Kevin Crosby
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4/6/2018 10:21 AM
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Part 2:
The Gear: Believing that I'm going to need to do roughly 1000 pounds of meat over the two days, I've rented two trailer smokers from a rental place in Wheat Ridge @ $75 a piece per day.....obviously cutting into the profits. I personally use a Yoder 640 and have a small offset and a big steel keg.... I'll be using the Yoder for the competition part.
The help: Currently I have four guys flying in to help out and lining up a few other local hands.
The ask: I'm looking for RMBBQA members that have large smokers to use for the meat to sell to the public so I don't have to rent smokers...... eating away close to $500 for the Kempe Foundation. I'm also just looking for people to help sell to the public and man the different stations in my massive booth.
It's not lost on me....and I'm sure you as well....that I am WAY over my skiis with this, but it's kind of a carpe diem moment. The other big piece in this equation is that I am an employee of Dell. Michael Dell's foundation will match up to a $10,000 personal check to charity from a Dell employee!!! So, if I can clear $10,000 in profits..... that would be $20,000 for the Kempe Foundation!!! I know that's a very lofty goal but I've got to try......and with your help I might get there.
I attached my logo/brand that will be on a big banner at the event.
Thanks for taking the time to read this and really appreciate your consideration. Cheers, Kevin Crosby 720-545-6098
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Kevin Crosby
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4/6/2018 10:05 AM
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Greetings! My name's Kevin Crosby and I'm a brand new member to RMBBQA! I've been a relatively serious Q'er for a while but have only done one comp 5 years ago. I decided to participate at Frisco this year as a selling team in order to raise money for the Kempe Foundation, an amazing CO charity that focuses on the prevention of child abuse and neglect. 100% of the profits will be going to them. However, when I signed up, I assumed the 40' x 15' space I got was to accommodate the "storefront", smokers and an RV. I didn't realize that I signed up for 40' of storefront on Main St.! After completely panicking, I looked at it as an amazing opportunity to raise A LOT of money for the Kempe Foundation. A couple months ago I cooked brisket and shoulder for their execs. and office staff so they'd know better who they were supporting. They're giving me a lot of signage and swag to have in my immense space.
The plan: Break up the 40 feet into (4) 10' sections; each section focusing on one thing..... two meats, one or two veggies and a dessert. I know that people are looking to sample a lot of things while at the event, so I'm trying to do smaller things. I'm definitely doing pulled pork sliders and struggling with what to do for the next protein. I'm auto-pilot on brisket and ribs but don't think the profit margin on brisket would good with all the waste in trimming. Would love some thoughts here. I've got a great BBQ bean and was planning on that as a veggie and potentially a riff on Mexican street corn....grilled w/rub and cheese..... if I can figure out the large grills needed to execute that. The administrative assistant at The Kempe Foundation does her grandmother's peach cobbler and has offered to cook several pans of that. If I can sweet talk her out of the recipe, I'll make several more pans to ensure we don't run out quickly.
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