I can honestly say this report is more an exhibition of the Pit People than it is of me.
Decided I’d had enough and reached my ceiling working out of my wagon at the truck dealership and at the end of October last year I called it a day. I had a few thoughts of whereto but nothing set in stone. I was giving up a guaranteed income for the meals the company was paying for and some other minor business on the side. I felt there was no further growth for me personally and financially.
During the month of November I spent my time being lazy while I pondered things. I got a call from a Pub owner who I met with and know find me and my wagon parked outside his pub. The pub (JADES) in a small center does not have a huge amount of feet through it, but is nicely positioned next to a busy supermarket and very busy petrol (gas) station.
To get the wheels rolling I decided on a limited menu. Burgers, Russian and Cheesegriller Sausages (both shop bought) and fresh hand cut Chips (fries). I have become the owner of potato peeler calluses.
I serve Smash burgers and have become convinced there is no better burger on the planet, so simple and delicious. Very few people these parts are familiar with the term Smash Burger and one of the best examples of this was somebody asking "What’s the difference between a smash burger and one on a roll."
Becoming somewhat of a Burger Legend in the area. So much so that one person told me I’ve ruined his life. He is a Burger Buff and is now unable to eat any other burger but mine. I am constantly asked if I sell the patties I use on my burgers. "No I don’t", followed by a long explanation and all I’d be selling them is minced meat that they can get from their butcher.
Word and mouth got me started and has now boomed ever since people started posting about my burgers on "Telegram" under the local "Sherwood Ads and Chat group." I don’t do social media besides lurking on twitter but have concluded it can be a powerful medium to get word out there and this without any of my own doing..
Most people’s first visits to my wagon start with saying "I have heard you make the best burgers." and almost always makes me wonder what they have conjured up in their head is a "best burger" because a smash burger is a simple burger and they may have come there with a different mental image. What sets a smash burger apart from the rest is the taste.
My burgers are smashingly good because of what I have learnt here about smashing. I am using a 75 – 25 mix and follow simple steps like pressing the outer edges of the patty down onto the flattop after smashing. I use a good shop bought BBQ spice instead of just a plain salt and pepper seasoning (S&P is my preference.) A toasted burger bun that has a sweetish taste. The BBQ sauce is none other than Huskee original shawsh that I add a little tamarind paste and a dash of Chipotle Tabasco. I do not do the lettuce and tomato thing only chopped raw onion.
A good quality processed cheese slice and homemade bacon are 2 of the most popular "add on top" items and a fried egg is another option. When I do have smoked cheese, I grate a small amount onto the bun and it just seems to take the burger over the top.
My tools consist of a plaster trowel and paint scraper. Trowel for smashing and scraper for flipping and scraping the surface after frying. Brings a lot of amusement to my patrons.
On weekends customers sometimes wait for more than an hour to get their orders. Mostly due to me not been able to keep up with the sides of fries with the burgers. One of these days I will have to consider a side kick to help out, but for the time being its working okay.
The smashing taken care of brings me to the 3 Leg Pig.
People can only eat so many burgers a week although there are a few customers who come at least 3 of the 5 days I’m open.
On the back of the success of the burgers I introduced Smoked Pork Belly 3 ways. Available only on Fridays from around 6pm.
If I haven’t mentioned it "I love Pork Belly" and so do so many of my supporters now.
On Fridays I smoke Belly Pieces, Ribs, and PB Burnt Ends and have never had any left-over bar that that I hide for myself. I have more demand for my ribs than I can supply. I cut the ribs from the belly myself because the spare ribs sold in the stores are the discarded belly bones from food processing companies with a small bit of meat between the bones. and the SA consumer knows no better and just accepts that’s how spare ribs are. I currently buy 4 whole bellies at a time. Three bellies for Fridays that yield enough for the belly pieces and burnt ends and 3 racks of ribs. The fourth belly I butcher for bacon.
I will be changing my opening hour to a later time in the very near future so that I can bring more options to the menu. I plan on having a different smoked meat special every day and am working on a few meal ideas I’ve gathered from the People of the Pit.I am looking to keeping it simple to start. Like pulled pork and beef served different ways. Chicken will also be on the menu. Mainly cooks that will take no longer than 6-8 hours.
I am excited to be getting back to being able to smoke more often than just once or twice a week.
Decided I’d had enough and reached my ceiling working out of my wagon at the truck dealership and at the end of October last year I called it a day. I had a few thoughts of whereto but nothing set in stone. I was giving up a guaranteed income for the meals the company was paying for and some other minor business on the side. I felt there was no further growth for me personally and financially.
During the month of November I spent my time being lazy while I pondered things. I got a call from a Pub owner who I met with and know find me and my wagon parked outside his pub. The pub (JADES) in a small center does not have a huge amount of feet through it, but is nicely positioned next to a busy supermarket and very busy petrol (gas) station.
To get the wheels rolling I decided on a limited menu. Burgers, Russian and Cheesegriller Sausages (both shop bought) and fresh hand cut Chips (fries). I have become the owner of potato peeler calluses.
I serve Smash burgers and have become convinced there is no better burger on the planet, so simple and delicious. Very few people these parts are familiar with the term Smash Burger and one of the best examples of this was somebody asking "What’s the difference between a smash burger and one on a roll."
Becoming somewhat of a Burger Legend in the area. So much so that one person told me I’ve ruined his life. He is a Burger Buff and is now unable to eat any other burger but mine. I am constantly asked if I sell the patties I use on my burgers. "No I don’t", followed by a long explanation and all I’d be selling them is minced meat that they can get from their butcher.
Word and mouth got me started and has now boomed ever since people started posting about my burgers on "Telegram" under the local "Sherwood Ads and Chat group." I don’t do social media besides lurking on twitter but have concluded it can be a powerful medium to get word out there and this without any of my own doing..
Most people’s first visits to my wagon start with saying "I have heard you make the best burgers." and almost always makes me wonder what they have conjured up in their head is a "best burger" because a smash burger is a simple burger and they may have come there with a different mental image. What sets a smash burger apart from the rest is the taste.
My burgers are smashingly good because of what I have learnt here about smashing. I am using a 75 – 25 mix and follow simple steps like pressing the outer edges of the patty down onto the flattop after smashing. I use a good shop bought BBQ spice instead of just a plain salt and pepper seasoning (S&P is my preference.) A toasted burger bun that has a sweetish taste. The BBQ sauce is none other than Huskee original shawsh that I add a little tamarind paste and a dash of Chipotle Tabasco. I do not do the lettuce and tomato thing only chopped raw onion.
A good quality processed cheese slice and homemade bacon are 2 of the most popular "add on top" items and a fried egg is another option. When I do have smoked cheese, I grate a small amount onto the bun and it just seems to take the burger over the top.
My tools consist of a plaster trowel and paint scraper. Trowel for smashing and scraper for flipping and scraping the surface after frying. Brings a lot of amusement to my patrons.
On weekends customers sometimes wait for more than an hour to get their orders. Mostly due to me not been able to keep up with the sides of fries with the burgers. One of these days I will have to consider a side kick to help out, but for the time being its working okay.
The smashing taken care of brings me to the 3 Leg Pig.
People can only eat so many burgers a week although there are a few customers who come at least 3 of the 5 days I’m open.
On the back of the success of the burgers I introduced Smoked Pork Belly 3 ways. Available only on Fridays from around 6pm.
If I haven’t mentioned it "I love Pork Belly" and so do so many of my supporters now.
On Fridays I smoke Belly Pieces, Ribs, and PB Burnt Ends and have never had any left-over bar that that I hide for myself. I have more demand for my ribs than I can supply. I cut the ribs from the belly myself because the spare ribs sold in the stores are the discarded belly bones from food processing companies with a small bit of meat between the bones. and the SA consumer knows no better and just accepts that’s how spare ribs are. I currently buy 4 whole bellies at a time. Three bellies for Fridays that yield enough for the belly pieces and burnt ends and 3 racks of ribs. The fourth belly I butcher for bacon.
I will be changing my opening hour to a later time in the very near future so that I can bring more options to the menu. I plan on having a different smoked meat special every day and am working on a few meal ideas I’ve gathered from the People of the Pit.I am looking to keeping it simple to start. Like pulled pork and beef served different ways. Chicken will also be on the menu. Mainly cooks that will take no longer than 6-8 hours.
I am excited to be getting back to being able to smoke more often than just once or twice a week.
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