Originally Posted by Wampus
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?
I'm not sure I shoud comment in this section as I'm too much of a clown generally... but over the years have learnt a lot... maybe just not shown it...
But anyway, vending is something that has got me very interested. Catering... no way. Much stricter required standards and expectations. If you're not a real pro, don't do it. Vending would be the place to start first. That's where you can experiment on signature sauces and rubs. You should try and make them and you've got an instant feedback loop from your clients. Once you hit a winner recipe, then you can make that up in very large batches so you only need to do it every 3 months or so. Getting these things right in the vending market, can lead to catering gigs when you've got the recipes nailed and your confidence high.