i have heard of brunswick stew but never in association with bbq...

it sounds very good and i will be trying your recipe....i am hoping to do a once a month whole hog bbq (slow smoked) / all you can eat buffet and this would be a perfect menu item for the smoked hog's head....it is funny because i was just trying to figure out how to serve it without the more squeamish folks being turned off and this recipe seems to fit the bill just perfectly.....thank you!!!

well....

my boss and i are going to have a booth at the local 'peddler's fair' up in Oakhurst...it was pretty 'iffy' about getting a spot for the Spring fair but someone dropped out and we got their spot (we will be there in the Fall, too)...what great luck (God's Grace)!!! i had thought about it ...but he was the one that came and asked me about whether i would be interested and of course i was...3 days later we are in!!! he wants to promote my place and make some extra $$$ at th same time...now the money is nice and we should each walk away with some profit but i am there simply to promote my place and introduce the locals to what is coming next Spring...it is a great opportunity and it just fell into my lap...God has to be making things easy on me....

if you are in the area and at the fair look for a booth selling 'King Daddy's Fire Wings' and introduce yourself...ask for michael...i will set you up the best that i can (i have a partner here so i have to consider him with prices and freebees)...

hope to see and meet at least 1 or 2 folks from this board!!!

have home made bbq sauce

well,

this last weekend was 'the peddler's fair' up here and we threw together a booth that sold chicken wings with my sauces (fire wings sauce, hot wings sauce, jamaican jerk sauce and citrus glaze sauce) on them .....we also sold iced tea, lemonade, sodas and water...

friday...amy's cousin, darcy, came up to help at the fair (thank God because we would have had a terrible time without her)...she didn't get up here until late afternoon...i spent the entire day with dave (my partner) getting the booth, tables, etc out of storage and the restaurant and getting them set up at our spot at the fair...darcy got up here a little after we were done and by that time i was home making the last batches of my sauces...then we all stayed up very late making signs and banners for the booth...i went to bed after 1 am and amy & darcy turned in about one and a half to 2 hours later....

saturday....up just after dawn darcy and i "carny upped" (our twist on 'cowboy up') and headed out to pick up the sauces and last minute stuff and then went to the booth....we got set up and waited for the customers to start buying....it didn't really happen and we were all disappointed...until the end of the day when lots of the other 'carnys'/vendors came to my booth saying that they had heard that i had the best wings...we made almost as much in the last hour as we had all day...we couldn't figure out what was wrong...so we decided that the words 'fire wings' must be scaring the potential customers away....

we made new signs that night....it was another very late night and then up and out by 7 am...

sunday...armed with new signs and some samples...we really sold a lot of wings...people went nuts for them....heck, the vendor next to me bought nearly 100 wings for himself during the 2 days....my sauces were a hit!!! lots and lots of people asked if was going to bottle them and sell them and were very happy that i am planning on opening a bbq restaurant up here...we got invites to a couple of other events scheduled for later this summer and in the fall (we are currently planning to do 2 more for sure and considering 3-4 others..).....in the end we managed to make enough to pay for all of our expenses and make a little profit (something many of the vendors near me didn't do)...all in all it was a great, fun and learning experience...

if you are in the market for a turkey fryer then i have to suggest checking out the bass pro shops fryer/steamer combo...it was only around 80 bucks and came with everything and then some...looks good and cooks beautifully!!! and above all is extremely stable...almost no way to trip it over or knock the pot off....i am really impressed with it!!!

my new slogan is ' Hey, let's talk sauce!!!'
...it got lot's of folks to come and try my wings and really helped the sales...

can't wait to do this again!!!



Michael...AKA King Daddy...

Congratulations ! Isn't the last minute "tweaking" fun? Have y'all thought about coming in July for the West get together????

tweaking is what it is all about....i had a GREAT time and can't wait to do it again!!!

i am not on here as often as i used to be...too many children...too much work...etc....

when and where is this get together? i haven't heard anything about it...

I'm a bit late to the party, but here is my .02. I have been in the pest managment business for over twenty years. Whatever you do, DO NOT SKIMP ON CLEANLINESS OR MAINTENANCE! I am not speaking of areas where your customers will see, although those are important. I am speaking of your prep areas, cooking line, coolers, drains, ice machines, dishwashers, etc. In the long term, your customers will thank you by returning, and you will have far fewer issues with your local health department.

i have had both great and horrible experiences in the restaurants that i have worked in....rest assured that mine will be well beyond clean...

my wife, then girlfriend, actually had to be rushed to the hospitol because of food poisoning from a reataurant that I used to work at...too much to explain but she spent 6-8 hours hooked to I.V.s and the next week or so on medication...needless to say i reported it to the local authorities and the place was hit hard with fines and had to clean up bigtime...it was a horrible place to work and too gross to describe...it actually made me stop working as a cook for several years...it bothered me so much....

i am 'anal' about cleanliness and cross contamination...no need to worry there...

thanks for the advice!

go to Off Season and look under Get Together in the West. It will be July 30- Aug 1 in ID. Hope you can make it. It should be a blast.

I have a hank'ern for BBQ now thanks[&:] There isn't anywhere around here that makes or even knows what good BBQ is.

The thing that does it for me, is to make sure the aroma of the smoking pit can be smelled in the resturant. Mand when I walk through the door that odor just knocks me for a loop and pretty much garuntees that I'll drop about $50 for a meal. Good Luck to you I wish I had the cahonies to open my own pit. Way to Go[8D]