Right. I'm not at all comparing competing with vending & catering. I understand the whole "one bite" concept with competition BBQ.
Even at home, cooking for myself or family & friends, I have only recently started injecting big meats. But this past weekend, we cooked 3 cases of butts and 4 briskets. We didn't inject and I honestly can't imagine the time it would have taken to do so.
I'm just wondering what other proven caterers do in the way of injecting, meat prep, etc. Do you skin your ribs or just score the membrane? Do you use the same amount of rub for catering and vending as at home?
Do you all make your own signature sauce for vending? I can see doing it for catering, but vending?
18.5", 22.5" OTS
Large BGE (chambersuac's)
The Fiery Furnace (chambersuac's)
Big JT's Smokin' BBQ Competition Team