May 9, 2025 • 35 mins
We've made it to May and it's time to get busy! The boys look ahead at how they finished up april and what May has in store. Plus find out why Skippy hates Josh this week lol. This and more on this weeks episode.
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Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
Smells different, and if the smoke smells different, the food
tastes different.
Speaker 2 (00:06):
I would yeah, maybe. I mean, I'm not sure.
Speaker 1 (00:10):
If there's a different flavor it is, if the smoke
smells different which hits it goes into the meat, then
that flavor has to be different. Science science. Otherwise these
Texas guys wouldn't be so bonered for post oak, as
in that's all they use. So but yeah, just because.
Speaker 2 (00:36):
It's more or more prevalent down there versus so I have.
Maybe Michigan is hickory or apple because.
Speaker 1 (00:43):
So at our Ace Hardware they have barbecue sticks whatever
it is, and they had both post oak and oak.
I couldn't tell the difference in them. Really. I think
post oak is actually harder. I think is part of it.
It's a harder oak, so you get a longer burn
(01:04):
out of it, you get better bet use out of
it type of thing.
Speaker 2 (01:06):
How long are your lasting? Not very long really, So.
Speaker 1 (01:10):
They're killing dried. So they are it's tinder. There's zero
moisture in them at all, and they're not super big.
Speaker 3 (01:21):
I don't know.
Speaker 1 (01:22):
They're not all consistent sizes either, So there's some little
tiny pieces and there's so I don't know, handful depending
on when I'm cooking. So like chicken and ribs, I
will just do like one piece of oak or a
hickory or whatever and then a piece of fruit and
that's it, and it'll last about forty five minutes to
(01:43):
an hour, depending on how hot and how long the
smoker's been running already. Yeah, So if I do it
right after it gets to temp, it won't last as
long because the rest of the box isn't hot yet,
so there's a longer adjustment period to get the box hot.
More propane flame being shot in there. Six less is longe. Okay,
(02:04):
So if I'm doing that at the end of like
a normal evening cook where we're doing brisket and pork
butts overnight and then put on the ribs and stuff,
then yeah, it'll last like an hour ish for those
two little pieces of wood. Now for pork and brisket, Yeah,
I'm putting some sticks in there every hour for the
first four hours and then I'll just let it go
off propane for the rest of the night because on average,
(02:28):
that's how long these meats can absorb smoke flavor. Yeah,
coloring wise, now they'll keep getting darker, but as far
as flavor, yeah, you want to hit smoke with four hours.
So but yeah, so that's the prog. I got to
(02:51):
get a gauge on it to figure out how much
I'm using. But I just have one of our hundred
pound cylinders because we had two extra ones because we
used to swap them out on the trailer every week,
so I got one of those hooked up to it.
It was full when I started. It's still very heavy
after think we did. We've done three overnight cooks on it,
and then some chicken cooking here and there. So yeah,
(03:13):
all weekend long. We did all our meats on that
starting Thursday night. So yeah, our Friday, Saturday, and Sunday
we're all everything was on GIRT too, And yeah for us,
timeline wise were about the same. So capacity wise, I'm
(03:40):
surprised how much I can get on there. And the
biggest thing is I'm going from two and a half
shelves to four shelves where I can use all the shelves.
You know, the Deep South has three shelves in it,
but the bottom one I have two very specific spots
where I can put a pan that isn't going to
(04:00):
burn up in eight hours. Oh yeah, so but for this, Yeah,
I have four full shelves that I can put I
can load them up. So we had sixteen pork butts
on there and two briskets on there Friday night, and
I still had a shelf and a half of useful space. Yeah,
it's a lot, uh huh. Now here's where the rest
(04:22):
of the learning curve comes in. So we talked about
that top shelf is the most direct heat source, so
things tend to get a little darker up there, they
get a little done faster up there you put in
sixteen pork butts, obviously the rest of the variance grows
because you have less airflow through the whole thing. So yeah,
(04:44):
when I got that morning, I think we had of
the sixteen pork butts, four or five are ready at
their expected normal time. The rest of them, I think
I had one on for another four hours still after
I wrapped it, so before all of them are off,
which is fine, nobody. It's not like we needed them
(05:06):
super early, and that's why we cooked.
Speaker 2 (05:07):
So that you're getting that much of a tempt swing
from top to bottom.
Speaker 1 (05:12):
And I had the top row loaded, so I went
heavy on the top that top row, so anything below
it really wasn't getting much airflow. So the spacing could
have been better, I think to aid. Yeah, but yeah, yeah,
between the first ones being done and the last one's
being done, it was probably four hours.
Speaker 3 (05:35):
Yeah.
Speaker 1 (05:35):
So and this is in pans, so pants stake of
my room. You're restricting airflow more blah blah blah blah blah.
So what I think is the best way to do it.
Unfortunately it's paying the ass. But I mean, we're not
cooking that much meat right now all the time. This
is you know a handful of days out of the year. Yeah,
(05:58):
but yeah, we have two of them coming up this week.
Like I said, I'm cooking twenty butts today. I think, well,
I think the best way to do it is a rotation.
So after four hours, move the ones off the top,
bring them down to the bottom, just kind of slide
everything back up and just do a flip flop of
the smoker. See if we can't get that more even again,
(06:23):
a huge pain in the ass.
Speaker 2 (06:25):
How many are you fitting for rack? How many pants
did you put on that top rack?
Speaker 1 (06:29):
Eight? And there was some space, there was some space
in there, so there was eight pork butts and a
brisket on the top rack on the first two No,
first rack had eight butts and a brisket, next rack
had I think I went down to a brisket in
four and then the bottom rack just had four. So
(06:49):
just playing with spacing, the lower I got, the more
room I left there, which I think should have been
the other way round.
Speaker 2 (06:55):
So have you taken out the fourth rack?
Speaker 4 (06:57):
No?
Speaker 1 (06:58):
All four in there?
Speaker 2 (06:59):
All four?
Speaker 1 (07:00):
Yep, all four in there. And I didn't have to
do it that way. I just it was more of
what can we fit in? How does it cook when
it's that way? Yeah, you know, I try to experiment
when we have the time to do it when I
don't need those, Like didn't need all sixteen of those
butts that day. So if they go along, it's not
(07:20):
a big deal. I can keep an eye on them.
We can get them done. Let's figure out what's the
worst case scenario, because, yeah, my other smokers the same way.
If I put sixteen butts in there, which would fit, Yeah,
they're going to take you know, fifteen, sixteen hours versus
twelve for all of them to get done.
Speaker 2 (07:42):
I would think that the convection would still would still
get everything done within a reasonable within reasonable distance from
each other.
Speaker 1 (07:51):
On another side, note, some of those were garbage butts,
so when I say they were hat fields for Meyer,
which are my least favorite butts to cook in the world.
But it's all like a get because all the gfs
is in here were out of stock in the stores
(08:14):
because they were on sale for a dollar forty nine pounds. Yeah,
so I had a hard time getting them. So, yeah,
half of those were from Meyer and they were hat fields,
and they've always taken longer to get to tender. There's
just not as much fat in them, and they always
are tougher. Yeah, so I don't know that that wasn't
(08:37):
part of it. The ones I'm doing today will all
be regular swift, so we'll see how that goes and
see if there's a difference tonight. But yeah, yeah, pork
for a thousand people over two days, and eight hundred
pieces of chicken for those same two days. Yeah, we
(09:00):
got to.
Speaker 2 (09:00):
Be interesting to see you pack that thing full of
chicken and how long it's going to take.
Speaker 1 (09:05):
So when I did chicken for all the chicken for
the last stet and which was two hundred and seventy
five people I think I had. We did one hundred
and eighty five pieces of chicken or something like that,
give or take. I tried to keep it on my
normal schedule, so normally we would do an hour hour
on the rack and an hour wrapped. For when we're
(09:26):
doing chicken usually everything's good. Did take longer, but again,
that top rack was done so that one you're golden there,
you know, it's the bottom racks that it just takes
a little bit longer. So just playing with things, we'll
figure it out. But for yeah, I mean starting tomorrow,
(09:51):
we'll probably have both smokers lit for the next couple
of days en rolling, just so we don't have to
jam pack everything to make sure that everything is that
we're not stressing ourselves by pushing time frames. So but yeah,
so that'll be interesting. It is a giant pain in
the butt having that smoker not on the trailer, and
(10:15):
I mean, yeah, so it set up a table out there,
but yeah, it's still a I had a canopy over it.
Lost said canopy, I saw you a picture before, I said,
I'm having cop vibes, and yeah, we got it was
right after I re attached some more weight to the legs.
Come back inside to hear this big boom. I go outside.
(10:36):
Canopy is holding on one bungee to the smoker, so
I anchored. I anchored it on both sides of the
smoker there and the rest of the canopy was up
on top of the garage. This one bungee stretched as
far as it could possibly ever want to be stretched.
Speaker 3 (10:53):
Yep.
Speaker 1 (10:54):
So that canopy is in the garbage and it's just
been out open air since so which doesn't super excite
me at being out in the rain a little bit,
but I've been assured that that is okay. Yeah, there's
(11:14):
a whole lot of events with electronics right on the
other side of those events. It makes me very nervous
as an IT person, I'm sure, But I mean people
have these on their like people have them on their
purchase and they're fine. You know that's a little bit
protected from the weather, but you know they get wet.
So yeah, Jason says, speaking of butts, do you guys
(11:40):
ever weigh your raw and finished and get very get
a very accurate yield. I have been recently and am
not happy. I weighed my last six cases diligently and
have average fifty two point four to three percent I
did last year, just when I was doing food cost
stuff and and some other things, just to get a
(12:02):
good average number. I think I did like two weeks worth.
And yeah, typically between fifty and sixty percent. Whenever I'm
cooking for like an open house, I always figure fifty
percent we're gonna lose half. And I know it's not that,
but that gives me the buffer when I'm doing the
(12:23):
math that if something goes weird, you know, we lose
a butt or it fries and we can't use it
or whatever, we have a buffer in the other ones.
Speaker 2 (12:33):
Makes sense.
Speaker 1 (12:34):
Have you gone through that skimpy have you been doing?
Have you done a good yield test? Anything?
Speaker 2 (12:40):
I should, but no I have not.
Speaker 1 (12:42):
Yeah, we did lose a butt off the new smoker
Friday morning, uh Los Troy Troy Troy was pulling stuff
off the new smoker, missed the step on the trailer
and it went all over the porch, including a that
pan full of very good jew On the bright side,
(13:06):
it was forty degrees so it solidified like that made
it super fun to clean up.
Speaker 2 (13:18):
Yeah.
Speaker 1 (13:18):
Oh, we had another weird thing happened this week. It
was a, Yeah, I keep remembering. So I get a
I get a phone call from Troy and three three
ten in the morning.
Speaker 2 (13:31):
Oh, good morning.
Speaker 1 (13:33):
This was this was the first night. I think this
was Friday. This was Friday too, I think.
Speaker 3 (13:38):
Yeah.
Speaker 1 (13:38):
So this was the first night that we cooked big
meats overnight on the smoker, and I had planned on
getting up earlier just to double check to make sure
everything was good, you know, just in case everything got
done fast like you were saying, eight hours. So I
had an alarm set for eight hours after the cook
just to check on things. Apparently I did not. I
just ignored that alarm dismissed and fell back asleep without
(14:01):
even knowing it. So when he called me, when I
got the phone call from him at three, I was
expecting that everything was toast in the smoker, so I
accidentally declined his phone call. And then Cinema texted, I'm
coming out right now. I get out there, get down
too the trailer and there's no lights on. M Okay
(14:25):
said did you turn the lights off? He's like no,
the power went out, like which is why he called me,
said everything was fine and then everything just turned off. Okay, Well,
let me go check said, I checked the breakers in here.
Everything is fine, I said, Okay, went out to where
we have our little RV plug. Pam says pork porch,
(14:48):
pork versus driveway. Checked the breaker yeah, check the check
the breaker on our box outside. That was fine. It's like,
well that's weird. Let me go downstairs and check.
Speaker 3 (15:01):
All right.
Speaker 1 (15:01):
Actually I checked the plug on the trailer, make sure
it didn't wiggle looser or whatever. So the breaker on
my breaker box in the house is what tripped. So
I'm not sure why it tripped there and not the
other place, but it wasn't anything normal, out of the ordinary.
The breaker wasn't hot, so I don't know what was
going on. Flipped it back on. Everything's been fine, but yeah,
(15:22):
super bizarre day. Friday was yeah, and then yeah, a
half hour later, he throws a brisket under the corks.
Great Friday, Friday had it was a good start to Friday.
Speaker 2 (15:35):
It was just just great.
Speaker 3 (15:37):
Yeah.
Speaker 1 (15:37):
Yeah, yeah, Friday was a good start. Good start Friday.
Speaker 2 (15:42):
Oh boy, yeah, it was so yeah.
Speaker 1 (15:55):
But everything's been fine since then. Yeah, we have how
are you?
Speaker 3 (16:00):
Oh?
Speaker 1 (16:01):
I fine, everything's fine. We got a oh yeah, damn
it missing something again? No, Yeah, Alex, I was thinking
about work stuff. She's thinking about picking up some hours maybe,
(16:21):
so I'm trying. This is her last full week of school.
Speaker 2 (16:26):
You're thinking, Oh, she's thinking about picking up.
Speaker 1 (16:30):
She's finally realized that she would like money, So trying
to figure out where I can squeeze her in. I
forgot that she had school next Tuesday. Still, so yeah,
(16:53):
ideally I want her for next the following next Saturday,
we have a couple we have the bar Bruce barbecue
thing that Chris and I typically do, but then we're
doing the cider Fest, which is also downtown Grand Rapids.
Speaker 2 (17:08):
I saw that.
Speaker 1 (17:10):
We're it's in a little it's in Rosa Park Circle.
They block it off. They're expecting like three hundred and
fifty four hundred people. But we're the only food truck
in the circle in the blocked off area. Well us
in a donut truck, So sure that's worthwhile for us
to be there. So yeah, we'll see, we'll see what
(17:33):
I'm trying to get her if she can do. Run
the register for that event and then try to get
her a different days so they get her trained.
Speaker 2 (17:43):
Up, trained.
Speaker 1 (17:51):
Trained. So yeah, so yeah, we're gonna keep adding people.
We keep getting busier, so we're gonna need people for
all these gettered events we're doing. There's a lot of them.
We keep adding more.
Speaker 2 (18:05):
So gat events is a good thing.
Speaker 1 (18:08):
Heck yeah, man, heck yeah. So yeah.
Speaker 3 (18:11):
Yeah.
Speaker 1 (18:12):
For the year, with that fifteen thousand, we're up to
gross sales of seventy two four.
Speaker 3 (18:19):
O call it what.
Speaker 1 (18:22):
M seventy two four is where we are at for
the year, rocking and rolling?
Speaker 2 (18:30):
Ah yeah, please please hold please.
Speaker 1 (18:34):
We are, however, down significantly for the month of May
over last May, which is disappointing. We're making progress, but
we're down thirty percent May to May. But last so
last year, the counter days for EDNA, the order was different,
(18:57):
so May first, we started out with their May first
and second we're they're two biggest ones. So that's the
reason't work technically down.
Speaker 2 (19:07):
Well, we had.
Speaker 1 (19:12):
But we had an extra day off every week almost.
Speaker 2 (19:16):
Ever, you know day off.
Speaker 1 (19:18):
Yeah, so we had we had like three Sundays in
May last year that we didn't work, so we took
Mother's Day off, and then there was a Memorial Day
Monday Tuesday, so we had an extra Tuesday off. So yeah,
we had a lot of back to back days that
we were closed at is unusual.
Speaker 2 (19:33):
I'm still ahead of you.
Speaker 1 (19:37):
With the way you say it makes me feel like
it's still a very large margin.
Speaker 2 (19:42):
No, you're doing fifteen thousand dollars weeks. I'm lucky to
do five thousand dollars weeks seventy seven to two. Man,
all right, I mean this week would be good because
I have some invoices that are going to hit.
Speaker 1 (20:03):
But whoever had May twelfth on their card of when
we report Josh passes, Skippy is the winner.
Speaker 2 (20:13):
You don't know yet.
Speaker 1 (20:14):
You get a PB in Jay's gift card for one
hundred dollars.
Speaker 2 (20:20):
Josh is paying for that. He's going to send out
you don't have. You don't know. I got three weddings
this weekend.
Speaker 1 (20:30):
We're going to do twenty thousand this week. Yeah, yeah,
so yeah, we have the two at events are sixteen
that we have this week.
Speaker 2 (20:40):
So they they might not hit, don't they pay with
a check. They might not hit children until.
Speaker 1 (20:50):
Next week they do ah, and they have been on
top of things, so I imagine those will come through
on Wednesday. I still record them though in sales, but
of course, you well, i'd like to have it on
the right day.
Speaker 2 (21:09):
Mm hmm.
Speaker 1 (21:11):
But yeah, we're down thirty percent right now in May,
down twelve percent for the year.
Speaker 2 (21:20):
We are so April to March we're we were up
eight percent month over months.
Speaker 1 (21:29):
That's good, Jason, one hundred percent. Yes, you can give
us a quick Bernie's year to date update. We would
love it. Please only if it makes skipp me feel better, though, Skippy,
you're doing a great job. You're doing a good job.
Are you happy with the sales that you're doing. Are
(21:50):
you meeting expectations? Are you on track to meet your
goals for the year.
Speaker 2 (22:02):
I'm having, you know, I'm having nineteen thousand dollars months
and you're having Like. The thing is, so I was
going through my schedule last year, shut up. I was
going through my schedule last year just to see if
there was anything that I that I did last year
that I wasn't scheduled for this year. Just anything that
any what did I miss if there's anything, And just
(22:25):
going through that schedule. I rarely had roadside days. It
was all like a lot of catering, a lot of
I mean just a lot of events, the things that
you would call events is what I was doing.
Speaker 1 (22:40):
Yeah, and organized affairs yes, yeah, and we haven't and
I haven't hit that yet. So so if you're like,
all right, so is your food truck down this year
over last year? Food truck sales?
Speaker 2 (22:56):
Yeah, yeah, I was. I was going every day and march.
Speaker 1 (23:03):
Roadsider. But you said you weren't doing a lot of
roadside you were just doing events?
Speaker 2 (23:06):
What events doing events?
Speaker 1 (23:08):
So what events did you have last year that you
aren't getting to this year? Did you did you reach
out to everybody that, like companies and stuff were employee
events and stuff like that. Did you reach out to
all of them and say, hey, if you need anything for.
Speaker 2 (23:22):
The year, let's see.
Speaker 1 (23:28):
While you're looking at your calendar, I'm gonna go over
Jason's stuff, Bernie's Blue Line Barbecue. You're to date sales
sixty two and thirty seven year year over year, he's
up thirty three percent. Justin also chimes in, now we
got some one upmanship going on here. Sixty four eighty
(23:50):
one dollars and thirty eight cents. Congratulations, good work everybody.
Good seeing these numbers. Alls I'm seeing is that I'm
still winning. Just kid of everybody's a.
Speaker 2 (24:05):
Major metropolitan area, you should be jesus, I've only been
open for six weeks.
Speaker 1 (24:16):
Yeah, Justin's up thirty four percent. Good job, Justin. I'm
gonna guess I have a larger I'm paying more in
peril than anybody else, so it's possible. That's it likely.
Speaker 2 (24:34):
Yeah.
Speaker 1 (24:38):
Oh, Skippie has a phone call. Skippy so good? He
mutes is when up spam? Yes, would you like some financing?
What could your business use to get you over the top.
(25:03):
Jason says he needs to recount on Justin's numbers. Oh,
I wonder if Skiff he knows that he can turn
down the valume on his call so he doesn't have
to hold the phone away from his ear. I don't
(25:28):
know that you can count that. Jeez, that's just owner pay.
You can't add a photo in the comments. Oh that's stupid.
(25:50):
Good job guys, though, way to go. Those are solid numbers. Yeah,
we have a this is coming up week.
Speaker 4 (26:02):
I'll talk to my co host Will Skipi's on the phone.
Speaker 1 (26:14):
Oh, Pamy for the record, everybody, I would pay Pam
more if she would let me her year today and
come from Sweet Racks as one hundred and thirty nine dollars,
which is a significant increase from the prior year. We
love Pam, and I would have you work all the
(26:36):
time again if I if you could and wanted to,
but I'd have to give you a significant race, probably
triple your pay, if not quadruple it. Yeah, we have
a whole lot of catering this week. Roadside's pretty limited.
(27:00):
Tuesday's roadside all day. Skip you back back. You can
almost see the phone number on the phone. Yeah, Wednesday
we have our biggest ATNA event, and then that evening
we're catering for a thout one hundred people lacrosse team
(27:23):
and their coaches, and then we're able to set up
at the lacrosse game that evening to sell. And then yeah, Thursday,
just catering another large ATNA event, and then Friday we
have a catered lunch for a teacher appreciation event, and
then Dunton a family night at a school, which is
(27:44):
usually pretty decent night for us there Amazon as the
weather holds. And then yeah, we're roadside on Saturday, so
I would expect the catered The Hudsonville lacrosse team that
we're catering for were donated that, so no additionally come there,
but I would expect yeah, i'd be mis mean seventeen nineteen,
(28:13):
twenty twenty one. I would guess we'll be about twenty
to twenty three for the week, twenty three thousand for
the week. So I know, Pam, and you take your time.
You have far more important things to do with than
our shenanigans on the trailer, far far more important things.
(28:43):
And I can ever imagine you're coming back working four
days a week.
Speaker 3 (28:47):
So oh, Jay said, we did our first ever food
truck event with our new food trailer and dispensary, and
four twenty.
Speaker 1 (29:05):
I think we receive more free product than sales. Yeah,
I will never do a dispensary ever ever again, we never.
I think we've done two and it's been terrible both times.
Good lord, man, I know you missed me. Yeah, I
was just going through our week and my projection is
about twenty two thousand I think for this week.
Speaker 2 (29:27):
So you said twenty earlier, so you're rolling on that. Okay,
feel free to do eighteen.
Speaker 1 (29:35):
I would it'd be like this if we only did eighteen,
because you're saying I have Yeah, we we should have
eighteen and just catered money.
Speaker 2 (29:47):
I thought it was sixteen.
Speaker 1 (29:48):
That's just the two events. We have a teacher appreciation
that we're doing munch more features and and then we
have a family night at an elementary school.
Speaker 2 (30:03):
Or family.
Speaker 1 (30:03):
We only have we only have two days that we're
doing roadside for the day. The rest of it is
heavy events and catered stuff.
Speaker 2 (30:12):
So awesome. Yeah, so we are. So We've got two
weddings and a senior sendoff this weekend, and I'm making
sure that I find enough people to run. So always
good to have enough people because some people don't update
their schedule to figure out what their availability is.
Speaker 1 (30:31):
Yeah, I'm there next week. We had somebody ask for
next Saturday off and I did not check that before
I agreed to this other event. So but we'll get there.
Speaker 2 (30:45):
Do I hear something about free product and dispensaries and
all this other ships.
Speaker 1 (30:49):
Yeah. Jason said they did their first ever dispense food
truck event at a dispensary and four twenty. He said
he thinks he received more free product than sales did
twelve hundred.
Speaker 2 (31:01):
But unless I unless I get paid ahead of time,
I'm never doing a dispensary.
Speaker 1 (31:06):
That's why I said, too right, it has never been
good for us.
Speaker 2 (31:11):
We actually so the same dispensary that I did like
two years ago with the old trailer. Cousin's main lobster
came from Detroit to do the same dispensary and somebody
sent me what their.
Speaker 1 (31:32):
Lobster roll looked like, Yeah, one of grand happens now, Oh.
Speaker 2 (31:37):
There's one everywhere now, like I.
Speaker 1 (31:39):
It just opened this last week. Saw some pictures.
Speaker 2 (31:46):
Yeah, I don't like. I don't. I don't understand that,
like I don't like lobster beginning with it. So I
guess it's well, but twenty five bucks for lobsterole, I
mean you have.
Speaker 3 (31:59):
To They're not big.
Speaker 1 (32:01):
They're not big at all. No, that was the post
that I saw from there from setting up this week
was it's good, it's quality, but it's expensive and it's
smaller portions.
Speaker 2 (32:16):
So yeah, I was trying to I can't find the
picture of it, but it was yeah, definitely was not advertising.
I mean, they have a chicken case to it for
like eighteen bucks, so.
Speaker 1 (32:32):
Let me see if I can find it. Cousins and
ops or.
Speaker 2 (32:41):
There's a barbecue competition this weekend. That I'm not doing
what I know, taking the guaranteed money instead of.
Speaker 1 (32:48):
Doing it good job.
Speaker 2 (32:50):
We might actually even have to close the shop. WHOA, Well,
I just got to make sure that guaranteed money is
taking care of mm hmm. We might like we might
just do online orders and just close at like four
(33:11):
because the first place is like five that we have
to get to. They're obviously all in the evening. One
of them's for the owner of the cafes uh soon
to be daughter in law, and she still hasn't paid
her bill yet.
Speaker 1 (33:26):
Yeah, these guys are getting everywhere because yeah, they're Grand
Rapids truck.
Speaker 2 (33:34):
Yeah, franchising, No, I mean.
Speaker 1 (33:37):
This truck is going everywhere like they're they're going up
to Cadillac, which is a good solid hour forty from here. Yeah,
to go to a family farm and home. Yeah. I
mean they're doing a tractor supply in Owego. I don't know,
not think that that's the market for you. Maybe I'm wrong,
(34:00):
but oh, they were there yesterday. I wonder how they did.
Speaker 2 (34:07):
So the Detroit truck and I don't know if there's
more than one Detroit truck is going to they do
roadside I mean this is all roadside stuff they're doing,
like a car dealership and Adrian, which is could solid
(34:28):
almost two hours for lunch eleven to three. They're doing
the Downtown Street Eats in Detroit, which I'd love to
get Nick on the Nicolodado twist his street on the
on the horn and see if he wants to talk
about how that this first event went downtown. As soon
(34:49):
as that event happened, there was an m Live art
Or article about everybody hates food trucks.
Speaker 1 (34:55):
Now, yeah, oh they're ruining business.
Speaker 2 (35:02):
Oh they got two trucks. Okay, yeah, they got double
events on Mondays and are they double events everywhere? But yeah,
they're just going to there. I mean they're going to
like they're going to howl to the Outlet mall, which
is deader than four o'clock Southfield Town Center. This is crazy.
Speaker 1 (35:28):
Yeah, it seems like you would have to hustle extra
hard
Smells different, and if the smoke smells different, the food
tastes different.
Speaker 2 (00:06):
I would yeah, maybe. I mean, I'm not sure.
Speaker 1 (00:10):
If there's a different flavor it is, if the smoke
smells different which hits it goes into the meat, then
that flavor has to be different. Science science. Otherwise these
Texas guys wouldn't be so bonered for post oak, as
in that's all they use. So but yeah, just because.
Speaker 2 (00:36):
It's more or more prevalent down there versus so I have.
Maybe Michigan is hickory or apple because.
Speaker 1 (00:43):
So at our Ace Hardware they have barbecue sticks whatever
it is, and they had both post oak and oak.
I couldn't tell the difference in them. Really. I think
post oak is actually harder. I think is part of it.
It's a harder oak, so you get a longer burn
(01:04):
out of it, you get better bet use out of
it type of thing.
Speaker 2 (01:06):
How long are your lasting? Not very long really, So.
Speaker 1 (01:10):
They're killing dried. So they are it's tinder. There's zero
moisture in them at all, and they're not super big.
Speaker 3 (01:21):
I don't know.
Speaker 1 (01:22):
They're not all consistent sizes either, So there's some little
tiny pieces and there's so I don't know, handful depending
on when I'm cooking. So like chicken and ribs, I
will just do like one piece of oak or a
hickory or whatever and then a piece of fruit and
that's it, and it'll last about forty five minutes to
(01:43):
an hour, depending on how hot and how long the
smoker's been running already. Yeah, So if I do it
right after it gets to temp, it won't last as
long because the rest of the box isn't hot yet,
so there's a longer adjustment period to get the box hot.
More propane flame being shot in there. Six less is longe. Okay,
(02:04):
So if I'm doing that at the end of like
a normal evening cook where we're doing brisket and pork
butts overnight and then put on the ribs and stuff,
then yeah, it'll last like an hour ish for those
two little pieces of wood. Now for pork and brisket, Yeah,
I'm putting some sticks in there every hour for the
first four hours and then I'll just let it go
off propane for the rest of the night because on average,
(02:28):
that's how long these meats can absorb smoke flavor. Yeah,
coloring wise, now they'll keep getting darker, but as far
as flavor, yeah, you want to hit smoke with four hours.
So but yeah, so that's the prog. I got to
(02:51):
get a gauge on it to figure out how much
I'm using. But I just have one of our hundred
pound cylinders because we had two extra ones because we
used to swap them out on the trailer every week,
so I got one of those hooked up to it.
It was full when I started. It's still very heavy
after think we did. We've done three overnight cooks on it,
and then some chicken cooking here and there. So yeah,
(03:13):
all weekend long. We did all our meats on that
starting Thursday night. So yeah, our Friday, Saturday, and Sunday
we're all everything was on GIRT too, And yeah for us,
timeline wise were about the same. So capacity wise, I'm
(03:40):
surprised how much I can get on there. And the
biggest thing is I'm going from two and a half
shelves to four shelves where I can use all the shelves.
You know, the Deep South has three shelves in it,
but the bottom one I have two very specific spots
where I can put a pan that isn't going to
(04:00):
burn up in eight hours. Oh yeah, so but for this, Yeah,
I have four full shelves that I can put I
can load them up. So we had sixteen pork butts
on there and two briskets on there Friday night, and
I still had a shelf and a half of useful space. Yeah,
it's a lot, uh huh. Now here's where the rest
(04:22):
of the learning curve comes in. So we talked about
that top shelf is the most direct heat source, so
things tend to get a little darker up there, they
get a little done faster up there you put in
sixteen pork butts, obviously the rest of the variance grows
because you have less airflow through the whole thing. So yeah,
(04:44):
when I got that morning, I think we had of
the sixteen pork butts, four or five are ready at
their expected normal time. The rest of them, I think
I had one on for another four hours still after
I wrapped it, so before all of them are off,
which is fine, nobody. It's not like we needed them
(05:06):
super early, and that's why we cooked.
Speaker 2 (05:07):
So that you're getting that much of a tempt swing
from top to bottom.
Speaker 1 (05:12):
And I had the top row loaded, so I went
heavy on the top that top row, so anything below
it really wasn't getting much airflow. So the spacing could
have been better, I think to aid. Yeah, but yeah, yeah,
between the first ones being done and the last one's
being done, it was probably four hours.
Speaker 3 (05:35):
Yeah.
Speaker 1 (05:35):
So and this is in pans, so pants stake of
my room. You're restricting airflow more blah blah blah blah blah.
So what I think is the best way to do it.
Unfortunately it's paying the ass. But I mean, we're not
cooking that much meat right now all the time. This
is you know a handful of days out of the year. Yeah,
(05:58):
but yeah, we have two of them coming up this week.
Like I said, I'm cooking twenty butts today. I think, well,
I think the best way to do it is a rotation.
So after four hours, move the ones off the top,
bring them down to the bottom, just kind of slide
everything back up and just do a flip flop of
the smoker. See if we can't get that more even again,
(06:23):
a huge pain in the ass.
Speaker 2 (06:25):
How many are you fitting for rack? How many pants
did you put on that top rack?
Speaker 1 (06:29):
Eight? And there was some space, there was some space
in there, so there was eight pork butts and a
brisket on the top rack on the first two No,
first rack had eight butts and a brisket, next rack
had I think I went down to a brisket in
four and then the bottom rack just had four. So
(06:49):
just playing with spacing, the lower I got, the more
room I left there, which I think should have been
the other way round.
Speaker 2 (06:55):
So have you taken out the fourth rack?
Speaker 4 (06:57):
No?
Speaker 1 (06:58):
All four in there?
Speaker 2 (06:59):
All four?
Speaker 1 (07:00):
Yep, all four in there. And I didn't have to
do it that way. I just it was more of
what can we fit in? How does it cook when
it's that way? Yeah, you know, I try to experiment
when we have the time to do it when I
don't need those, Like didn't need all sixteen of those
butts that day. So if they go along, it's not
(07:20):
a big deal. I can keep an eye on them.
We can get them done. Let's figure out what's the
worst case scenario, because, yeah, my other smokers the same way.
If I put sixteen butts in there, which would fit, Yeah,
they're going to take you know, fifteen, sixteen hours versus
twelve for all of them to get done.
Speaker 2 (07:42):
I would think that the convection would still would still
get everything done within a reasonable within reasonable distance from
each other.
Speaker 1 (07:51):
On another side, note, some of those were garbage butts,
so when I say they were hat fields for Meyer,
which are my least favorite butts to cook in the world.
But it's all like a get because all the gfs
is in here were out of stock in the stores
(08:14):
because they were on sale for a dollar forty nine pounds. Yeah,
so I had a hard time getting them. So, yeah,
half of those were from Meyer and they were hat fields,
and they've always taken longer to get to tender. There's
just not as much fat in them, and they always
are tougher. Yeah, so I don't know that that wasn't
(08:37):
part of it. The ones I'm doing today will all
be regular swift, so we'll see how that goes and
see if there's a difference tonight. But yeah, yeah, pork
for a thousand people over two days, and eight hundred
pieces of chicken for those same two days. Yeah, we
(09:00):
got to.
Speaker 2 (09:00):
Be interesting to see you pack that thing full of
chicken and how long it's going to take.
Speaker 1 (09:05):
So when I did chicken for all the chicken for
the last stet and which was two hundred and seventy
five people I think I had. We did one hundred
and eighty five pieces of chicken or something like that,
give or take. I tried to keep it on my
normal schedule, so normally we would do an hour hour
on the rack and an hour wrapped. For when we're
(09:26):
doing chicken usually everything's good. Did take longer, but again,
that top rack was done so that one you're golden there,
you know, it's the bottom racks that it just takes
a little bit longer. So just playing with things, we'll
figure it out. But for yeah, I mean starting tomorrow,
(09:51):
we'll probably have both smokers lit for the next couple
of days en rolling, just so we don't have to
jam pack everything to make sure that everything is that
we're not stressing ourselves by pushing time frames. So but yeah,
so that'll be interesting. It is a giant pain in
the butt having that smoker not on the trailer, and
(10:15):
I mean, yeah, so it set up a table out there,
but yeah, it's still a I had a canopy over it.
Lost said canopy, I saw you a picture before, I said,
I'm having cop vibes, and yeah, we got it was
right after I re attached some more weight to the legs.
Come back inside to hear this big boom. I go outside.
(10:36):
Canopy is holding on one bungee to the smoker, so
I anchored. I anchored it on both sides of the
smoker there and the rest of the canopy was up
on top of the garage. This one bungee stretched as
far as it could possibly ever want to be stretched.
Speaker 3 (10:53):
Yep.
Speaker 1 (10:54):
So that canopy is in the garbage and it's just
been out open air since so which doesn't super excite
me at being out in the rain a little bit,
but I've been assured that that is okay. Yeah, there's
(11:14):
a whole lot of events with electronics right on the
other side of those events. It makes me very nervous
as an IT person, I'm sure, But I mean people
have these on their like people have them on their
purchase and they're fine. You know that's a little bit
protected from the weather, but you know they get wet.
So yeah, Jason says, speaking of butts, do you guys
(11:40):
ever weigh your raw and finished and get very get
a very accurate yield. I have been recently and am
not happy. I weighed my last six cases diligently and
have average fifty two point four to three percent I
did last year, just when I was doing food cost
stuff and and some other things, just to get a
(12:02):
good average number. I think I did like two weeks worth.
And yeah, typically between fifty and sixty percent. Whenever I'm
cooking for like an open house, I always figure fifty
percent we're gonna lose half. And I know it's not that,
but that gives me the buffer when I'm doing the
(12:23):
math that if something goes weird, you know, we lose
a butt or it fries and we can't use it
or whatever, we have a buffer in the other ones.
Speaker 2 (12:33):
Makes sense.
Speaker 1 (12:34):
Have you gone through that skimpy have you been doing?
Have you done a good yield test? Anything?
Speaker 2 (12:40):
I should, but no I have not.
Speaker 1 (12:42):
Yeah, we did lose a butt off the new smoker
Friday morning, uh Los Troy Troy Troy was pulling stuff
off the new smoker, missed the step on the trailer
and it went all over the porch, including a that
pan full of very good jew On the bright side,
(13:06):
it was forty degrees so it solidified like that made
it super fun to clean up.
Speaker 2 (13:18):
Yeah.
Speaker 1 (13:18):
Oh, we had another weird thing happened this week. It
was a, Yeah, I keep remembering. So I get a
I get a phone call from Troy and three three
ten in the morning.
Speaker 2 (13:31):
Oh, good morning.
Speaker 1 (13:33):
This was this was the first night. I think this
was Friday. This was Friday too, I think.
Speaker 3 (13:38):
Yeah.
Speaker 1 (13:38):
So this was the first night that we cooked big
meats overnight on the smoker, and I had planned on
getting up earlier just to double check to make sure
everything was good, you know, just in case everything got
done fast like you were saying, eight hours. So I
had an alarm set for eight hours after the cook
just to check on things. Apparently I did not. I
just ignored that alarm dismissed and fell back asleep without
(14:01):
even knowing it. So when he called me, when I
got the phone call from him at three, I was
expecting that everything was toast in the smoker, so I
accidentally declined his phone call. And then Cinema texted, I'm
coming out right now. I get out there, get down
too the trailer and there's no lights on. M Okay
(14:25):
said did you turn the lights off? He's like no,
the power went out, like which is why he called me,
said everything was fine and then everything just turned off. Okay, Well,
let me go check said, I checked the breakers in here.
Everything is fine, I said, Okay, went out to where
we have our little RV plug. Pam says pork porch,
(14:48):
pork versus driveway. Checked the breaker yeah, check the check
the breaker on our box outside. That was fine. It's like,
well that's weird. Let me go downstairs and check.
Speaker 3 (15:01):
All right.
Speaker 1 (15:01):
Actually I checked the plug on the trailer, make sure
it didn't wiggle looser or whatever. So the breaker on
my breaker box in the house is what tripped. So
I'm not sure why it tripped there and not the
other place, but it wasn't anything normal, out of the ordinary.
The breaker wasn't hot, so I don't know what was
going on. Flipped it back on. Everything's been fine, but yeah,
(15:22):
super bizarre day. Friday was yeah, and then yeah, a
half hour later, he throws a brisket under the corks.
Great Friday, Friday had it was a good start to Friday.
Speaker 2 (15:35):
It was just just great.
Speaker 3 (15:37):
Yeah.
Speaker 1 (15:37):
Yeah, yeah, Friday was a good start. Good start Friday.
Speaker 2 (15:42):
Oh boy, yeah, it was so yeah.
Speaker 1 (15:55):
But everything's been fine since then. Yeah, we have how
are you?
Speaker 3 (16:00):
Oh?
Speaker 1 (16:01):
I fine, everything's fine. We got a oh yeah, damn
it missing something again? No, Yeah, Alex, I was thinking
about work stuff. She's thinking about picking up some hours maybe,
(16:21):
so I'm trying. This is her last full week of school.
Speaker 2 (16:26):
You're thinking, Oh, she's thinking about picking up.
Speaker 1 (16:30):
She's finally realized that she would like money, So trying
to figure out where I can squeeze her in. I
forgot that she had school next Tuesday. Still, so yeah,
(16:53):
ideally I want her for next the following next Saturday,
we have a couple we have the bar Bruce barbecue
thing that Chris and I typically do, but then we're
doing the cider Fest, which is also downtown Grand Rapids.
Speaker 2 (17:08):
I saw that.
Speaker 1 (17:10):
We're it's in a little it's in Rosa Park Circle.
They block it off. They're expecting like three hundred and
fifty four hundred people. But we're the only food truck
in the circle in the blocked off area. Well us
in a donut truck, So sure that's worthwhile for us
to be there. So yeah, we'll see, we'll see what
(17:33):
I'm trying to get her if she can do. Run
the register for that event and then try to get
her a different days so they get her trained.
Speaker 2 (17:43):
Up, trained.
Speaker 1 (17:51):
Trained. So yeah, so yeah, we're gonna keep adding people.
We keep getting busier, so we're gonna need people for
all these gettered events we're doing. There's a lot of them.
We keep adding more.
Speaker 2 (18:05):
So gat events is a good thing.
Speaker 1 (18:08):
Heck yeah, man, heck yeah. So yeah.
Speaker 3 (18:11):
Yeah.
Speaker 1 (18:12):
For the year, with that fifteen thousand, we're up to
gross sales of seventy two four.
Speaker 3 (18:19):
O call it what.
Speaker 1 (18:22):
M seventy two four is where we are at for
the year, rocking and rolling?
Speaker 2 (18:30):
Ah yeah, please please hold please.
Speaker 1 (18:34):
We are, however, down significantly for the month of May
over last May, which is disappointing. We're making progress, but
we're down thirty percent May to May. But last so
last year, the counter days for EDNA, the order was different,
(18:57):
so May first, we started out with their May first
and second we're they're two biggest ones. So that's the
reason't work technically down.
Speaker 2 (19:07):
Well, we had.
Speaker 1 (19:12):
But we had an extra day off every week almost.
Speaker 2 (19:16):
Ever, you know day off.
Speaker 1 (19:18):
Yeah, so we had we had like three Sundays in
May last year that we didn't work, so we took
Mother's Day off, and then there was a Memorial Day
Monday Tuesday, so we had an extra Tuesday off. So yeah,
we had a lot of back to back days that
we were closed at is unusual.
Speaker 2 (19:33):
I'm still ahead of you.
Speaker 1 (19:37):
With the way you say it makes me feel like
it's still a very large margin.
Speaker 2 (19:42):
No, you're doing fifteen thousand dollars weeks. I'm lucky to
do five thousand dollars weeks seventy seven to two. Man,
all right, I mean this week would be good because
I have some invoices that are going to hit.
Speaker 1 (20:03):
But whoever had May twelfth on their card of when
we report Josh passes, Skippy is the winner.
Speaker 2 (20:13):
You don't know yet.
Speaker 1 (20:14):
You get a PB in Jay's gift card for one
hundred dollars.
Speaker 2 (20:20):
Josh is paying for that. He's going to send out
you don't have. You don't know. I got three weddings
this weekend.
Speaker 1 (20:30):
We're going to do twenty thousand this week. Yeah, yeah,
so yeah, we have the two at events are sixteen
that we have this week.
Speaker 2 (20:40):
So they they might not hit, don't they pay with
a check. They might not hit children until.
Speaker 1 (20:50):
Next week they do ah, and they have been on
top of things, so I imagine those will come through
on Wednesday. I still record them though in sales, but
of course, you well, i'd like to have it on
the right day.
Speaker 2 (21:09):
Mm hmm.
Speaker 1 (21:11):
But yeah, we're down thirty percent right now in May,
down twelve percent for the year.
Speaker 2 (21:20):
We are so April to March we're we were up
eight percent month over months.
Speaker 1 (21:29):
That's good, Jason, one hundred percent. Yes, you can give
us a quick Bernie's year to date update. We would
love it. Please only if it makes skipp me feel better, though, Skippy,
you're doing a great job. You're doing a good job.
Are you happy with the sales that you're doing. Are
(21:50):
you meeting expectations? Are you on track to meet your
goals for the year.
Speaker 2 (22:02):
I'm having, you know, I'm having nineteen thousand dollars months
and you're having Like. The thing is, so I was
going through my schedule last year, shut up. I was
going through my schedule last year just to see if
there was anything that I that I did last year
that I wasn't scheduled for this year. Just anything that
any what did I miss if there's anything, And just
(22:25):
going through that schedule. I rarely had roadside days. It
was all like a lot of catering, a lot of
I mean just a lot of events, the things that
you would call events is what I was doing.
Speaker 1 (22:40):
Yeah, and organized affairs yes, yeah, and we haven't and
I haven't hit that yet. So so if you're like,
all right, so is your food truck down this year
over last year? Food truck sales?
Speaker 2 (22:56):
Yeah, yeah, I was. I was going every day and march.
Speaker 1 (23:03):
Roadsider. But you said you weren't doing a lot of
roadside you were just doing events?
Speaker 2 (23:06):
What events doing events?
Speaker 1 (23:08):
So what events did you have last year that you
aren't getting to this year? Did you did you reach
out to everybody that, like companies and stuff were employee
events and stuff like that. Did you reach out to
all of them and say, hey, if you need anything for.
Speaker 2 (23:22):
The year, let's see.
Speaker 1 (23:28):
While you're looking at your calendar, I'm gonna go over
Jason's stuff, Bernie's Blue Line Barbecue. You're to date sales
sixty two and thirty seven year year over year, he's
up thirty three percent. Justin also chimes in, now we
got some one upmanship going on here. Sixty four eighty
(23:50):
one dollars and thirty eight cents. Congratulations, good work everybody.
Good seeing these numbers. Alls I'm seeing is that I'm
still winning. Just kid of everybody's a.
Speaker 2 (24:05):
Major metropolitan area, you should be jesus, I've only been
open for six weeks.
Speaker 1 (24:16):
Yeah, Justin's up thirty four percent. Good job, Justin. I'm
gonna guess I have a larger I'm paying more in
peril than anybody else, so it's possible. That's it likely.
Speaker 2 (24:34):
Yeah.
Speaker 1 (24:38):
Oh, Skippie has a phone call. Skippy so good? He
mutes is when up spam? Yes, would you like some financing?
What could your business use to get you over the top.
(25:03):
Jason says he needs to recount on Justin's numbers. Oh,
I wonder if Skiff he knows that he can turn
down the valume on his call so he doesn't have
to hold the phone away from his ear. I don't
(25:28):
know that you can count that. Jeez, that's just owner pay.
You can't add a photo in the comments. Oh that's stupid.
(25:50):
Good job guys, though, way to go. Those are solid numbers. Yeah,
we have a this is coming up week.
Speaker 4 (26:02):
I'll talk to my co host Will Skipi's on the phone.
Speaker 1 (26:14):
Oh, Pamy for the record, everybody, I would pay Pam
more if she would let me her year today and
come from Sweet Racks as one hundred and thirty nine dollars,
which is a significant increase from the prior year. We
love Pam, and I would have you work all the
(26:36):
time again if I if you could and wanted to,
but I'd have to give you a significant race, probably
triple your pay, if not quadruple it. Yeah, we have
a whole lot of catering this week. Roadside's pretty limited.
(27:00):
Tuesday's roadside all day. Skip you back back. You can
almost see the phone number on the phone. Yeah, Wednesday
we have our biggest ATNA event, and then that evening
we're catering for a thout one hundred people lacrosse team
(27:23):
and their coaches, and then we're able to set up
at the lacrosse game that evening to sell. And then yeah, Thursday,
just catering another large ATNA event, and then Friday we
have a catered lunch for a teacher appreciation event, and
then Dunton a family night at a school, which is
(27:44):
usually pretty decent night for us there Amazon as the
weather holds. And then yeah, we're roadside on Saturday, so
I would expect the catered The Hudsonville lacrosse team that
we're catering for were donated that, so no additionally come there,
but I would expect yeah, i'd be mis mean seventeen nineteen,
(28:13):
twenty twenty one. I would guess we'll be about twenty
to twenty three for the week, twenty three thousand for
the week. So I know, Pam, and you take your time.
You have far more important things to do with than
our shenanigans on the trailer, far far more important things.
(28:43):
And I can ever imagine you're coming back working four
days a week.
Speaker 3 (28:47):
So oh, Jay said, we did our first ever food
truck event with our new food trailer and dispensary, and
four twenty.
Speaker 1 (29:05):
I think we receive more free product than sales. Yeah,
I will never do a dispensary ever ever again, we never.
I think we've done two and it's been terrible both times.
Good lord, man, I know you missed me. Yeah, I
was just going through our week and my projection is
about twenty two thousand I think for this week.
Speaker 2 (29:27):
So you said twenty earlier, so you're rolling on that. Okay,
feel free to do eighteen.
Speaker 1 (29:35):
I would it'd be like this if we only did eighteen,
because you're saying I have Yeah, we we should have
eighteen and just catered money.
Speaker 2 (29:47):
I thought it was sixteen.
Speaker 1 (29:48):
That's just the two events. We have a teacher appreciation
that we're doing munch more features and and then we
have a family night at an elementary school.
Speaker 2 (30:03):
Or family.
Speaker 1 (30:03):
We only have we only have two days that we're
doing roadside for the day. The rest of it is
heavy events and catered stuff.
Speaker 2 (30:12):
So awesome. Yeah, so we are. So We've got two
weddings and a senior sendoff this weekend, and I'm making
sure that I find enough people to run. So always
good to have enough people because some people don't update
their schedule to figure out what their availability is.
Speaker 1 (30:31):
Yeah, I'm there next week. We had somebody ask for
next Saturday off and I did not check that before
I agreed to this other event. So but we'll get there.
Speaker 2 (30:45):
Do I hear something about free product and dispensaries and
all this other ships.
Speaker 1 (30:49):
Yeah. Jason said they did their first ever dispense food
truck event at a dispensary and four twenty. He said
he thinks he received more free product than sales did
twelve hundred.
Speaker 2 (31:01):
But unless I unless I get paid ahead of time,
I'm never doing a dispensary.
Speaker 1 (31:06):
That's why I said, too right, it has never been
good for us.
Speaker 2 (31:11):
We actually so the same dispensary that I did like
two years ago with the old trailer. Cousin's main lobster
came from Detroit to do the same dispensary and somebody
sent me what their.
Speaker 1 (31:32):
Lobster roll looked like, Yeah, one of grand happens now, Oh.
Speaker 2 (31:37):
There's one everywhere now, like I.
Speaker 1 (31:39):
It just opened this last week. Saw some pictures.
Speaker 2 (31:46):
Yeah, I don't like. I don't. I don't understand that,
like I don't like lobster beginning with it. So I
guess it's well, but twenty five bucks for lobsterole, I
mean you have.
Speaker 3 (31:59):
To They're not big.
Speaker 1 (32:01):
They're not big at all. No, that was the post
that I saw from there from setting up this week
was it's good, it's quality, but it's expensive and it's
smaller portions.
Speaker 2 (32:16):
So yeah, I was trying to I can't find the
picture of it, but it was yeah, definitely was not advertising.
I mean, they have a chicken case to it for
like eighteen bucks, so.
Speaker 1 (32:32):
Let me see if I can find it. Cousins and
ops or.
Speaker 2 (32:41):
There's a barbecue competition this weekend. That I'm not doing
what I know, taking the guaranteed money instead of.
Speaker 1 (32:48):
Doing it good job.
Speaker 2 (32:50):
We might actually even have to close the shop. WHOA, Well,
I just got to make sure that guaranteed money is
taking care of mm hmm. We might like we might
just do online orders and just close at like four
(33:11):
because the first place is like five that we have
to get to. They're obviously all in the evening. One
of them's for the owner of the cafes uh soon
to be daughter in law, and she still hasn't paid
her bill yet.
Speaker 1 (33:26):
Yeah, these guys are getting everywhere because yeah, they're Grand
Rapids truck.
Speaker 2 (33:34):
Yeah, franchising, No, I mean.
Speaker 1 (33:37):
This truck is going everywhere like they're they're going up
to Cadillac, which is a good solid hour forty from here. Yeah,
to go to a family farm and home. Yeah. I
mean they're doing a tractor supply in Owego. I don't know,
not think that that's the market for you. Maybe I'm wrong,
(34:00):
but oh, they were there yesterday. I wonder how they did.
Speaker 2 (34:07):
So the Detroit truck and I don't know if there's
more than one Detroit truck is going to they do
roadside I mean this is all roadside stuff they're doing,
like a car dealership and Adrian, which is could solid
(34:28):
almost two hours for lunch eleven to three. They're doing
the Downtown Street Eats in Detroit, which I'd love to
get Nick on the Nicolodado twist his street on the
on the horn and see if he wants to talk
about how that this first event went downtown. As soon
(34:49):
as that event happened, there was an m Live art
Or article about everybody hates food trucks.
Speaker 1 (34:55):
Now, yeah, oh they're ruining business.
Speaker 2 (35:02):
Oh they got two trucks. Okay, yeah, they got double
events on Mondays and are they double events everywhere? But yeah,
they're just going to there. I mean they're going to
like they're going to howl to the Outlet mall, which
is deader than four o'clock Southfield Town Center. This is crazy.
Speaker 1 (35:28):
Yeah, it seems like you would have to hustle extra
hard
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