How it all happened:
May 30th 2005
For the next time:
pre-boil (the day before) 50 or so sausages to have them ready to go them ready to go by 8:00 the next morning. Also, have pots with water set up to boil the remaining sausages the day of. Will need more water and Ice!
7:30 Meet at the shed to pick up tables, burners and grills
7:45 Arrive at stand location - start to set up.
Just a note - the long poles without a hole - are the legs, the short poles with the hole and the poles with the expanded end the longitudinal poles for the canopy, three are also needed for the concession area. The canopy does not fit over the entire assembly.
Make sure the gas tanks are at least half full.
The Dutch oven worked great to simmer the onions and peppers. the mix was two onions to 1 green pepper to half a red pepper, Takes about 10 minutes to cook up and should simmer 5 to 10 minutes more.
Cooking should start about 8:00am - Several stand holders did look for us to be ready to serve then. We had sausages cooking by 9:00
Takes about 15 to 20 minutes to grill up a sausage.
What we used 160 Sausages and stake rolls, 160 Hot Dogs and buns, 2.75lbs of Sauerkraut (4-1lbs 11oz cans), 8 Red peppers, 15 Green peppers and 21 lbs of onions. 2 ketchups and only 1 mustered and 1 bbq sause. 6 24 can soda packs, 2 24 bottle water
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Each shift needs - 8 to 9 needed per shift: |
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2 cooks, (1 adult and 1 older scout) |
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1 prep person (onion and pepper cutter), |
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1 meat/topping server (also stirs the onion/pepper mix) - onion/pepper mix, sauerkraut and tomato sauce (forgot that this year), |
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1(2) cash/order taker (also gets the drinks) |
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1 bun prep person (adult - also supervise shift change too) - gets the orders form the order taker and prepares the buns and plates - depending on the buns - they may need to be cut |
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2 order runners - gets the plates and gets the meat/toppings and takes to the customer. |
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1 spare for restock and various other tasks (may be second order taker) |
Thanks to Mr R. for bringing in an extra 24 sausage and a half a case of buns. Mrs Weller also supplied about 6 more hot dogs. When we stopped we had 1 box of sausage left (20 count) no hot dogs, 3 onions and 2 green peppers - cooked 2 hot dogs and 4 sausage. It should be noted that each worker got a dog/sausage and a drink. The ice was okay - not a real hot day - we bought 14 8lbs bags. 1 bag to keep the meat cold.
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For next year - 2006 |
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200 hot dogs and buns |
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8 cases (24 can) soda |
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2 cases (24 can) soda |
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160 sausage and rolls |
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same onion - 21 lbs |
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more peppers 9 red and 18 green (maybe one or two yellow too) |
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tomato sauce (bbq or otherwise) |
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Some other things to consider - |
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We had the only meat stand this year - 2004 had the Fire Company selling steak sandwiches |
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Set up a sun screen or the second canopy for the cook area |
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better hand washing area |
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water for onion/pepper prep area too. |
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nice weather helped too |
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make sure that the meat is cooked the whole way through too - maybe a meat thermometer. |
Clean up started about 2:30 and most ever thing was stowed away by 3:30
| Troop 53 | Sausage Stand | May 30 2005 | ||||
| Shift | Scout | Adult | Duties | |||
| 7:30 to 10:00 | ||||||
| Michael N. | Mike N | Set Up | ||||
| Ben F. | Dale F | Cook | ||||
| Josh G | Andy G | Coolers | ||||
| Zak K | Brad K. | some selling | ||||
| Dan V. | ||||||
| 10:00 to 12:30 | ||||||
| Josh B | Wayne B | Cook | ||||
| Grant A | Dave A | |||||
| Brett S | ||||||
| Jeff B | ||||||
| 12:30 to 3:00 | ||||||
| Chad E. | ||||||
| Matt B | ||||||
| Darren B | ||||||
| Willy W | Denny W | |||||
| Dan M | ||||||
| EVERBODY BACK AT 3:00PM TO CLEAN UP THE FAIR AREA | ||||||
| Maytown Pareda starts at 5:00 PM | ||||||
