Credit where it's due

Well,that's nice to hear,and we'll pass it on to Tommy.They are always pleasant and helpful to others.

They run a large scale vending operation ,at the same event they compete in{Todd can tell you what managing the 30 extra hired hands for four days and dealing with all the local inspection depts. can do for your blood pressure ]

Often,it is a requirement of the organizer to do both-so they make double money. They are also running their cater and restaurants by cell phone.

Todd is one of the few of us that can appreciate this splitting your focus-successfully.

At large regional cookoffs,there is extra consideration/money given to the cooks from that region,that have the higher placements.

Tommy, usually, wins the top placing team from the Carolinas.[Tough ,when the other teams aren't feeding a few thousand]

These contests will draw top comp teams from half the country.

Also good,to see Todd up and kickin'.

quote:

Originally posted by Tom:
They are also running their cater and restaurants by cell phone.

Also good,to see Todd up and kickin'.

Glad to be up and kickin'. Taking delivery of a new cooking rig next week to replace one that got stolen last month. (Anybody in the south with a trailer mounted cooker, watch it very carefully. The police say they are disappearing at an alarming rate.)

Tommy is fortunate to have an incredible staff. He apparently takes his restaurant staff to events on a rotating basis, and the experience shows. My waitress today, that I questioned at length BTW, knew more about the prep and cooking of BBQ than most restaurant owners I've met recently. And she knew the equipment they used and the wood, etc. If I could imagine having a staff like his, I might consider opening another restaurant.

Another table heard me asking all of my questions, and they mentioned that they remembered Tommy from back in the early '90's when he'd go to nearby Martinsville Speedway and sell ribs in the parking lot with just a pull behind cooker and a cooler. They seemed to have a lot of hometown pride in his success, now with two restaurants. He's doing it right for sure. Nice, clean, well run restaurants, and apparently a vending business doing well too.

I'm signed up to do chicken and ribs at Charlotte in May for the NASCAR race, so I hope I can do it as well as Tommy, since this will be my first venture into vending in many years.

We received a few bottles of their barbecue sauces last week. If you like vinegar based sauces, these are the best I've ever tasted without a doubt!

Tommy is a stand-up kind of guy. Known him for a number of years and got to vend with him at Tryon one year.

Todd, Thx f or the Checkered Pig tip. Next time thru Danville I'll look them up for some sampling.

Good luck at LMS in May. Will you be setup inside? Might see you there.

I'll be somewhere in the infield. Look me up.

Glad to hear that your up and running again. Sorry about the smoker, dang thief probably doesn't even know how to use it.

Now why am I not surprised to hear that you have already found an excellent Q shop? Good luck at the track and take time to watch the sights.(LOL)