Cause not all of us have the awesomeness you do so we are not allowed to cook offsite or hold overnight. Temp licenses are different.
Now I just feel inferior. Thanks. Bubba
Rib vending
- Thread starter chambersuac
- Start date
Cause not all of us have the awesomeness you do so we are not allowed to cook offsite or hold overnight. Temp licenses are different.
Now I just feel inferior. Thanks. Bubba
twinsfan
is one Smokin' Farker
And they aren't tough? I cooked some spares at 275 F for 3 hours and they weren't done at all. Takes me 4 1/2 hours at 250-275 F to get them nice and tender but not mushy.
Jacked UP BBQ
Babbling Farker
the only wat to make money vending is to pre cook and re heat on site. I reheat everything on the cooker and thats it. Cut to order. Pricing here is 3 bones 7, 1/2 rack 13 and full rack 23-24. No other way to make MONEY
Bbq Bubba
somebody shut me the fark up.
Bbq Bubba
somebody shut me the fark up.
No need for the inferiority complex brother.
U need to learn to circumvent the system. When inspector shows up @ 8 am for inspection & your big meats that have been previously cooked are sitting on the smoker warming up you explain how u showed up @ 2 am and have been cooking all nite.
Work smarter, not harder. :thumb:
No need for the inferiority complex brother.
U need to learn to circumvent the system. When inspector shows up @ 8 am for inspection & your big meats that have been previously cooked are sitting on the smoker warming up you explain how u showed up @ 2 am and have been cooking all nite.
Work smarter, not harder. :thumb:
but...but...but that would be dishonest.
HandsomeSwede
Full Fledged Farker
Mobile Food trailer with refrig that is HD certified as my commissary. Cook offsite ahead, cool, head to site, reheat and serve.
boogiesnap
Babbling Farker
No need for the inferiority complex brother.
U need to learn to circumvent the system. When inspector shows up @ 8 am for inspection & your big meats that have been previously cooked are sitting on the smoker warming up you explain how u showed up @ 2 am and have been cooking all nite.
Work smarter, not harder. :thumb:
between you and me:wink:is this truly an acceptable practice?
assuming one KNOWS how to serve safe. :thumb:
kurtsara
is one Smokin' Farker
We cook everything overnight for the next day, we will not do anything illegal with our vending operation, if want to start serving at 11:00 am, we put the meat on accordingly and add meat through the night so it is done at different times
OL' Timer
Knows what a fatty is.
I vend fri, sat and sun and sell 2-3 cases of each and people love my ribs. They are not mushy. I make good money on them as I pay $1.69 to $1.89 for spares and $2.29 for baby backs. I sell both for $17.99 a rack or $9.99 a half.. In the year we have been open we have not had any complaints yet. Lot of these people we know on a first name basis and we always ask was there a problem the last time you bought. I cook at 275° to 300° on my Lang and 250° on my backwoods, which takes about 6 hours total.
