.02

 

[lunchmeat]

thanks , there only will be a hotdog cart and desert truck besides me .  I was going to serve meat and 2 sides for 9.00   or 10 with a drink  sides were baked beans and CORN ........ but I did a large yard sale a few weeks ago and I believe I missed out on at least 100 dollars from running out of Pork  and ribs. ... and I have at least 10 people just wanting a sandwich  and i had no buns. since this is an out door event where people are moving around should i focus more on things that are handheld?

 

[chilerelleno]

I'd readily grab a good looking/smelling plate of BBQ with two sides for $10 out the door.
Figure you taxes so it is a straight $10 transaction, no small change given.
Skip the $9 no drink option, drink is included, if they don't take the drink, fine by you.
If anything offer a $5. meat only option, e.g. sammich only.
Get their money, many will part with a $5. spot much easier than a $10. spot.

 

[lunchmeat]

oh and i definitely plan on getting the trailer there to smoke ribs , they take four hours so if i start them when i arrive i can have plenty of orders ready by lunch.

 

[hardcookin]

There is not much profit with ribs and they take up a lot of space on the smoker.
Pulled pork is the best bang for the buck.

 

[lunchmeat]

that makes sense .

 

[eman]

If you use measuring scoops for everything including the Pulled pork. Then you can figure out how much finished product you will need per person. most 3 portion clam shells have 2 sections that are

2 oz and the main section is 4 oz. some are 3 oz and 6 oz. . use a 2 oz scoop for the sides and at least 3 oz ( Maybe 4oz for lg buns if 3 oz doesn't fill them enough ) of Pulled pork per sammich. I would just serve Pulled pork on the bun and have some squirt bottles with a finishing sauce and a bbq sauce. You can have a stack of clam shells with the sides and a bun already in them. that way you open it put the hot meat on the bun close it up and serve.

 The only way i sell ribs is take orders and sell by the rack or 1/2 rack. To much trouble to fool with at a fast paced festival or show.

 

[chilerelleno]

If you use measuring scoops for everything including the Pulled pork. Then you can figure out how much finished product you will need per person. most 3 portion clam shells have 2 sections that are
2 oz and the main section is 4 oz. some are 3 oz and 6 oz. . use a 2 oz scoop for the sides and at least 3 oz ( Maybe 4oz for lg buns if 3 oz doesn't fill them enough ) of Pulled pork per sammich. I would just serve Pulled pork on the bun and have some squirt bottles with a finishing sauce and a bbq sauce. You can have a stack of clam shells with the sides and a bun already in them. that way you open it put the hot meat on the bun close it up and serve.
 The only way i sell ribs is take orders and sell by the rack or 1/2 rack. To much trouble to fool with at a fast paced festival or show.

Obviously a BTDT reply, and a danged good one.

 

[lunchmeat]

I though I would throw on some ribs and chicken  just to keep the smoker going at the event. and if they sell they sell  of course  the ribs would be more expensive.

 

[smokesontuesday]

 
I though I would throw on some ribs and chicken  just to keep the smoker going at the event. and if they sell they sell  of course  the ribs would be more expensive.

If you just want something quick on the grill to get the smoke smell out there then chickens work. You can pull them and serve pulled chicken sandwiches too for those who don't eat pork. That wouldn't change much in your setup and should move pretty quickly.

 

[3montes]

I always figure about 5 to 6 ounces per pp sammich. You can serve on slider buns and 5 ounces will look like a monster sammich and it's not that much less of a bun.

 

[lunchmeat]

UPDATE: i got skunked !!!! the college was very busy for that race and they had music for afterwards and stuff to do , "Parents day" a few raindrops fell and they scattered little roaches with the light switch flipped on.  I made like 45 bucks . I went over to a local motorcycle shop and made another 50 or so in just an hour . I have 5 pork butts left ...........