I wanted to do something other than Brats, it gets old and it is tedious making brats. So thought hey..... lets just make 10 pound ropes and cut them as they are ordered Then my wholesaler presented a deal on whole ribeyes $8.45 per pound on Choice Angus and $10.42 on Prime Angus and running a average of 14-16 pounds per. And $3.25 per pound on whole top sirloins. So I told the sales rep send me 12 of each choice and prime ribeyes and 30 sirloins. WE ARE ADDING STEAKS TO THE MENU! I just don't raise enough cattle to supply the Chuck Wagon Steaks Then Mrs. T5R saw the check entry that I gave to the sales rep and crawled in my left ear and I think is just about through my right ear Went over to the west barn yesterday to get the meat bandsaw to get it cleaned up and ready to cut steaks......... I noticed on the way to the kitchen with it, that she was still giving me looks that could melt a medium size iceberg Once I get the second big charburner out and fired up and selling steak dinners for $18 per she will be much happier Was very unhappy when I ordered 1000 pounds of Chicken leg quarters back in April for .73 per pound. Now she is telling me we only have 30 pounds left and I need to order another 1000 pounds. LOL when it clicked that each of those leg quarters = $7.50 in the cash box the thinking changed real fast. She looks at what things cost up front and I look at what things will put in the cash box. So we balance each other out fairly well. We are doing A LOT of gigs at various Southern IL Wineries this year and I am cooking with their wines. This one is Pheasant Hollow Winery and I injected the leg quarters with their Marion Berry Wine (Sweet Wine) People went nuts over that stuff! Set our per hour sales record there and did $1670 in sales over 4 hours. That was a crazy night with only Myself, Mrs T5R and one hired hand. Expected a maybe $300-$400 fairly slow but steady paced evening, So I gave the other two hired hands the night off........... Alto Vineyards has booked us every Friday and Saturday through September. I pull the Chuck Wagon in on the left of the bushes on the grass and set up by the power box. They have several dining areas like this, the screened in pavilion on the far end and a huge patio shaded like the pic. And lots of tables under giant old oak trees. Those steaks are going to be a huge hit there And it was a real honor to get booked for not one day but 8 Weekends. Guess we are building a great reputation with several of the Wineries along the Wine Trail. The Chuck Wagon bringing the Red and Black Attack doesn't look like much going down the road but we can sure move some food to folks tables Box Truck goes to our Graphics friends next week for a full red and black wrap and will look just like the Trailer in base color and have the Company Name and Logos on the sides. And I need to have them brew up another batch of shirts for us. Last years are getting pretty worn and ratty looking
