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-   Catering, Vending and Cooking For The Masses. (http://www.bbq-brethren.com/forum/forumdisplay.php?f=62)
-   -   Pig roast (http://www.bbq-brethren.com/forum/showthread.php?t=129009)

mjancel 03-24-2012 07:58 PM

Pig roast
 
Someone ask me to come to there house and cook a pig they would provide
The pig. They wanted to know what I would charge. I have no clue
I was thinking
Towing cooker setup tear down 100

Wood. 100

My service 20$ per hour



Lang 84

Toast 03-24-2012 08:04 PM

$350 with supplied Adult beverages and incidentals?

mjancel 03-24-2012 08:11 PM

Thanks il have to check

Hoss 03-24-2012 09:39 PM

Be VERY CAREFUL.Arrange to provide the pig yourself! You could show up to cook a frozen pig.Just sayin.Leave NOTHING to others.Be in COMPLETE control of EVERY aspect of the cook yourself.

Chuckwagonbbqco 03-25-2012 01:49 AM

Hoss has hit the nail on the head!

My bad experience was showing up to cook a pig that the customer provided. I arrived to find that they had killed an old boar pig that they had been feeding garbage. It smelled so rank that I didn't think it was edible--they wanted it--I cooked it--it tasted terrible. There I stood by my by my well lettered BBQ pit--wishing that I could hide my name.

Next day one of my wife's co-workers tells her about this party she went to that the guy cooking the pig didn't know what he was doing, and the pig tasted horrible. My wife asked her the caterer's name and guess what?--it was Chuck Wagon BBQ Co

now--I supply the pig or I do not cook it---if the customer wants to supply the pig I tell them where to rent a BBQ pit. No one else will protect your reputation--you must protect it yourself.

IamMadMan 03-25-2012 06:12 AM

Quote:

Originally Posted by Chuckwagonbbqco (Post 1991489)
Hoss has hit the nail on the head!

My bad experience was showing up to cook a pig that the customer provided. I arrived to find that they had killed an old boar pig that they had been feeding garbage. It smelled so rank that I didn't think it was edible--they wanted it--I cooked it--it tasted terrible. There I stood by my by my well lettered BBQ pit--wishing that I could hide my name.

Next day one of my wife's co-workers tells her about this party she went to that the guy cooking the pig didn't know what he was doing, and the pig tasted horrible. My wife asked her the caterer's name and guess what?--it was Chuck Wagon BBQ Co

now--I supply the pig or I do not cook it---if the customer wants to supply the pig I tell them where to rent a BBQ pit. No one else will protect your reputation--you must protect it yourself.

Well put .....

Nothing else to consider in that statement but protecting yourself.

Unsavory butcher or customer may also have a pig on the edge of spoiling and you get the finger pointed at you... and your reputation.

The Pigman 03-25-2012 06:59 AM

I would NEVER cook someone elses Never health reasons ,,,,

mjancel 03-25-2012 12:52 PM

Thanks for the heads up but still wonder what I should charge for my hourly rate of being there cooking my time is def worth more than 10 pr hr but is 20 shooting myself to hi

MilitantSquatter 03-25-2012 12:57 PM

Quote:

Originally Posted by mjancel (Post 1991864)
Thanks for the heads up but still wonder what I should charge for my hourly rate of being there cooking my time is def worth more than 10 pr hr but is 20 shooting myself to hi

only you can decide what you're free time is worth.

It doesn't sound like you have an actual catering business... Make sure the risk is worth the reward. Are you looking to get into business ? get experience ? Just make some $$ ?

Consider the benefits of having proper health permits and insurance if your cooking for strangers.

IamMadMan 03-25-2012 06:13 PM

Quote:

Originally Posted by mjancel (Post 1991864)
Thanks for the heads up but still wonder what I should charge for my hourly rate of being there cooking my time is def worth more than 10 pr hr but is 20 shooting myself to hi

Try this for a close estimate, add to the base cost of the pig, charge an equipment mileage fee, and finally a cooking fee. Remember you can buy these pigs wholesale from a local slaughter house.

Keep in mind the cooking price appears lower because you are making a profit on the meat, but if you can't purchase wholesale pigs this will be of no help to you..

http://bringhurstmeats.com/roasting.htm

PorkQPine 03-25-2012 07:42 PM

Quote:

Originally Posted by mjancel (Post 1991864)
Thanks for the heads up but still wonder what I should charge for my hourly rate of being there cooking my time is def worth more than 10 pr hr but is 20 shooting myself to hi

I am always amazed that people come on seeking advise and then ignore it. Don't cook any food that you don't provide, never, never, never.

Phrasty 03-26-2012 02:51 AM

Whenever you are not in total control of the meat either from the farm, frozen OR from a reputable reseller you never know what conditions the meat will be kept. People get very sick from spoiled meat... Not a risk I'm willing to put my name & reputation (as well as people's well-being) behind. It's like Russian Roulette IMO. Be careful...

Cheers

early mornin' smokin' 03-26-2012 05:14 PM

I take my current hourly pay rate for my day job, and multiply by 1.5. If they don't want to pay that, it's my weekend and not worth my time. With that being said, $20/hr is undervaluing yourself.

as far as them providing the pig, its up to you. If it was me, i'd tell them where to get it, what size it should be, and any special requirements, does it need to be butterflied for your pit, are you going to do it race car style?

PorkQPine 03-27-2012 09:17 AM

Having them buy the meat is crazy. Would you go to a restaurant and bring your own steak to grill?? Why do people think BBQ is any different? Would you bring your own sides to a restaurant, would you drop off a brisket for them to smoke and tell the restaurant you'll be back tomorrow night to eat it?

Bamabuzzard 03-27-2012 02:18 PM

I'm not in the catering business but I do have FRIENDS who want me to cook ribs and/or pulled pork for them if I've got something already smoking. I NEVER, EVER, EVER let them buy the meat. My number one rule is I buy the meat and they can reimburse me. Non-negotiable. I've only had one person have an issue with it. I told him up front where I was going to buy the meat and how much it would cost. Though it was only a few dollars difference in total price he wanted to go Wal-Mart and buy some of the enhanced spare ribs. I told him (nicely) that I don't cook those type ribs and I told him why. So he said no problem and went about his merry way.


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