View Single Post
Unread 12-01-2008, 08:58 AM   #19
Divemaster
somebody shut me the fark up.
 
Divemaster's Avatar
 
Join Date: 09-23-07
Location: North Side of Chicago Illinois
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by fevoice View Post
Most BBQ Caterers that I know, cook a few days ahead and either freeeze or refrigerate until serving day. They then re-thermalize the meat and deliver. Now some will take out their cookers on trailers and reheat on site, which gives the serving site that smoke aroma we all know and love. And as mentioned above it's a great form of marketing.
I agree with Frank... If I can avoid taking out the Lang I do... If they insist, I charge extra for 'The Show'.
__________________
Jeff
CBJ# 23376
Stockcar BBQ
Race Fast, Cook Slow, and Enjoy Life!
If it don't come off a smoker, it's just a side dish!

Lang 60 Patio (The Mistress), Black Stainless Lang 36 (Little Princess), Large BGE (Ramona), Big Green UDS (Cottage Cooker), Brinkman SnP Pro (Little Bubba-Retired), 8 Burner Gasser, 3 - 22.5" & 1 - 18" (circa 1975) Weber Grills, & a Weber Smoky Joe.
Divemaster is offline   Reply With Quote