View Single Post
Unread 02-27-2013, 09:41 PM   #4
Motley Q
On the road to being a farker
 
Join Date: 08-18-12
Location: marietta Ga
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by FLAQUE View Post
I've seen some experienced caterers on the forum sat that they're catering is almost 50% grillling and 50% smoking for clients. Curious to see if that's for most caterers on here or maybe some in a certain region of the country, say California. Like Santa Maria style tri-tip and chicken. I can see why people would want burgers, dogs and chicken for the less exspenive price vs. ribs and briskets. Just want to make sure I get the right setup if there lots of grilling in BBQ catering. It also would depend on your specific menu too, I just don't want to have to turn any potential clients away if I don't have the proper setup.

As always much thanks!
Check out Chiavettas on youtube if you want to see caterers grill hundreds of chicken halves.


For over 50 yrs.
Motley Q is offline   Reply With Quote


Thanks from:--->