Concession Trailer is about ready, need help !!!

I have our concession trailer about ready to go and our first craft show is booked for the end of April. Here's my problem. We are set up to sell Buffalo Burgers, Dogs and Brats. I finally got the inspector to agree to let me grill them outside, under a tent and serve them from the inside. Dealing with him was an experience but that's another post. The problem is the only Buffalo Dogs and Brats I can find are fresh, NOT precooked. I plan on precooking them in my smoker at home, vacum packing and freezing them, then finishing them on the propane grill at the fair. I'm unsure as to what temp I should precook them to.

Has anyone fixed Buffalo food at fairs and if so, how did you do it. The burgers are no problem but I think the dogs and brats would take too long to cook from scratch and would work better precooked. Sure would like some help and advice. Maybe someone knows where I could buy precooked Buffalo dogs and brats. Thanks a lot.

Mike S.

Quite a specialty item for a craft show. Try this....

http://www.northstarbison.com/IBS/SimpleCat/Product/asp/product-id/103857.html

britt

quote:

Originally posted by konnie

Here's my problem. We are set up to sell Buffalo Burgers, Dogs and Brats.The problem is the only Buffalo Dogs and Brats I can find are fresh, NOT precooked. I plan on precooking them in my smoker at home, vacum packing and freezing them, then finishing them on the propane grill at the fair.Thanks a lot Mike S.

Mike,
Most health departments won't let you grill or cook any thing at home although you may have cleared that with your H.D.. My question is why such a high end item? Dogs and Brats are much less expensive and offer a much better profit in the end. Just curious.One other thought, er question why pre-cook them at home? In fact why precook them at all? Why not go to your site early and do the pre-cooking?
Jack

quote:

Originally posted by Dr of BBQ

quote:

Originally posted by konnie

Here's my problem. We are set up to sell Buffalo Burgers, Dogs and Brats.The problem is the only Buffalo Dogs and Brats I can find are fresh, NOT precooked. I plan on precooking them in my smoker at home, vacum packing and freezing them, then finishing them on the propane grill at the fair.Thanks a lot Mike S.

Mike,
Most health departments won't let you grill or cook any thing at home although you may have cleared that with your H.D.. My question is why such a high end item? Dogs and Brats are much less expensive and offer a much better profit in the end. Just curious.One other thought, er question why pre-cook them at home? In fact why precook them at all? Why not go to your site early and do the pre-cooking?
Jack

Jack: Good question. We would prefer not to sell such a high end item but don't really have a choice. We applied to several shows and fairs with a menu of regular hambugers, hot dogs, nachos and slushees that have a much lower cost. Unfortunately, we are the new guys on the block and couldn't get in because they already have established vendors selling those products. We have found most events don't have anyone selling Buffalo (probably due to the cost) and they will accept us with a Buffalo menu. It's a lot more hassel, a lot more expense and not what we really want to sell but may have to, until we get established with several of the events. If we find an event that will accept our beef menu, we will switch to it for that show in a heart beat. The set up is the same so the switch would be quick & easy. We already have menu boards set up for both and both products will be in our freezers at home.

Mike S.

I would be afraid of low sales. If there is a choice of beef hotdogs and buffalo I am guessing most people will choose beef due to the price. The link that was posted has buffalo dogs for like $11 a pound. If its 10 to a pound you have over a dollar in meat on each one. Good luck making your entry fee back especially with the economy the way it is.

Mike S (konnie). You posted a question / comment 3 weeks ago (or around that time), stating you couldn't have a grill in a tent setup without an ANSUL and Vent system. So as I told you in that thread, I'd contact the Kansas Health Department. I started with your city and had to work my way up. Finally (after a good week), all they sent me was this link: http://www.kdheks.gov/bch/ Just your basic Health Department website. They never did answer my question directly. I would have replied earlier, but I racked out my back and was floating on pain killers.. I finally did do some investigating thru that site and came up with the laws: http://www.kdheks.gov/fpcs/download/2005_Ks_Food_Code.pdf After spending an afternoon, and some 200 plus pages of reading later, I finally get to the final chapter of your health rules (concession stands - Chapter 9). Well, no hood or ANSUL system needed for your tent. Also, and this is important, you can only serve pre-cooked foods. (Pre-cooked does not mean cook it at home and package it to reheat later, but buy from a licensed location thats approved for such items). Also it states local Health Departments may grant you the OK to use raw items (such as burger), if you satisfy their requirements... This is on a one on one basis by the sounds of it, and I'm pretty sure there's a another bag of rules that follow this also...

quote:

Originally posted by UncleVic

Mike S (konnie). You posted a question / comment 3 weeks ago (or around that time), stating you couldn't have a grill in a tent setup without an ANSUL and Vent system. So as I told you in that thread, I'd contact the Kansas Health Department. I started with your city and had to work my way up. Finally (after a good week), all they sent me was this link: http://www.kdheks.gov/bch/ Just your basic Health Department website. They never did answer my question directly. I would have replied earlier, but I racked out my back and was floating on pain killers.. I finally did do some investigating thru that site and came up with the laws: http://www.kdheks.gov/fpcs/download/2005_Ks_Food_Code.pdf After spending an afternoon, and some 200 plus pages of reading later, I finally get to the final chapter of your health rules (concession stands - Chapter 9). Well, no hood or ANSUL system needed for your tent. Also, and this is important, you can only serve pre-cooked foods. (Pre-cooked does not mean cook it at home and package it to reheat later, but buy from a licensed location thats approved for such items). Also it states local Health Departments may grant you the OK to use raw items (such as burger), if you satisfy their requirements... This is on a one on one basis by the sounds of it, and I'm pretty sure there's a another bag of rules that follow this also...

Sorry to hear about your back and want to thank your for all your research and efforts. I finally got the inspector to approve my outside grilling after 'politely' pointing out some of the regs. What I must do is use a grill that has a hand sink on it. What I did was install a waste tank on the grill then I ran hot/cold water lines from my trailer over to the grill and use the fresh water from the trailer tank. The inspector said it was the first time he had seen it done but said it looked good and was OK to use. The grill is actually under a small canopy at the end of the traier with sides that zip on so I can cook outside and hand the product inside to my wife through an opening in the screen.

Brittneal gave me a web site for Buffalo but they are sky high. I found a place in Minnesota called www.buffalogal.com that sells the burgers and such for $4.00 a pound. That is still higher than beef but their dogs and brats are all precooked . Also since the food is grilled to order, I have got the events to allow me to serve both beef and buffalo so if the buffalo is to pricey they can have regular beef. It took a little talking but I told them I wanted to have beef on the menu "In case there might be couples where 1 wanted buffalo and the other didn't. Or where the parents wanted buffalo but the kids wanted a regular dog". I 'assured' them my main item would be buffalo (right !!!) They bought it so at least it got me in. I hope to sell more beef than buffalo because the markup is better.

Most of the craft shows and fairs around here are at least 2 day events and some are even 3 or 4. They will have attendance of 5,000 to 10,000 people and are not just little craft only deals. They will have music, games and other things going on. They are more like city festivals and of course the county fairs are always 3 or 4 day deals with tractor pulls, demolition derbys and rodeos. People in rural communities turn everything they can into a several day party since there is nothing else to do. Thanks again for all your help and it looks like things are coming together.

Mike S.

Hey Mike,
I am doing a pretty good business selling wild game and gourmet sausages. Specifically buffalo, elk, reindeer etc...I sell them for at least 2-3 times as much as a regular dog or brat. They are 4-1's and cost me between $4-5 a lb locally (except the reindeer). I sell em for $4 each. Definetly niche marketing, but as you said there were already beef dogs and regular stuff, why not dive in with something completely different. Also, don't rule out some other specialty brats...ie; Irish Bangers, Cajun Boudin or Andouille, real German stuff. I also carry a 4-1 kosher dog for those that want beef. I've found that kosher is important because there are many people that eat no pork at all. All beef doesn't necessarily mean no pork for some reason, therefore the kosher.
One other thing, you have a concession trailer with a 3 sink set up don't you? If you can cook burgers (which start out raw don't they?) then I think you can prepare uncooked sausage at your site. At least in Colorado that is. The reason most hot dog carts use pre-cooked is we can't wash rinse and sanitize our cooking implements of destruction.
Okay, Mike...good luck.

quote:

Originally posted by biker jim
Hey Mike,
I am doing a pretty good business selling wild game and gourmet sausages. Don't rule out some other specialty brats...ie; Irish Bangers, Cajun Boudin or Andouille, real German stuff. Mike...good luck.

Jim what is a Irish Banger? Never mind I did some research and came up with this:

Bangers
Our Bangers are a mild and simple blend of pork, breadcrumbs, and spices with the mellowed essence of rubbed sage.

Bangers are a favorite in pubs and homes all across the British Isles. Their name dates back to World War II when small rations of pork were extended in sausage making with additions of breadcrumbs. War-time bangers also contained a fair amount of water and tended to explode with a "Bang!" when they were cooked.

Lobel's Bangers are a very hearty version indeed—moist and moderately textured, juicy with sage-infused pork; they are plump, tender, and so flavorful.

Bangers are available in 1-pound packages, 6 sausages per pack.
Preparing Bangers

Traditionally, bangers are served as one half of that paragon of comfort food: bangers and mash. That’s mashed potatoes. Try them with a dollop of horseradish sauce or a sprinkling of garlic and onion powders and fresh parsley just before serving.

A bangers and mash recipe also often includes onion gravy. However, if you’re in a hurry, you can have a savory onion drizzle in a flash. Spoon Tracklements Onion Marmalade into a microwave-safe dish and microwave for 20 to 30 seconds. Then drizzle away.

Bangers are also a cornerstone of the traditional, full Irish breakfast that includes thick-sliced smoked bacon or loin bacon, grilled tomatoes topped with grated cheese and herbs, eggs, soda bread, and good, strong coffee or Irish Breakfast tea.

Try grilling the bangers just enough to brown them—they’re fully cooked—and serving with grilled onions and potato salad.

Or try a one-pot boil of bangers, cabbage, potatoes, and pearl onions.
Ingredients
(10% bread crumbs.) Pork, bread crumbs (wheat flour, salt, yeast), salt, dextrose, spices.

This variety of sausage is currently only available for pre-order. Place your order now and select a delivery date March 7-15. Order now for St. Patrick's Day!
QTY Pack Price
1 (16 oz.) Bangers $14.98

I would suggest going to some local butchers and sausage manufacturers and looking into some specialty stuff. You can probably work out a wholesale arrangement a whole bunch less than $15 a lb. And I just noticed that you wanted pre-cooked, on your brats Mike (teach me to read first, write later)
Steaming them at your commissary is one way of doing it. But since you have a health department approved trailer, why not simmer them in there, then bring em out to grill? Now buffalo is a fairly bland meat...you might look into a somewhat spicy version. I know people in Denver like their spicy stuff.