(I struggle with saying "we" in conjunction with Doubleback; on the one hand, I help where I can. I feel pride and a sense of ownership through my husband's hard work and some of my own. On the other hand, I make it very, very clear that this isn't my dream and don't work nearly as hard as Andrew and his business partner. That's why I like the BBQ Wife concept, and others in similar situation seem to get it. Our husbands are completely consumed by smoked meat, whether it's making it, eating it, thinking about it, or writing about it. Anyway.)
So many good ideas come from Jana and Steph. This post idea seemed to work really well with summing up how the weekend went, and BBQ life in general:
2 - services - both lunch and dinner
4 - types of meat
20 - hours of brisket smoking
3 - extra trips to the store I made because someone forgot something
5.5 - combined hours of sleep on Friday night for the pitmasters
43 - estimated number of apple crumble bars cut and packaged by yours truly
7.5 - lbs of German potatoes prepared and sold (they were an unexpected hit!)
4 - dishwasher loads of dishes from prep to post-event in my house alone
5 - people working for a smooth service
25 - hours spent smoking meat
9 - bottles of Doubleback BBQ sauce sold (all that was made!)
10 - supportive friends and family members of Andrew and me who showed up to eat
1 - amazing birthday cake bought by Doubleback BBQ (ironically, from Truth BBQ) for their wives' October birthdays... it was phenomenal and even half of it was so massive that I'm going to have to freeze it.
50 - forks and knives wrapped with a napkin and sealed with a Doubleback BBQ logo (not by me, but by my BBQ wife partner in crime who is way nicer) (And they all disappeared and then some so there were probably 65-70 people served, at least.)
90 - lbs of meat (before cooking) prepared for the event
6 - lbs of tater tots in the tater tot casserole
48 - homemade buns made, sold, and eaten for the event (brioche hamburger buns and pretzel hot dog style buns)
2 - number of smokers used
0 - Nothing. What was left at the end of the night. They were completely sold out and had people bummed to have missed out on dinner. What a great feeling.
A pic I took of the aforementioned apple streusel bars during our test run the weekend before, along with mustard made from a local Oktoberfest beer and homemade sauerkraut.
Some things are harder to put into numbers, like how I had to learn really quickly how to take an order in a way that made sense, use a credit card swiper, be friendly to customers (whoa you guys, they have actual customers!), learn people's names, and talk about the food all at once, on a Saturday, when I had been on my feet helping all day. But this was the most successful night yet. People who we didn't know before this started are coming to the bar to eat their food, asking for certain menu items, leaving Facebook reviews, taking photos of their plates, and basically validating the fact that they're doing really, really well at this thing. It's like when you plant a seed and you barely start to see it sprout through the dirt; it's confirmation that something's in there, that thing you started wasn't a dream, and there are things that you can't see working. The change from event to event is small, but it's a huge change from where they were in April. Let's see where the numbers take them next.