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Cloudsmoker
04-29-2013, 09:00 PM
Two large church cooks coming up. Got a plan for the meats, but may need to purchase the sides: potatoe salad, slaw, etc. Appreciate your recommendations.

landarc
04-29-2013, 09:10 PM
Do you mean where to buy them or how to fix them a bit.

The stuff from Costco is not bad at all. If you can get into a RD, then that is your better option for both size and choices. I really dislike bulk slaw. But, there are some decent potato salads and of course, the food service size (#10?) cans of beans make life easier.

Butt Rubb'n BBQ
04-29-2013, 09:14 PM
What meats do you plan to use?

Cloudsmoker
04-29-2013, 09:14 PM
Yep - sides to purchase when not able to make my own. Have tried the RD potato salad (yuk). Will give Costco a look - thanks.

Cloudsmoker
04-29-2013, 09:15 PM
What meats do you plan to use?

Brisket and ribs. Thanks.

Butt Rubb'n BBQ
04-29-2013, 09:26 PM
I am a chef at a large baptist church and our members would be expecting the southern basics. Just like you said potato salad, cole slaw, baked beans, Texas toast, banana pudding. Have you done ribs before for a large crowd? It's not easy and will take a lot.

landarc
04-29-2013, 09:29 PM
I find the potato salad at Costco tastes a little more like the good potato salad at the grocery store, which is acceptable.

Cloudsmoker
04-29-2013, 10:35 PM
I am a chef at a large baptist church and our members would be expecting the southern basics. Just like you said potato salad, cole slaw, baked beans, Texas toast, banana pudding. Have you done ribs before for a large crowd? It's not easy and will take a lot.

Large (crowd) is relative. Cooking for a 150 or so and, yes, have done that. Just won't have the time or space to prepare sides.

Jeff Therrell
04-29-2013, 11:36 PM
I wouldn't put my reputation on the line with any store bought sides. You can make them the day before and store them in the cooler in cambro containers. I would cut all the slaw and mix up the dressing and store in the cooler and mix it up as needed it really makes a difference in the taste.
Thanks, Jeff Therrell
Sweetfire BBQ