Slabs Barbecue, featuring our pal eugenek, is turning out some beautiful beef ribs in La Crescenta. Here he is with his right-hand man, Adam, and some of that tasty, tasty product.
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A New Voice in Southern California BBQ!
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Charter Member
- Dec 2014
- 168
- Woodland Hills, CA
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PBC
Weber Performer
Rotisserie Ring
Rotisserie Basket
Smokenator
Maverick 732 (featuring a melted back panel, courtesy of a disastrous attempt at pizza)
Thermoworks Pocket Thermometer
Three Bricks
A New Voice in Southern California BBQ!
Ladies and Gentleman,
Slabs Barbecue, featuring our pal eugenek, is turning out some beautiful beef ribs in La Crescenta. Here he is with his right-hand man, Adam, and some of that tasty, tasty product.
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Founding Member
- Jul 2014
- 9698
- Smiths Grove, Ky
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Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
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Charter Member
- Dec 2014
- 168
- Woodland Hills, CA
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PBC
Weber Performer
Rotisserie Ring
Rotisserie Basket
Smokenator
Maverick 732 (featuring a melted back panel, courtesy of a disastrous attempt at pizza)
Thermoworks Pocket Thermometer
Three Bricks
Dang. It's a shame you can't see it. Kind of a thing of beauty, even if I have to say so myself. David Parrish , do you know what might be up with this?Last edited by jmott7; March 29, 2015, 03:30 PM.
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Hey cdub24, the plan seems to be constantly changing as I navigate the health department rules. We started out at the Malibu Farmers Market the last couple weeks, but due to the distance and cost we're going to switch markets and hopefully bring it to Old Pasadena Farmers Market soon. I'm not able to sell at Harmony Farms because of the LA County health regulations. I've learned that cooking barbecue around here is a very tough nut to crack unless you outright start your own restaurant or invest in a food truck.
However, if you wanted to have a cookout I'd be down with that.
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Huh... what are the health regs?
Have you looked into doing it at the Montrose or La Canada market? Although I have no idea what the ins and outs on those places are as a vendor.
Have you tried the BBQ place attached to Cordon's? It was ok. Although I'm a tough critic after making my own "last meal ribs".
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Honestly, I'm still trying to figure it all out. For example, Pasadena health department wants me to park at a commissary because they consider my trailer a food truck. But it's not. And one of the commissary's I checked out won't let me park because the trailer isn't covered, per LA County health department rules. So that puts me in no man's land. Like I said, still trying to figure it all out.
I haven't looked into Montrose, but I have asked about La Canada. There's a couple who brings their food truck to La Canada on Saturdays and they serve brisket plates and sandwiches. I like their pecan sweet potatoes when it's available. They're sweet people, please give them your business.
I'm talking again with Pasadena so maybe we'll get some answers. Thanks! But seriously, are we doing a local cookout or what??jmott7 are you in?
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Charter Member
- Dec 2014
- 168
- Woodland Hills, CA
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PBC
Weber Performer
Rotisserie Ring
Rotisserie Basket
Smokenator
Maverick 732 (featuring a melted back panel, courtesy of a disastrous attempt at pizza)
Thermoworks Pocket Thermometer
Three Bricks
I'm definitely interested. Start a new job next month, so things could get hairy, but maybe I can call it a marketing event.
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Founding Member - Moderator Emeritus
- Jul 2014
- 4893
- Stockholm, Sweden
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Author of the book Barbecue, fire and smoke
Manufacturer of:
Hank's Bonafide Beef Rub
Hank's KC Royale Pork 'n Poultry Rub
Hank's Signature Steak Rub
Grills
Big Green Egg (M)
Weber 22" kettle (lime green)
PK TX
8 noname 22" kettles (black)
"Rude Boy" - my own custom built offset smoker
Thermometers
iGrill 2
Thermapen
Fireboard
Accessories
BBQ Dragon
Slow n' Sear
All my recipes, photos and information can be found at
https://hankstruebbq.com
YouTube channel
https://www.youtube.com/c/Hankstruebbq
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eugenek
I admire your entrepreneurial attitude! Making your hobby a business is stressful. Relying on the public to like and appreciate your offerings can drive a person crazy. Knowing how to price your product to maximize volume without going broke or working for free is stressful. Worrying about product liability is stressful. Food poisoning can put any restaurant out of business unless they have very expensive insurance. The federal government demanding 39% of your profits without doing ANY thing to make your business grow and then telling "You didn't build that" is an insult and stressful.
I can tell you eugenek... There is NO better feeling than starting a new business venture and eventually making it work!!!
Nice Logo... I like it.
Good luck my friend.
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Sounds like you've been there, done that. Each week has been a roller coaster of emotions so far, especially when dealing with customers. I haven't really done any retailing or food service before so it's all new to me. But I try to keep things simple, from reducing what equipment I transport to what I serve on my menu (just different sized servings of short ribs!). That seems to help keep me sane.
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