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30 replies

BBQ Sundae!

M mbaileyhttps://www.facebook.com/Baile...62518746394/?fref=ts
We are working on the Q in the cup idea AKA a BBQ Sundae.

We made some for lunch today and I was really surprised how much I enjoyed it. BBQ Beans on the bottom, BBQ pulled pork in the middle and potato salad on top with a small drizzle of BBQ sauce on it to make it look like chocolate syrup. Then added a cherry tomato and a pretzel stick. I think I will end up skipping the sauce on top and give it a dusting of rub or paprika for color.

We are also going to have our brisket and cole slaw for options and are considering cheesy potato's or mac and cheese in case they don't like beans.

I think this will sell like hotcakes at some of the weekend events we do. Anyone have any experience with this?

I used about 4 oz of each item and was pretty full.

My dad said he missed his bread.

I think the pork and slaw would be better and the brisket with mac and cheese sounds great. Still experimenting.

I am planning on using these cups and they won't be as full as the one in the pic.

http://www.webstaurantstore.co...0-case/760ADC12.html

If you are on Facebook we are under Bailey's BBQ Barn

If any of you know Jumpin Jim he put this idea into my head a couple of weeks ago when he stopped by at our concession trailer so I want to give credit where credit is due!

Thought's anyone?

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FM Former Member
These have actually been around fairs for a few years, but not everywhere.

For me the cup makes the difference. If it's more of a vertical cup, it will make the visual aspect of it look great but trying to dig out the beans from the bottom would be impossible until the end.

I say give it a go and see what works. I'm sure you'll have plenty of feedback.
P padrefan98Member
I think it's a great alternative to a sandwich. Lot's of people look for ways to eat and cut carbs. Even though it's not a zero carb dish, it's still a lot less for those of us who usually pile all of that on a bun anyways. Great idea!

It's also looks great for walking around. Tough to eat a sandwich and hold the plate while walking. We all know how it usually takes two hands to hold a BBq sandwich together.
FM Former Member
quote:
Originally posted by bigwheel:
Aferred that might trigger delicate heave mechanisms in Texas. Now Okies might like it Who knows? lol


This from the State that deep fries EVERYTHING at the State Fair.

Actually first BBQ Sundae I saw was at a Texas fair. It's not an okie thing. Wink
A astronorickMember
quote:
Originally posted by SmokinOkie:
[QUOTE]Originally posted by bigwheel:
Aferred that might trigger delicate heave mechanisms in Texas. Now Okies might like it Who knows? lol


quote:
This from the State that deep fries EVERYTHING at the State Fair.

Actually first BBQ Sundae I saw was at a Texas fair. It's not an okie thing. Wink


I'd be willing to bet you all might be surprised. When my wife proposed the idea of a "BBQ Parfait" when I was putting the wall art together prior to opening, my exact words were "that sounds stupid". I have eaten those words, several times over. It's been hugely popular, and not just with the ladies. Lotta' guys order them - and more eat them in house than order to go. Go figure. Heh.

Somw of my folks have been toying with the idea of a "Keilbasa split", which would be smoked Keilbasa in a banana split dish, along with sides. The thought of it makes me ill, but who knows - I may do a little test run this summer. Wierd specials sometimes go over better than I anticipate.
Rick
Last edited by Former Member
FM Former Member
quote:
Somw of my folks have been toying with the idea of a "Keilbasa split", which would be smoked Keilbasa in a banana split dish, along with sides. The thought of it makes me ill, but who knows - I may do a little test run this summer. Wierd specials sometimes go over better than I anticipate.
Rick


OOOOHHHHHH- Kielbasa sundae sounds kinda good depending on the sides with it. Send a pic when you try it.

I like the idea of a BBQ cup-sounds pretty good-
too.
Last edited by Former Member
B bigwheelMember
Well Ok..if yall say its good. Will take your word for it..in case I dont get to taste it personally. Some of us was trained to eat the sides on the side. I see folks from up North on TV putting french fries and onion rings directly on the burger. That just dont seem right. Now I do like Sul Ross Sundaes. That fried tates covered in cream gravy with a lattice work of ketchup on top. Now thats good.
M mbaileyhttps://www.facebook.com/Baile...62518746394/?fref=ts
How are you doing the corn bread on top? Is there some kind of pan that gives it that nice curved shape or are you just using like a muffin pan?

We were talking today and thought a Hawaiian sweet roll would be doable jammed on the pretzel stick.

Don't want to over think this if you get my drift...

For those who have bought them how much were people charging for them?

When we are vending through the week we get close to $9 for a 6oz brisket sandwich with two 5 oz sides. I don't think $6 for a pork sundae or $7 for a brisket (12 oz total serving w 4 oz of each item) would make people even bat an eye.
A astronorickMember
quote:
Originally posted by mbailey:
How are you doing the corn bread on top? Is there some kind of pan that gives it that nice curved shape or are you just using like a muffin pan?

We were talking today and thought a Hawaiian sweet roll would be doable jammed on the pretzel stick.

Don't want to over think this if you get my drift...

For those who have bought them how much were people charging for them?

When we are vending through the week we get close to $9 for a 6oz brisket sandwich with two 5 oz sides. I don't think $6 for a pork sundae or $7 for a brisket (12 oz total serving w 4 oz of each item) would make people even bat an eye.

We charge $5.49 for the Parfait, in a 12 oz. cup. They get a choice of pulled pork or pulled chicken, and 2 'regular' sides. If they want with Brisket or smoked meatloaf, there is an upcharge. If they want other than 'regular' sides, there is another up charge. They sell muffin pans with the rounded bottoms for that shape - but we just serve a smaller cut of cornbread from the pan.
Rick
A astronorickMember
quote:
Originally posted by Pags:
How could it be a side if it's not on the side? Confused

The Kielbasa Split sounds awesome. Take off from the good ole chili dog.


I guess in a parfait, the 'sides' are actually a 'top' and a 'bottom'? Yea, when we test the Keilbasa split it will be in the good ole' banana split 'boat'. Funny the things that catch on with people.
Rick
B bigwheelMember
Not sure what folks like in your neck of the woods but in Texas..the only way we know when its time to eat is when the coola quits burning..so Owen's Hotz is one of my favorites. Vends very well. They can make you sweat..lol. We were peddling in front of Albertsons one day and some old guy with a Northern accent comes up and asks for a Brat. I say.."You want a yankee Brat or a Texas Brat?" He say.."Never had a Texas Brat so I will try one." I gave him a Hotz and he came back and bought 3 more..sweating profusely..lol. This might be a link to get some.
http://www.socialgrocery.com/p...Smoked-Jalapeno-Hotz
andyjandyjMember
I actually found that recipe on the Internet about six months ago, been meaning to try it. Didn't know it was bigwheel's as it didn't have his name associated with it anywhere on the site I found it on. Is anise really required? I'm not a big fan of licorice flavor. And the MSG is definitely going to be excluded. And how much tender quick should I really use as I've seen at least three different quantities on various sites.

Actually, I bet I should probably start a separate thread. I'm guessing Russ is going to scold me tomorrow. Wink
B bigwheelMember
I'm not a big fan of anise either..but used in strict moderation it gives a nice kick. I now use TQ for the entire salt ration at the rate of 1.5 teaspoons per pound of meat. Aint no MSG at my house either. I normally bring the recipe up to date before sharing. Sorry about that. I also have a killer cheesy jap variant I swiped from my pal named Big Dave Pauling. Its really good. Holler if you want it.
FM Former Member
quote:
Originally posted by Tom:
...I posted it here many years ago.Be aware that cayenne pepper can range from 10,000 up to about 120,000 scoviles when you order it to make hot links..


Tom, tom tom....

You know recipe have their own place Frowner

Best thing was to post this in sausage then put a link here.

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