Originally Posted by Smoke House Moe
Thanks Smoldering and everyone else. A lot of great nuggets in here.
I just sent in my catering license app today. Getting anxious to start cooking.
I am starting out in an hourly rental kitchen and can't install a smoker. Any suggestions? I will probably have to cook on my WSM's under the nose of the law.
I do not know the details, however how would you cook 10 or 20 pork butts to feed a cattering party?? Or, 20 racks of ribs?? If you want to go to the next level, I dont want to sound rude, but you need to be at the first level..Think about feeding a party of 1oo, 2 meats and two sides..you will need cambros, smoker area..going to be very hard working out of a rented kitchen..do you have cooler space? HD will look at that also..
TwinTech Pro Double, Backwoods Fat Boy, TwinTech Hawg Kooker, FE 400, SP SPK 700, Empty check book and understanding wife...sometimes..