new member with a question!

Former Member

Howdy All,
I am a proud new owner of a SM250. I seasoned it yesterday and gonna throw a couple of butts on tongiht. Long story short I have been doing catering and events for the last 3 years with a Lang 84 and love it. I bought the CS so I can get some sleep at night. I also am opening a take out linch spot out of a class 4 moble unit in conjunction with my buddies Home Brew shop/micro brewery.I am providing him with simple pulled pork sammys so he can legaly serve beer in his tasting room. My question is what type of menus are some of you serving that have a pretty basic set up? I do really well with my festival menu but thought I would ask what is working for some of you. Thanks in advance and sorry for the long post.
WT.

7/25/054:32 PM

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Former Member

wt,
what is working well for us at the farmers market is;
pulled pork either as a sandwich or meat only
brisket same way as above
chicken legs or thighs.
we used to also have smoked turkey and some vegetarian entrees but found in this heat that pork brisket and chicken is the way to go right now.
our rig is on the small side so we have to be careful of what we do
hope it helps
jack

7/26/051:29 PM

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Former Member

WT
What jack says is true....PORK is the king. No sliced pork, only pulled. We don't have any requests for side dishes at the market. Right now, it's so hot, most folks want meat to take home with them, not to eat at the market. Chicken drumsticks seem to do ok. We sell lots of boxes of pulled pork and brisket. The vegetarians have wilted back to their air conditioners, I think.
One thing we do is provide a fruit garnish on every plate. We change the fruit from week to week. The people seem to feel they are getting a nice touch. We usually use a tropical fruit, melon is ok, mango is a hit, pineapple they like.
Papaya went from supersweet to cardboard on us, so I don't know what to say about that one!
Peggy

7/27/058:46 PM

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