6 Tips On Driving A Clown Car Through a Labyrinth of Success

1. Get A Clown Car

Back in late 2015 our business was operating using a measly clown tricycle. It was red, had the fringe streamers hanging from the handlebars, and painted with a crazy red spiral on hub-capped rims. It was the epitome of textbook tricycles. We even had a bear that rode on the back pedals while Michael wore his bright red honking nose cruising aimlessly from one ring to another begging for circus peanuts. It was a tired and sad grind that we were hopelessly stuck with for the foreseeable future. If only we had some good advice or a drive to do more… It was another long year in the showbiz and through tireless promotions, canvassing, and local shows and as our promoter I had grown weary of watching Michael and the Bear twirling around in circles for peanuts. Something had to give way. It was then, in that very moment that the three of us, very talented tricyclists, realized what we needed to do. It was a bold move and it would forever forge us in the fires of fraternal fortitude, but it had to be done. With great humility and sacrifice the bear and Michael and I as clowns approached The Great Boy, Runner of Errands, Manager of Leads, and Artist Now Formerly Known as Shareholder of whom wisdom and knowledge has no limits, with a question regarding what to do next in regards to expanding the Greatest Show in Northeast Arkansas into other realms of the land. He spoke and said unto us,
“I can just see it now. Y’all ridin’ up there to REDACTED DISTRIBUTOR’s place all piled in a clown car, making deals, and clowning like y’all do so well. Give me a f$%^ing break!”
It was in that moment that we knew we must immediately get a clown car, so we got three; well two that run and one in a garage, as well as a new clown to add to the show. Unfortunately for The Errand Boy, this act of pure wisdom drew all of his power from him and he had to be put out to pasture to wait for another group of clowns to bring him along for the ride. In this single act of selflessness the Errand Boy became the Artist Formerly Known as Shareholder left to reflect on his choices and grow bitter while claiming that,
“Q-Sauce Taste Like Ass.”
only to walk away with a dented 1980’s refrigerator. In the mean time we, the bear and two clowns, needed to move on and begin driving the clown car forward to the next act. Along the way, we claimed a sailor named Lynn, our newest clown, to our troupe and have been navigating a labyrinth of success. I’d like to share some of the obstacles we’ve faced and how you can drive your clown car to success as a business, or at least avoid obvious pitfalls and barricades along the way.

2. Beware! Clown Cars Run On Fuel

Believe it or not, your clown car runs on the same gasoline, diesel, or electricity as other similar automobiles with exception to maybe the Batmobile and the Delorean from Back to the Future, but more often than not (about 99.99975%), your clown car will physically run on liquid fossil fuels or electricity. In this case, you must constantly fuel up the car to make deliveries and no fuel burns faster than your own. Unfortunately when you’re operating a business and bootstrapping it from the ground up, there are sacrifices to be made for the betterment of the company and your clown car is no different.

Caption: Jeff drives the clowncar with a trophy in it just to feel special. It makes the shows much better when the trophies are there.

When you first start out, your clown car needs to fit the job it is handling. For instance, our clown cars are both early to mid nineties Ford trucks. One is an F-150 and the other is a Bronco. The F-150 is our main hauler and we use it to set up and tear down our demonstrations, haul tables and chairs, haul palettes of ingredients, and haul our clown in training to and from clown workshops. The Bronco is used for short distance deliveries and local hand to hand deliveries making appearances all over Northeast Arkansas. It is useful in the rain because the cargo space is contained and has a roof.

Doing all of these trips in the clown car(s) will burn an immense amount of fuel. If you remember, I stated that your own fuel burns faster than someone else's. While this is true, it is also more efficient because it is your sacrifice and you don't have to reimburse another clown or live in the pocket of another circus. This means that not only is the gasoline yours, but the profits of the business are yours as well. We prefer to use our own fuel to operate our clown car(s) because that means we keep a larger portion of revenue without worrying about paying anyone back.

3. Be Careful! Drive Slow When You Need To.

When we were on our tricycle, we were driving it as fast and hard as we possibly could to get from show to show. It was taking a toll on us and the trike. We even tried to pull a giant steel barbecue smoker with it and just barely got that smoker to its destination before we had to return the circus peanuts that we borrowed to pay the guys that built the smoker. We learned that going to fast and picking up too much weight along the way was bad for the clown trike mobile and we decided to take things down a notch for the new clown cars.

The thing is that no matter what happens, if you intend to grow your circus into a full three ring event, you're going to need a reliable clown car. That means you need to take it easy and cautiously and move in a single forward progression as you take the hills, curves, and bumps along the way. Driving the clowncar too fast will cause the giant 3D bobblehead on top to bounce off, or even worse, you're going to crash it. The road from here to showbiz is full of curves and hills, but there are staightaways too.

4. Be Swift! Take Straightaways At Full Speed.

If your tank is full and the highway is clear, move as fast as you can to build your business with the resources you have. The importance here is on the RESOURCES YOU HAVE. If you don't have the resources you need to set up your circus tent and stunt track, then review what you do have and make the best of it. It's difficult to run a race without tires, fuel, energy, and some tune-ups along the way, but when you have that stuff accounted for and the getting is good, then go get it. For a short while, throw caution to the wind and let the wind blow through your curly clown hair. It feels good to run a business that gets ahead once in a while. When the opportunity is there, take it.

5. Be Vigilant! Don't Take Jokes from Other Clowns.

Sometimes when you're on the straight and narrow path to the next show you'll run across some other clown that would rather see your clown-car crash and burn than be successful. When this happens, don't drink the Kool-aid. Just smile, honk your big red nose, flip em the bird, and keep rolling. People will often tell you that other people detract from your work or ideas because you have something the don't. Sometimes this is true, but sometimes people are just assholes. It doesn't pay you either way to find out. What does pay is the incentive to work and strive to put your best foot forward. Allowing an amateur clown to get under your skin shows vulnerability and weakness. Taking time to slow down and address these detractors wastes fuel and destroys your ability to recover from the mud slinging.

6. Always Set Waypoints.

Not knowing where you want to go in life is a sure fire way to not know where you're going. When you're in your clowncar, its no different. Before you depart for your next circus act, research a place and set goals for your next event. Learn as much about the new event or location as you can before heading that direction. Upon arrival, assess the situation and see if the event or place is as it seemed. If its not, don't commit any new resources to it. Unfortunately for us, we didn't know where we wanted to be with our adventure in building BBQ smokers for other clowns and we kept committing resources to a project that ended up producing a third of what was expected AND almost didn't pay back the loan taken out to build with. This is probably reason numero uno of why you should plan and debrief all the people in your clowncar before you make hasty decisions. Fortunately we've since been in better communication with all the people in our clowncar and have had fewer collisions and accidents along the way.

For a taste of what our clown car can deliver to you, have a look around in our shop. Be sure to use the word CLOWNCAR for a discount during checkout.

Jeep and BBQ Weather

If you follow me on Facebook, you can see that I have been enjoying the weather.   I lose my doors and roof as much as I can.  Unfortunately, as a ginger I burn if I don’t wear sunscreen.  It’s a love hate relationship.  I need sunlight in the winter, and get too much in the summer. There is something about feeling the warmth of the sun and the breeze on my face that just makes me feel amazing no matter how crappy of day I might have had. Top that off with some Zeppelin blasting through the stereo.  It’s like a mini vacation everyday.

Also, I broke my Weber out recently.  My neighbor grills almost everyday, and we will hang out and cook on our respective grills and share a beer and some laughs.  The mosquitoes have not made it out yet, and for that I am thankful.  So far it’s been a pretty good spring.  Below are a couple of the meals I’ve cooked:

13221710_10101034204638114_4405077962837252030_n 13239241_10101037623836014_7945084184036146193_n 13241276_10101034204663064_1423987849741860062_n 13254272_10101037623107474_5978535347633105689_n

I like to grill sweet peppers and sweet onions a lot. I generally cut the onions and peppers up in small strips, and a little olive oil, add a little pepper medley or just black is fine.  Once they are all seasoned up and ready to go I’ll put them in a vegetable grilling dish, or foil that’s perforated.  Just set them directly over the fire and let them cook until they soften up.  I like to take them the next step and let them caramelize a little bit.

13256410_10101037623955774_3563089476195868739_n

 

I used to hate mushrooms until one day a friend showed me how she does hers.  Take your portabella and simmer it in sun-dried tomato dressing prior to grilling.  Cook directly over the fire as well.  I like to just get some good grill marks on it, and get a little smoke flavor in it.

The asparagus, I will season the same way as the onions and peppers. Grill them directly over the fire until they are slightly wilted occasionally turning as grill marks are made. Once the asparagus is finished, add a little lemon juice to them.

I used olive oil and our BBQ rub to season the chicken breasts. Once they were seasoned I threw them over direct coals and let them cook a few minutes per side. I didn’t time it, but it didn’t take long.  Once the outside had nice grill marks, I flipped it and let the other side do the same. I typically cook on a two zone fire, placing my coals to one side of the Weber. In the event that something isn’t done enough I simply place it to the indirect side and let it finish cooking with out burning the mess out of it.

The burger was actually a turkey burger this time. I seasoned it up with our hickory rub and cooked it the same way I did the chicken. It’s nice to have a thermometer with you, but I didn’t at the time I just cooked my burger until it quit gobbling.

 

Keep Cooking My Friends,

Michael Q

 

Bluff City BBQ Teams Up With Forge Arkansas To Fight Hunger

Bluff City BBQ Supply, makers of Jim Quessenberry’s Sauce Beautiful announce plans to donate proceeds from the sale of Hot Sauce Beautiful to Forge Foods. Forge Foods and Bluff City look forward to continued growth and progess in changing the landscape of Northern Arkansas.

Learn more about our efforts with Forge Arkansas here.

Bluff City BBQ Supply is the exclusive distributor of two time world champion Jim Quessenberry’s Sauce Beautiful. Forge Arkansas is a nonprofit organization improving entrepreneurial activities in Northeast Arkansas. Find out more about Forge Arkansas at: www.forgearkansas.com.

Contact: Lee Quessenberry
501-­281-2231
sales@bluffcitybbqsupply.com

Steven Trotter
870­-273-­2849

Sauce and Rub Beautiful Now in Kroger Stores

Well folks, it’s been a long time in the making and a dream come true. Thanks to the efforts of the Bluff City BBQ Supply team and cooperation with Kroger Grocery Stores, we’re finally stocked in local Kroger stores throughout Northern Mississippi and Western Tennessee. As a new startup in the BBQ sauces and spices business, we were up against several obstacles and a lot of red tape to get everything just right, but we’ve done it, and we’re in it for the long haul. With cooperation from John Auker of Delta Cuisine, we were able to leverage a vast breadth of knowledge from all perspectives of mass production and distributions of products within a larger organization like Kroger. The four of us rolled up our sleeves and went to work making the largest batches of Sauce Beautiful, Hot Sauce Beautiful, White Sauce Beautiful, Rub Beautiful, and Hickory Rub Beautiful that we’ve ever made in the entirety of our own company, but also even larger than any batch ever made by Jim Quessenberry and the Arkansas Trav’ler BBQ Specialties crew. It was a humbling feeling to know that every batch from now on will be larger, and with much more demand than each previous batch. Barbecue is truly a gift that my father left in his legacy, and I know that he’d be proud to see the outcome of his hobby turned professional.

 

As for Kroger and the details, we are currently proud to announce that we’ve doubled the number of stores available to our customers for local shopping by landing this deal to be featured as a local manufacturer and distributor in the Kroger family. We began the journey several months ago and have worked on every single part of the puzzle until the final picture is complete. There were tests we had to take, paperwork that had to be completed, and figures to calculate, but in the end it has all been worth it.

 

Keep in mind that all Bluff City BBQ Supply products are handmade with love and attention to detail by families and friends that live in your area. We’re covering Northeast Arkansas with the Quessenberry brothers who make the trip to West Memphis to meet up with The Grumbles family and the Marchetta family from Southhaven, MS and Memphis, TN respectively. Our products are made in the mid-south with you in mind. We’re Tigers, Red Wolves, Grizzlies, Rebels, Volunteers, Razorbacks, and Redbirds like many of you. We love sports, outdoors, grilling, smoking, hunting, fishing, and football. We’re here. We’re local.

 

My brother Michael and I are truly rich in the sense that we have great partners, a skilled and determined labor force, a dedicated sales manager, a precise and accurate financial officer, a gifted multimedia marketing director, and more importantly, life long friends who are in this for the long haul. Thank you Pete, Jeff, Claire, Lynn, Patrick, Wesley, Matt, and our customers for being our friends and extended family. Thank you Kroger for taking a shot at making us successful in your stores. We will truly shine and will keep your shelves hot from all the friction of jars sliding forward and into your customers’ carts.

 

Be sure to visit your neighborhood Kroger and pick up a bottle of our sauce when the time comes for you to enjoy food with your family.

 

Thanks,

 

Lee Quessenberry

Partner – Bluff City BBQ Supply

Kroger 398 – 941 NORTH PARKWAY JACKSON, TN
Kroger 405 – 5995 STAGE ROAD BARTLETT, TN
Kroger 410 – 676 N. GERMANTOWN PKY CORDOVA, TN
Kroger 426 – 1675 N. GERMANTOWN PKWY CORDOVA, TN
Kroger 433 – 11630 HWY 51 SOUTH ATOKA, TN
Kroger 456 – 7615 HIGHWAY 70 BARTLETT, TN
Kroger 462 – 7265 HWY 64 OAKLAND, TN
Kroger 463 – 11635 HWY 70 ARLINGTON, TN
Kroger 489 – 2942 KIRBY WHITTEN BARTLETT, TN
Kroger 339 – 6660 POPLAR AVE MEMPHIS, TN
Kroger 387 – 240 NEW BYHALIA RD COLLIERVILLE, TN
Kroger 437 – 7942 WINCHESTER ROAD MEMPHIS, TN
Kroger 457 – 1230 N. HOUSTON LEVEE RD. CORDOVA, TN
Kroger 481 – 3685 S. HOUSTON LEVEE RD COLLIERVILLE, TN
Kroger 440 – 9025 HIGHWAY 64 LAKELAND, TN
Kroger 468 – 35 WEST UNIVERSITY PKWY JACKSON, TN
Kroger 452 – 7427 GOODMAN ROAD OLIVE BRANCH, MS
Kroger 464 – 3095 GOODMAN RD E. SOUTHAVEN, MS
Kroger 416 – 2130 EXETER ROAD GERMANTOWN, TN
Kroger 488 – 3444 PLAZA MEMPHIS, TN
Kroger 419 – 7735 FARMINGTON MEMPHIS, TN

Jim Quessenberry’s Sauce Beautiful Storms Taste Buds in Three New Locations

If you are in Blytheville, West Helena, or North Little Rock, you can now purchase our products locally. If you live in or around West Helena, we have added our product to the Hays Store in that area. Yay!

If you live in or around the Blytheville area, we also have it at the Hays Store on Moultrie in that area.

In North Little Rock, our buddies at Cregeen’s Irish Pub have started selling Sauce Beautiful from their shelves. So, to my Little Rock friends, Go grab a pint of your favorite beer, and take home a pint of BBQ sauce.

Sauce and Rub Beautiful is Available in New Stores in Arkansas

We’re Taking over Northeast Arkansas

We’re happy to announce that we’ve added three more stores to our growing list of vendors around the mid-south. Our fine sauces and rubs are now available in Walnut Ridge and in Paragould in Hays Grocery Stores.

Hickory Rub at Kountry Kupboard

We have also added our new line of Hickory Steak Seasoning to the Kountry Kupboard in Jonesboro, AR. We would like to extend a huge thank you to Hays and Kountry Kupboard for continuing to feature our products.

Looking for Awesome Products in Your Store?

Are you a small shop or medium sized grocer looking for a unique product to sell in your stores? Feel free to reach out to us at sales@bluffcitybbqsupply.com and we’ll talk wholesale options with you to feature quite arguably the best BBQ rubs and seasonings in Arkansas, Tennessee, and Mississippi.

Bringing Saucy Back: We’re Open For Business in Wynne, AR

We’re Bringing It Home

Bluff City BBQ Supply is proud to announce that our Beautiful line of sauces and rub are now available to the people in the City With A Smile!

Our Past is Our Future

We’re bringing Sauce Beautiful back to its roots in Cross County, AR. Jim Quessenberry was a native of Birdeye, AR and a graduate of Wynne High School in 1966. When Jim began making Sauce Beautiful one of the first stores to carry it was Hays Food Town in Wynne, AR. To celebrate our expansion into Hays and their family of stores, our largest batch of sauce has been delivered to both Hays locations in Wynne and is available for purchase immediately. We are excited to bring back one of the most demanded products in the history of our company to its humble beginnings. We’re looking at our past to develop our future.

Enjoy and Share

As young men growing up in the area, Michael and I spent a lot of time at Hays shopping for groceries with Mom and bringing wonderful produce and meat home for our many homecooked meals. The nostalgia of this purchase is overwhelmingly exciting for us, and we’re glad that the people who still remember us being in stores there have kept the demand alive. We encourage you to visit “Big” and “Little” Hays today and pick up a bottle or ten of our sauces and rub. The outdoor season is just around the corner and we look forward to your recipes being shared all over Facebook, Pinterest, Twitter, Instagram, and anywhere else you might wanna share. Thanks so much to the King family and Hays for making this a reality.

Thanks,

Lee and Michael Quessenberry
Bluff City BBQ Supply
sales@bluffcitybbqsupply.com


 

115 South Falls Blvd.
Wynne, AR
(870) 238-2541

 

1860 N. Falls Blvd.
Wynne, AR
(870) 238-8392

Going Whole Hog

As a child I remember seeing my first whole hog cook at a BBQ competition. To me it looked like something you would see a tribe cook on some island far away from Arkansas. Images of a whole hog turning over an open fire on some crude rotisserie came to mind. In truth, my first whole hog experience was on a custom built pig smoker. Cooking a whole hog can seem intimidating for some, but with a little effort it can make for a greatly rewarding culinary experience.

Cooking a whole hog is one of the most interesting BBQ experiences you will ever have. It is BBQ at its most fundamental, meat and fire. It’s like a big blank canvas, waiting to be turned into something delicious. Cooking whole hog is a slow process, but in that time you can really make the recipe your own. The finished product is something beautiful, for the eyes and the taste buds.

What it takes…

I have done many whole hog cooks over the years; from catering my own junior prom, graduations, competitions, to recently cooking for a fund raiser. I remember my dad saying “the most important thing about cooking a whole hog is the hog itself.”

I agree, but my favorite thing about cooking a whole hog is the fellowship that comes with each cook. If you want to do a whole hog, you need three things: a pit/smoker, time, and fellowship.

Add your own touch…

Those things are mandatory, next comes the recipe. The hog is flavorful on its own, hell, that’s what bacon comes from; but adding your own touch is recommended. The right combination of spices can take an already good thing to a whole new level.

Growing up, we never separated the skin from the hog, but to really get the spices into the meat, you either must have it separated, or inject spices. I never used injecting because when my dad was in competition, injection was illegal. We cooked many hogs with the skin attached, just spicing and basting the outer layer. It got the job done, but I really wanted all those spices to get deeper into the meat. Since then I started having my butcher separate the outer layer of hide so I can get all those spices underneath. After the skin is separated, I have it placed it back on. Not only does this help keep moisture in the meat, it also adds beauty to the final product.

Cooking for many…

If you want to try your hand at whole hog cooking, start by picking a type of wood. You can use hickory or oak, but I prefer to use a sweeter wood like apple. After you spice up that Hog (We prefer using Jim Quessenberry’s Rub Beautiful), throw it on the smoker or pit split side down. It is best to keep the temperature around 225 F to 250 F. Cooking times can vary from around 17-22 hours, depending on the smoker and the size of the hog. Baste with Wicker’s, or apple cider vinegar, every 30 minutes to an hour. You can either mop or splash it on. This will keep the hide moist and give it a pretty red color when the smoke penetrates it. For presentation we like to add slices of pineapple and cherries for some nice pops of color, as well as some greens such as kale or leaf lettuce around the hog. Also, the traditional apple in the mouth is a must. 😉

Serve it up…

Once you are ready to serve, pull back the hide and pull meat from the shoulder, ham, loin, etc. The final product will be a moist, flavorful, and tender meal that will feed everyone. (We like to serve up our hogs with our own Sauce Beautiful or Hot Sauce Beautiful)

Lock ‘n’ Load – Cooking Ribs in Arkansas State University’s Tailgate City

The Governor, Ribs, and Football

Michael and I had the pleasure of being invited to cook with the McGinnis family and their friends this weekend as the Red Wolves took the field against the Utah State Aggies. The day was full of excitement as we prepared to cheer our team to victory! We even had a special visit from Governor Mike Beebe who took time to review our trophies from our past barbecue contests.

We cooked 6 slabs of ribs to perfection with the help of our friends and a few items straight from the Bluff City BBQ Supply catalog. We began our cook with 6 racks of baby back ribs, a rotisserie smoker, lump charcoal, Rub Beautiful, Sauce Beautiful, and some sacrificed light beers.

Preparation

The ribs were trimmed of excess fat and gristle as well as the membrane on the back. Then a liberal coating of Rub Beautiful was applied to a thin glaze of olive oil. This makes the ribs have a nice and even rich red color. The cooking temperature of the smoker was brought to a temperature of approximately 230 degrees F for a nice and even heat. The ribs are placed with the tips on the grill with the curve facing up.

Cooking

Once the ribs have been cooking for about 45 minutes, Michael mixes a special beer baste comprised of a 1 to 1 ratio of Sauce Beautiful and a domestic beer of choice. The beer used was Michelob Ultra. Dark beers or full flavored beers are not preferred. The sauce is mixed with the beer into a thin and runny marinade that is applied to the ribs once avery 30-45 minutes. This gives the ribs a nice tangy flavor with a moist texture and amazing color.

The ribs were cooked for about 5 hours at an average temperature of 225 degrees F. The ribs were wrapped in aluminum foil for the last two hours, and finished with a full glaze of Sauce Beautiful for the last half hour to give the ribs a nice candy shell.

Serving

Once the ribs reach an internal temperature of at least 180 degrees F, depending on the size of each rack of ribs, they should be done. We took each rack and placed them into a large aluminum serving tray and sliced each rib right down the middle and put them on the buffet line for all of our guests to enjoy.