AZ Barbeque.com
AZBarbeque Events => Past Events => 2nd Annual Shorty's Rib Fest => Topic started by: Mike (AZBarbeque) on November 04, 2013, 01:09:00 pm
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We just locked down this event/competition once again. More details to be posted up soon.
When - March 8th & 9th, 2014
Where - Cathedral City, CA
This year, we are ONLY letting in Teams who can MASS Produce ribs & BBQ. Last year, all the teams/vendors ran out of ribs both days. We need to make sure we have enough this year to feed the masses.
I will post up more details as we lock them down.
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Define MASS...?
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It does state, "Shortys Ribs", just cut them in half :)
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It does state, "Shortys Ribs", just cut them in half :)
LOL, exactly!!
Last year, most teams were only cooking up about 15 - 20 racks a day and they were running out within an hour.
I know our booth put out over 15 cases of ribs on Friday & another 15 on Saturday and we ran out with several hours to go.
It doesn't have to be just ribs, but it is a Rib Fest, so that is what most people are going to want.
We had pulled pork & lots of sides out there last year as well.
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I have access to equipment to put out a lot, so that's not really an issue. I know the details are not out yet, but who supplies the ribs and what is the financial end? Historically, as you know, ribs are kind of a losing end of people's choice.
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That will be a great event to break out the FEC 500.how do you keep all the cases of meat cold before you cook them?
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I have access to equipment to put out a lot, so that's not really an issue. I know the details are not out yet, but who supplies the ribs and what is the financial end? Historically, as you know, ribs are kind of a losing end of people's choice.
It's NOT people's choice, it's full on VENDING!!! With a comp thrown in..
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Last year the cost to get in was $350 I believe. It might go up slightly this year, but you keep 100% of your sales.
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It's NOT people's choice, it's full on VENDING!!! With a comp thrown in..
I understand that. I was wondering how you kept that much product cold for multiple days.
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I understand that. I was wondering how you kept that much product cold for multiple days.
We purchased everything we used each day. It was only ribs, so we Hot cooked (smoked) most of them and then finished them off on the grills.
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Hey Mike, we got this and know to bring our other smoker, and will look into getting a refrigerated truck to hold some of the product. It might be through a meat company where we pre order the meat and they hold it for us on site.
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Hey Mike, we got this and know to bring our other smoker, and will look into getting a refrigerated truck to hold some of the product. It might be through a meat company where we pre order the meat and they hold it for us on site.
Let us know Dennis, maybe we can all pre order through them if they are going to have a truck out there.
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Sysco has left a refrigerated trailer at our event
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Hey Mike,
We would love to participate again, and if Dennis can get a refer truck, all the better. We have the capacity to cook lots of ribs! Last year was a great event, especially for a first year event.
Let me know!
Pete
Pete's Firehouse BBQ
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I will be there for sure! Let us know when we can sign up.
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I wanted to do this last year but figured you would need a trailered or size equivilant pit to cook the volume needed. Was I correct in that assumption?
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I wanted to do this last year but figured you would need a trailered or size equivilant pit to cook the volume needed. Was I correct in that assumption?
You need something to cook the quantities needed.
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I wanted to do this last year but figured you would need a trailered or size equivilant pit to cook the volume needed. Was I correct in that assumption?
Just buy several rib racks!
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We are in again. Last year was crazy we had as many rib racks as we could get in iur big offset and still sold out an an hour. Last year we did 30 racks a day we plan on doubling that (at least)this year. And either renting a second smoker or buying one. We are in for a refrigerator truck if you can make that happen Dennis maybe we can get a good deal on ribs if we go in together
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How is everyone selling? By the bone, multi bone split, half rack, full rack? Also there has to be a going rate everyone is selling them for, if so what can I expect.
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How is everyone selling? By the bone, multi bone split, half rack, full rack? Also there has to be a going rate everyone is selling them for, if so what can I expect.
Last year we started selling 2 Bone, Half Rack & Full Rack. We stopped doing Half Rack & Full Rack almost immediately as we saw we would easily sell out doing the 2 bone & much more profit on the 2 bone.
We also did Pork & Sides.
I think we were doing 2 Bone & 2 Sides for $7 or $8. Most everyone agrees on a price before, but you are free to charge what you want.
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Last year most of the teams agreed on 2 bones for $5, and that worked great. Like Mike said, we also offered half and full racks, but very quickly stopped that, and just sold the individual ribs.
Mike, do we know of the date, etc has been confirmed?
Thanks!
Pete
How is everyone selling? By the bone, multi bone split, half rack, full rack? Also there has to be a going rate everyone is selling them for, if so what can I expect.
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Is this event still a go??? Have not heard anything, and just wanted to make sure.
Thanks
Pete
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Is this event still a go??? Have not heard anything, and just wanted to make sure.
Thanks
Pete
As far as I can see, Yes. go to http://www.shortysribfest.com/
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thanks....boy I feel dumb! Wonder when the team applications will be available?
As far as I can see, Yes. go to http://www.shortysribfest.com/
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thanks....boy I feel dumb! Wonder when the team applications will be available?
SOON!!
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Thanks Mike!!!!
SOON!!
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I think FORK U will participate this year! Good opportunity to use all 3 Yoders!!
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App is available.
Visit http://www.shortysribfest.com/assets/srf-restaurant-vendor-form-2014.pdf for more info.
Look forward to seeing lots of you out there.
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Thanks Mike, that is great.
On the form it lists the both spaces as 10x20...Are going to have extra room like last year? In most cases, we used about 20x30 for the pits and ez-ups.
Also, do you know what the prize $$ breakdown will be?
Thanks again
Pete
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Thanks Mike, that is great.
On the form it lists the both spaces as 10x20...Are going to have extra room like last year? In most cases, we used about 20x30 for the pits and ez-ups.
Also, do you know what the prize $$ breakdown will be?
Thanks again
Pete
Just put your space requirement on the app.
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Remember, this event is designed specifically for BBQ Restaurants, Caterers & Teams who are able to handle Large Volume Vending.
Last year, every vendor ran out of food both days. You NEED to be able to cook and vend a lot of food.
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Will do, thanks Mike!
Just put your space requirement on the app.
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Do you need experienced CBJs for this event?
I will forward a list of local judges if needed.
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Do you need experienced CBJs for this event?
I will forward a list of local judges if needed.
Absolutely, that would be great. Thanks
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Check out this video. This event is going to be EPIC!!!
http://youtu.be/MnaEtsgDh54
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This one too. You look good Mike
http://www.youtube.com/watch?v=AQjv0yR5tnI
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This one too. You look good Mike
http://www.youtube.com/watch?v=AQjv0yR5tnI
Solid video. Glad to see Mike was rolling with the sleeved AZBBQ shirt that day. ;D
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Mike do you need to barrow a big pit ;D
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Mike do you need to barrow a big pit ;D
Heck yea, can you deliver it??