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Unread 03-24-2009, 07:06 AM   #6
Divemaster
somebody shut me the fark up.
 
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Join Date: 09-23-07
Location: North Side of Chicago Illinois
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Any food I cook for a gig stays at the gig. I figure that they payed for it and if some of the guests didn't show up the customer should take their portions. I've never come across a situation that they didn't want it.

The 'Package Goods' I do are for my customers that order by the finished (cooked) weight, and is sold hard frozen (-20*).
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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.
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