chris,
man i am glad to hear that you are doing well!!!!
our plate is looking a lot better as peggy has us booked at the local farmers market every saturday starting the 23rd of this month.
my food rep gave me a heads up on this one,told me no one is doing anything for breakfast. heard that and here is my brekkies menu
brisket on a bisket-sausage gravy diced brisket on a biscuit,
hash browns,cheese and ham-making it like a napoleon
sausage loaf- ez to do 1 lb mild sausage mixed with 8 oz shredded cheddar bake in the fec 30 mins at 375.
logistics are the tuff one. we can set up at 7.30 and gates open at 8.30
i figure my fridays will be smoking and then cooling for reheat saturday
nice part is i am no longer constrained by competition rules so i can marinade and pump to my hearts content and just have a good old time.
with the cost of gas skyrocketing this came at a great time!!!! as much as i love competition (and to be honest this is what got our foot in the door with the market as the lady who runs it is really selective) at times i feel like i am in straightjack since a lot of my good stuff i cant do under comp rules
peg is also handing out our meat smoking price lists and i think she has us on the right track. we will also keep displaying the banner candy sue gave us and passing out the sample packs for her and the neat part is the albertsons that carrys bbqers delight pellets is only 2 miles up the road so we hope that that will help her out too!!!
again glad it is going well for you and we are looking up also
jack