May 23, 2009
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!
7:00 Meet at the school house to pick up tables, burners and grills - load the trailer
7:15 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 7:30 am - 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) |
For Next Year 2009
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125hot dogs and buns (100 sold 2007) |
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8 cases (24 can) soda |
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6 cases (24 bottles) water |
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160 sausage and rolls (140 sold 2008) |
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1 can sauerkraut |
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same onion - 20 lbs |
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more peppers 12 red and 20 green (maybe one or two yellow too) |
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tomato sauce 6 10z cans or Bottles |
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10 to 14 bags ice |
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2 large ketchups |
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1 large mustered |
Clean up started about 2:30 and most ever thing was stowed away by 3:30
| Troop 53 | Sausage Stand | May 25 2009 | ||||
| Shift | Scout | Adult | Duties | |||
| 7:30 to 10:00 | ||||||
| Stephen Dietrich | Wayne Betty | Set Up | ||||
| Matt Miller | Josh Betty | Cook | ||||
| Nathan Wagner | Denny Weller | Coolers | ||||
| Brian Miller | some selling | |||||
| Denise Wagner | ||||||
| Dan Dietrich | (Set up) | |||||
| 10:00 to 12:30 | ||||||
| Lucas Rogers | Wayne Betty | Cook | ||||
| Nick Hessong | Josh Betty | Selling | ||||
| Denny Weller | ||||||
| Dan Rogers | ||||||
| Ben Emery | ||||||
| 12:30 to 3:00 | ||||||
| Josiah Shelly | Wayne Betty | Cook | ||||
| Nick Hessong | Josh Betty | Clean up | ||||
| Dana Stanly | Denny Weller | Close up and | ||||
| Lucas | Dan Rogers | tear down | ||||
| Josh Gladfelter | Andy Gladfelter | |||||
| Ben Emery | ||||||
| EVERBODY BACK AT 3:00PM TO CLEAN UP THE FAIR AREA | ||||||
| Maytown Parade starts at 5:00 PM | ||||||