New to bbq catering, any helpful advice for starting out?
I have prepared pulled pork for several family parties and fundraisers at church. Family and friends have encouraged me to start a catering business. I do not want to go over board, start small and see where it goes. However, that plan can change.
Any advice or things to stay away from, would be helpful. I have been cooking on a 22.5 WSM, and thinking of buying another smoker.
Is there any certification or license I may need? I live in Ohio.
Pricing? What do you charge per pound. I have read on the forum, $8-10 for a pound of cook pulled pork. Is this the same for chicken and brisket?
I know I have a lot to learn and you are the best. Thanks for your time and advice!
Last edited by chefdad; 11-23-2012 at 06:20 PM..