British BBQ Society Forums

I made the decision a couple of years ago that i would only do vending for charity events, it really is too much of a gamble to try and make a living from it.

Other than the charity events I have a few corporate deals that happen year on year and have been dabbling with the idea of expanding that side but to be honest have too many commitments which is why i asked on another thread whos currently vending and would be interested in any leads i get (geographically). I have an automated quote system that will be going online in the next week or so. The menu covers pretty much everything.

Been thinking about trying my hand at selling bacon and smoked cheeses etc at the local Farmers Markets as an addition to my day job...just need to get off my lazy behind and find out about health regs etc. as I would be producing from my home and not from a seperate property.

This is something we are really interested in doing and we expect to be up and running at about 5 events this year.
My overriding thoughts are a minimal menu and understanding the customer. It seems people are reluctant to try real BBQ food but once they do they appreciate the flavors.
I am also conscious of the numbers we can cater for - as such we are looking into equipment for larger volumes. This isn't something we expect to be replacing day jobs but it could add some pocket money for holidays.
Having spoken to a few people it seems that a residency at a local pub or market n a regular basis is the key to success.

Any advice/ thoughts welcome.

We have been doing a few events and funding ourselves which has helped introduce the idea of a 'different style' of BBQ food shall we say?
It wont take much to move that on in terms of cost, just the additional time. I wanted to get away from pre-cooked food re-heated but could understand this may help for certain occasions.

I dont see the harm in promoting real / American BBQ. lets face it alot of people on here wouldnt be talking about it if they hadnt tried it. The corporate work i have all grew out of a slog your guts out day selling pulled pork and ribs against the burger vans. I wouldnt expect to gain a market or educate in a few weeks, but slowly slowly catchy monkey.....

...and in anycase, there isn't much better than cooking bbq anyway, if education is what it needs then so be it, I am happy to put the hours in.

It does seem to me that there is a rising BBQ scene in London, The BBQ Rib Man, Pitt Cue Co and the restaurants (these I are just the ones I know of) How long that will take to manifest itself in sleepy Worcestershire is anyone's guess (we are just getting up to speed with Thai!)

I recently cooked for a local school in a World Food day cooking our homemade hotlinks, brisket chilli, smoked chicken wraps and just to confuse them some paella. All the food went before we got to cater for the last 2 classes and they were so keen to try different foods it was very encouraging!

Think you have hit the nail on the head, its going to take time but worth the effort.

When you have grown up with the depravity of weekend BBQ's that most of us Brits endure you can understand why I refered to your "bbq" as "real bbq". Whatever it is called it tastes better.

I've been introducing a few people(friends and family) to some of the food I've been BBQing recently, and most of them haven't tried anything like it.
I'm really passionate about good food, cooked really well, and have a real fondness for good quality "cheap" cuts that taste amazing when cooked well, so I guess it was natural to gravitate towards BBQ. But a lot of people in the UK just don't know it's there.....yet.
But I feel it's an area of the UK's food education that needs a serious revamp.
The indoor kitchen has been totally rejuvinated in the last couple of decades, it's about time the same happened for cooking outdoors.
I really believe that you guys doing what you do here can really help show others what is possible cooking outdoors.
Cheers
Marcus

DrSweetsmoke wrote::lol: I don't mean to offend I just... well... hell I don't know just speaking out loud I guess.

I don't like cabbage either but I know it's supposed to be good for me.

Try wrapping some of your pulled pork in blanched cabbage leaves, Greek style you may find you like it. Or it could just be the flavour of the pork beats the taste of cabbage