dmprantz
is Blowin Smoke!
I got an offer this weekend to be sponsored in my next competition. By this, I am planning to share the team name and have the sponser provide the entry fee, competition meat, and whatever food/beverage they want to eat on site. I'll be providing [some of] my own bevereges, my own transportation, and enough tables and chairs for a few people. Anything more than what I have or plan to buy will have to be worked out. This being my first time, I have a couple questions for those who have done this before:
First, I am planning to provide the feed they eat on site at cost. They'll pay for all of it, down to plates and serving tins, and I'll cook it all up and have it ready to be eaten, but I was planning to just hand them a receipt for that part and call it a wash. With them paying the entry fee + $100 for comp meat, does this seem fair? Do others upcharge the meat at such an event as a catering job as well?
Next question is how to handle the the cooking/heating/preparing of the food that they will eat at the comp on Friday night? Due to my schedule, I'm not planning to be up and ready to throw food on the cooker until about 16:00 on Friday. It might happen earlier, but that's just a safe estimate on my part. If they want to eat by 17:30-18:00, I can get ABTs and chicken done in time, but no ribs or roasts. Has any one who has done this before been in this situation, and how have you solved it?
I could cook roast one to several days in advance, slice/pull them and just reheat in vac bags when I get there, or I could get them all started and nearly cook, and then throw back on the smoker once I get it up to temp to finish off. I could even do a combination of the two in case the stuff I almost cook isn't done in time. I could do the same thing with ribs, maybe smoking them for 3 hours the day before and throwing back on the smoker 90 minutes before food time, or whatever. Just trying to get ideas on how to do this specifically at a competition. I've reheated meat to provide to people before, just wondering if there are any special tricks people use when going to be at a competition like this. Any advice would be appreciated.
dmp
First, I am planning to provide the feed they eat on site at cost. They'll pay for all of it, down to plates and serving tins, and I'll cook it all up and have it ready to be eaten, but I was planning to just hand them a receipt for that part and call it a wash. With them paying the entry fee + $100 for comp meat, does this seem fair? Do others upcharge the meat at such an event as a catering job as well?
Next question is how to handle the the cooking/heating/preparing of the food that they will eat at the comp on Friday night? Due to my schedule, I'm not planning to be up and ready to throw food on the cooker until about 16:00 on Friday. It might happen earlier, but that's just a safe estimate on my part. If they want to eat by 17:30-18:00, I can get ABTs and chicken done in time, but no ribs or roasts. Has any one who has done this before been in this situation, and how have you solved it?
I could cook roast one to several days in advance, slice/pull them and just reheat in vac bags when I get there, or I could get them all started and nearly cook, and then throw back on the smoker once I get it up to temp to finish off. I could even do a combination of the two in case the stuff I almost cook isn't done in time. I could do the same thing with ribs, maybe smoking them for 3 hours the day before and throwing back on the smoker 90 minutes before food time, or whatever. Just trying to get ideas on how to do this specifically at a competition. I've reheated meat to provide to people before, just wondering if there are any special tricks people use when going to be at a competition like this. Any advice would be appreciated.
dmp