Originally Posted by Roo-B-Q'N
Just make sure you tell the customer exactly what to buy if you are not the one physically going to purchase the meat. You can and will end up surprised with the product if you let your client do it, and then when it does not turn out the way they want it . . . who's fault is it? Ususally yours no mater what.
Good luck !
Originally Posted by big brother smoke
I simply would not do a gig where I was not involved with purchasing the meat, unless of course it was for charity!
Bottom line, always purchase the food your cooking YOURSELF!
Too many risks otherwise.
Pitmaster @ Lockharts BBQ
I cook the best brisket north of Dallas. Get over it.
Northern midwest director for OBR